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That site doesn't list how much you need to consume to have any affects hence my statement that its comparable to salt, IE if you eat a lot of salt you will be
by boyter 15y ago
That site doesn't list how much you need to consume to have any affects hence my statement that its comparable to salt, IE if you eat a lot of salt you will be in a bad way too.
That was my previous understanding though. If you have any sources to show what sort of consumption you need to have any sort of toxic effect I would be very interested.
Something people reading this may not know is that Chinese restaurants did use it for a long time as a meat tenderiser and still do in China and presumably in other parts of the world too.
- kens 15y agoI read an interesting article a few days ago about how borax was used in the US as a meat preservative up through the early 20th century, along with more toxic substances like copper sulfate and formaldehyde. In those days there were no food safety regulations, so manufacturers used whatever they wanted. Suspicious of the safety of these additives, a chemist from the U.S. Department of Agriculture formed volunteer "Poison Squads" to test if these substances were actually safe or not. The article discusses his work, and is worth a look. "Death in the Pot": http://www.laphamsquarterly.org/essays/death-in-the-pot.php?page=all http://www.laphamsquarterly.org/essays/death-in-the-pot.php?...