How Flour is made – what is in it
The following is an excerpt from the Weston Price website… sent by www.centerIMT.com
Most flour mills bleach their products with either benzoyl peroxide (the active ingredient in acne cremes and hair dyes) or chlorine dioxide, a potent poison also used to bleach paper products and textiles. Some add potassium bromate to artificially strengthen the flour, and in fact commercial bakeries have relied on this “improver” to permit flour to survive the violent and/or brief mixing times used and still create dough structure. Potassium bromate is a recognized carcinogen banned since 1990 in the EU, Japan, Australia, New Zealand and Canada, but in the US the FDA has suggested only a voluntary curb.
In the factory bakery, the mixing of flour with municipal water and other “functional ingredients” can include, but is not restricted to, any of the following:
Soy or canola oil and shortening (GMO), which gives products larger volume, finer cell structure, tender crust and soft texture;
Esters of mono and diglycerides, which act as emulsifiers and anti-staling agents;
Calcium propionate, a mold-inhibitor shown in studies to cause irritability, sleep disturbances and inattention in children, even at very modest intakes;
Sodium stearoyl 2 lactylate, which increases dough absorption, improves mixing tolerance and machinability of dough, accelerates proof time, improves grain and texture, creates crust tenderness and extends shelf life;
GM soy flour, goitrogenic and loaded with inhibitors, which creates whiter crumb;
Dextrose, an easily fermentable sugar to feed yeast;
Diacetyl tartaric acid, a chemical leavener;
Azodicarbonamide, a flour oxidizer banned in EU, Canada, Japan, Australia and New Zealand, but permitted in US;
Ammonium chloride, a form of nitrogen used by yeast to build protein;
Gluten–yes more gluten–added for better texture and doughiness;
Starch enzymes and several protein enzymes derived from GM technology to rapidly break down starches to sugars to feed the yeast and to “mellow” the gluten to allow for reduced mechanical mixing times. These enzymes are also engineered to survive baking temperatures and great variations in pH in order to impart anti-staling and softening qualities to the finished products. Enzymes and several of the other “improvers” are not required by law to be listed on ingredient labels, as they are considered to be “consumed” in the baking process, even though residues have been detected and the express purpose of several is to carry their functions through to the baked product and affect its life on the shelf.