> We assume this [anti-caking] chemical is harmless, but I'm not aware of any actual studies on what it does to the body, especially not if you start consuming a lot more of it than "normal".

In Europe, thankfully, it's Sodium Ferrocyanide[1] which has been studied[2][3].

"The Panel concluded that ferrocyanides (E 535–538) are of no safety concern at the current authorised use and use levels."

[1] https://en.wikipedia.org/wiki/Sodium_ferrocyanide [2] http://www.inchem.org/documents/jecfa/jecmono/v05je02.htm [3] https://www.efsa.europa.eu/en/efsajournal/pub/5374