The Cancer Causing Additive in Modern Bread: Potassium Bromate

What if I told you that there's a silent saboteur lurking in commercial bread? Potassium bromate, a common chemical additive used in breads and baked goods, has been causing a stir in recent years due to its potential health risks.

Potassium bromate is a dough conditioner that improves the strength and elasticity of bread dough, resulting in a better texture and rise. However, it comes with a dark side. Studies have shown that this additive can be converted into a carcinogenic substance during baking, posing a potential risk to human health.

In tests in lab animals, exposure to potassium bromate caused benign and malignant tumors in the thyroid and the gut lining. 

Later research expanded these finding Ingesting resulted in increases in kidney cancer as well.

When its ingested, potassium bromate can cause damage to human DNA. when it enters the body it turns into oxidizing free radicals, which causes breaks in DNA strands, which can lead to cancer and other diseases.  

As consumers, we have a right to know what goes into the food we eat. That's why it's important to be aware of the presence of potassium bromate in breads, baked goods, and sweets and the potential risks associated with consuming it. 

In this article, we will delve deeper into the toxic truth of potassium bromate and uncover the facts that every bread lover needs to know. 

To avoid these risks, always opt for bread that is free of potassium bromate. 

Let's shed light on this silent saboteur and make informed choices when it comes to our daily bread.

Studies conducted on animals have shown that potassium bromate can cause cancer, specifically in the kidneys, thyroid, and other organs. It has also been linked to various other health issues, including kidney and nervous system damage. The International Agency for Research on Cancer (IARC) has classified potassium bromate as a Group 2B carcinogen, meaning it is possibly carcinogenic to humans.

In tests in lab animals, exposure to potassium bromate caused benign and malignant tumors in the thyroid and the gut lining. 

When its ingested, potassium bromate can cause damage to human DNA. when it enters the body it turns into oxidizing free radicals, which causes breaks in DNA strands, which can lead to cancer and other diseases.  

Basically, bromated breads and cakes might be the cause of your gut issues and thyroid problems. And unfortunately, it may also be the root causes of at least some cancer tumors.

Erik Millstone, an expert on food additives, claimed that potassium bromate is “almost certainly” causing avoidable illnesses, such as cancer, in Americans.

“There is evidence that it may be toxic to human consumers, that it may even either initiate or promote the development of tumors,” the University of Sussex in England professor told CBS news, adding that European regulations are more restrictive due to food-safety diligence.

Potassium bromate is widely used in the baking industry due to its dough conditioning properties. It helps bread dough develop a strong gluten network, resulting in a better texture and rise. However, its use is not without controversy.

Due to the potential health risks associated with potassium bromate, many countries have taken action to protect their citizens. The European Union was one of the first to ban the use of this additive in bread production. Canada followed suit, implementing strict regulations on its use.

In Brazil, the use of potassium bromate in bread has been prohibited since 1998. China, the world's largest consumer of bread, banned the use of this chemical in 2005. These actions highlight the growing concerns surrounding potassium bromate and its impact on human health.

Unfortunately, In the United States, the FDA allows the use of potassium bromate but requires that it be listed as an ingredient on labels. Although when you eat out in restaurants, obviously youre eating unlabeled foods, so its a good bet that their breads and pizzas are bromated.

Consuming bread containing potassium bromate can potentially pose health risks. When bread containing this additive is baked, it can break down into a substance called bromate. Bromate has been shown to cause DNA damage and cell mutations, which can increase the risk of cancer.

In addition to its carcinogenic properties, potassium bromate has been linked to kidney damage. Studies have shown that long-term exposure to this chemical can lead to renal failure and other kidney-related issues. Furthermore, it can also have negative effects on the nervous system, including neurological disorders and developmental delays in children.

As a consumer, it's important to be able to identify bread that contains potassium bromate. Here are a few tips to help you make informed choices:

1. When looking for bread sources, avoid bread that is fluffy. Potassium bromate is used to increase the dough volume.

If the bread puffy and fluffy on the inside, it will make your gut "puff" too, causing bloating and digestive problems. 

2. Read the ingredient list: Look for "potassium bromate" or "bromated flour" on the label.

3. Avoid Restaurants and Pizza Shops: Restaurants do not provide ingredient lists, so unless its an organic establishment, most likely their flour is bromated 

4. Choose organic or artisanal bread: Organic and artisanal bread is less likely to contain potassium bromate, as these products often prioritize natural ingredients and traditional baking methods.

When looking for bread sources, avoid bread that is fluffy. Potassium bromate is used to increase the dough volume.

If the bread puffy and fluffy on the inside, it will make your gut "puff" too, causing bloating and digestive problems.  Problems with digestion can lead to a host of other illnesses. Keep in mind, health begins in the gut. 

At Joseph's Organic Bakery our bread is not puffy. Why? Because we dont add anything to the dough to help it rise. 

Sometimes, customers ask why our loaves are small.  They dont understand that the size of our loaves is exact proof that our bread is healthy. We dont use bromates , dough risers or white flour, to expand volume.  In fact, we use much more dough and more flour than other bakeries, which costs us more to produce each load, and still our breads are a quarter of the size of other commercial sourdough breads.

Consumers must be aware that real bread doesnt rise much.  What causes bread to rise are the hidden ingredients located in commercial flour. Its the dough conditioners and additives that make bread white, fluffy, and puffy.

Instead opt for bread that is made the ancient way. With ancient grains and without any additives at all. This bread will be courser, but it will be a lot better for your health.

It's crucial for bread manufacturers to prioritize consumer health and safety by avoiding all dough conditioners like potassium bromate. 

At Joseph's Organic Bakery our bread is not puffy. Why? Because we dont add anything to the dough to help it rise. 

Sometimes, customers ask why our loaves are small. They dont understand that the size of our loaves is exact proof that our bread is healthy. We dont use bromates , dough risers or white flour, to expand volume. In fact, we use much more dough and more flour than other bakeries, which costs us more to produce each load, and still our breads are a quarter of the size of other commercial sourdough breads, because we dont add white flour or dough risers.

To experience healthy ancient grain bread with absolutely no additives click here. 

Our breads are made the ancient way with only 3 ingredients. Discover why our bread is helping thousands of customers improve their health by watching our amazing testimonials.