READ LABELS!
- Mandi Casey
- 6 days ago
- 2 min read
Don’t even get me started on this—and before anyone tries to make it political, please don’t. This is nothing new.
From the 1920s through the 1940s, processed foods became increasingly common. Canning, freezing, artificial colors, flavorings and preservatives expanded rapidly. During World War II, the demand for shelf-stable foods helped accelerate the use of food additives.
Then came the 1950s through the 1970s—the biggest boom in processed and convenience foods. Manufacturers increasingly began using:
• Artificial colors• Artificial sweeteners• Flavor enhancers• Preservatives such as BHA, BHT, sodium benzoate and nitrates• Emulsifiers and stabilizers
While we may be making some progress, we still have a long way to go. Until then, YOU have to take responsibility for what you put into your body.
And here is what is happening right now:
Florida Attorney General James Uthmeier has launched an investigation into the use of potassium bromate, a dough-strengthening additive that may be found in certain flours, breads and commercially prepared baked goods.
Potassium bromate has been classified as possibly carcinogenic to humans based largely on evidence from animal studies. It has also raised concerns because of its potential effects on the kidneys and DNA.
Although its use remains permitted under federal regulations in the United States, potassium bromate is not allowed as a food additive in many other countries, including Canada, the United Kingdom, countries within the European Union, China, India and Brazil.
That does not mean you should be afraid of everything you eat. It means you should be informed.
Turn the package over. Read the ingredient list. Ask questions. Learn what you are buying. Cook more meals at home whenever you can.
And on that note, I have a loaf of sourdough bread in the oven as I type this. 🍞
Read the whole article here
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