Ca-EDTA -It's many Remarkable Properties
The Food and Drug Administration has approved the synthetic amino acid, ethylene diamine tetraacetic acid (EDTA), as a pharmaceutical agent for the treatment of lead and other heavy metal poisoning or exposure. In older literature, the FDA also approved intravenous EDTA treatment as "possibly effective in occlusive vascular disorders ... arrhythmias and atrioventricular induction defects ... and in the treatment of pathologic conditions to which calcium tissue deposits or hypercalcemia may contribute other than those listed above."16
These "possibly effective" indications were removed from FDA-approved literature in the late 1970's for reasons known only to the FDA. Fortunately, physicians are not limited solely to FDA-approved indications and may prescribe approved drugs for whatever "unapproved" conditions they find them to be effective. Consequently, since EDTA is approved for the treatment of heavy metal poisoning (especially lead), many physicians continue to use pharmaceutical EDTA with great benefit in many diseases and conditions other than their officially approved uses.
In addition to its remarkable pharmaceutical uses, the FDA has also approved EDTA as a food additive that is generally recognized as safe (GRAS). EDTA's array of biochemical properties make it extremely valuable as a food additive. It has the ability to: (1) bind with many metals; (2) act synergistically with other antioxidants to stabilize fats and oils; (3) prevent discoloration of potato products; (4) stabilize vitamins; (5) prevent discoloration of fish and shellfish; (6) prevent flavor changes in milk; (7) inhibit the thickening of stored condensed milk; (8) enhance the foaming properties of reconstituted skim milk; (9) prevent color changes of scrambled eggs prepared from egg powder; (10) preserve canned legumes; (11) prevent gushing in beer; (12) promote flavor retention and delay loss of carbonation in soft drinks; (13) prevent oxidation of meat products; and (14) prevent discoloration of canned fruits and vegetables. 17, 18
In fact, EDTA's use in foods is so widespread that its presence in bloody evidence even created questions during the O.J. Simpson trial as to its source-i.e., from food or from blood previously drawn as evidence - since EDTA is also used as an anticoagulant in blood used for laboratory studies.
Over the last 50 years it is estimated that over one million people have received EDTA Chelation Therapy. The frequent and dramatic clinical improvements seen in many unrelated conditions after using EDTA chelation therapy is a result of Ca-EDTA's cellular detoxification process. The EDTA is simply binding and/or removing toxic metals, thereby improving metabolic functioning in a variety of conditions. With science documenting the adverse effects of commonly encountered low levels of heavy metals on our health, we believe that chelation therapy is being vastly underutilized in standard medicine.
Magnesium EDTA versus Calcium EDTA
It is unfortunate but there are some promoters of a different kind of EDTA, Magnesium-EDTA. The facts are that the most common forms of EDTA are calcium and sodium chelates, both available in United States pharmacopoeia and FCC (food chemical codex) forms. Magnesium EDTA is not available in these standards. Magnesium EDTA has never been proven safe for human consumption. These products use Ca-EDTA studies, and makes the correct assertion that EDTA has a lower toxicity level compared to aspirin, but then recommends Magnesium!
Dr. Bruce Halstead, "The Father of Medical Chelation Therapy" and co-developer of Detoxamin said: "Using Magnesium Di-Potassium EDTA has a dramatically lower chelating effectiveness than Calcium Di-Sodium EDTA. It would not be advisable to use Magnesium Di-Potassium hitched to the EDTA molecule for the purposes of chelating. It is highly probable that the Magnesium and Di-Potassium would decrease the pH balance in the blood so significantly that very little if anything could be bound or chelated by the EDTA.
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References
16. Calcium disodium
edetate and disodium edetate. Federal Register, Volume 35, No. 8, Tuesday,
January 13, 1970, 585-587.
17. Aamoth, H.L., and Butt, F.J. Maintaining food quality with chelating
agents. Annals New York Academy of Sciences, 1960, 526-531.
18. Furia, T. EDTA in Foods-A Technical Review. Food Technology, 1964,
18: 12, 1874-1882
Note: "The Food and Drug Administration have
not evaluated these statements.
This product is not intended to diagnose, cure, treat or prevent any disease.
Results will vary."
Copyright ©2003 Stephanie Relfe. All rights reserved.
