Archive for November, 2015

Bread and Azodicarbonamide

Sunday, November 1st, 2015

So I’ve been doing a bit of reading about Azodicarbonamide.  It is illegal in many other countries but the USA seems to embrace it.  Bread makers like it because it speeds up the rising process therefore enhancing production and profits.  It is also used as a blowing agent in plastics.  I find that disturbing

 

drowning in styrofoam

drowning in Azodicarbonamide but only in America where profit comes before health

Azodicarbonamide is manufactured by the reaction of dihydrazine sulfate and urea under high temperature and pressure. Why would we want that in our bread? 

When the effects of long-term exposure to azodicarbonamide were studied on dogs –>Most dogs died. Necropsy revealed massive, multiple renal calculi, bladder calculi, and chronic pyelonephritis.

http://www.who.int/ipcs/publications/cicad/en/cicad16.pdf

Azodicarbonamide is a popular dough conditioner. It also bleaches the flour (makes it whiter). It’s considered safe in the US at up to 45 parts per million, but is banned from use in Europe because studies showed it could cause asthma or allergic reactions.  http://www.fooducate.com/product/Holsum%20Cotton%20s%20Large%20Bread/A0BBB30A-043A-11E2-83D2-1231381BA074  Fooducate is a great website that shares best choices when buying at the grocery store.
bread

… “Currently there are eight crops on the market produced with food biotechnology: corn (think high fructose corn syrup), soybeans (are in almost everything vegans eat), sugar beets, canola (have you ever seen a canola plant?), alfalfa (cows eat this), Hawaiian squash and papaya (so I’ll buy them from Mexico). Cotton is as well, but we don’t eat that.”

do you eat these

 

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