Looks at the ingredients in your bread

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I am a Chemist and always worried why people are so fond of processed food containing so many unwanted chemicals. In some cases these chemicals are added to prolong the shelf-life of the products while in other times manufactures add to beautify the texture. In some cases chemicals are added to look them attractive for kids. In all,do we really need  these chemicals. I am not convinced even if manufacturers  insist that they use FDA approved ingredients.  BIG QUESTION: why do we need theseunwanted chemicals?

We are not so busy that we have no time to home-cook our bread at the weekend. By home cooking we eat fresh food ,save money and maintain smart health. It is up to you -you want to spend hefty dollars on gym fees or stay healthy by eating healthy food.

Our You Tube video https://www.youtube.com/watch?v=V_7J8QF42mw  is an attempt to educate the world about the benefits of baking your own bread. Apart from being easy to prepare it is FREE FROM ANY UNWANTED CHEMICALS. No preservatives are added,no emulsifying agents are added,no wheat gluten is added. If you look at the ingredients in the bread available in most of the food stores it contains esters of glycerides commonly abbreviated as DATEM, sodium stearoyl lactylate abbreviated as SSL, calcium propionate and vegetable pr0pionate.

Glycerides are food additives commonly used to combine ingredients containing fats with those containing water, two types of ingredients that don’t ordinarily combine well. Food manufacturers typically use them to extend a product’s shelf life.

Trans fats are responsible for  diseases like  heart disease, stroke and diabetes. They cause inflammation and obesity; raise LDL, or bad, cholesterol levels; and lower HDL, or good, cholesterol levels. Mono- and diglycerides may contain trans fats irrespective of  the  source they come from, when exposed to heat for processing into packaged and prepared foods.

More than a decade ago  the U.S. FDA  began requiring that all food manufacturers list a food’s trans fat content on the label. But unfortunately this does not apply to emulsifiers like mono- and diglycerides. Therefore, even though mono- and diglycerides may contain trans-fatty acids, they do not fall under these labeling requirements. This means a fo0d label may say that it does not contain any trans fat  yet still contain trans-fatty acids from mono- and diglycerides.

Many different chemicals may be used in the process of manufacturing mono- and diglycerides that are still present in the final product.  Hardened palm oil is hydrogenated at high temperatures to form trans fats. Other possible compounds added in the making of mono- and diglycerides include Nickel, tartaric acid, synthetic lactic acid, ricinus fatty acids and sodium hydroxide are other possible chemicals added in this process each of which may pose health risks of its own. Unfortunately, insufficient study has been done on the potential health dangers of these compounds.

Mono- and diglycerides are typically found in packaged and prepared foods. What’s more, the packaged and prepared foods that commonly contain mono- and diglycerides are some of the least healthy food products on the market, including baked goods, soft drinks, candy, gum, whipped cream, ice cream, margarine and shortening.

 

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