Our citric acid is derived from cassava root.
The citric acid used in LYTES is produced by fermenting cassava starch with a safe strain of aspergillus niger.
Citric acid is the byproduct of this fermentation process. Once fermentation is complete, the citric acid is separated, purified, and tested for any possible contaminants.
There are no traces of mold, yeast, or cassava in the final product.
Should you be afraid of aspergillus niger? We don't think so. Don't let the word mold scare you, as it's not always bad. In fact, fermentation by way of yeast, bacteria, and/or mold are used to give us some of these common foods:
- Beer
- Blue Cheese
- Chocolate
- Kefir
- Kombucha
- Sourdough
- Sour Cream
- Soy sauce
- Vinegar
- Wine
- Yogurt
Want to learn more about LYTES?
Blog: The Science Behind Our Electrolytes
Blog: LYTES 101: Potassium Benefits, Sources, and Supplements
Blog: Sodium 101: The Best Forms, Benefits, and Sodium in Supplements
Blog: Magnesium 101: The Best Types of Magnesium