One of the most common food additives in the American diet is citric acid, but have you ever stopped to ask yourself where it comes from?

Contrary to popular belief, this common food additive is not extracted from citrus fruits like lemons or oranges. In fact, the origins of citric acid is far more shocking than where your mind takes you when you see the word "citric" on food labels.

Most Americans would never know that the common food additive is actually a natural product of mold fermentation. That's right, food companies take a byproduct of mold and put it in your food.

Time to figure out what exactly this ingredient is and where it comes from...

What is Citric Acid?

Citric acid is a weak organic acid found naturally in citrus fruits like lemons, limes, oranges, and grapefruits. It is widely used in the food and beverage industry as a flavor enhancer, preservative, and acidulant. Additionally, citric acid has various applications in cosmetics, pharmaceuticals, and cleaning products due to its acidic properties.

How is Citric Acid Produced?

The production of citric acid begins with a fermentation process using a specific type of mold called Aspergillus niger. This mold is added to a carbohydrate substrate, such as molasses, and left to ferment under controlled conditions. During the fermentation process, the mold produces citric acid as a byproduct of its metabolic activities.

Rather than derive this compound from fruits, the food industry has once again put profits over people as this is a more cost-effective way to produce the chemical and add it to your food and other house hold products.

Why Mold?

While citric acid occurs naturally in citrus fruits, the demand for this versatile compound far exceeds what can be extracted from fruit sources alone, or so the so-called "experts" would have you believe. As a result, industrial production of citric acid has turned to microbial fermentation as a cost-effective and sustainable alternative.

One of the key reasons why mold is favored for citric acid production is its high efficiency and yield. Compared to traditional extraction methods from fruits, microbial fermentation can yield a much higher concentration of citric acid in a shorter period. This makes it a cost-effective solution for meeting the global demand for citric acid.

This is the common reason as to why the American diet is laced with synthetic chemicals or compounds derived through less than appetizing methods. Yield and cost efficacy over natural, food-based sources.

Mold as a Citric Acid Producer

The mold species Aspergillus niger is the primary microorganism used in the production of citric acid. This black mold is highly efficient at converting sugars into citric acid through a fermentation process. The mold is cultivated in large-scale bioreactors where it consumes a carbohydrate source, such as glucose or sucrose, and produces citric acid as a metabolic byproduct.

Is Citric Acid Safe?

Citric acid produced from mold fermentation is generally considered to be safe for consumption. The final product undergoes purification and filtration processes to remove any impurities before being used in food and other products. The citric acid used in the industry is typically of high purity and meets strict quality standards.

However, is a byproduct of mold really something that you want in your body, especially, over a long period of time? We prefer to think not.

Common Applications of Citric Acid

Citric acid is a versatile ingredient with a wide range of applications. It is commonly used in the food and beverage industry as an acidulant and flavor enhancer in soft drinks, candies, jams, and other products. In addition, citric acid is used in the pharmaceutical industry for its antioxidant properties and as a buffering agent in medications.

Furthermore, citric acid is a popular ingredient in cleaning products due to its ability to break down mineral deposits and soap scum. It is also used in personal care products such as cosmetics and skincare formulations for its exfoliating and antioxidant properties.

Regulation and Quality Control

It's important to note that the production of citric acid from mold is tightly regulated to ensure safety and quality. Regulatory bodies set strict standards for the purity and composition of citric acid derived from microbial fermentation. Stringent quality control measures are in place throughout the production process to guarantee a high-quality end product.

So, the next time you see citric acid listed on a food label or household product, you can rest assured the "experts" have deemed it safe to not only be in your house, but in your body as well. The same experts that said the COVID vaccine definitely has no chance of negative consequences for those who took it.

Remember, while you are continuously told synthetic ingredients and chemicals have no negative effects on you and your family's health, it is still your choice on what goes into your body and that is not something you should treat lightly.

Making America Based Again

This is exactly where Based Nutrition comes into play. We are a supplement brand that prides itself on fighting back against the invasion of toxic chemicals on our food and beverage supply. We have committed to using only ingredients that can be found in nature, from real food sources humans have been consuming for thousands of years.

Unfortunately, many supplement brands on the market today fall into the trap of lacing their multivitamins or protein powders with synthetic and, often times, toxic chemicals that aren't the best sources of whatever they aim to supplement in your diet. 

Based's multivitamin made from 100% grass-fed, grass-finished, and pasture-raised beef organs, with natural forms of many of the essential vitamins your body needs. Despite all the competition from well-known brands on the market, we differentiate ourselves by removing all the synthetics and poison these common products contain.

Be sure to give us a try and support us on our mission to Make America Healthy Again by ditching harmful nutrition products!

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