For those having questions regarding the Sodium benzoate in the Ningxia Red: (from product support): Because NingXia Red® uses only the finest whole wolfberries, the benefit of these berries is in the use of all the viable parts– the juice, peel, seeds, and fruit in a naturally beneficial juice puree. Using safe and effective preservatives allows us to extend Red’s shelf life while keeping it free of naturally occurring microorganisms. Sodium benzoate is a universal preservative that has been used for decades and at very low levels is completely safe. The amount of this preservative meets all safety standards. NingXia Red contains less than 600 ppm sodium benzoate. Recently a great deal of attention has been focused on high levels of benzene in common vitamin C-supplemented soft drinks. In recent years independent analyses performed by laboratories in New York, found benzene levels in carbonated beverages at two-and-a-half-times and five times above the World Health Organization limit for drinking water (10 parts per billion). In many cases these levels exceeded 85 parts per billion. Dr. Glen Lawrence, a chemist who conducted extensive benzene testing for the FDA, confirmed that sodium benzoate and ascorbic acid may react under certain conditions to form benzene. This occurs commonly in soft drinks. He found that ascorbic acid readily oxidizes in the presence of carbonic acid, heat, and transition metals, such as iron or copper, to create free radical hydroxyl particles. These hydroxyl radicals attack benzoic acid, stripping away a carbon dioxide molecule. Benzene is thereby created. It is important to note that this reaction occurs in the presence of either heat or carbonic acid, conditions common to almost all carbonated beverages. In sum, Dr. Lawrence made it very clear that in order for benzene to be created in a liquid beverage, a benzoate must be combined with: 1. Vitamin C 2. Carbonic Acid 3. Low antioxidant environment 4. Heat In the NingXia Red, it is important to note that only two out of these four conditions are present. And regarding heat for pasteurization, only minimal heat is used in the low-temperature flash pasteurization of the NingXia Red. According to Dr. Lawrence, benzene is created only where an abundance of free radicals exists in solution, usually created by a combination of heat and or carbonic acid. In contrast to the poor antioxidant levels of most soft drinks, NingXia Red is one of the most potent antioxidant liquid supplements ever tested. This unequaled antioxidant profile prevents the creation of benzene in the NingXia Red juice. Moreover, the absence of carbonic acid further protects the vitamin C in NingXia Red from forming free radicals. The proof is clear: Independent laboratory tests of NingXia Red for benzene found that it is lower than both the limits of the World Health Organization limit for drinking water (10 parts per billion) and the U.S. Environmental Protection Agencys drinking water safety standard (five parts per billion). In fact, the benzene levels in NingXia Red are so low that one medium raw egg (61 grams) has over 1000 times the benzene compared to a one-ounce serving of NingXia Red. As a side note, it would be nearly impossible to entirely eliminate benzene from the diet. Trace amounts of benzene are a nearly ubiquitous component of many foods including, red beans, leeks, parsley, soybean milk, cocoa, apples, oranges, cranberries, bilberries, strawberries and more. However, by using high antioxidant dietary additions, it is possible to minimize any of its negative effects on the body. And NingXia Red is one of the most powerful known antioxidants with a number of documented health benefits. You should also be aware of the fact that we no longer add vitamin C as a separate ingredient to our NingXia Red product so there is even less possibility of the formation of benzene
Posted on: Thu, 15 Jan 2015 02:55:50 +0000
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