How to Control Tartaric Acid in Humans

Tartaric acid is a toxic molecule that can replace malic acid in biochemical cell processes and by so doing compromise cellular energy production. The result is fatigue and brain fog. It is highly toxic to muscles, which is why the diseases associated with an overabundance of tartaric acid, such as celiac disease, fibromyalgia, chronic fatigue syndrome, and candiasis, often include complaints of muscle pain. A high dose of tartaric acid can cause paralysis or death.

Instructions

How to Avoid Tartaric Acid in Foods

• 1

  Limit natural sources, such as unripe fruit, bananas and especially grapes.

• 2

  Avoid wine. Wine making uses the natural acidity of the grapes to create a pleasing tartness. If a grape does not naturally have enough acid content, wine makers add tartaric or malic acid. In addition, the fermentation process itself creates tartaric acid.

• 3

  Refrain from foods containing baking powder and cream of tartar, which both contain tartaric acid.

• 4

  Stay away from foods with "tartrate" listed as an ingredient, such as "stearyl tartrate". Tartaric acid is added to food, such as candy or soft drinks, to provide a sour taste. This is particularly true in lemon-lime and grape flavored varieties.

• 5

  Limit yeast and sugar. When yeast in the intestines meets sugar from the diet, tartaric acid is produced.