Welcome to our thread, one never knows what will be posted next.
I am sure that I can find the natural cure for kidney stones, sooner or later.
I never got around to using the dough enhancers, except for buttermilk powder and the Lecithin.
What worries me, is the amount of preservatives in store bought baked goods, They can sit out for weeks and months and still not be moldy.
Not a surprise that we have all kinds of disease, with all the chemicals we eat today.
We will be happy to have you join in the thread.
Not to be a worrywart but the ingredients in the dough extender have the same chemical punch as the additives in boxed/store foods. Whey, Soy protein, malted barley, any kind f corn, rye or grain 'protein', 'spices' etc have as much msg as does adolph's tenderizer. Check out truthinlabeling.org.
Oxalates are the reason many have digestive disorders bordering on celiac disease. Check out the mayo clinic oxalate foundation. Or http://lowoxalate.info/research.html regarding oxalate poisoning. Many complaints that aren't easily treated are related to susceptibility to oxalate toxicity.