BAKED in Science S2E39: Cancer-causing Baking Ingredients
Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the US.
Dr. Lin Carson talks with Kristine Sherred from William Reed Business Media to clear the air on ADA and other ingredients currently in the spotlight.
ADA is used as a whitening agent in cereal flour, as well as a dough conditioner in bread baking. Dr. Lin explains why bakers begin using this ingredient and the role it plays in high-speed bread production.
But is ADA dangerous?
Dr. Lin goes into why ADA shouldn’t scare you. The two discuss the media coverage of this ingredient, the difference in regulations around the globe, and what science has to say about it.
A few talking points are:
Why the US allows food other parts of the world doesn’t
Public perception of chemical ingredients
Scientific studies on ADA
Other ingredients that should be scrutinized
How this fits into the clean label trend
GMO and organic ingredients
The bottom line: the science is saying that there is no evidence of cancer causing ingredients that are currently in our food supply. If you have any questions about this subject, send an email to [email protected] or check out ourADA blog.