> the additives used in the making of American bread
...but far from all US bread. You tend to find the more questionable additives in the cheapest store-bought breads. But it's also not hard to find higher-quality bread that omits them.
I don't lend that Guardian article much creedence- it uses all the standard journalism/public health tricks to make its argument.
"Potassium bromate, a potent oxidizer that helps bread rise, has been linked to kidney and thyroid cancers in rodents."
if something is "linked to ... cancers in rodents", that tells us basically nothing about its safety in the industrial process and consumption by humans.
As a kid, I would snack on wonder bread. Just the bread. No ham, no cheese, no butter, no nothing. Just plain ol' wonder bread slices. I don't know what they put in it to make it so tasty and frankly I don't want to know.
I think the issue is that the bread we buy today is very different from the bread our grandparents bought. Also, we are no longer dying of many of the same illnesses that killed people in centuries past, which means we're living long enough to get knocked off by colorectal cancer.
The worst part is how they deceptively hide the nitrites/nitrates. They extract it from celery powder or sea salt and then claim "no nitrites except those naturally occurring in the ingredients". That makes it sound like there is an ingredient that has a trace amount of preservatives, when in reality they have one ingredient that is the source of all of the preservatives, and which was only included for that reason. Even if you're being conscientious, and you're aware that preservatives can occur in natural things and be distilled from those sources, you still have to read the label like a lawyer to avoid getting dosed.
I know what it is. It's sitting on the toilet with a phone for long periods of time. Also sugar. Red meat / nitrates are out as our grandparents / great grandparents all ate this stuff like crazy.
IIRC, the EPIC Oxford study showed that vegetarians had more colorectal cancer than the group of 'health food buyers'. But the all-cause mortality rate was near the same.
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[ 3.1 ms ] story [ 64.3 ms ] threadNow a comparison of US vs. EU cases of early onset colorectal cancer would be required.
https://www.wcrf.org/cancer-trends/colorectal-cancer-statist...
Doesn't seem to help Norway, Portugal, Japan, Croatia, or Denmark.
Too much oil, not enough grain?
For bad diagnosis and treatment, Barbados, Samoa and Singapore seem to be outliers.
...but far from all US bread. You tend to find the more questionable additives in the cheapest store-bought breads. But it's also not hard to find higher-quality bread that omits them.
"Potassium bromate, a potent oxidizer that helps bread rise, has been linked to kidney and thyroid cancers in rodents."
if something is "linked to ... cancers in rodents", that tells us basically nothing about its safety in the industrial process and consumption by humans.
https://www.730sagestreet.com/wonder-bread-ingredients/
I'm impressed that you could snack on plain wonder bread. I don't think that I could have. I got through a lot, but toasted and with peanut butter.
The video is funny but I was hoping to hear the author’s rant on bread in his typical humble, brit filtered through Japan kind of way.
I wholly expect to die from colorectal cancer.