Posted on 05/31/2019 11:51:36 AM PDT by CondoleezzaProtege
Give us this day our daily foam expander. It may sound odd, but in America, your loaf of bread can contain ingredients with industrial applications additives that also appear in things like yoga mats, pesticides, hair straighteners, explosives and petroleum products.
Some of these chemicals, used as optional whiteners, dough conditioners and rising agents, may be harmful to human health. Potassium bromate, a potent oxidizer that helps bread rise, has been linked to kidney and thyroid cancers in rodents. Azodicarbonamide (ACA), a chemical that forms bubbles in foams and plastics like vinyl, is used to bleach and leaven dough but when baked, it, too, has been linked to cancer in lab animals.
Other countries, including China, Brazil and members of the European Union, have weighed the potential risks and decided to outlaw potassium bromate in food. India banned it in 2016, and the UK has forbidden it since 1990. Azodicarbonamide has been banned for consumption by the European Union for over a decade.
But despite petitions from several advocacy groups some dating back decades the US Food and Drug Administration (FDA) still considers these to be Gras or generally recognized as safe to eat...
The system for ensuring that ingredients added to food are safe is broken, said Lisa Lefferts, senior scientist at the consumer advocacy group Center for Science in the Public Interest.
(Excerpt) Read more at theguardian.com ...
In the early 1980s, I had a GI test using barium through a tube through the nose. After the test, they pumped in 3 liters of methyl cellulose, and pointed me towards a corridor that had 18 bathrooms - I counted them.
Ping: Interesting link to a bread-baking site in post 9.
The fact is that many common US foods consist sorts of chemicals making its distribution in most civilized countries a felony. In some countries these foods would make hazmat illegal to even dispose with common waste.
You can still buy old fashioned Brasso metal polish -- the kind that works really well -- in the EU, but it has been outlawed in the US for over a decade. We have to make do with a less volatile version that, in my experience, is inferior to home made cleaners.
Why? Because we are America, bitches.
Thats why.
L
Did you sign the petitions to ban DHMO?
interesting thread! ill have to look out for that ingredient, or rather, start making my own again. thx, AB
I’m a long-time activist in the jihad to ban DHMO.
;’}
Potassium bromate is typically used in the United States as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising. However, if too much is added, or if the bread is not baked long enough or not at a high enough temperature, then a residual amount will remain, which may be harmful if consumed.
In the United States of America, it has not been banned. The FDA sanctioned the use of bromate before the Delaney clause of the Food, Drug, and Cosmetic Actwhich bans potentially carcinogenic substances went into effect in 1958. But since 1991 the FDA has urged bakers to voluntarily stop using it. In California a warning label is required when bromated flour is used.[9] - https://en.wikipedia.org/wiki/Potassium_bromate
And as I found out when I had a cold, as a result of replacing pseudoephedrine with phenylephrine then OTC cold medicine like Sufaded no longer works. Druggies were using pseudoephedrine in the illicit manufacture of methamphetamine. You now need a prescription for medicine with it. https://www.forbes.com/sites/daviddisalvo/2015/10/26/the-popular-over-the-counter-cold-medicine-that-science-says-doesnt-work/#2cce26a04753
We bake our own using the method developed by the authors of Artisan Bread in 5 Minutes a Day. They have numerous books and a website.
Thats funny.
Flour sold by the King Arthur Flour company has never contained bromate for all of the reasons listed above. If you are a baker who has never used bromated flour then you have nothing to worry about. If you are a baker currently using bromated flours and would like to switch you will have to make some slight adjustments to your mixing process, but in our view the effort is worth it as you will be able to provide your employees a safer working environment, and your customers with a healthier product.
https://www.kingarthurflour.com/professional/bromate.html
I just wrote to Pillsbury as I couldn’t find the answer on their website. Will advise their response.
I believe the obesity epidemic coincided with the addition of all that garbage into our food. All those things foul up your endocrine system and wreck your metabolism.
That can’t be good for you.
The word ‘organic’ has no meaning such as you suggest.
It’s a USDA certification, with meaning.
I just listened to a podcast about it. Do a quick search foods high in glysophate. Its absolutely frightening.
If you stop and think about everything we eat and drink...
There’s almost no real food in terms of true nourishment unless you grow or raise it yourself.
I believe all the additives reverse or neutralize any benefits other than satisfying the tastebuds and stopping the hunger pangs.
There really is a difference in how the food tastes now compared to decades ago. So many things taste like chemicals. Even if you buy fresh produce it has usually been picked so long that you can smell and taste the mold forming.
If you’ve ever grown your own produce it’s very difficult to eat stuff from the grocery store. Homegrown is so much cleaner.
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