How does edible gold taste

Edible gold: healthy or unhealthy?

When football star Franck Ribéry ate a steak completely covered in gold leaf worth 1,200 euros in January, it naturally got through the media. Eating gold in such quantities is extraordinary. You are more familiar with the smaller luxury of gold leaf-decorated chocolates or ice cream. If you look at the amount of gold leaf Ribéry consumed, the question arises: is that healthy?

Gold leaf as a visual highlight

In star restaurants there are always extraordinary variations: salmon fillet with gold leaf coating, gold-plated maki rolls - even schnitzel, chicken wings and sausages are gold-plated! No question about it: dishes decorated with gold look beautiful. The gold gives them the appearance of something special and valuable. And it is indeed valuable: 1 gram of gold leaf can cost up to 300 euros. However, it doesn't taste like anything.

E 175: healthy or unhealthy?

Gold belongs to the “color” category of food additives and has the number E 175. It is at least 22-carat gold leaf. Gold that is not marked as E 175 is also not suitable for consumption. After all, gold leaf is also used in art, but if it lands on your ice, you could be poisoned. The gold leaf used in art is usually not "pure" and left in its natural state.

Gold that has been declared as E 175 is considered to be harmless to health. Again, you shouldn't save money so that the gold leaf is as pure as possible. If the gold has a taste, then this is cause for concern: In such a case, it is usually contaminated by other metals, such as aluminum, or by chemical additives.

Gold in medicine

You read contradicting things about gold in medicine. On the one hand, it is said that gold cannot be used by our body. It wanders from the expensive praline through the stomach and intestines and is then completely excreted: nothing but an expensive trip to the toilet.

On the other hand, gold as aurum metallicum ("metal of light") has been used in medicine for centuries, among other things against depression, anxiety, exhaustion, syphilis, tuberculosis and rheumatism. Not only Paracelsus, but also Hildegard von Bingen (1098-1179) used gold against gout:

“A person who now suffers from gout, take gold, boil it, separate the dirt from it without any of the gold disappearing, take this powder by grinding it…. People eat this on an empty stomach early in the morning. "

There was actually something to Hildegard's gold treatment. In 2007 researchers were finally able to prove why gold helps against rheumatism: Gold salts prevent a protein from escaping from the nucleus of immune cells that triggers inflammatory reactions.

Gold as the solution?

Unfortunately, injections with gold-containing compounds have severe side effects and it can take months for rheumatism therapy to work. The researchers are therefore looking for a drug that has the same immune system-regulating abilities as gold, but without causing side effects.

And when you consume gold, you shouldn't necessarily expect any healing effects. But it should be enough for a culinary highlight that will be remembered brilliantly.