This photo is a brand of oil you can spray on your food – it is not part of this article but in essence shows exactly what a release agent spray on a candy mold, bread mold or any other food related mold is doing. You are eating the oil that has been sprayed onto the pan and then the food cooks within that oil. So, what’s in the spray? Shouldn’t we all know all of the ingredients that are within the can? Be informed and should you suddenly be allergic to a food you weren’t before, could it be the spray used to make the food look pretty?
A friend on my Facebook page asked me about my blog and stated that her face was swollen shut and they still don’t know what caused it and it reminded me about release agents. I have mentioned them before but continue to research and thought I’d share my post to her here:
I had a tootsie roll one night and had symptoms similar to advanced stages of Cerebral Palsy. I couldn’t walk, and according to their website, there is nothing in that candy that I’m allergic to… I wrote them and they admitted they use a release agent with Tocopherol Stearate in it. Tocopherol is Vitamin E, however that vitamin is not extracted from the same plant every time. I was able to eat these in the past – entire bags of them, with -0- symptoms and now -1- will knock me down! I tried vegan candy from the healthfood store and it also had -0- allergens and only Tocopherol, to attribute my passing out in less than a minute.
I ingest my Vitamin E using Red Palm oil, Sunflower Oil and Safflower oils.. or foods that contain these foods. It’s this spray-on release agent used to release the candy that has me concerned. They list it as food-safe and it sounds like a good idea – but just where is the Vitamin E coming from in some of these sprays? Yes, I’m allergic to wheat – but honestly it never affected my neurological function in the past, so I’m wondering – is there a new nut or plant that is being used in this spray that they are hiding under the Tocopherol name? Is it safe?
This is only one gray area in the ingredient lists that we are finally getting on our food packages There is serious need for them to also explain where they get the ingredient from – which food, or worse,, is it synthetic and chemically generated and still called the same thing? I’d prefer not to die just to keep food from sticking on a pan.
This site speaks of names that are in other countries but it shows the vastness of the situation with regards to natural vs. chemical. I’m going to study this site more and am diligently trying to find out how many different plants are used to create Tocopherol to hopefully uncover why it has such a serious affect on me. http://www.dermnetnz.org/reactions/e-numbers.html