Sodium Triphosphate in Kraft Macaroni and Cheese

 This is an update to my last post about mac and cheese.  On the label of the box it lists the ingredients for the cheese sauce mix: whey, milkfat, salt, milk protein concentrate, sodium triphosphate, contains less than 2% of tapioca flour, citric acid, lactic acid, sodium phosphate, calcium phosphate, with paprika, turmeric, and annatto added for color, enzymes, cheese culture.

Bingo, its right there in tiny letters - sodium triphosphate, sodium phosphate, calcium phosphate.  What do these things do, why does Kraft use it and should I consume it?

Sodium Triphosphate aka STPP is added to detergents, but "many countries have stopped using STPP in detergents as it causes environmental problems. Phosphates, being essential nutrients, cause excessive fertilization [eutrophication] in stagnant waters and slow-flowing rivers, which leads to excessive growth of algae."  Ok, I don't care about algae growth, but something else concerns me - it is water soluble.  I am trying to lose weight, not retain water.  

Let's see what else I can find (from the Wikipedia page).  STPP is a preservative ....  It is common in food production as E number E451.  In foods, STPP is used as an emulsifier and to retain moisture. "Whilst phosphate is present in the body and food in organic forms, inorganic forms of phosphate such as sodium triphosphate are readily absorbed and can result in elevated phosphate levels in serum."

It is also used in noodles (from a different random page): "Food additive sodium tripolyphosphate as an anti-caking agent can increase the water absorption of noodles and make the noodles white, strong gluten and good elasticity".

Why does Kraft use it?  I haven't looked at their website, but I am sure it is because STPP / E451 is a preservative and it makes the cheese creamier.  

Is STPP bad for you?  "The US Food and Drug Administration lists STPP as General Recognized as Safe (GRAS)".  However, there is a similarly named compound called Trisodium Phosphate (TSP), which is poisonous.  But read this:  "Trisodium Phosphate is surprisingly used as a food additive. It is called E339 when used for food purposes.  Main utilizations include its functions as a thickening agent, acidity regulator, emulsifier, and nutritional enlargement product."  

"Trisodium phosphate in food is deemed problematic by many health experts because of the potential health risks it can cause. It is believed to cause kidney damage, soft tissue calcification, and bone calcium remova."  The US FDA also says that TSP is generally recognized as safe.

There is more.  I don't feel like researching this more.  I know that I am ultra-sensitive to some things.  I know that STPP is problematic at least in detergents and that TSP is a poison in large quantities.  It doesn't improve food nutrition, instead it is added to make the cheese creamier.  I choose not to put it in my body.  I plan on throwing away all the cheese sauce mixes.  Just say no to STPP and TSP!