Posted on 08/12/2025 9:10:25 AM PDT by Red Badger
* A recent European study found that all tested breads – including organic – contained trifluoroacetic acid (TFA), a PFAS compound linked to reproductive and developmental harm. TFA levels were up to 400 times higher than in drinking water.
* TFA is spreading through air, rain and water – affecting even farms that haven’t used herbicides or pesticides in decades. These chemicals accumulate in wheat and cannot be filtered out by baking or washing.
* Most commercial bread is made using the Chorleywood Bread Process, a high-speed, additive-heavy method that sacrifices nutrition and health for shelf life. softness and cost-efficiency.
* Many ingredients – like GMO-based emulsifiers, preservatives. processing enzymes and other additives – are not listed on food labels. Some are allergens or linked to gut issues, thyroid disruption and more.
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It looks innocent enough on the plate. A soft sandwich. A slice of toast. Maybe a warm dinner roll. But that comforting crust hides a disturbing reality: Your bread isn’t what it used to be – and it hasn’t been for decades.
Today’s commercially baked bread is a far cry from the four- or five-ingredient staple your grandparents knew. Instead of just flour, salt, water and yeast, modern bread often contains a cocktail of chemicals, processing agents and synthetic additives – many of which you’ll never find on the label. And some, like trifluoroacetic acid (TFA), a newly identified “forever chemical,” may be putting your health at serious risk.
TFA in every slice: A new chemical culprit
You’ve probably never heard of TFA, but it may be in your daily bread, your morning cereal or the pasta on your dinner plate.
TFA is a highly potent acid widely used in chemical laboratories – especially in the making of pharmaceuticals and proteins. But what most people don’t know is that TFA is also a persistent environmental contaminant – not because you add it to food, but because it forms when fluorinated chemicals break down in the environment. Once it’s there, it stays. TFA doesn’t biodegrade. It is highly water-soluble and mobile – meaning it can travel long distances through rain and runoff, settling into groundwater, rivers and cropland.
In a new study, researchers found TFA in every wheat-based food tested – from bread to breakfast cereal to pasta. Even long-organic farms weren’t spared. Because TFA behaves like other PFAS or per- and polyfluoroalkyl substances – often referred to as “forever chemicals” – it accumulates quietly in food and the body, raising concerns among health experts and environmental scientists alike. (Related: Austrian study warns: “Forever chemicals” found in all tested cereal products, including organic brands.)
Researchers found TFA levels up to 400 times higher than those in drinking water, even in products labeled “organic.” Farms that hadn’t used herbicides or pesticides in 25 years were still contaminated. Why? Because TFA travels through air and rain, settling onto crops and into the soil across the planet.
Worse still, TFA levels in food have tripled in less than a decade. Experts now warn it may pose a global reproductive and developmental health threat. Children, who eat more bread and cereal than most adults, are especially at risk – consuming four times the so-called “safe” limit, according to European health authorities.
The hidden technology behind your bread
While TFA grabs headlines, another culprit has been hiding in plain sight for over 60 years: the Chorleywood Bread Process (CBP).
Developed in the 1960s in the U.K., this industrial method revolutionized bread-making – not for better nutrition, but for speed, volume, softness and shelf life. CBP relies on high-speed mixing, low-quality flour and a battery of chemical additives to create that fluffy, squishy texture now associated with mass-produced bread.
Here’s the kicker:
Over 80 percent of all U.K bread (and much of what’s sold worldwide) is made this way. You won’t see “Chorleywood” on the label. But if your bread stays soft and edible for two weeks or more and sticks to the roof of your mouth, you’ve likely eaten it.
Here’s a break down of the ingredients – and non-ingredients – you might be chewing on:
Undeclared enzymes
Many commercial bakers use enzymes to make dough rise faster and stay soft longer. Some are genetically engineered, while others are derived from fungi, mold or animal byproducts. Because they’re classified as “processing aids,” they don’t have to be listed on the label, even though they can cause allergic reactions and may remain active in the final loaf.
One enzyme, transglutaminase, is suspected of making wheat more toxic to people with gluten sensitivity.
Dough conditioners and additives
To withstand factory machinery, commercial dough gets a chemical makeover.
* Azodicarbonamide (ADA) – A chemical also used in foam yoga mats, ADA is banned in many countries and is linked to asthma and respiratory issues.
* L-cysteine (E920) – Used to relax dough, it is often derived from animal hair or feathers.
* Potassium bromate – A suspected carcinogen that’s banned in California and Europe, it is still allowed in many U.S. breads. It strengthens the dough but disrupts thyroid function.
Emulsifiers and preservatives
Soft bread that never molds? Here’s why:
* Calcium propionate – A preservative that inhibits mold but is linked in some studies to behavioral changes in children.
* Mono- and diglycerides, DATEM, sodium lactylate – These additives help create soft, pliable loaves but are often made from genetically modified soy or corn oils.
Bleaching and whitening agents
Want bright white flour fast? Here are the chemicals that make them just that:
* Chlorine dioxide – A bleaching gas used to “whiten” flour, it is not permitted in the European Union but is still allowed in the United States.
* Soya flour – Often genetically modified, it also bleaches and softens dough.
Hidden sugars
Bread shouldn’t taste like cake, but many commercial loaves do. Manufacturers sneak in cane sugar, corn syrup, dextrose and maltose under different names. Even “light” and “healthy” breads often have three to five teaspoons of added sugar per loaf.
GMOs and pesticides
Most conventional breads contain GMO-derived ingredients like corn starch, soy flour or soybean oil. These crops are typically drenched in glyphosate, a herbicide the World Health Organization (WHO) classified as a “probable carcinogen.” Some GMO crops are engineered to produce their own pesticides internally – the same trait that makes insect stomachs explode may not be something you want in your sandwich.
Health risks that can’t be ignored: Why it matters
The hidden ingredients and shortcuts in industrial baking have been linked to a range of health concerns:
* Allergic reactions and asthma from allergens, enzymes and preservatives
* Gut inflammation, gluten intolerance and autoimmune reactions
* Hormone disruption and thyroid issues from bromate and PFAS
* Obesity, diabetes and metabolic issues from added sugars and refined grains
* Possible developmental and reproductive harm from PFAS like TFA
In a world where even “organic” bread may carry invisible toxins, the answer isn’t fear – it is knowledge and action. You deserve to know what’s in your food. You deserve better bread. And now you know where to start.
Watch this video exposing the shocking truth about today’s bread.
VIDEO AT LINK..................
This video is from the Daily Videos channel on Brighteon.com.
Ezekiel doesn’t eat Ezekiel bread???....
What’s the world coming to? 🤷😁
The rest of the PFAS keyword, sorted:
No prob.
I was introduced to it some years ago when participating in my church’s annual 21 day Daniel fast.
Part of that is only natural grains and Ezekiel is about the only one. While it’s a healthier option, remember that it’s still bread.
That and all natural peanut butter helped a lot.
You need to lose weight, pull a full blown Daniel fast for 3 weeks......I usually drop 10 to 13 lbs.
> You need to lose weight… <
I’ve already done that. My A1C value dropped, but it’s still not where it’s supposed to be. Metformin has helped. I take the extended release type. The regular type really messes with your guts.
Your suggestion to fast is a good one. I’ve never heard of the Daniel fast. I will look into it.
👍
But as long as manufacturers abide by the ‘one cockroach leg’ or one ‘rat hair’ in ‘x-amount’ of pounds, it’s ok, then? ;)
What is going on this week with the media? They just can’t seem to kills us all off fast enough! Who is sponsoring these ‘studies?’ Soros and Gates? Other angry NGOs who have had their taxpayer trough of cash taken away?
Really, the only way you’re going to get additive-free flour is to grow the wheat and mill it, yourself...or better yet, find someone local you can trust that will do this for you. Expect to pay a princely sum for it, as well. Check with the Amish; they’re pretty much our last hope!
Metmom: Do you grind your own flour? Thought you mentioned that at some point. If not, where do you buy flour?
Gotta Wonder what's up with that!
What’s the world coming to?
Considering the rise of the Dark Side Of Modern Baking, I suspect that the Kingdom of Leaven is at hand. 🙃
Beware of dead leaven -- it's the mark of the yeast!
This podcast explains the depopulation that’s been going on for decades going back to the 1800’s.
This should certainly piss you off.
Reminder of the scamdemic genocide & bioweapon Covid jabs & boosters brought to you by politicians at every level down to down catcher, alphabet agencies, Big Pharma, & the Medical Industrial Complex, misc corporations, etc.
RESPECT Rewinds: Joe & Scott From TruthStream w/ Dr. David Martin, 8pm EDT
I took up fasting 5 days a week. I was only eating Friday afternoon until Sunday night. I did take electrolytes with water.
My Primary Care doctor and my Cardiologist were all for it.
My Endocrinologist said I would experience Sudden Death Syndrome and would drop dead.
After one year of fasting 5 days a week (most weeks: I broke fasts for birthdays, anniversary, holidays), I asked my primary care doctor for a full, thorough physical.
My weight was down 150 pounds.
My BP went from 180/90 to 118/80.
A1C dropped from 6.8 to 5.4.
Triglycerides went from 365 to 136.
LDL’s went from 138 to 43.
My HDL’s didn’t improve. They were still low at 33.
He said KEEP UP THE FASTING.
Since then, I’ve take up keto on the days I’m eating.
My endocrinologist is starting to come around after brow-beating me for years.
A good place to learn about fasting is Jason Fung. He is a nephrologist who wasn’t able to help his patients lose weight. He studied up on fasting and has books and YouTube videos that are very educational. I discovered him after a couple years of fasting.
Does your Amish baker make/sell salt rising bread?
The Amish in NY sell it, but it’s not as good as it used to be. The government came in and forced them to change the recipe. I’d like to try some from a different state to see if it’s better than NY’s.
Ezekiel doesn’t eat Ezekiel bread???....
What’s the world coming to? 🤷😁
Ezekiel said he doesn’t eat bread (except for the bread he does eat lol).
Oh NOOOOEEESSssss!
More Fear Pr0n!!!!
Let’s all run around in circles with our hair on fire, screaming and shouting in mindless panic!
Eat insects, the only safe food ...
This past weekend my wife and I made our own buns for brats, just flower, sugar, a little salt, yeast, butter. Just standard stuff. They came out ok, although I could’ve shaped them better.
We’re both 71, no more kids around. I really don’t give a rat’s rear end about European “studies” concerning bread making. I don’t eat that much bread anyway.
This past weekend my wife and I made our own buns for brats, just flower, sugar, a little salt, yeast, butter. Just standard stuff. They came out ok, although I could’ve shaped them better.
We’re both 71, no more kids around. I really don’t give a rat’s rear end about European “studies” concerning bread making. I don’t eat that much bread anyway.
I’m not gonna freak out over this stuff.
I have a nice outdoor bread oven. Once a week all the neighbors come over and we have a party and make bread.
Said the Little Red Rooster to the Little Red Hen: ‘You haven’t laid an egg since I don’t know when!’
Said the Little Red Hen to the Little Red Rooster, ‘You don’t come around as often as you uster!’ ;)
Didn’t we give up bread, except in store-bought sandwiches where we didn’t have much of a choice?
The article is concentrating on TFA. Bread isn’t the only thing affected though, its every crop.
https://www.pan-europe.info/press-releases/2025/06/new-study-reveals-alarming-levels-‘forever-chemical’-tfa-bread-pasta-and
TFA is a breakdown product of PFAS pesticides and industrial chemicals. Due to its extreme persistence and water solubility, TFA accumulates in water resources and living organisms. Recent soil analyses by German environmental authorities confirm that agricultural soils are now a major reservoir of TFA, which partly explains its accumulation in food crops.
I eat as little bread as I can because carbs are not good for you............
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