Avoid Bromilated Vegetable Oils in Breads & Baking Products
December 16, 2009
Avoid Bromilated Vegetable Oils in Breads & Baking Products (Dec. 16, 2009)
From: Clipper <clipper2x4p@RACC2000.com> [Add to Address Book]
To: Clipper <clipper2x4p@RACC2000.com>
Subject: Don't consume bromilated breads ?
Date: Dec 16, 2009
To YOUR Health ! Don't consume bromilated breads !
Posted By: RumorMail
Date: Tuesday, 15-Dec-2009
Received an e-mail from a person in the know... this was tacked on the end of the e-mail:
Stop Israel from shipping bromide from the dead sea to the companies making bread dough and the nation will trim down fast.
Its the Bromilated vegetable oils in bread that are causing the obesity, HFCS causes diabetes, brain disorders and contributes to obesity, but its the decrease in thyroid hormone from bromilated flour that is killing our youth...and you. Stop buying Israeli Products as well as Chinese Products and a nation can breath again.
Start looking for Bromide on the package-labeling of the breads, rolls, and hamburger buns we buy. Guess what? They hide it under another name!!!
Here's the lowdown... and notice that it's OUTLAWED elsewhere!!! All your fast-food joints use it, including Subway... not healthy... SO STOP BUYING ANYTHING WITH THIS CHEMICAL IN IT and buy the more expensive organic breads... BUT READ THE LABEL!!! Also, AVOID anything with partially hrdrogenated oils. Always, always, read the ingredients.
Google this chemical Azodicarbonamide and read all the nasty stuff. Then, take a look at this site regarding partially hydrogenated oils, which can cause Type II Insulin resistant diabetes: http://www.healingmatters.com/
From Wikipedia, the free encyclopedia
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Azodicarbonamide, or azobisformamide, is an organic chemical, C2H4O2N4. It is a yellow to orange red, odorless, crystalline powder. It is known as E number E927.
# 1 Use as a food additive
# 2 Other uses
# 3 Safety
# 4 See also
 Use as a food additive
It is used in food industry as a food additive, a flour bleaching agent and improving agent. When it reacts with flour, it behaves as a hydrogen acceptor, and is quickly and completely converted to urea, which is stable even during baking. The reaction occurs only during wetting of the dough. In the United States, acceptable doses for flour treatment range between 0-45 ppm.
Use of azodicarbonamide as a food additive is banned in Australia and in Europe. In Singapore, the use of azodicarbonamide can result in up to 15 years imprisonment and a fine of $450,000.
The principal use of Azodicarbonamide is in the production of foamed plastics. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases which are trapped in the polymer as bubbles to form a foamed article. Common examples of this application are window and door gaskets, padded floor mats, gym/exercise mats, shoe soles etc...
In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitiser (a possible cause of asthma) and determined that products should be labeled with "May cause sensitisation by inhalation."
Azodicarbonamide may cause an allergic reaction in those sensitive to other azo compounds (such as food dyes). The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food.
Subway Restaurants use Azodicarbonamide in their breads, as does Dunkin Donuts . It should be noted that during the bread baking process azodicarbonamide is completely decomposed into gasses (carbon dioxide, carbon monoxide, nitrogen, and ammonia) and therefore is never eaten.
|All information posted on this web site is the opinion of the author and is provided for educational purposes only. It is not to be construed as medical advice. Only a licensed medical doctor can legally offer medical advice in the United States. Consult the healer of your choice for medical care and advice.|