- A recent European study found that all tested breads – including organic include – Triphloorcetic acid (TFA), a PFAS compound that is associated with reproductive and developmental damage. The level of TFA was 400 times higher than drinking water.
- TFA is spreading through air, rain and water – even affects fields that do not use herbicides or pesticides in decades. These chemicals accumulate in wheat and cannot be filtered by baking or washing them.
- Most commercial breads are made using the Chorlewood Bread Process, a high speed, the yojya-thunder method that sacrifices nutrition and health for the shelf life. Tenderness and cost-evidence.
- Many ingredients- like GMO-based emulsifier, patron. Processing enzymes and other additives – are not listed on food labels. Some allergies or intestinal issues, thyroid disruption and more are connected.
Article by Olivia Cook, reproduced with permission from permission Naturalnews.com
It looks innocent enough on the plate. A soft sandwich. A piece of toast. Perhaps roll a hot dinner. But from that comfortable crust hides a disturbing reality: your bread is not what it used to be – and it has not been for decades.
Today’s commercially baked bread is far from four- or five-to-up staple, which your grandparents knew. Instead of just flour, salt, water and yeast, modern bread often contains a cocktail of chemicals, processing agents and synthetic additives – many of which you will never find on the label. And.
TFA in every slices: a new chemical criminal
You have probably never heard about TFA, but This can be your daily bread, your morning grains or pasta on your dinner plate,
TFA is a highly powerful acid that is widely used in chemical laboratories – especially in making pharmaceuticals and proteins. But most people do not know that TFA is also a constant environmental contaminated – not because you add it to food, but because it is formed when floroneted chemicals break into the environment. Once it is there, it remains. TFA does not biodegrades. It is excessive water soluble and mobile-which means that it can travel long distances through rain and runoff, settling in groundwater, rivers and croplands.
In a new study, researchers found TFA tested in each wheat-based diet – From bread to breakfast grains to pasta. Even long-tractic fields were not spared. Because TFA behaves like other PFAS or copy- and polyphluorocill substances- often called “chemicals” forever- it gets coolly accumulated in food and body, raising equally concerns between health experts and environmental scientists. (Connected: Austrian study warns: “Forever Chemicals” was found in all tested grain products, including organic brands,
Researchers found TFA levels 400 times higher in drinking water, even in “organic” labels products. In 25 years, herbs or pesticides were still contaminated in the fields. Why? Because TFA travels through wind and rainSettling in soil on crops and across the planet.
Worse, the level of TFA in food has been three times in less than a decade. Experts now warns that it can pose A global breeding and developmental health threatAccording to European health officials, children, who eat more bread and grains than most adults, are especially at risk-consume four times from the “safe” range-four times.
Tech hidden
While TFA is in the headlines, another criminal has been hidden in a plain vision for more than 60 years: Chorrollywood Bread Process (CBP).
Developed in the UK in the 1960s, this industrial system revolutionized bread-not for nutrition, but for this Speed, volume, tenderness and shelf lifeCBP depends on high -speed mixture, low quality flour and a battery of chemical additives so that the alcoholic, squeech texture is now associated with large -scale breads.
Here is the kicker: 80 percent of all the UK bread (and what has been sold worldwide) is made in this way. You will not see “Chorollywood” on the label. But if your bread remains soft and food for two weeks or more and sticks to the roof of your mouth, then you will eat it.
Here is a break down Materials-and non-ore-you can be on chewing,
Undeclared enzyme
Many commercial bakers use enzymes to grow faster and stay soft for a long time. Some are genetically engineers, while others are obtained from fungi, mold or animal sub -products. Because they are classified as “processing AIDS”, they No need to be listed on the labelEven if they can cause allergic reactions and remain active in the final pav.
An enzyme, transglutaminus, is suspected of making wheat more toxic for people with gluten sensitivity.
Flour Conditioner and Adatives
To withstand the factory machinery, commercial flour receives a chemical change.
- Azodisarbonamide (ADA) – A chemical used in foam yoga mats, ADA has been banned in many countries and is associated with asthma and respiratory issues.
- El cystine (E920) – The dough is used to relax, it is often taken from animal hair or feathers.
- Potassium bromate – A suspected carcinogen that is banned in California and Europe, it is still allowed in many American breads. It strengthens the dough but disrupts the thyroid function.
Emulsifier and preservative
Soft bread that never molds? here’s why:
- Calcium propionate – A preservative who prevents mold, but in some studies is associated with behavior changes in children.
- Mono- and Diglycerides, Deco, Sodium Lactilat – These additives help in making soft, viable rotis, but are often made from genetically modified soy or corn oil.
Bleaching and Whitening Agent
Want bright white flour fast? This is here Chemicals that make them only,
- Chlorine dioxide – A bleaching gas is used for “whiton” flour, it is not allowed in the European Union, but is still allowed in the United States.
- Flour soya – Often revised genetically, it also bleachs the dough and softens.
Hidden sugars
Bread should not taste like cake, but many commercial loaves. Producer in the sugar, corn syrup, dextrose and multose under various names. Even “light” and “healthy” breads often have three to five teaspoons of added sugar per law.
GMO and Pesticides
Most are traditional breads GMO Like corn starch, soy flour or soybean oil. These crops are usually soaked in glyphosate, a herbicide World health organization (WHO) was classified as a “potential carcinogen”. Some? GMO crops are engineered to produce their own pesticides internally – The same feature that explodes in the stomach of insects can not be something that you want in your sandwich.
Health risks that cannot be ignored: why it matters
The material hidden in industrial baking and shortcuts has been linked to a range of health concerns:
- Allergies, enzymes and mentor allergic reactions and asthma
- Intestinal inflammation
- Hormone disintegration and thyroid issues from bromate and PFA
- Added sugars and refined grains to obesity, diabetes and metabolic issues
- Potential developmental and breeding loss from PFAs like TFA
In a world where Even “organic” bread can carry invisible toxinsThe answer is not afraid – this is knowledge and action. You deserve to know what is in your food. You deserve better bread. And now you know where to start.
Watch this video Expose the shocking truth of today’s bread,
This is from video Daily video channel on Brighteon.com,
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Sources include:
Paan-Europe. [PDF]