For years the food industry has been placing bans and restrictions on food additives that could be harmful to our health, so why has ascorbic acid slipped out of the view of CFIA? Ascorbic acid has been ignored as they solve “bigger issues” but it has real health risks that should not continue to be overlooked.

In a process involving bacteria, ascorbic acid is produced as a byproduct. It is used in our foods as an additive to preserve colour as it is an antioxidant which slows down the process of browning of foods when exposed to the air (Like when an apple turns brown after you cut it). Ascorbic acid is most commonly used in foods like fruits and fruit juices and maintains the colour, however it is also used in many other food products.

Consuming an unsafe amount of ascorbic acid can result in:

• Diarrhea
• Nausea
• Vomiting
• Heartburn
• Abdominal cramps
• Headache
• Insomnia

Why do we continue to consume something that is harmful to our health?

Let’s ban the use of ascorbic acid in our food!

Disclaimer: The above information is for educational purposes and the opinion on the topic of Ascorbic Acid is not that of a professional or expert in this field.