MommyHealthiest

Nourishing body, mind, & soul.

Death by Flour

on February 2, 2014

Flour Bleaching…

Most flour mills bleach their products with either benzoyl peroxide (the active ingredient in acne cremes and hair dyes) or chlorine dioxide, a potent poison also used to bleach paper products and textiles.  Others add potassium bromate to artificially strengthen the flour, commercial bakeries have relied on this “improver” to permit flour to survive the violent and/or brief mixing times used and still create dough structure. Potassium bromate is a recognized carcinogen banned since 1990 in the EU, Japan, Australia, New Zealand and Canada, but in the good old USA the FDA has suggested only a voluntary curb.  Still want to eat flour?! …

More reasons to avoid white flour…

In the factory bakery, the mixing of flour with municipal water and other “functional ingredients” can include, but is not limited to, any of the following:

Soy or canola oil and shortening (GMO) – which gives products larger volume, finer cell structure, tender crust and soft texture.  Possible carcinogen, associated with developing heart disease and type 2 diabetes. It has also been linked to a higher risk of stroke.

Esters of mono and diglycerides – which act as emulsifiers and anti-staling agents.  ssociated with increased risk of numerous diseases, including heart disease, stroke and diabetes. They promote inflammation and obesity; raise LDL, or bad, cholesterol levels; and lower HDL, or good, cholesterol levels.

Calcium propionate – a mold-inhibitor shown in studies to cause irritability, sleep disturbances and inattention in children, even at very modest intakes

Sodium stearoyl 2 lactylate -which increases dough absorption, improves mixing tolerance and machinability of dough, accelerates proof time, improves grain and texture, creates crust tenderness and extends shelf life.  

GM soy flour, goitrogenic and loaded with inhibitors, which creates whiter crumb

Dextrose -an easily fermentable sugar to feed yeast

Diacetyl tartaric acid – a chemical leavener

Azodicarbonamide – a flour oxidizer banned in EU, Canada, Japan, Australia and New Zealand, but permitted in the USA.  Azodicarbonaminde is used in plastic foaming and is used in forming gym mats and the soles of shoes. It has been linked to a potential cause of asthma

Ammonium chloride – a form of nitrogen used by yeast to build protein.  It is used for a variety of purposes, from making batteries and hardening snow on ski slopes to being used in drugs to help with low salt levels in the blood, and in cough medicines.

Gluten – yes more gluten is added for better texture and doughiness

Starch enzymes and several protein enzymes derived from GM technology  – rapidly break down starches to sugars to feed the yeast and to “mellow” the gluten to allow for reduced mechanical mixing times. These enzymes are also engineered to survive baking temperatures and great variations in pH in order to impart anti-staling and softening qualities to the finished products. Enzymes and several of the other “improvers” are not required by law to be listed on ingredient labels, as they are considered to be “consumed” in the baking process, even though residues have been detected and the express purpose of several is to carry their functions through to the baked product and affect its life on the shelf.

Eat at your own risk!

 

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