It still amuses me to no end at the utterly lame excuses some people come up with when they do not like a good suggestion which is really cheap and effective!
For those people who "REALLY" want to know for themself about the use of Calcium Hydroxide, as to the safety and benefits it may provide in foods, then get off of your sorry butts and do a search on the internet for Food Grade Calcium Hydroxide and stop all this nonsense talk about maybe this or maybe that!
You may be surprised to learn that it is used in almost all of the food industry and to name a few: Soy 'milk' products, dry beverage mixes, dry gravy mixes, spice blends and many other products!
Why even Tropicana uses it as the source for calcium in their drinks!
So enough of this nonsense about it not being safe to take internally!
Because if you would check the labels on the foods which you are eating already, you are already eating it!
And it is called "FOOD GRADE CALCIUM HYDROXIDE" because it is added to all kinds of food which are short of calcium!
But I would just like to comment and say that just because something is put into a processed food does NOT make it safe nor a preferable substance to eat example MSG.
Also, the miniscule amount some foods might contain would seem different to me than drinking it everyday and these are foods we as sick indivuals should NOT be eating .
Now it is up to everyone as to whether they ingest it or ot. If it works for you great.
But it seems peculiar to me that we are just now finding out that there is asuch thing as FOOD GRADE calcium hydroxide. Why was this not mentioned previously?Unfortunate for those of you that consumed the non-food grade stuff.
Seems as though someone has been scouting the internet looking for info...possibly the very person that recommended this product to begin with. And isn't it a little late after people have ingested something already.
I will state as I always state...I have no problem with anyone using it. It is up to you. But a forum is designed ot trade info and trade info we all will the good the bad and the ugly so be it.
I might also add that the discussion below regarding stomach acidity makes no sense. The acidity of the stomach and intestine is not the same as overall ph of the body. Trying to alkanize the stomach makes no sense whatsoever to me. The stomach needs to be acid, it is supposed to be acid and consuming a food that is alkaline will barely have any effect and only momentarily at that as the stomach will simply create more and more acid and this does not effect the acidic level of the body of course unless you do not have any acid in your stomach then you have problem breaking down foods. I know from experience that being low on minerals can actually cause your stomach to become more and more acidic. My guess is this might be due to the body trying to get more minerals out of what is consumed.
I’m with you in that the role of stomach in relation to the acids is probably not properly understood and that the attempts to correct its acid level with antacids or with the opposite (HCL) –in case of low acid level– are not real solutions but just measures that will hit back with time or will not address the root cause of the problem.
“I know from experience that being low on minerals can actually cause your stomach to become more and more acidic."
Here an explanation to your experience and observation that makes sense to me:
The intestines become acid with a base deficiency because, the stomach is pushed to make more base (and as a byproduct more acid). At first, the excess acid made in response to the need for bicarbonate, is actually stored as the deposit-hydrochloric acid in the stomach, causing ulcers, gastritis and the like. Again and more importantly, if the stomach doesn't make acid it doesn't make the base, sodium bicarbonate, which is the more important of the two for digestion.
From Friedrich Sander:
"The real problem here is that of a one sided scenario where regular medicine only views the stomach as a digestive organ, not a depot or deposit organ (for excess acid from the body itself) or as a regulation organ for the Acid-Base Household."
"As soon as one sees the stomach cells also as a deposit-organ, not only a digestive organ, for those hydrochloric acids which are being formed in the cover cells because those cover cells are being forced to produce sodium bicarbonate as a consequence of the base-deficiency of the organism."
When one sees this and then sees that the stomach cells store the excess acid of the body (as do all cells of the body) so that the bicarbonate produced when the HCl was produced, can be used to make up for the bicarb used up in its passage through the body in the blood stream, cleaning up and neutralizing acid 'sludge' all along the way.
Also there must be some difference in the quality of CALCIUM HYDROXIDE. I see that normal pickling lime cost aprox. $ 3.50 ½ kg. And when I asked in the pharmacy for 100 grams of CALCIUM HYDROXIDE (food grade, of course) they wanted Euro 20.00 for it (25.50 $), that will make 127.50$ ½ Kg. I don’t understand otherwise the huge price difference.
As for the suggestion somebody made of buying cheap lime in a construction place.
Lime is not calcium hydroxide but calcium oxide. To see the differences please view the post below from #36.
Although I did not do an exhaustive search of the product, the only source of food grade calcium 'hydroxide' that I was able to locate for retail purposes is Mrs. Wages Pickling Lime. Ball (Ball jars and canning supplies) used to make a pickling lime, but they have sold off the canning section of the company and the new company sells a product called Ball's Pickle Crisp which is a replacement for the pickling lime and requires no pre-soak or rinsing (contains no calcium hydroxide).
But curiously, when you go to Mrs. Wage's website and look at the FAQs you will see that their pickling lime is actually calcium oxide. In researching calcium oxide, it is even more hazordous than the MSDS specs I listed for calcium hydroxide. Here's the link to that info:
And if you look at my earlier post on Pickles you can see that recipes calling for pickling lime will also stress the importance of washing, and soaking in water and draining repeatedly, or risking an unsafe consumable. And many recipes no longer use pickling lime out of concern for safety and offer other ways of firming pickles.
In addition, the term 'food grade' is not used solely for items that are safely ingested, but also used for items that can safely come into contact with foods. There are food grade lubricants, food grade packaging, food grade containers, etc. Just because it says 'food grade' does not mean it is safe to eat Tupperware!
Maybe you need to use Dogpile as your search engine?
And Maybe you need to do a search under Food ingredients as well as Food Grade Calcium Hydroxide, or maybe you need to do a search under Bakery ingredients?
Who knows, it is just that when someone comes out with flat statements with a post as you did without understanding the full chemistry uses of an element which is used in the full food chain, it causes problems on this forum with many people, because most of the people here do not know very much about chemistry to begin with!
Let alone Bio-organic chemistry, which is what we are talking about when you consider the Acid Alkaline pH Balancing Principles of the Human body!
I understand that you are just trying to do your best to share info which you see as important, but when a person is not fully informed about a subject, sometimes it may be better to be a little more careful about what you post or it may come back and bite you, and this is where most of the hard feelings have developed from on this forum!
As there are too many people who are posting info which they themselves have no understanding about, yet they are saying this is so or that is so, just because they pulled it off of the internet or read it from some medical journal etc!
This is one of the reasons why I am posting on this subject on this forum, because it was such a Unimformed Mess in the begining, which no one seemed to understand anything about!
The only person who it appeared understood anything about this subject at the time when I started posting was a person called Snozberry, and as yet, I have found no one else who seems to be fully informed on the subject!
Must be a misprint on their website. It does not look like the person who wrote the FAQ knew much about chemistry; they did know canning however.
An extensive search will show that in addition to canners, reef tank hobbyists use pickling lime; most seem to be in favor of Mrs. Wage's all stating these products are calcium hydroxide. In addition, there are chemistry oriented pages for these hobbyists that show how to adjust pH in reef tanks using Mrs. Wage's Food Grade Calcium Hydroxide (Pickling Lime). These people put thousands, sometimes 10s of thousands into their hobbies and I doubt they would sacrifice their reef tanks to an unknown product.
Of course our well being and health is more important than a hobbyist reef tank.
As moreless and Lapis has stated, nothing is better for balancing and maintaining your pH than a good healthy diet. juicing high quality greens will get you there faster. I do have a very limited chemistry history as I majored in organismal biology in college. I did not pursue a career utilizing my major, so I have not retained most of the information I had learned, but I do still understand most of it when I read and study.
The only other caution I would exercise is research on the internet. There are misprints and unintentional bits of misinformation as well as intentional misinformation. It is important when researching something to triangulate your search so that you get collaborating information from at least three different sources (not funded by or maintained by the same source).
Your comment about "WHY" you were not told that there was FOOD GRADE CALCIUM HYDROXIDE in the beginning?
I am going to say this again: "IF" you would learn to see what you are reading, then you may know that this was all told in the beginning!
For I first stated for a person to find Pickling Lime and specifically never used the word Calcium Hydroxide in the beginning until people were unable to find pickling lime and then I told them what pickling lime was!
Now "ANYONE" who it able to look at a bag of pickling lime, may know that they are going to end up eating it when they eat a pickled product, because this is what has been used for years to pickle food with!
This would just be Basic "COMMON SENSE"!!!!!!
Now I know this may raise your hackles, but this forum is about Bio-organic Chemistry, by the very nature of the Title: Alkaline Acid pH Balancing dealing with the Human body!
So for you to keep from feeling like I or anyone else is being hard on you, it may be in your best interest to do more listening instead of supplying any posts which you yourself do not understand, that you read or heard from someone else etc and just are repeating it!
For as I said to Lapis, it has been may experience that if you give a "FOOL" enough rope, that they will hang themself!
Now you do not want to prove yourself a "FOOL" do you?