My Concerns About Tapioca as a Gluten-Free Ingredient

 

Tapoica as a Gluten-Free Ingredient

Tapioca and exposure to Cyanide

I have a concern about the large amounts of tapioca being used in making gluten-free products. Usually, the main ingredient is rice flour, and potato flour/starch, and then tapioca plus a lesser amount of variety of other ingredients.

Lately, I have been getting a reaction from eating certain GF pre-prepared foods. It could be cross-contamination if it is in a restaurant. But my home is gluten-free. It could be that I am reacting to one of the ingredients. It could be that the flours are processed in facilities that process other white flours, and they could easily become mixed up in the packaging process, or during storage or transportation.

People with Autism are suspected of having an inherited or pre-disposed lowered or impaired ability to detoxify toxins from food and exposure in the environment. This could be from liver damage, also. This makes them more suseptible than the average person to poisoning from heavy metals like lead, mercury, arsenic, and cyanide.

The tapioca plant contains a substance that converts into cyanide in the body unless it is processed carefully to remove this substance. I am asking myself many questions:

How carefully is this process being done in America, and if the tapioca is imported, how carefully are we monitoring the tapioca for remaining amounts of this substance?

And, if tapioca has the potential to cause cyanide poisoning at all, is it safe to be used in products that are being given to people who have Autism, not to mention Celiac disease?

Here is some research I did:

Tapioca is made from the root of the cassava plant.

The cassava plant has either red or green branches with blue spindles on them. The root of the green-branched variant requires treatment to remove linamarin a cyanogenic glycoside occurring naturally in the plant, otherwise it may be converted into cyanide. Konzo (also called mantakassa) is a paralytic disease associated with several weeks of almost exclusive consumption of insufficiently processed bitter cassava. The toxin found in the root of the red-branched variant is less harmful to humans than the green-branched variety. Therefore, the root of the red/purple-branched variant can be consumed directly.

So the question is, which kind of tapioca is in a given product? I wish there was a requirement for labeling a product as to which kind of tapioca the flour is made from.

Tapioca is almost completely protein-free, and contains practically no vitamins. Tapioca is used as a thickener because it never discolors and contains no discernible taste or smell. Moreover, it never coagulates or separates when refrigerated or frozen, and it leaves baked goods (especially bread) with a white color.

Despite being a convenient and functional thickener, however, tapioca flour’s nutritional value leaves a lot to be desired. In fact, from a nutritional standpoint, it is almost worthless.

Aside from being very high in carbohydrates and therefore calories (100g of the flour contains a whopping 340 calories), tapioca flour contains hardly any fiber, fat, or protein (indeed, protein deficiency is a common characteristic amongst people living in regions in which tapioca is a staple food), and practically no vitamins save for trace amounts of niacin, a B vitamin that helps the nervous system to function properly.

Tapioca flour does contains some minerals. 100g of the flour provides us with 1mg of magnesium and iron, 7mg of phosphorous, 20mg of calcium, and 10mg of potassium. However, these are unimpressive figures. To put things in perspective, enriched white flour (widely considered to be unhealthy) exceeds tapioca flour’s mineral content in every regard, often considerably. For example, 100g of white flour contains over 100mg of phosphorous and potassium.

So tapioca flour is a poor substitute nutritionally, even for replacing processed white flour.

The cobalt in artificial _{vitamin B12} contains a cyanide ligand as an artifact of the purification process; this must be removed by the body before the vitamin molecule can be activated for biochemical use.

Cyanide poisoning occurs when a living organism is exposed to a compound that produces cyanide ions (CN⁻) when dissolved in water. Common poisonous cyanide compounds include hydrogen cyanide gas and the crystalline solids potassium cyanide and sodium cyanide. The cyanide ion halts cellular respiration by inhibiting an enzyme in the mitochondria called cytochrome c oxidase.

The cyanide anion is an inhibitor of the enzyme cytochrome c oxidase (also known as aa₃) in the fourth complex of the electron transport chain (found in the membrane of the mitochondria of eukaryotic cells). It attaches to the iron within this protein. The binding of cyanide to this cytochrome prevents transport of electrons from cytochrome c oxidase to oxygen. As a result, the electron transport chain is disrupted, meaning that the cell can no longer aerobically produce ATP for energy. Tissues that depend highly on aerobic respiration, such as the central nervous system and the heart, are particularly affected. This is an example of histotoxic hypoxia.

Cyanide poisoning is a form of histotoxic hypoxia because the cells of an organism are unable to use oxygen, primarily through the inhibition of cytochrome c oxidase. If cyanide is inhaled it causes a coma with seizures, apnea, and cardiac arrest, with death following in a matter of minutes. At lower doses, loss of consciousness may be preceded by general weakness, giddiness, headaches, vertigo, confusion, and perceived difficulty in breathing. At the first stages of unconsciousness, breathing is often sufficient or even rapid, although the state of the victim progresses towards a deep coma, sometimes accompanied by pulmonary edema, and finally cardiac arrest. Skin color goes pink from cyanide-hemoglobin complexes. A fatal dose for humans can be as low as 1.5 mg/kg body weight.[1]
Blood cyanide concentrations may be measured as a means of confirming the diagnosis in hospitalized patients or to assist in the forensic investigation of a criminal poisoning. Cyanide toxicity can occur following the ingestion of large doses of amygdalin (found in almonds and apricot kernels and marketed as an alternative cancer cure), prolonged administration of sodium nitroprusside, and after exposure to gases produced by the combustion of synthetic materials.
In addition to pesticide and insecticide, cyanide is contained in tobacco smoke, smoke from building fires and some foods, like almonds, apricot kernel, cassava, yucca, manioc, and apple seeds. Vitamin B12 in the form of hydroxycobalamin, or hydroxocobalamin, may reduce the negative effects of chronic exposure, and a deficiency can lead to negative health effects following exposure.
Exposure to lower levels of cyanide over a long period (e.g., after use of cassava roots as a primary food source in tropical Africa) results in increased blood cyanide levels, which can result in weakness and a variety of symptoms, including permanent paralysis, nervous lesions, hypothyroidism, and miscarriages. Other effects include mild liver and kidney damage.

Most significantly, hydrogen cyanide released from pellets of Zyklon-B was used extensively in the systematic mass murders of the Holocaust, especially in extermination camps. Poisoning by hydrogen cyanide gas within a gas chamber (as a salt of hydrocyanic acid is dropped into a strong acid, usually sulfuric acid) is one method of executing a condemned prisoner as the condemned prisoner eventually breathes the lethal fumes.

Cyanide poisoning is sometimes treated with Oxygen, which may explain why hyperbaric oxygen works for some children with Autism.

It can also be treated with a form of vitamin B12:

Hydroxocobalamin

Hydroxocobalamin, a form (or vitamer) of vitamin B12 made by bacteria, and sometimes denoted vitamin B12a, is used to bind cyanide to form the harmless cyanocobalamin form of vitamin B12. Hydroxocobalamin is newly approved in the US and is available in Cyanokit antidote kits.

And an antidote can be from the use of glucose and nitrites, which might explain why people in our country prefer sugary foods and foods preserved with nitrites.

Food additive

Due to the high stability of their complexation with iron, ferrocyanides (Sodium ferrocyanide E535, Potassium ferrocyanide E536, and Calcium ferrocyanide E538) do not decompose to lethal levels in the human body and are used in the food industry as, e.g., an anticaking agent in table salt.

This could be why iron supplementation can benefit persons with Autism.

I am concerned that anti-caking agents are not listed as an ingredient on food labels except as a number. For people who have trouble detoxifying cyanide these agents could be very harmful to them, adding to their total toxic burden.