this post was submitted on 11 Jun 2025
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Considering that pH plays a major role in teeth health and acid-reflux, two things that a significant portion of the population suffers from and can dramatically reduce quality of life, shouldn't the pH of a food item be just as important as nutritional values?

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[–] Tar_alcaran@sh.itjust.works 19 points 3 days ago* (last edited 3 days ago)

So, funny thing.

In the EU, we have a system where we label certain ingredients with e-numbers. The EU did that because nobody knows the difference between, say, perfectly safe calciumferrocyanide (to prevent spices from clumping) and calciumcyanamide (a fertilizer that will release poisonous gas when wet).

So they said "Lets give all those safe chemical a unique number, so that people know the difference between what we vetted, and what we didn't!" and Calciumferrocyanide became E-538 and we all lived happily every after!

Hahah, no of course not. Moronic crunchy parents and immoral liars jumped on that system and decided that e-numbers were the source of all evil, the cause of ADD and hyperactive kids and they poisoned the well and rustled the cattle too. Dozens of allergies were literally invented without any medical cause or evidence, because it became really easy to identify, say, E-133 instead of erioglaucine disodium salts. In the 2000's, you'd frequently hear "My kid is allergic to food colouring" by people who had not a single clue that maybe their kid would get super active because the food colouring is mixed with 99% sugar in that candy you're feeding them.

That has mostly passed now, as the grifters moved to other things, but there are still a ton of people who would never think of eating E-300, who would panic over anything that contains scary-sounding ascorbic acid, but who happily buy pills containing 10000% of the recommended levels of vitamin C, blissfully unaware that those are all the same thing.