I am a newbie and perhaps this has been discussed in a forum that I missed. DNA as we all know is ethanol that has been made unfit for consumption. Methanol used to be added but now it is anybody's guess. Most of what is added, like the ethanol readily evaporates.
My concern is that because the other 10% is largely unregulated, no one knows what other crap might be in there. By definition, denatured alcohol is not food safe. So does everyone trust that the chemical industry isnt putting crap in there to get rid of it? Could there be carcinogens and other toxins that might get left behind after the volatile stuff is gone. How small of a percentage of some toxin can be added before it has to be on the label?
There is good reason for instance why the pottery industry does not put glazes containing heavy metals on surfaces of vessels that would typically be in contact with food. For similar food safe reasons, and especially because I don't know what else is in that DNA, I am hesitant to use it. Does anyone have any information on this?
I did a Google search on denatured alcohol. I found the following link at the top of the page:
www.JamestownDistributors.com Pure denatured alcohol in stock! Great for cleaning and cooking.
I love the 'Great for cooking' part. Must add that extra zip to the salad dressing. Who could have guessed that you could go blind from eating salad! Instead of rum we could have DNA cake.
Thanks,
Tim