Recent Harvard studies support the phosphate theory.

When I first wrote my book: Calcification: The aging factor, I received a mixed response: People who actually tried the regimen outlined in my book were claiming to see improvement in their health problems. While skeptics called the information "unsubstantiated." But recent studies at Harvard university have corroborated what I have been saying all along: That Phosphate food additives are a major factor in soft tissue calcification, which in turn can accelerate the aging process and contribute to a myriad of health problems. Click here is view this report first hand.

Basically, phosphates are substances that contain a high level of the mineral phosphorus. Phosphorus is an essential mineral, but like iron and many other nutrients, too much can be harmful. Almost all processed foods contain phosphate additives. Phosphates act as leavening agents that "fluff up" foods such as cakes, biscuits, breads and pancakes. Unlike yeast recipes, such as sourdough, phosphates have no taste and can be used for a wide variety of baking products, such as prepared doughs, pizzas and cake mixes. These include most lunch meats, and most prepared foods. Milk products naturally contain a high level of phosphorus, and most cheese products add additional phosphates, thus adding "insult to injury." Click here to read my report on milk.
The phosphate theory is a well-respected theory. In fact, there is an old saying among nutritionists that says: soft drinks cause soft bones. This is because soft drinks contain a high level of phosphoric acid. Phosphorus is a mildly acidic mineral and high levels can lower the body's PH factor. Fortunately, our body's have a built in defense: When the level of acid gets too high, our body's use alkaline minerals such as calcium and magnesium to buffer the excess acid. While this may prevent acute toxicity, it can result in chronic calcification of our soft tissues. It does this by drawing calcium out of our bones to buffer the acidity. So not only do we lose calcium from our bones, but that calcium is then deposited in our soft tissues, thus resulting in calcification of our soft tissues. We know for a fact that most calcifications such as those affecting the coronary arteries are usually composed of calcium phosphate. We know that people with kidney disease are often put on phosphate restricted diets, as they have a much harder time eliminating phosphates from their bodies. It is a well-known fact that people with kidney problems often have a higher incidence of soft tissue calcification. These people are often given phosphate-binding agents to help them get rid of the excess phosphates. The mineral magnesium acts as a natural phosphate-binding agent, and it does so without any side effects. 100 milligrams of magnesium should be taken with every meal to prevent the absorption of phosphates from the diet. Click here for more information.