Gold is edible because it is chemically inert and does not react with stomach acid.

Gold is classified as a noble metal because it resists oxidation and corrosion in most environments. In the context of digestion, it is chemically inert, meaning it does not react with the hydrochloric acid found in the human stomach. Because the body cannot break it down or absorb it, the metal passes through the digestive tract completely unchanged.The European Food Safety Authority (EFSA) regulates edible gold as a food additive under the designation E175. To be considered safe for consumption, edible gold must be 22 to 24 karats, ensuring it is at least 90% pure gold. Lower karat gold often contains impurities like copper or silver, which can be toxic if ingested in large quantities.Historically, the use of gold in food dates back to ancient civilizations. The Egyptians used gold in bread as early as 2000 BCE, believing it had divine properties. During the Middle Ages, European nobility decorated dishes with gold leaf to display wealth and status during lavish banquets.Modern scientific studies confirm that pure gold does not provide nutritional value, but it also poses no health risks when consumed in small amounts. It does not dissolve in the bloodstream or affect internal organs. Today, it remains a popular garnish in high-end confectionery and spirits like Goldschläger.