Edgar Cayce's readings were given from 1901 to 1944. Some of the foods available at modern grocery stores aren't quite the same as they used to be. Some are better, some have been changed in subtle and/or substantial ways.
Two staples Cayce frequently recommended were citrus -- oranges, lemons, limes, and sometimes grapefruit -- and Welch's Concord Grape Juice.
Modern Welch's grape juice has "citric acid" on the ingredient list. Citric acid is added to many foods to make them seem more tart, or as a preservative.
I've noticed sore spots on the insides of my lips a day or two after consuming certain foods with Citric Acid on the ingredient list. I try to avoid regular doses of this ingredient, but don't worry about it if it's not something I consume regularly.
Recently I ran across a scientific report (link below) about people's adverse reactions to industrially-produced citric acid. The paper points out that citric acid used to be sourced from Italian lemons, then the food industry rapidly switched to citric acid made by the fungus "Aspergillus niger" in 1919. The report proposes that this ingredient should be referred to as Manufactured Citric Acid [MCA].
The paper's key insight: "The molecular formula of the natural citric acid obtained from lemons and limes and that of MCA is the same, C6H8O7. However, the potential presence of impurities or fragments from the Aspergillus niger in MCA is a significant difference that may trigger deleterious effects when ingested."
Did Welch's Concord Grape Juice have MCA as an ingredient in 1944? I don't know, so I submitted an inquiry on the website. Today we have options beyond Welch's for grape juice. I've found a few types of Grape juice without "citric acid".
Ascorbic acid is manufactured too, and is commonly added to modern bottled juices. This can also theoretically have contaminants, but for the miniscule amounts in servings of grape juice I don't worry so much. The only modern grape juices without any added ingredients seem to be kosher-certified, which are commonly available around Passover.
Citric acid naturally exists in fruits and vegetables. However, it is not the naturally occurring citric acid, but the manufactured citric acid (MCA) that is used extensively as a food and beverage additive. Approximately 99% of the world’s production of MCA is carried out using the fungus Aspergillus niger since 1919. Aspergilus niger is a known allergen. The FDA placed MCA under the category of GRAS without any research to substantiate this claim. [...]
We present four case reports of patients with a history of significant and repetitive inflammatory reactions including respiratory symptoms, joint pain, irritable bowel symptoms, muscular pain and enervation following ingestion of foods, beverages or vitamins containing MCA. We believe that ingestion of the MCA may lead to a harmful inflammatory cascade which manifests differently in different individuals based on their genetic predisposition and susceptibility, and that the use of MCA as an additive in consumable products warrants further studies to document its safety.
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