THE FDA ALLOWS CANCER-CAUSING POTASSIUM BROMATE IN BREAD THAT HAS BEEN BANNED IN OTHER WESTERN COUNTRIES FOR MORE THAN 2 DECADES?. AMERICAN LIVES SHOULD BE EQUALLY AS IMPORTANT.
There is a chemical hiding in the bread aisle that most consumers have never heard of, yet its safety record has raised questions for decades. Potassium bromate is a flour-treatment agent used to strengthen dough and improve the volume and texture of baked goods. It remains authorised for uses in the United States, while countries and regions including the UK have taken a much more restrictive approach. The obvious question is this: if scientists have demonstrated that potassium bromate can cause tumours, why is it still permitted in the American food supply?
THIS IS NOT JUST AN INTERNET RUMOUR: Potassium bromate has a documented toxicological history. The International Agency for Research on Cancer reported that potassium bromate produced renal tubular tumours and thyroid follicular tumours in rats, along with other tumours, IARC classified it as carcinogenic to humans.
SO WHY IS IT STILL ALLOWED IN THE UNITED STATES?: The FDA continues to list potassium bromate as a permitted food ingredient for specific uses, including as a dough strengthener and flour-treatment agent. The agency's current position focuses heavily on controlling residual bromate in finished food. The FDA says it has worked with the American Bakers Association to improve baking technology and testing so that use of the ingredient minimises residual bromate levels, but not to stop its use. USING LESS BY NO MEANS MAKES IT A SAFE INGREDIENT!
THE FDA'S ARGUMENT IS THAT BAKING CHANGES THE CHEMICAL: According to the FDA, when potassium bromate is properly used, it is intended to convert during baking into potassium bromide, leaving very little residual bromate in the finished product. But this is precisely where consumers may reasonably want more information. How much residual bromate remains in commercially produced bread under real-world conditions? How consistently is it tested? And should a chemical with established carcinogenic effects in bread be necessary when alternative flour-treatment methods exist?.
OTHER COUNTRIES HAVE TAKEN A DIFFERENT POSITION: Britain removed potassium bromate from the permitted additives for bread and flour in 1990 which is more than 2 decades ago to safe guard its people against harm.
AND THEN THERE IS THE "POULTRY FEATHERS": Another commercial bread concerns L-cysteine, an amino acid that can be used as a dough conditioner. L-cysteine can be manufactured from keratin-containing materials, Industrial L-cysteine can come from several sources, including poultry feathers.
THE BIGGER QUESTION IS WHAT ARE WE EATING EVERY DAY?: Bread itself is not the enemy. Traditional bread can contain only a few ingredients. The concern arises when highly processed products contain a long list of technological additives, flour-treatment agents, conditioners, preservatives and added nutrients that consumers may never have considered. The simplest way to know what you are buying is to turn the packet around and read the ingredient list rather than relying on words such as "natural," "multigrain," "wholesome" or "healthy" printed on the front.
SHOULD WE BE CONCERNED ABOUT POTASSIUM BROMATE?: There is enough scientific evidence to justify true concern and asking questions. Potassium bromate has caused tumours in studies which has demonstrated genotoxic and oxidative effects yet it remains permitted for uses in the United States, and is prohibited from bread and flour use in the UK.
DOES AMERICAN REGULATION CARE LESS ABOUT ITS PEOPLE? DO THEY BELIEVR AN AMERICAN PERSON LESS WORTHY THAN A UK PERSON? WHY USE IT AT ALL? THESE ARE THE BIGGEST QUESTIONS OF ALL.
READ THE LABEL. ASK QUESTIONS. DO NOT ASSUME ITS SAFE. Potassium bromate is a perfect example of why consumers should look beyond marketing claims and understand what is actually being added to their food.
The most powerful thing you can do is not panic. It is to become informed.
Please share this information without making any changes to help increase awareness Copyright Maryjayne Aria author of Immume Health, Terrain and GcMaf
