Lisa Lefferts, Senior Scientist at the
Center for Science in the Public Interest
, sheds light on a two chemicals used in commercial bread production that has been proven to cause major medical problems in studies.
Potassium bromate:
Used to help bread rise. It has been linked to kidney and thyroid cancers in non-human animal studies. China, Brazil and several members of the European Union have banned potassium bromate. India banned it in 2016 and it has been banned since 1990 in England.
Azodicarbonamide:
Used to bleach and leaven dough. When heated during the baking process, it has been linked to cancer in lab animals. Has been banned in the EU for over a decade.
The Food and Drug Administration use a method called “Gras” which stands for “Generally Recognized as Safe” meaning that a substance that has already been included rarely gets a second look as time progresses.
Lisa Lefferts shares her concern for consumers who regularly eat these products and notes that her organization,
The Center for Science in the Public Interest
, has been urging the FDA for decades to force change in the use of Potassium Bromate and Azodicarbonamide.
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