I understand your concern but I worry more about those mountains of plastic and in Asia they burn them
What Are the Dangers of Calcium Chloride As a Food Additive?
By Jessica BenzaquenFeb 03, 2014
Calcium chloride is a dough-strengthening and -raising agent, as well as a preservative, says the World Health Organization. It helps to make food, like pickles, taste salty, without actually adding salt, increases fruit and vegetable firmness and tenderizes meat. The U.S. Food and Drug Administration, or FDA, reports that extensive studies provide no evidence that ingesting calcium chloride in the quantities found in food pose a risk to the public. The dangers of using calcium chloride as a food additive are associated with plant workers who add it in its pure form rather than the consumers who ingest it.
I understand your concern but I worry more about those mountains of plastic and in Asia they burn them
I only quote! Doesn't mean I believe this