2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The times we live in offer many amenities. Medicine, technology and social networks are evolving every minute. Everything is now sold ready-made, which facilitates and reduces daily commitments. But the deep doubt remains as to how healthy this is?
More and more research and analysis show how ready-made foods are harmful to human health. So gradually people turn their heads back to the past and home-cooked meals. This also happens with bread, which many people prefer to prepare and bake at home.
Have you ever considered reading the contents of the package of flour you buy from the store, and do you know what is written in its composition, coded as a flour processing agent?
The truth is that each flour is produced by a certain technology of the respective company and it is its employees who determine what to put in the flour.
These agents are actually substances that are added to the product to improve its properties.
One such, described on some types of flour, is the so-called. E 920 / L - Cystein, which is found to be extracted from animal and human hair or bird feathers.
It also contains oxidants that bleach it. Freshly ground flour has a yellowish color that is not actually sold on the market. And the addition of reducing elements, such as L-cysteine, reduces the processing time of the dough where this flour is used.
The agents in question include a number of enzymes that are different in the individual flour packages - according to their manufacturer. And it is assumed that they are the reason why flour often causes allergic reactions in the human stomach, and hence intolerance to the type of flour.
By law, individual companies must comply with a certain standard for the content of flour, which, however, does not happen in practice. They produce products using their own technology, which is often not described in the contents of the package. It also turns out that no government agency prohibits the addition of enzymes in the production of flour.
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