Anti Caking agents

Have you ever watched a cooking show and heard the chef say not to use prepackaged grated cheese, as you are getting more than just cheese? I have, and it got me thinking about the term "Anti Caking Agent" that you see on the ingredients list on packaged foods. I had also recently heard, from another chef during a cooking demonstration, that often Talc or sawdust is added to grated cheese to stop it from sticking together in the packet. I did some research and I found that silicone dioxide, calcium silicate, sodium aluminosilicate, dicalcium phospate, magnesium carbonate, talc, kaolin, potato starch and microcrystalline cellulose are just some of the anti caking agents that are used in common packaged foods. The website, mbm.net.au, gives a detailed list of food additives and the effects they have on the body, some of which are not very good. Even more alarming were the words BANNED IN AUSTRALIA. So if you want to avoid anti caking agents, but like the convenience of grated cheese, here is my suggestion. Buy a block of cheese, it won't contain anti caking agents and is much cheaper than the packed grated cheese anyway. Grate the cheese and store either in the fridge or put into containers in the fridge in individual serves. If you are putting it in the freezer, pull it out shortly before using it so it has some time to defrost but not enough time to start sticking together. Fattier cheeses will stick together more than low fat cheeses, so there will be some variation anyway. The next time you buy grated cheese, cake mix, 2 minute noodles, etc, check out the ingredients list on the packet. Remember, the body is a temple, so worship it and be careful what you put into it.