Some White Flour Actually Contains A Deadly Chemical
Plain, white flour might seem harmless—after all, it’s one of the oldest ingredients in human history. For centuries, people have been grinding grains to produce flour, using it as a staple in countless recipes. But recently, some manufacturers decided to take things a step further by adding chlorine dioxide to their flour. This chemical, used to make flour appear brighter and whiter, has raised concerns among researchers
Studies show that inhaling chlorine dioxide can irritate the lungs, a troubling fact given how easily flour particles can become airborne during baking or cooking. Why add a potentially harmful chemical to something as basic as flour just to enhance its color? Many consumers are questioning whether this practice is necessary or safe. With the rise of natural and organic food trends, people are increasingly seeking out unbleached, minimally processed alternatives. Isn’t it time to reconsider what we’re putting into our everyday foods?
