Chemicals in Bread

In a 110-pound batch of bread there is about 75 grams of additives, not counting the vitamins added to enrich the product. It’s about three ounces of chemical, a little less than one gram per loaf. Some are harmful; some are not so harmful, according to the FDA. You many think that this is not a lot to consume; the FDA certainly doesn’t. Unfortunately, the studies that allow the chemicals to be placed in food are done on animals, one chemical at a time. There are no studies on the cumulative effects of all of the additives. Also, this amount is not including the chemicals produced when the natural ingredients of the bread interact with the additives, such as dichlorostearic acid and methionine sulfoximine.