Recently, I was surprised to discover that gold leaf is edible, and when you see golden flakes on a quality cake, it’s actually real gold, not just some props. Here’s a kebab from Arkadiy Novikov and Jihan Deniz costing 23,550 rubles.
Another revelation was that such gold is quite affordable. A single sheet of purest 99.8% gold, palm-sized, sells for just 4 bucks. It’s sold in very thin sheets—about 100-500 nanometers thick (depending on the manufacturer). 100 nanometers is 0.0001 millimeters. To compare, the thickness of writing paper is 130,000 nanometers, and a human hair is about 60,000 nanometers thick, while a gold leaf is only 100-500. If calculated, a sheet is approximately 600 atoms thick. Edible gold also comes in powder and flakes.
Turns out, this gold has its own E-number, E175 (while E174 is edible silver). Gold is not absorbed by the body at all; it passes through unchanged, so logically, it offers no benefits. However, sellers of edible gold claim its benefits are sky-high and it cures almost all ailments. Studies conducted in 1975 and 2016 showed, however, that there are indeed no health benefits.
The only benefit here is to show off your wealth and brag to your friends that you are, literally, pooping gold (remember, it’s not digested). Whether you should sift through your toilet matters looking for gold is up to you…
Interestingly, even anciently, gold sheets were somehow made to be 500 times thinner than a human hair.
The production of gold leaf started around the end of the third millennium BC when craftsmen learned how to purify the metal and hammer it into thin sheets. Traditionally, during the Middle Ages, gold leaf was prepared by rolling or hammering gold ducats (trade coins used in Medieval Europe) into approximately the thickness of foil. As the metal became thinner, it became more challenging to prevent the foil from sticking to nearby moist or greasy surfaces. To prevent this, “gold beaters would lay a small square of thin metal in the middle of a paper or parchment square and other metal squares on top of it in sequence, until a decent stack was formed; then they skillfully hammered it until the small squares of metal spread to the edges of the parchment.” Then these squares were cut into smaller squares, and the process was repeated. For the final stage of beating, when the gold reached its thinnest point, a special type of parchment called “goldbeaters’ skin” (made from the inner lining of calf’s intestine) was placed between the layers of foil. According to Cennino Cennini, about 145 sheets could be made from one ducat, and a Venetian ducat weighed about 54 troy grains. However, Cennini preferred his gold leaf to be thicker and recommended producing only 100 sheets from one ducat.























