Tannins, or Tannic Acid, (both gallic acid and catechin types) have conflicting properties – carcinogenic and anticancer when tested in lab animals. They have been implicated in human cancers. In humans, the toxic effects include fatal liver damage which may result from using tannic acid on burns or as an ingredient in enemas. Ingestion of large amounts can cause gastric irritation and nausea and vomiting.
They are used commercially in foods to clarify alcoholic beverages, especially beer and wines; as a flavoring ingredient in most categories of foods, including alcoholic and non-alcoholic beverages; frozen dairy products; candy; baked goods; gelatins and puddings; and meat and meat products. The highest levels used on the average is about 0.018%, found in frozen desserts. The tannic acid used to cure hides and manufacture ink is not the flavanol or catechin type. Wheat processing to make white flour results in the loss of 40% of Vitamin C, 65-85% of the B Complex vitamins, almost 60% of magnesium, and 70% of Zinc. In addition, fiber, protein, and twenty-six other nutrients have been drastically reduced or removed. Only traces of iron, calcium, niacin, thiamin, and riboflavin are added under the illusional name of “enriched.”
