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3. Potassium Bromate
Potassium what now? This chemical compound is often added to dough of baked goods, including mass-produced breads, cakes, pastries, bagels, and bread crumbs. Potassium bromate is added to the flour prior to baking, resulting in a product called “brominated flour.” It is used to give the dough a more elastic and durable consistency so it can better withstand bread hooks and other devices used during the manufacturing process.
You may very well have been consuming this for years without knowing it. Potassium bromate has been linked to problems with the thyroid, increased risk of cancer, gastrointestinal pain and discomfort, and problems with the kidneys and nervous system.
It may make bread easier to produce, but it has no business in your body! Canada, the European Union, and China (another country not exactly known for its food safety regulations) have prohibited its use within their borders, but it remains legal in the USA. Check the labels on baked goods you buy to make sure it is not used, or ask your local baker.
READ ALSO: The Shocking and Disgusting Things That are Hiding in Your Meat and Processed Foods
American statesman Thomas Jefferson once said that “Eternal vigilance is the price of liberty.” Well, it’s also the price of health. Be mindful of what you eat — your healthy future self will thank you for it.
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