Why is Potassium Bromate (KBrO₃) Still Used in U.S. Bread? Let's Discuss!
Potassium bromate (KBrO₃) is a flour “improver” commonly used in the U.S. to enhance dough strength, increase rise, and achieve a whiter crumb and larger volume in bread. It's banned in many other countries due to health concerns, such as potential carcinogenicity. Why is it still allowed here? Should we be worried, or is the risk minimal? Let's discuss the science, regulations, and implications for our daily bread.
Why is everything we eat trying to kill us?
This is why I love Europe. they banned it years ago. Why can't the US get it together?
It's insane that something potentially carcinogenic is still allowed in our food. We need stronger regulations! I quit eating bread now.
My local bakery uses KBrO₃ and their bread is amazing. I don't know what to think now...