Calcium Disodium EDTA is most commonly used in chelation therapy. Chelation (pronounced key-LAY-shun) is the method of removing toxic metals that have accumulated within the body. EDTA or ethylenediaminetetraacetic acid is the substance responsible for removing these heavy metals which include mercury, lead, iron, copper and calcium, and promotes the efficient circulation of platelets inside the bloodstream.

Chelation was first discovered within the 1940s when the Navy started employing this method to treat servicemen who suffered from lead poisoning. Studies show that chelation can eliminate toxic and excess metals just before it can cause further damage to the body.

The Food and Drug Administration has not but approved the use of EDTA for the treatment of arteriosclerosis or hardening of the arteries but some physicians in particular those who practice alternative medicine use it to detoxify plaques and calcium deposits that have accumulated on artery walls.<

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Chelation is also used to treat the complications caused by repeated blood transfusions and within the disease called thalassaemia. EDTA, or ethylenediamineaceticacetate, which is actually a synthetic amino acid, is widely used in blood analysis. Its anticoagulant properties make calcium disodium EDTA ideal for blood analysis as in complete blood count or full blood examination.

It also asserts its antioxidant properties by preventing the effects of free radicals from further injuring the walls of blood vessels. Calcium disodium EDTA is extensively used by dentists in removing inorganic debris from teeth and in preparing root canals. It really is also used as preservative of most topical eye preparations and eye drops.

As food preservative intended to increase the quality and stability of food products, it really is extensively used as additive to canned and carbonated soft drinks to retain its flavor. It can be used with white potatoes, canned clams, cooked and canned dried lima, and in processed dried pinto beans to retain color, in crab meat to delay the formation of crystals, in dressings, mayonnaise and oleomargarine, and in sandwich spread as preservative, in femented malt beverages to avoid gushing or sudden rush of the liquid.