Originally published April 21 2014
Many flours and baked goods contain potassium bromate, a carcinogen that has been banned across Europe
by David Gutierrez, staff writer
(NaturalNews) Much of the flour sold in the United States has been treated with potassium bromate, which causes the flour to bulk up, strengthens the dough and makes the bread rise more. This decreases the time needed for baking (thereby reducing costs) and also allows the use of low-quality flour that might otherwise be unsuitable for baking.
Yet potassium bromate is so widely accepted as a carcinogen that it has been banned in the European Union, Canada and even China. U.S. law only allows the chemical to be used as an ingredient in food because it was first approved by the FDA back in 1958, before modern anti-cancer legislation went into effect.
The fact that the ingredient has actually received FDA approval makes it much more difficult for it to be subsequently banned.
Most potassium bromate breaks down during the baking process, but tests have confirmed that trace amounts can remain. Unfortunately for the careful consumer, U.S. law also does not require that potassium bromate be listed as a separate ingredient on food labels.
The only reliable away to avoid this poisonous ingredient is to buy organic flours and baked goods. Products sold in California must carry a warning label if potassium bromate has been used.
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