Effects of Preservatives – Bread no preservatives

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Authentic Turkish BakeHouse

Produces with Bread No Preservatives in Authentic  Artisan Bakery’s Bread Recipe the bread may become mouldy sooner but Preservative in the bread recipe doesn’t keep your bread any fresher, only make it last longer on the shelf(all for the retailers benefit).
Make sure the bread you buy has no preservatives as this will help to protect your families health & well being.
To extend the life of your preservative free Bread Last Longer see here

FOOD INTOLERANCE NETWORK FACTSHEET

The bread preservative (282)

280 Propionic acid

281 Sodium propionate

282 Calcium propionate

283 Potassium propionate

Whey powder (may be cultured with propioni-bacteria but not listed on the label)

The use of calcium propionate (282) as a preservative in bread became widespread in Australia in the early 1990s. This preservative is rarely used in Europe or New Zealand, used increasingly in the UK, and common in Australia and the US.

Calcium propionate and the other propionates (280-283) occur naturally in many foods and dairy products like Swiss cheese. In small amounts they are not harmful but, as with other additives, the effects are dose related. Very few people will be affected by two slices of preserved bread but effects are cumulative, build up slowly and remain unnoticed. Like all additives, this preservative was not tested before approval for its effects on children’s behaviour and learning.

How does it affect people?

Reactions can be anything from the usual range of food intolerance symptoms: migraine and headaches; gastro-intestinal symptoms including stomach aches, irritable bowel, diarrhoea, urinary urgency, bedwetting; eczema and other itchy skin rashes; nasal

congestion (stuffy or runny nose); depression, unexplained tiredness, impairment of memory and concentration, speech delay; tachycardia (fast heart beat); growing pains, loud voice (no volume control); irritability, restlessness, inattention, difficulty settling to sleep, night waking and night terrors.

Propionates are one of the most difficult additives to avoid because their use is so widespread and they are in one of our most basic foods, our daily bread. In less than one generation, most Australians have gone from eating none of this preservative to eating it every day of their lives.

Isn’t it important to keep our bread fresh?

Contrary to what the food industry would like you to believe, this additive is not to keep your bread fresh. Calcium propionate (282) is added to inhibit the growth of mould. There is no mould on a freshly baked loaf of bread, so why use a mould inhibitor? Bakers who keep their work benches and slicer blades clean and mould-free, by wiping with vinegar every day, do not need this additive. However, bakers in large factories prefer the less time-consuming method of “fogging” their equipment with a chemical spray. Putting hot loaves in plastic bags makes the problem worse. Preservative 282 is for the convenience of the manufacturer not the consumer.

How will I know if I am affected?

Very few people realise they or their children are affected by this additive, because if you eat it every day, your problems will seem to come and go without any obvious cause. Some people notice a difference within days if they switch to preservative free bread. Others will get better results by doing the elimination diet with challenges. Babies can be affected through breastmilk.

Watch out for whey

Propionibacteria can be cultured in whey powder as a method of using natural 282 preservative without having to declare it on the label. Avoid breads containing whey or whey powder, even if marked “preservative free”.

Q. We are still unclear about the relationship between whey and calcium propionate. I read that whey in bread should be avoided because it acts like natural calcium propionate. What I’m not sure about is the effect of whey when in foods other than bread. Specifically, we have been buying carob buttons from a local health food store and whey is an ingredient. My wife in particular is concerned about this. She does not want to bake them into cookies for fear of having a reaction. Is this a legitimate concern?

A. The only whey powder you have to avoid is whey powder that has been cultured with propionibacteria, but unfortunately, you can’t tell whether it has been cultured or not because some manufacturers specify ‘cultured whey powder’ and some don’t. Obviously, it should be mandatory to list cultured whey powder, but that’s a battle for another day. In the meantime, it is probably safe to assume that whey powder in baked products such as bread, cakes and croissants has been cultured, and whey powder in anything else, including carob buttons, icecream and any other dairy products has not been cultured and is OK to eat.

Ref http://www.apinchofhealth.com/forum/index.php/Thread/2286-The-bread-preservative-282/

 

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MEDIA RELEASE

Embargoed until 13 August 2002

COMMON BREAD PRESERVATIVE FOUND TO AFFECT CHILDREN’S BEHAVIOUR

A new Darwin study shows that a preservative in our daily bread can cause irritability, restlessness, inattention and sleep disturbance.

Reported in the August issue of the Journal of Paediatrics and Child Health, the study tested the effects of calcium propionate (preservative 282) on 27 Darwin children. After eating only four slices of bread a day for three days, 14 of the children who ate bread with preservatives showed worse behaviour.

Principal researcher Sue Dengate, who has written several best-selling books on food additives and children’s behaviour, said the Darwin research was the first published study in the world to investigate the link between behavioural problems and calcium propionate – a link denied by the Australian Food and Grocery Council.

“Testing for behavioural toxicity should be a part of all food additive safety evaluation, but the Australian food regulator, Food Standards Australia New Zealand, has yet to take this seriously,” Ms Dengate said.

Ms Dengate, a food intolerance counsellor, began the study with paediatrician Dr Alan Ruben when food regulators ignored her reports about the effects of calcium propionate.

The controlled study started by putting children with behaviour problems on the Royal Prince Alfred Hospital elimination diet, which avoided 50 harmful additives as well as natural salicylates, amines and glutamates.

“The results in this phase of testing were remarkable,” said Dengate. “Behaviour ratings for irritability, restlessness, inattention and sleep disturbance dropped from the 95th percentile to the 31st percentile showing just how badly some kids are affected by a range of chemicals in our food.”

“When the kids ate disguised loaves of bread, half of them reacted to the bread containing preservatives.”

“This is a real wake-up call for the food industry,” said Dengate.

Nearly all bread in Australia now contains propionates, added for manufacturers’ convenience to allow sliced hot loaves to be put into plastic bags without growing mould. There is no need for this additive if bread slicer blades are kept clean. Use of 282 has recently expanded into more foods, including cheese, fruit juices, dried fruit and emulsifiers.

“If your child is easily annoyed, demanding, argumentative, can’t concentrate on reading or homework, is easily distracted, restless, fidgety and can’t sit still, or has difficulty settling down to sleep, think food chemicals,” said Dengate.

“The reaction is more likely to be moodiness or ‘short fuse’ than hyperactivity. Loud voice, lethargy, ‘growing pains’, stomach aches, headaches and bed-wetting or urinary urgency were also reported.”

“This is an important public health issue. Effects of food colours on children’s behaviour and learning are well documented. Food colours are in processed foods, which parents can choose to avoid, but this additive is in a healthy staple eaten every day. Parents don’t even know it is there.”

“Food regulators and manufacturers have failed us when it takes research funded by community donation to investigate behavioural and learning effects of a common preservative.”

Further information is available at  www.fedupwithfoodadditives.info

Further information: Sue Dengate 08.8981 2444, 08.8981 2099, fx 08.8942 3099

 

Authentic Turkish BackHouse has bread no preservatives – ORDER NOW

 

More Preservatives in bread (Choice )

While emulsifiers and other “improvers” are widely accepted as safe, preservatives are more controversial. Introduced in the 1990s as a mould retardant, calcium propionate, or 282, is the best-known preservative of public concern.

Although approved by Food Standards Australia and New Zealand (FSANZ) for use at specified levels, a furore erupted when a study by Sue Dengate of 27 children published in the Journal of Paediatrics and Child Health in 2002 showed 282 to be associated with irritability, restlessness, inattention and sleep disturbance.

In response to consumer concern, most breadmakers removed 282 from many of their products. Bakers Delight advises it does not use any artificial preservatives, while Brumby’s claims not to use 282 or 223 and to minimise preservatives where it can. Other bread manufacturers, such as Baker’s Life (Aldi), Goodman Fielder and George Weston, advertise on some packaging that they are free of 282, preservatives or artificial preservatives.

However, these companies still use 282 in other products such as crumpets, muffins, Turkish bread and pizza bases. It’s also widely found in wraps. We found 282 in Buttercup Country Split Wholemeal bread, Goodman Fielder’s Helga’s Schinkenbrot loaf and Sandwich Thins, and Country Life Gluten Free Breads.

With 282 a dirty word for some consumers, some breadmakers get around the problem by using its close relative propionic acid (280) instead.

282: Evidence of harm?

The internet is awash with warnings of the dangers of 282 and other food additives, pointing to a cumulative cocktail in the body which can lead to a host of symptoms from migraine and tiredness to rashes, gastro-intestinal upsets and depression.

Propionates (280-283) are on the list of food additives that can be associated with food intolerance in the Royal Prince Alfred Hospital Elimination Diet. On her Food Intolerance Network website, Dengate argues that children’s behaviour and learning is more affected than authorities will admit, citing stories from parents who noticed a behavioural improvement when 282 was removed from their child’s diet.

But Dr Rob Loblay, director of the allergy unit at Sydney’s RPA Hospital, argues that about five per cent of the general population is sensitive to one or more food additives, whether artificial or natural, and considers the push to ban additives “overblown”.

“The issue is very complicated,” says Vijay Jayasena, professor of food science and technology at Western Australia’s Curtin University. “The first thing people should know is that not all preservatives are artificial or may cause harm, and many are useful for food safety.”

Jayasena says most people won’t be affected by 282, while for others it’s about dosage. “It’s hard to say at what level 282 may cause a reaction in each individual, because people can have reactions to so many things and at different levels. However, if you’re worried about them you should avoid them.”

Anti-additive campaigners argue that until additives are proved safe, FSANZ should use the precautionary principle where suspect additives are substituted with others that don’t raise health concerns.

If you’re worried about preservatives, Jayasena says breads baked daily in-store generally have few, if any, preservatives because any bread not sold is usually thrown out at the end of the day. Check the ingredient labels, or ask the baker what preservatives they use.

Thanks to Choice.com.au – Read more:

Authentic Turkish BackHouse has bread no preservatives – ORDER NOW

 

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