DEAR SUBSCRIBERS:
MARION YOU RAISE SOME VERY GOOD POINTS HERE. I TOO, AM INTERESTED IN MORE
REPLIES TO DAVID'S QUESTION. YPS HAS BEEN AROUND FOR A LONG TIME AND LIKE
MANY OF THESE EARLY REMEDIES THAT WERE EXCEPTED IN FOOD IN THE PAST NEW
TECHNOLOGIES AND STUDIES RAISE MANY QUESTIONS ABOUT THERE CONTINUED USE.
FROM WHAT I HAVE READ YPS IS ONE OF THESE ADDITIVES THAT NEEDS FURTHER STUDY
EVEN THOUGH THE REVISED CFR OF 1 APRIL CHOSE TO SUPPORT ALLOWANCES FOR ITS
CONTINUED USE AS AN ANTI CAKE IN FOOD SALT. THE SAME AGENCY REQUIRES GMP AND
I CAN SEE YOUR POINT ABOUT HOW USE AND GMP COULD POSSIBLY BE IN CONFLICT HERE
ESPECIALLY IF YOU ARE CORRECT ABOUT SUNLIGHT RELEASING FREE CYANIDE OR IF
POSSIBLE COMPOUNDS ARE FORMED IN TREATED FISH WHEN CONTACTED WITH A YPS
ADDITIVE.
THE SALT INDUSTRY HAS BEEN VERY SENSITIVE TO THIS YPS ADDITIVE QUESTION
LATELY ESPECIALLY IN CANADA AND IN EUROPE. A GLANCE AT THE TRENDS IN FOOD
SALT LEADS ME TO BELIEVE THAT YPS IS BEING PHASED OUT OF THE SALT INDUSTRY IN
FAVOR OF LESS MORE EFFECTIVE ANTI CAKING ADDITIVES SUCH AS SILICON DIOXIDE
AND CALCIUM SILICATE BUT LIKE IN ANY INDUSTRY COST IS ALWAYS A FACTOR AND
THESE SUBSTITUTE ANTI CAKING ADDITIVES ARE FAR MORE EXPENSIVE THAN YPS.
IM LOOKING FORWARD TO HEARING MORE ABOUT THIS TOPIC.
BLAISE MCARDLE
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