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
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.
… “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.”