SO WHAT IS POTASSIUM BROMATE

and why should I care?

 

According to GOOGLE:

Potassium bromate is typically used in the United States as a flour improver (E number E924). It acts to strengthen the dough and to allow higher rising.

From Environmental Working Group website (EWG)

Few foods evoke an image of wholesomeness like fresh-baked bread. But the flour used in many commercial baked goods may include an additive that’s been linked to cancer.  The additive is called potassium bromate, which is added to flour to strengthen the dough, allow it to rise higher and give the finished bread an appealing white color.   

In tests on lab animals, exposure to potassium bromate increased the incidence of both benign and malignant tumors in the thyroid and peritoneum – the membrane that lines the abdominal cavity.  Later research confirmed and expanded these findings, concluding that ingesting potassium bromate resulted in significant increases in cancer of the animals' kidneys, thyroid and other organs.

Potassium bromate also has the potential to disrupt the genetic material within cells. Upon entering the body, potassium bromate can be transformed into molecules called oxides and radicals.These highly reactive molecules can damage DNA and may play a role in the development of cancer. Scientists have observed such damage in human liver and intestine cells, where exposure to potassium bromate resulted in breaks in DNA strands and chromosomal damage.

Researchers also saw significant damage to the cell membranes of lysosomes – the small intracellular bodies responsible for important cell functions such as cellular digestion – ironically, the process by which food is broken down into components useful to our cells. Models of the relationship between DNA damage and potassium bromate show a consistent low-dose linear response, which means that the amount of DNA damage observed is proportional to the amount of potassium bromate consumed.

Despite the significant evidence of potassium bromate’s harmful health effects, the food industry has long argued that it is of no concern in baked products. The industry claims potassium bromate is theoretically fully converted into potassium bromide, a similar yet non-carcinogenic chemical, during baking. But testing in the United Kingdom revealed that potassium bromate remains detectable after baking. 

California is the only state to have taken any measures to warn residents of the dangers associated with this chemical, placing potassium bromate on its Proposition 65  which means that products that contain it must carry a cancer warning on their labels. However, no other regulatory agency has taken any action to regulate or remove this dangerous chemical from American grocery store shelves. Our nation’s food additive review system fails in its mandate to keep Americans safe. 

 

 

From article: Livingmaxwell.com

Potassium bromate is an additive used in flour which strengthens the dough and allows it to rise higher. Furthermore, it gives the finished bread an appealing white color.  But, the problem is that this additive is also linked to cancer.

In 1999, the International Agency on Research for Cancer declared that potassium bromate was a possible human carcinogen, which means that it possibly causes cancer.

Here are some other things for you to know about potassium bromate:

  1.  It is not allowed for use or is banned as a food additive in a number of countries, including the United Kingdom, Canada, Brazil and the European Union.

  2.  The state of California requires food with potassium bromate to carry a warning label.

  3. In tests on laboratory animals, exposure to potassium bromate increased the incidence of both benign and malignant tumors in the thyroid and peritoneum.

  4. Potassium bromate also has the potential to disrupt the genetic material within cells.

 

To no one surprise, the food industry says that potassium bromate is perfectly safe. It claims that potassium bromate gets converted into potassium bromide, a similar yet non-carcinogenic chemical, during the baking process.

However, testing in the UK has proven that this is not the case and that potassium bromate still remains after the baking process.

At Fuego Grill we only use Bromate FREE flour for all of our baked breads, pastas, and desserts.