A-Z Chemicals Banned in Bread – We Consume It Everyday!
When you are ordering your sandwich, taking a loaf of bread from the store shelf you didn’t realize it come with various chemicals banned in bread. If you think the government, FDA, FIFRA or other departments already make sure your food is safe, think again.
Even if these agencies release List Banned Chemicals it never stops manufacturer, companies, and factories to use them. Therefore, be aware and well informed is the only best solution. Let’s start with what people have for breakfast at their dining table. Here are some chemicals banned in bread.
- Potassium Bromate (Brominated flour)
This flour-bulking agent gives strength to the dough and also reduces the amount of time needed for baking. Therefore, bakery and other superbrand bread able to cut costs.
This chemical is the primary element in bread rolls, wraps, flatbread, bread crumbs, and bagel chips. What makes American angry about this chemical is the facts that this chemical alongside many other compound Food Banned In Europe But Not US.
The toxicity level of this substance equals to BVO (bromine) which has some kind of association with kidney, nervous system disorders and also gastrointestinal discomfort. Potassium bromate tests result to explain the high carcinogenicity for human health with suspected thyroid tumors.
Most chemicals in bread are to please the eyes. This whitening component with a bleaching effect replaces the week-long waiting period for flour to naturally whiten. However, some major food processors brands prefer to use this chemical to bleach out flour as soon as possible.
Therefore, you can easily spot this chemical in a box of frozen dinners, boxed pasta mixes, packaged baked goods and your loaf of bread. It also in the List Of Banned Additives In Many Countries and surprisingly not in the US. It makes you wonder the benchmark of US firms such as FIFRA, FPA, and EPA does really give trustworthy bans.
The same substance that creates mat and shoe soles is lurking among your buns and slices of bread. Studies show relation to asthma and other human health issues such as respiratory issues, allergies, burning eyes, and various skin irritation. Moreover, when it experiences heat, studies show it leads to tumor development and cancer.
- Benzoyl peroxide
A long history of use in the food industry as a bleaching agent in flour, whey, and milk to make cheese. A 32 percent benzoyl peroxide and 68 percent cornstarch create modified cornstarch for whitening bread. There are many other Uses Of Benzoyl Peroxide In Polymerization that are safer than putting it in your mouth.
The U.S bans benzoyl peroxide due to its GRAS (generally regarded as safe) effects. The same substance that also in your cosmetic for the various whitening purpose. Whole grain bread has a high nutritional value, but benzoyl peroxide in it actually destroys nutrients such as vitamin A and B and also folic acid. Therefore, it is no surprise if it creates liver problems, sensitization, testes weight, fetal body weight, and skin tumor.
- Mono- and Diglycerides & DATEM
Thanks to the addition of mono- and diglycerides that have the ultimate bread-making short-cuts. These chemicals in processed bread preserve the shape and taste of bread and don’t go stale as quickly as all-natural bread. Moreover, thanks to these added additives, they make it possible to bake bread in speed without the usual efforts required in traditional bread making.
These chemicals also exist in the List Of Chemicals In Mcdonalds Food for their by-products of fats, oil, a process that produces trans fats. Therefore, you will see trans fats in their label although they provide 9 calories per gram, but not required to be included in the Total Fat.
DATEM or Diacetyl Tartaric Acid Esters of Monoglycerides has a hidden form of deadly trans fat that been linked to heart disease and coronary heart disease.
- Coloring agents (blue 1, blue 2, yellow 5, and yellow 6)
We eat with our eyes and it justifies the coloring chemical in the food industry. Even the natural beige-like color in bread is enhanced by these chemical agents. This phenomenon may explain the widespread use of artificial dyes incredible increased since 1955 worldwide.
In the good old days, additional food coloring came from saffron and turmeric. Nowadays, coal tar is the most common source of color.
You know this substance as a chemical in our public drinking water and swimming pools, table salt. However, it also acts as bleaching substances in bread that among the many Chemicals Banned Under Stockholm Convention. Therefore, the international countries already ban this substance in bread although it is available for other usages.
The long-term safety of chlorine exposure poses adverse effects on human health. Surprisingly, it can lead to intentionally produce diabetes which creates a large number of free radicals to form in pancreatic beta cells.
- L-cysteine hydrochloride (E920)
The cysteine is actually a naturally occurring amino acid that helps to create stretchier doughs in bread. However, it has numerous additional negative Effect Food Additives Health Environment in burger buns and French sticks, a typical junk food. It causes problems in liver, kidney and bladder functions and also severe eye irritation.
Bread was a big part of eating culture. Everyone must have taken a bite of toast with butter, bagels and croissants, sandwiches for a lunch-some form of bread.
But over the past 30 years, there are more Chemicals In Food than ever. The modern dining culture has taking a turn by satisfying the eyes even if everybody knows not everything in their plate is organic.