Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 as soon as i read your answer Marilyn, Carol answered on pecanbread and said disodium phosphate is an anti-caking agent we should avoid so if we're not going to a farm -what cream or 1/2 and 1/2 brands are people finding that are legal????TJ's brand of half and half is legal (might be organic, I'm not sure). Whole FOods has a half and half that's legal, I think it's called organic valley, or meadow, or something of the sort. Pour Dieu, pour terre,Alyssa 15UC 1 year-ishSCD 2 weeks-ish (restarted)No meds!!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 At 07:41 AM 7/1/2009, you wrote: as soon as i read your answer Marilyn, Carol answered on pecanbread and said disodium phosphate is an anti-caking agent we should avoid so if we're not going to a farm -what cream or 1/2 and 1/2 brands are people finding that are legal???? Carol is not a chemist. Neither am I, but it's well to consider context when making a statement. According to Wikipedia, " Disodium hydrogen phosphate (Na2HPO4) is a sodium salt of phosphoric acid. It is a white powder that is highly hygroscopic and water soluble. It is therefore used commercially as an anti-caking additive in powdered products. It is also known as disodium hydrogen orthophosphate, sodium hydrogen phosphate or sodium phosphate dibasic. It is commercially available in both the hydrated and anhydrous forms. " First -- there is no reason we would be using an anti-caking agent in milk or cream, therefore, it is probably being used as a preservative or an emulsifier. Second, the anti-caking agents we avoid are typically cellulose (too much powdered cellulose, although technically legal, can feed the bad bacteria, which is why its use is limited to filler in medicines or supplements) or one of the starches, like potato or corn starch. SCD avoids polysaccharides. I am not a chemist, but what I can remember of my high school and college chemistry does not suggest anything in a sodium salt of phosphoric acid that is a polysaccharide. Phosphoric acid is H3 P O4. No CHO (hydrocarbon) molecules there. A salt, in chemistry, is defined as the product formed from the neutralization reaction of acids and bases .. For more than you ever wanted to know about saccharides, see this article: http://en.wikipedia.org/wiki/Saccharide If you look at http://www.phosphatesfacts.org/uses.asp you'll see that in beverages, and in certain dairy products, it is typically used to prevent separation, so my guess is that it's being used as an emulsifier in the cream or half and half to keep everything smoothly dispersed. Anyone with more chemistry background than me have any thoughts on this issue? (This, btw, is a classic example of why you should not make sweeping generalizations about any class of foods. Each item must be examined in context.) — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 At 07:41 AM 7/1/2009, you wrote: as soon as i read your answer Marilyn, Carol answered on pecanbread and said disodium phosphate is an anti-caking agent we should avoid so if we're not going to a farm -what cream or 1/2 and 1/2 brands are people finding that are legal???? Carol is not a chemist. Neither am I, but it's well to consider context when making a statement. According to Wikipedia, " Disodium hydrogen phosphate (Na2HPO4) is a sodium salt of phosphoric acid. It is a white powder that is highly hygroscopic and water soluble. It is therefore used commercially as an anti-caking additive in powdered products. It is also known as disodium hydrogen orthophosphate, sodium hydrogen phosphate or sodium phosphate dibasic. It is commercially available in both the hydrated and anhydrous forms. " First -- there is no reason we would be using an anti-caking agent in milk or cream, therefore, it is probably being used as a preservative or an emulsifier. Second, the anti-caking agents we avoid are typically cellulose (too much powdered cellulose, although technically legal, can feed the bad bacteria, which is why its use is limited to filler in medicines or supplements) or one of the starches, like potato or corn starch. SCD avoids polysaccharides. I am not a chemist, but what I can remember of my high school and college chemistry does not suggest anything in a sodium salt of phosphoric acid that is a polysaccharide. Phosphoric acid is H3 P O4. No CHO (hydrocarbon) molecules there. A salt, in chemistry, is defined as the product formed from the neutralization reaction of acids and bases .. For more than you ever wanted to know about saccharides, see this article: http://en.wikipedia.org/wiki/Saccharide If you look at http://www.phosphatesfacts.org/uses.asp you'll see that in beverages, and in certain dairy products, it is typically used to prevent separation, so my guess is that it's being used as an emulsifier in the cream or half and half to keep everything smoothly dispersed. Anyone with more chemistry background than me have any thoughts on this issue? (This, btw, is a classic example of why you should not make sweeping generalizations about any class of foods. Each item must be examined in context.) — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 At 07:41 AM 7/1/2009, you wrote: as soon as i read your answer Marilyn, Carol answered on pecanbread and said disodium phosphate is an anti-caking agent we should avoid so if we're not going to a farm -what cream or 1/2 and 1/2 brands are people finding that are legal???? Carol is not a chemist. Neither am I, but it's well to consider context when making a statement. According to Wikipedia, " Disodium hydrogen phosphate (Na2HPO4) is a sodium salt of phosphoric acid. It is a white powder that is highly hygroscopic and water soluble. It is therefore used commercially as an anti-caking additive in powdered products. It is also known as disodium hydrogen orthophosphate, sodium hydrogen phosphate or sodium phosphate dibasic. It is commercially available in both the hydrated and anhydrous forms. " First -- there is no reason we would be using an anti-caking agent in milk or cream, therefore, it is probably being used as a preservative or an emulsifier. Second, the anti-caking agents we avoid are typically cellulose (too much powdered cellulose, although technically legal, can feed the bad bacteria, which is why its use is limited to filler in medicines or supplements) or one of the starches, like potato or corn starch. SCD avoids polysaccharides. I am not a chemist, but what I can remember of my high school and college chemistry does not suggest anything in a sodium salt of phosphoric acid that is a polysaccharide. Phosphoric acid is H3 P O4. No CHO (hydrocarbon) molecules there. A salt, in chemistry, is defined as the product formed from the neutralization reaction of acids and bases .. For more than you ever wanted to know about saccharides, see this article: http://en.wikipedia.org/wiki/Saccharide If you look at http://www.phosphatesfacts.org/uses.asp you'll see that in beverages, and in certain dairy products, it is typically used to prevent separation, so my guess is that it's being used as an emulsifier in the cream or half and half to keep everything smoothly dispersed. Anyone with more chemistry background than me have any thoughts on this issue? (This, btw, is a classic example of why you should not make sweeping generalizations about any class of foods. Each item must be examined in context.) — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 At 07:41 AM 7/1/2009, you wrote:you'll see that in beverages, and in certain dairy products, it is typically used to prevent separation, so my guess is that it's being used as an emulsifier in the cream or half and half to keep everything smoothly dispersed.So then it's okay?Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 At 07:41 AM 7/1/2009, you wrote:you'll see that in beverages, and in certain dairy products, it is typically used to prevent separation, so my guess is that it's being used as an emulsifier in the cream or half and half to keep everything smoothly dispersed.So then it's okay?Mara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 > >as soon as i read your answer Marilyn, Carol > >answered on pecanbread and said disodium > >phosphate is an anti-caking agent we should > >avoid so if we're not going to a farm -what > >cream or 1/2 and 1/2 brands are people finding that are legal???? > > Carol is not a chemist. Neither am I, but it's > well to consider context when making a statement. > > According to Wikipedia, " Disodium hydrogen > phosphate (Na2HPO4) is a > http://en.wikipedia.org/wiki/Sodium>sodium > http://en.wikipedia.org/wiki/Salt_%28chemistry%29>salt > of > http://en.wikipedia.org/wiki/Phosphoric_acid>phosphoric > acid. It is a white powder that is highly > http://en.wikipedia.org/wiki/Hygroscopic>hygroscopic > and water soluble. It is therefore used > commercially as an anti-caking additive in > powdered products. It is also known as disodium > hydrogen orthophosphate, sodium hydrogen > phosphate or sodium phosphate dibasic. It is > commercially available in both the hydrated and anhydrous forms. " > > First -- there is no reason we would be using an > anti-caking agent in milk or cream, therefore, it > is probably being used as a preservative or an emulsifier. > > Second, the anti-caking agents we avoid are > typically cellulose (too much powdered cellulose, > although technically legal, can feed the bad > bacteria, which is why its use is limited to > filler in medicines or supplements) or one of the > starches, like potato or corn starch. > > SCD avoids polysaccharides. > > I am not a chemist, but what I can remember of my > high school and college chemistry does not > suggest anything in a sodium salt of phosphoric acid that is a polysaccharide. > > Phosphoric acid is > http://en.wikipedia.org/wiki/Hydrogen>H3http://en.wikipedia.org/wiki/Phosphoru\ s>Phttp://en.wikipedia.org/wiki/Oxygen>O4. > No CHO (hydrocarbon) molecules there. > > A salt, in chemistry, is defined as the product > formed from the neutralization reaction of > http://en.wikipedia.org/wiki/Acids>acids and > http://en.wikipedia.org/wiki/Base_%28chemistry%29>bases. > > For more than you ever wanted to know about saccharides, see this article: > > http://en.wikipedia.org/wiki/Saccharide > > If you look at > > http://www.phosphatesfacts.org/uses.asp > > you'll see that in beverages, and in certain > dairy products, it is typically used to prevent > separation, so my guess is that it's being used > as an emulsifier in the cream or half and half to > keep everything smoothly dispersed. > > Anyone with more chemistry background than me > have any thoughts on this issue? (This, btw, is a > classic example of why you should not make > sweeping generalizations about any class of > foods. Each item must be examined in context.) > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > I'm a biochemist. sodium phosphate is a salt, not a sugar, shouldn't be illegal in theory. Quote Link to comment Share on other sites More sharing options...
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