Bread Additives
Bread manufacturers commonly add the enzyme transglutaminase to improve dough texture and elasticity. Much of commercial white bread uses chlorine dioxide as a bleaching and maturing agent for flour. Transglutaminase in bread worsens glute…
1 sources - 4 claims
Bread manufacturers commonly add the enzyme transglutaminase to improve dough texture and elasticity. Much of commercial white bread uses chlorine dioxide as a bleaching and maturing agent for flour. Transglutaminase in bread worsens gluten sensitivity, progressively increasing gluten reactivity in susceptible individuals through regular consumption. Animal studies have linked chlorine dioxide exposure to destruction of the pancreatic beta cells responsible for insulin production, associated with type 1 diabetes development.