Is Eating Sal Viva or Quicklime Safe? Its Hazards and Precautions

What is Sal Viva?

Sal viva, also known as quicklime, is a white, caustic, alkaline chemical compound with the formula CaO. It is obtained by calcining or roasting calcium carbonate (limestone, shells, etc.) at high temperatures. This process drives off carbon dioxide, leaving behind the calcium oxide.

The Chemistry Behind Sal Viva

When limestone is heated to above 1,000°C, the calcium carbonate breaks down into calcium oxide and carbon dioxide gas. This decomposition process is called calcination. The reaction looks like this:

CaCO3(s) → CaO(s) + CO2(g)

The calcium oxide produced is a soft, white, crystalline powder known as quicklime. It is reactive when mixed with water and can be hazardous to handle at times.

Uses of Sal Viva

Sal viva has many industrial and commercial applications due to its alkaline properties. Some of the common uses of quicklime include:

• Manufacturing of steel: It is used as a fluxing agent to refine steel.
• Construction purposes: Mixing sal viva with water produces slaked lime which is used to make mortars and plasters.
• Water treatment: It softens hard water by precipitating calcium carbonate.
• Agriculture: As a soil amendment to neutralize acidic soils.
• Food industry: To manufacture foods like corn tortilla, olives, etc.

Is Eating Sal Viva Safe?

No, direct consumption of sal viva can be extremely dangerous and harmful. Here's why:

Corrosiveness

Sal viva is highly corrosive due to its alkaline pH. Ingestion can lead to ulceration and burning of the mouth, throat, and gastrointestinal tract.

Reactivity

When sal viva comes in contact with moisture, such as saliva or tissues of the body, it reacts vigorously to produce heat. This localized heating can damage organs.

Toxicity

The calcium oxide in sal viva reacts with water in the body to form calcium hydroxide, which is caustic and poisonous. Consuming sal viva can lead to sore throat, abdominal pain, ulcers, vomiting, diarrhea, etc.

Why Do Some People Eat Sal Viva?

Despite the risks, some people do consume sal viva intentionally or unintentionally in its various forms like pickling lime, tortilla lime, etc. Some reasons this may happen include:

• Lack of awareness of its hazards
• Cultural practices and beliefs
• Mistaking it for edible lime, e.g. in pickles or maize dough
• Mislabeling of food grade vs. industrial lime products
• Attempting self-harm

Intentional Consumption Reasons

In a few traditional practices, quicklime is intentionally added to food items like corn for making nixtamal or tortillas. This is sometimes done to:

• Enhance flavor
• Improve nutrient availability
• Promote alkalinity in the body

However, the amounts added are generally small and may involve specially processed food-grade lime.

Is Sal Viva Ever Considered Healthy?

While sal viva itself should never be eaten raw, some of its derived products are considered health-supporting and even used as supplements. These include:

Calcium supplements

The calcium in sal viva has health benefits if converted to non-caustic forms like calcium carbonate or calcium citrate.

Pickling lime

Food-grade limes added to pickles in small quantities to preserve crisp texture and enhance safety.

Tortilla lime

Specially processed lime can make corn tortillas more nutritious by releasing bound nutrients.

However, the amounts added are tiny and the limes converted to safer compounds during cooking. Raw sal viva itself should be avoided as hazardous if swallowed.

First Aid for Accidental Ingestion

If someone swallows a significant amount of sal viva, seek medical help immediately. Irrigate the mouth gently and give milk or water to drink. Do NOT induce vomiting. Try to neutralize it with vinegar or citrus juice. Manage symptoms supportively till medical care is available.

Prevention of Accidental Exposure

Some ways to prevent accidental sal viva ingestion include:

• Clearly label containers
• Educate vulnerable communities
• Regulate sale to only authorized buyers
• Advise safe storage away from food items

With vigilance, the harmful impacts of this caustic substance can be avoided.

FAQs

Is sal viva safe to eat?

No. Direct consumption of sal viva is extremely hazardous and can cause severe digestive tract burns, abdominal pain, vomiting, etc. It should never be eaten raw.

Why is sal viva added to some foods?

In some traditional practices, small amounts of specially processed food-grade lime are added to items like corn dough to enhance flavor, nutrient availability and promote alkalinity. However, raw industrial-grade quicklime itself should never be eaten.

Can swallowing sal viva be fatal?

Yes, ingesting higher doses of sal viva can potentially be life-threatening. It can damage tissues, cause swelling obstruction, bleeding, and perforation. Seeking immediate medical treatment is critical.

How to treat accidental sal viva ingestion?

If quicklime is accidentally swallowed, rinse mouth gently and give water or milk to drink to dilute it. Neutralize with vinegar or lemon juice if possible. Do not induce vomiting. Call emergency services or go to the nearest hospital urgently.