How dangerous is white bread?

[Lurker Profile]

I recently found an Indian recipe which required using "Atta" flour. On referring to Wikipedia, I found that it is a bleached white flour, but that the way it is bleached is potentially very dangerous and carcinogenoic. Any comments?

[Gillthepainter Profile Website]

Jeez.
I've just bought 10kilos of atta/ chapatti flour from Tesco for £3 - yes £3. But it's definitely unbleached wholemeal.

Maida flour on the other hand, does indeed look hazardous.
I've only used a couple of kilos before, and not really felt the need to buy any more.

I think I'll pass from now on, Sakkarin.

[Sakkarin Profile]

Oh dear, got me maida and atta mixed up

Sheesh, that's cheap, £3 for 10 kilos is about 14p a pound!

[Gillthepainter Profile Website]

That's what I thought, Sakkarin.
And I am incorporating it into my regular bread making, as it runs at 10.5% gluten/ protein.
The sacks are found at the Indian section at Tesco. I'll check and see if the offer is still up.

[AZCook Profile]

Yep. I read that wiki article and Maida don't look too good on account of the particular bleaching agent they use. Easy enough to use ordinary white flour, though, I think.

[Gillthepainter Profile Website]

Yep, AZ.
It was just about the same to me as plain white. No detectable difference.

[Stokey Sue Profile]

it should be pointed out that bleached flour has been illegal in the UK for so long, they don't even bother to label it unbleached any more

I asked on the Beeb board why I couldn't find unbleached flour, and that turned out to be why!

[bubblingcara Profile]

The "Gold Medal" american brand multiple purpose flour we find in our markets is bleached.
Are all bleach alike?

[Breadandwine Profile Website]

Here's a link to a discussion about just what goes into mass-produced (Chorleywood method) bread, from the Food Board.

http://www.bbc.co.uk/dna/mbfood/F267047 ... 0&show=100

[karadekoolaid Profile]

I recently found an Indian recipe which required using "Atta" flour. On referring to Wikipedia, I found that it is a bleached white flour, but that the way it is bleached is potentially very dangerous and carcinogenoic. Any comments?

I'm afraid Wikipedia is far from reliable. It quoted ONE person, who quoted ONE doctor from ONE university. That's not hard evidence; that's hearsay.
If you're worried about the supposed dangers of Maida flour, don't use it.

[hungryhousewife Profile]

it should be pointed out that bleached flour has been illegal in the UK for so long, they don't even bother to label it unbleached any more

I asked on the Beeb board why I couldn't find unbleached flour, and that turned out to be why!

Really?? That's news to me - and very good news too! I remember being told about 30 years ago by a nutritionist fellow, that British white flour had 21 different chemicals in it, which was why he thought so many people were becoming intollerant to wheat here.

HH

[Stokey Sue Profile]

Really?? That's news to me - and very good news too! I remember being told about 30 years ago by a nutritionist fellow, that British white flour had 21 different chemicals in it, which was why he thought so many people were becoming intollerant to wheat here.

HH

Doubtful

Generally agreed that increased wheat intolerance due to

1) better diagnosis
2) new higher yielding strains of wheat with a higher proportion of low-molecular weight globular proteins compared to heritage strains

and to be honest, a lot, though of course not all, self-diagnosed case of "wheat intolerance" are pure fantasy.

[hungryhousewife Profile]

Hmm! Interesting.
Thanks!
HH

[riocaz Profile]

and to be honest, a lot, though of course not all, self-diagnosed case of "wheat intolerance" are pure fantasy.

And lets not forget the number of "allergy testers" out there that feed people's concerns.

[Stokey Sue Profile]

[And lets not forget the number of "allergy testers" out there that feed people's concerns.

Come the glorious revolution....

Along with self-styled "nutritionists" who when asked what their qualifications are say "oh, I've been practising for 10 years"

Opening an office and taking money from the gullible not quite the same as gettign a qualification in my view

[Nigeepoo Profile Website]

I believe that wheat (& casein) proteins are only problematical to people with compromised gut integrity, as both of these proteins are very slow to be broken down into amino acids by the action of the peptidase enzymes pepsin, trypsin & chymotrypsin.

Unfortunately, about 10% of the population have compromised gut integrity nowadays, due to:-
a) Hypovitaminosis D caused by an indoors-based lifestyle.
b) Excess intake of linoleic acid (many veg oils & Flora).

This is why about 10% of blood donors were found to have anti-gliadin antibodies, even though only about 1% of the population have coeliac disease. See Keep 'em tight.