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Dangerous Substances in average Store bought Bread
 
                                                                                    
 
Ammonium chloride
Ascorbic acid
Azodicarbonamide
Calcium sulfate
DATEM
Dextrose
Folic acid
Fumaric acid
L- Cysteine
Monocalcium phosphate
Niacin
Potassium iodate
Potassium sorbate
Propylene glycol alginate
Riboflavin
Thiamin mononitrate
 
Common additives

You see so many additives in industrial breads, I figured it might be a good idea to have a quick, convenient reference to the more common of them. In general, I am opposed to all additives: I believe that good bread suffices to itself, and that any artificial addition, even of naturally-occuring chemicals, is a surrender to the forces of darkness.

By the way, each additive listed here is present in at least one of the breads we have tested.

Name Description Links
Ammonium chloride This is not a very nice chemical. It is usually listed as harmful if swallowed (oh, the irony). Of course, that's only for large quantities. It is used in batteries, as a fungicide on roses, as an anticaking agent, and as yeast food.
Safety data
Ascorbic acid Ascorbic acid is just vitamic C. I don't need to tell you about that, but I don't see why I should get vitamin C-enriched bread.
Description
Safety data
ADA (Azodicarbonamide) Azodicarbonamide is used to improve the gas retention and elasticity of dough.
Description
Safet y data
More safety data
Calcium sulfate Calcium sulfate is essentially plaster of Paris. Pretty much the same stuff that goes into dry walls.
Safety data
DATEM DATEM is diacetyl tartaric acid esters of monoglycerides. Doesn't that sound good? It is an emulsifier that is used among other things to smooth out variations in flour quality. Ask yourself this: why would you need something like that if your ingredients are top quality?  
Dextrose (alpha-d- glucose) Dextrose is a naturally occurring form of glucose -- in other words, it's sugar.
Description
Safety data
Folic acid Also referred to as vitamin B9. Folic acid has been found to drastically reduce the incidence of spina bifida, and is therefore recommended for women who intend to become pregnant. But we already get a lot of folic acid from any number of sources, so I fail to see why a baker would find it necessary to throw it into the dough.
Description
Safety data
Fumaric acid Naturally-occuring organic acid. Commonly used in sourdough breads and tortillas to enhance flavor and make the dough more machinable. This is not a dangerous chemical, but I don't like the idea of having the sourness of a sourdough bread tweaked using this sort of device.
Description
Safety data
L-Cysteine Although L-Cysteine is a naturally occuring amino acid, it is somewhat hazardous in large quantities. It can be purchased as nutritional supplement, allegedly for thicker hair and stronger nails.
Description
Safety data
Monocalcium Phosphate Used as a dough conditioner, much like L- Cysteine.
Description
Niacin Niacin is better known as vitamin B3. It is an essential part of any diet, but most people get more than enough, so I fail to see why my bread should be thus "enriched".
Description
Safety data
Potassium iodate Typically used as an oxidizing agent to improve flour texture. Also listed as potentially hazardous.
Safety data
More safety data
Potassium sorbate A preservative that inhibits mold growth. Looks fairly safe to me from a little bit of snooping around.
Description
Safety data
Propylene glycol alginate A thickening agent, stabilizer and emulsifier,
Safet y data
Humor
Riboflavin Riboflavin is vitamin B2. Like all vitamins, it is essential to life, but deficiency is extremely rare and occurs only in people with a grossly unbalanced diet (such as severe alcoholics).
Descr iption
Safety data
Sodium benzoate An antifungal that prevents the growth of most microorganisms. Probably safe.
Description
Safety data
Thiamin Mononitrate Thiamin mononitrate is a common form of vitamin B1. It's a very common additive, in fact you'll find it in just about all industrial baked products.  

Labeling is often hit-and-miss. Artisan bakers often do not include the ingredients list for their breads, but almost all large bakeries do.

By law, certain additives are not required to be reported. For instance, L-Cysteine and monocalcium phosphate do not have to be mentioned on the final product if they are used strictly for dough relaxation. Isn't it good to know that you may be eating it without even knowing it?

Disclaimer: This information originally came from another website.



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