Salvatore Lo Duca, a traditional pizza maker in Brooklyn, reveals that brominated flour, an essential ingredient in his natural recipe, may contain carcinogens banned in many countries. Faced with this situation, his establishment has begun to experiment with new flours, giving rise to unexpected results in the quality of the product.
The recent passage of a bill by New York state legislators seeking to ban brominated flour has created a divide in the baking community, review Associated Press (AP). It is estimated that around 80% of pizzerias and bagel shops depend on this component, which could mean a drastic change in manufacturing practices.
“This is a momentous event for New York pizza,” said Scott Wiener, a pizza historian who organizes tours of notable pizzerias.
Industry reactions
Buyers and pizzeria owners are expressing concerns about how this change will affect the texture and taste of traditional New York products.
Some, like Jesse Spellman of Utopia Bagels, interviewed by APhave been forced to adjust their recipes and production processes.
“You could get the same bagel texture, but it’s a lot more work and it’s going to be a lot more expensive,” Spellman lamented.
Implications for health and product quality
Food health experts believe that the use of potassium bromate has been associated with cancer risks and argue that the ban is a positive step towards food safety.
As more pizzerias opt for “bromate-free” flours, pizza quality is expected to improve in the long term.
In conclusion, pizzeria owners must adapt to this new reality, which can improve the quality of the products, although it requires additional effort and changes in the way the dough is prepared.
Reaction beyond New York
The news has also reached other parts of the country, with some pizzeria owners expressing their satisfaction with the quality of their pizzas in the face of the possible difficulties of their New York counterparts.
The discussion over brominated flour could have a lasting impact on how pizza is perceived and eaten across the nation.
Effect of brominated flour on the body
“Brominated flour” usually refers to wheat flour to which potassium bromate as a dough improver (so that the bread rises more and is softer and whiter). This additive can have several negative effects on the body if it is not used strictly in permitted doses or if it is not eliminated well during baking.
What is bromate and what is it used for?
- Potassium bromate is added to flour to improve the elasticity of the dough, increase the volume of the bread and achieve a whiter color.
- It is normally assumed that part of this compound is transformed into potassium bromide (considered less toxic) during baking, but if the bread is undercooked or overdosed, a bromate residue may remain in the final product.
Toxic effects and possible risks
Animal studies and toxicological evaluations have linked potassium bromate to:
- carcinogenic effect: It has been associated with tumors in the kidney, peritoneum and thyroid in rats, which is why the International Agency for Research on Cancer (IARC) classifies it as potentially toxic and potentially carcinogenic.
- Damage to proteins and DNA: It acts as a genotoxic agent, that is, it can damage genetic tissue and alter liver and intestine cells.
In high doses or through acute poisoning, bromate can cause:
- Nausea, vomiting, diarrhea and belly pain.
- Kidney problems, blood disorders (methemoglobinemia, hemolysis) and, in severe cases, liver damage and hearing loss.
Regulatory situation and habitual consumption
- Several countries and organizations (WHO, FAO, European Commission, some Latin American countries) have banned or restricted the use of potassium bromate in flour and bread due to its potential risk.
- In consumption usual and moderateand with well-regulated products, the risk to a healthy person is lower, but many experts recommend limit the use of breads and flours containing bromate and prefer products labeled without this additive.
Practical recommendations
- Check the labels of flours and packaged bread looking for “potassium bromate” or “bromate” and prefer options without this additive.
- Cook breads and baked goods thoroughly (appropriate temperature and time) to promote the conversion of bromate to less toxic forms.
- Moderate the consumption of white bread and refined flours in total, since, in addition to bromate, these foods are usually high in simple carbohydrates and low in fiber.
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