Monthly Archives: January 2019

Food Additives Exposed – What’s in Frozen Pizzas

Cheap Pizza

Ferrous Sulfate:

Is a waste product of steel after being washed with sulfuric acid. It was given to slaves in the 18th and 19th century to “cure” them of aliments. Many slaves died from this practice, its also used in Inks and Wool Dyes.

Ferrous Sulfate is used to treat iron-deficiency anemia, people after treatment felt nausea & epigrastric (Epigastric problems may cause tension with Asthma)

Mozzarella Cheese Subtitute:

Is made with (See hydrogenated oils) partially hydrogenated oils.

Sodium Aluminum Phosphate:

Autopsies on a large amount of people who have died of Alzheimer’s disease showed accumulations of up to four times the normal amount of aluminum in the nerve cells in the brain, especially in the hippo campus which plays a central role in memory. Also increased aluminum can cause low **reproduction development of the ovarian lesions.

Aluminum in the body can cause kidney damage this is because it can interfere with phosphate metabolism.

Things to look out for in Aluminum based products

Antacids (There is some without check the labels) Antidiarrheal Products (There is some without check labels)

Buffered Aspirin (Regular Aspirin does not have aluminum)

Containers (Aluminum coated waxed containers, used especially for orange and pineapple juices, causes juices inside to absorb aluminum. Beer and SOFT drinks that are stored in aluminum cans also absorb small quantities of aluminum. Bottled beverages are better.

Deodorants (Natural Deodorants do not add Aluminum) Douches (Natural Douches do not add aluminum you can also use vinegar and water)

Food Additives (Like The processed cheeses used on cheese burgers at fast food restaurants, which contain aluminum, which is added to make the cheese melt better. To self-rising dough and processed cheese food.)

Shampoos (Some add aluminum some don’t check labels to make sure)

Potassium Chloride:

The chemical compound potassium chloride (KCl) is a metal halide salt composed of potassium and chlorine. In its pure state it is odorless. It has a white or colorless vitreous crystal, with a crystal structure that cleaves easily in three directions. Potassium chloride crystals are face-centered cubic. Potassium chloride is also commonly known as “Muriate of Potash”.

Potash varies in color from pink or red to white depending on the mining and recovery process used. White potash, sometimes referred to as soluble potash, is usually higher in analysis and is used primarily for making liquid starter fertilizers. KCl is used in medicine, scientific applications, food processing and in judicial execution through lethal injection.

You can also find Potassium Chloride in waters as well, although Potassium Chloride is a used substance in the human body, consume it naturally!

From personal experience potassium chloride in my water caused irregular heart beat when I worked out, it also caused retained ear-pressure.

Sodium Benzoate:

Benzene in soft drinks (and food additives) has received some scrutiny because benzene is a carcinogen, or cancer-causing agent. Its levels are regulated in drinking water nationally and internationally, and in bottled water in the United

States, but only informally in soft drinks. Within recent years, some soft drinks have been found to contain high levels of benzene. Benzene contamination of soft drinks is a public health concern and has caused significant outcry among environmental and health advocates.

In combination with ascorbic acid (vitamin C, E300), sodium benzoate and potassium benzoate may form benzene, a known carcinogen. Heat, light and shelf life can affect the rate at which benzene is formed. Other factors that affect the formation of benzene are heat and light. Storing soft drinks in warm conditions speeds up the formation of benzene.

Sodium Phosphate:

Some foods contain phosphate but are not labeled as such (i.e. dehydrated onions). Other symptoms of phosphate intolerance may include severe and sudden diarrhea, vomiting, skin eruptions, bladder infection, bloating and abdominal cramping.

(common)

Phosphate additives have also been linked to ADD in children in Australia.

Retrieved from:

Wikipedia

Titanium Dioxide:

Used as a white food colouring it also acts as a pigment to provide whiteness and opacity to products such as paints, coatings, plastics, papers, inks, foods, medicines (i.e. pills and tablets) as well as most toothpastes.

Its also used in sunscreens & if you are not aware most cases of skin cancer are formed from the Sunscreen we use in combination of not being able to absorb energy from the Sun which is very important, recently I heard there is more suicides in the winter because there is a lack of sunlight and the energy is like a anti-depressant so to say keeps your psychically and mentally healthy, so if you ingest Titanium Dioxide it could settle in your skin and you be putting on a shield against your Sun energy (which I believe is a certain vitamin D).

Magnesium Oxide:

May cause irritation in eyes or respiratory tract May lead to muscle weakness, lethargy and confusion. This is in its real form why would you want to eat this?

Sodium Nitrite:

Recently, sodium nitrite has been found to be an effective means to increase blood flow by dilating blood vessels, acting as a vasodilator. While this chemical will prevent the growth of bacteria, it can be toxic for mammals. A principal concern is the formation of carcinogenic N-nitrosamines by the reaction of sodium nitrite with amino acids in the presence of heat in an acidic environment. Sodium nitrite has also been linked to triggering migraines.

Recent studies have found a link between high processed meat consumption and colon cancer, possibly due to preservatives such as sodium nitrite. On top of this I believe Sodium Nitrite acts as a catalyst (from the dilation is does to your veins) which aids in all these other nasty ingredients to hurry themselves through your body just like Cayenne pepper and other foods with sculville units in them (hotness).

BHA, BHT & TBHQ:

In high doses, it has some negative health effects on lab animals, such as precursors to stomach tumors and damage to DNA. A number of studies have shown that prolonged exposure to TBHQ may induce carcinogenicity. Other studies, however, have shown protective effects for TBHQ and other phenolic antioxidants.

BHA, BHT & TBHQ are petroleum based that’s why it keeps food preserved (it will preserve your body which is bad times).

Partially Hydrogenate Oils:

Trans fats are neither essential nor salubrious (useful) and, in fact, the consumption of trans fats increase one’s risk of coronary heart disease by raising levels of “bad” LDL cholesterol and lowering levels of “good” HDL cholesterol. 1 gram of trans fat a day has been linked to a 33% higher chance of catching the coronary heart disease. A 6 piece of chicken nuggets has 6 grams of trans fat, fries have 4 grams of trans fat.

Its common name is monounsaturated or polyunsaturated fat.

The human lipase enzyme is ineffective with the trans configuration, so trans fat remains in the blood stream for a much longer period of time and is more prone to arterial deposition and subsequent plaque formation. While the mechanisms through which trans fats contribute to coronary heart disease are fairly well understood, the mechanism for trans fat’s effect on diabetes is going to find that it increases symptoms.

Monocalcium Phosphate:

Calcium dihydrogen phosphate (also called mono-calcium orthophosphate) Ca(H2PO4)2 is a chemical compound. It is commonly found as the dihydrate, Ca(H2PO4)2·H2O, which releases a water molecule before it melts at 109 °C. It decomposes at 203 °C.

Phosphorus is an important nutrient and so is a common component of fertilizers Calcium dihydrogen phosphate is also used in the food industry as a leavening agent to cause baked goods to rise. Because it is acidic, when combined with an alkali ingredient – commonly sodium bicarbonate (baking soda) or potassium bicarbonate

– it reacts to produce carbon dioxide and a salt.

Xanthan Gum:

(Allergy Warning)

Some people are allergic to xanthan gum, with symptoms of intestinal gripes and diarrhea. Workers exposed to xanthan gum dust exhibit nose and throat irritation as well as work-related illness, with symptoms becoming more prevalent with increasing exposure.

Also, since xanthan gum is produced by a bacterium that is fed corn to grow, some people allergic to corn will also react to it.

MSG/Natural Flavors:

The 1987 Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and the World Health Organization placed mono sodium glutamate in the safest category of food ingredients.

A 1991 report by the European Community’s (EC) Scientific Committee for Foods reaffirmed mono sodium glutamate safety and classified its “acceptable daily intake” as “not specified”, the most favorable designation for a food ingredient. In addition, the EC Committee said, “Infants, including premature, have been shown to metabolize glutamate as efficiently as adults and therefore do not display any special susceptibility to elevated oral intakes of glutamate.”

A 1992 report from the Council on Scientific Affairs of the American Medical Association stated that glutamate in any form has not been shown to be a “significant health hazard”.

A 1995 FDA-commissioned report acknowledged that “An unknown percentage of the population may react to mono sodium glutamate and develop mono sodium glutamate symptom complex, a condition characterized by one or more of the following symptoms:

Burning sensation in the back of the neck, forearms and chest Numbness in the back of the neck, radiating to the arms and back Tingling, warmth and weakness in the face, temples, upper back, neck and arms Facial pressure or tightness,Chest pain, Headache, Nausea, Rapid heartbeat, Broncho spasm (difficulty breathing), Drowsiness, Weakness Sweating.

A 2002 report from researchers at Hirosaki University in Japan found rats fed on diets very high in glutamate (up to 20%) suffered eye damage. Lead researcher Hiroshi Ohguro said the findings might explain why, in eastern Asia, there is a high rate of normal-tension glaucoma.

Monosodium glutamate has been shown to indirectly cause obesity in lab rats by down regulating hypothalamic appetite suppression and, thus, increasing the amount of food the lab rats consumed Because glutamate is absorbed very quickly in the gastrointestinal tract (unlike glutamic acid-containing proteins in foods), glutamate could spike blood plasma levels of glutamate.

Glutamic acid is in a class of chemicals known as excitotoxins, high levels of which have been shown in animal studies to cause damage to areas of the brain unprotected by the blood-brain barrier and that a variety of chronic diseases can arise out of this neurotoxicity.

The debate among scientists on the significance of these findings has been raging since the early 1970s, when Dr. John Olney found that high levels of glutamic acid caused damage to the brains of infant mice.

Updated Information 04/02/09:

Keep in mind that the MSG/excitotoxins also contribute to addictive behaviors (gambling, overeating, violence, mood swings, depression, etc.) since the excitotoxins stimulate other hormones in the brain. when they’re stimulated, your dopamine and other hormone levels go haywire.

changing your diet is all it takes to snap out of it. its amazing how simple it is, but so many are hooked on junk food and processed foods.

Sorbitan monostearate (also known as Span 60):

Is an ester of sorbitan (a sorbitol derivative) and stearic acid and is sometimes referred to as a synthetic wax. It is primarily used for emulsifying water and oils together. Sorbitan monostearate is used in manufacture of food and health care products, and is a nonionic surfactant with emulsifying, dispersing, and wetting properties.

It is also employed to create synthetic fibers, metal machining fluid, brighteners in the leather industry, as an emulsifier in coatings, in pesticides, and various applications for the plastic, food and cosmetics industries.

How to Run a Bakery

Running a bakery requires a lot of things all coming together at once.

I prefer the term, “The Daily Operational Requirements of a Bakery” rather than “how to run a bakery”.

The word “running”, is a term used in the sports field and though we as bakers do a lot of fast movements and it might seem to some that we are literally running from place to place. It is structured and designed to make as much use of our production time as is humanly possible.

Also running in a bakery business is one of the top reasons for professional accidents. The only time anyone should be running in a bakery business, is in the event of an emergency!

Now as far as the heading is concerned we are running a bakery but of course as I have explained my preferred term is the day to day operations of a bakery.

For some, it is also going to be a headache. It is certainly going to be a fun and rewarding experience to others. But it can also be your worst nightmare!

I am telling you this right up front…

…NOT to scare you into giving up your business venture, but to open your eyes, so you can see outside the box.

You have heard that statement many times i am sure. But, if you can think outside the box then many of the challenges will seem like an easy crossword puzzle. (Unless you hate crossword puzzles of course).

YOU!

YES you!

Whatever you do will be imprinted onto your business and whatever your employee does will also have a bearing upon “YOUR” business. It is therefore up to you to know as much about that business as is humanly possible.

What you don’t know can be purchased, such as managers, accountants and lawyers.

You will need to oversee every aspect or employ someone with whom you have complete trust and I do mean complete trust. This person will be spending YOUR money. They will be operating YOUR business. They may not be writing the checks, but they maybe designing the production flow and controlling your staff so that is where I say they are spending your money.

So, just what is involved with how to run a bakery?

Or as I have already said, arrange the daily operation of the bakery production.

One of the first operations is to cost your purchases and then cost the recipe’s you will use to acquire a sale price to pay all the expenses of your business.

Of course I am assuming here that you have already written your business plan and you have arranged an ingredient supplier, these are the steps to become a profitable bakery business.

The daily operations of the bakery are going to change every day. This is because production will change daily. After-all the chance of selling out every product every day is unrealistic – NOT impossible, but not likely.

We of course strive to produce just enough so that few pieces are left over. That way the product is at its freshest.

In the bakery we produce bread dough’s, and some of those bread dough’s require a bench time and some bread dough’s are what we call “No-Time” dough’s. So it is important that we arrange our time to work all these productions times into a standard operation for optimum use of every piece of equipment as well as utilizing our oven space appropriately.

Besides the bread dough’s we also make cakes and cookies, pies and other products that require different operational procedures. They also bake at different times and temperature.

Breads bake at a temperature of 400 to 450 degrees. But if you were to put a sugared top puff pastry product into that same oven, three things will occur.

1. The sugar will burn
2. The puff pastry will not cook correctly

3. The time, ingredients, labor and product are wasted!

Similarly, if you make meringues, the oven temperature will be 150 – 175 degrees so trying to bake a sponge

cake or bread at that temperature will be the same result of number three above.

In most bakeries, that is a small bakery with just a few employees will use a system called “baking down”.

Baking down is a way to run a bakery by baking all the highest temperature products first then the cake production then the cookie products and finally the meringues.

The products are then cooled, decorated, packaged and sold.