[Magdalen] farro salad

[Lynn Ronkainen]

Sibyl>The unbleached part is all you really said "Slow Dough"
is (I know about trying to avoid non-iodine halogens in food, though my
thyroid doesn't seem to have speeded up any in all that time).

In my post that you copied below I wrote:
>> referred to at 'slow dough', which means it is not bleached and has no
>> bromides in it...  bromides in the body, including from other sources 
>> such as anything treated with flame retardant, or in plastics that 
>> off-gas can interfere with iodine absorption in the body. Here is some 
>> interesting info:

snipped from: 
http://www.livescience.com/36206-truth-potassium-bromate-food-additive.html

The flour used has no bromides. It is the bromides that cause the dough to 
rise faster and what can interfere/block our iodine absorption (as you 
referred to). I also have been buying Red Mill which I find is being sold 
more widely since I discovered it several years ago.  Did you know they 
email coupons from time to time from their site it you sign up?
Historically, bakers relied on oxygen in the air to form the molecular 
bridges in dough — they "aged" flour after milling it by exposing it to open 
air for weeks, and then slowly mixed the flour in dough, all the while 
allowing ambient oxygen to do the hard work of bridge building.
But potassium bromate is a powerful oxidizing agent that chemically ages 
flour much faster than open air. Potassium bromate bleaches dough, and 
enhances its elasticity by strengthening its network of molecular bridges, 
which makes for the formation of tiny, thin-walled bubbles as the bread 
rises. The end product is fluffy, soft and unnaturally white.
Ideally, that end product is also entirely devoid of potassium bromate, 
which changes to potassium bromide, a harmless byproduct, during baking.
In 1982, researchers in Japan published the first of a series of studies 
showing that potassium bromate causes cancer in the thyroids, kidneys and 
other body parts of rats and mice.
As a result of these findings, countries around the world banned the 
additive, but the U.S. Food and Drug Administration held back, in part 
because the amount of potassium bromate that remains in bread after baking 
should be negligible: less than 20 parts per billion (ppb).
According to information published by baking industry trade groups, it is 
"well within the normal production control measures in any modern bakery to 
ensure that bromate residues are well below 20 ppb."
However, whenever bromated flour isn't baked for long enough or at a high 
enough temperature, or if too much potassium bromate is added in the first 
place, this harmful additive can potentially be found in the final product 
in far greater quantities.
Today, many small and commercial bakeries voluntarily avoid using bromated 
flour. However, it's still found in many fast food buns and some flours, 
among other products.
To avoid this additive, check ingredients lists for "potassium bromate" and 
"bromated flour." Shoppers in California will have an easier time steering 
clear of potassium bromate: since 1991, California law has required products 
containing this additive to bear a warning on their labels.




Lynn



website: www.ichthysdesigns.com

When I stand before God at the end of my life I would hope that I have not a 
single bit of talent left and could say, "I used everything You gave me." 
attributed to Erma Bombeck
 "Either Freedom for all or stop talking about Freedom at all" from a talk 
by Richard Rohr

--------------------------------------------------
From: "Sibyl Smirl" <polycarpa3 at ckt.net>
Sent: Sunday, August 02, 2015 9:19 PM
To: <magdalen at herberthouse.org>
Subject: Re: [Magdalen] farro salad

> On 8/2/15 2:24 PM, Lynn Ronkainen wrote:
>> the newest thing in 'home made' type bread in stores and bakeries is
>> referred to at 'slow dough', which means it is not bleached and has no
>> bromines/bromides in it... all of Whole Foods  bakery goods are slow
>> dough. I'm beginning to hear it elsewhere and also just the phrase
>> bandied about and in print
>>
>> With all the additives and manipulations of our food these days, this
>> ingredient(Bromide) has a complex array of  portals to entering our body
>> and wreaking havoc. Also makes me wonder how much it has to do with a
>> subset of those who are gluten intolerant, or who report unusual but not
>> debilitating reactions to eating bread products.
>
> I don't get what's so new about this.  I hadn't heard of "slow dough" 
> before, but I've been using unbleached white flour from Hodgson's Mill 
> instead of "All Purpose Flour" for at least forty years (plus a lot of 
> whole wheat and other grain flours: I seldom eat white bread at all 
> anyway, but Whole Wheat can be tricky in many baking recipes as a straight 
> substitution, and I've never managed a satisfactory whole wheat pizza 
> crust).   The unbleached part is all you really said "Slow Dough" is (I 
> know about trying to avoid non-iodine halogens in food, though my thyroid 
> doesn't seem to have speeded up any in all that time).  I've never been in 
> a Whole Paycheck store, but often in more old-fashioned "Health Food" 
> stores.  But I usually get my unbleached and whole wheat flour in WalMart.
>
>
>
>
>
> -- 
> Sibyl Smirl
> I will take no bull from your house!  Psalms 50:9a
> mailto:polycarpa3 at ckt.net