The black bread it hurts? Let's be clear. Black bread: ingredients, properties, health risks and all the information on how to make it at home.
Italy ranks among the largest consumers of bread in the world and that ofblack breadit is an issue that involves many consumers.
With the black breadboth a regulatory issue and a health issue are addressed. From a legislative point of view, in Italy and in Europe there is legislation that expressly prohibits the use of dyes for the preparation of bread and similar products, I am referring to EU regulation 1129/2011.
If for us theblack breadis equivalent to a product enriched withcharcoalorActivated carbon, for Italian law, theblack breadit is nothing more than a bread-making product to which a food coloring of natural origin has been added, classified as the additive E 153.
The charcoalit is used in many industrial sectors: it finds applications in the environmental sector (for the treatment of water and air), in the medical sector (for the treatment of symptoms of poisoning), in the agricultural sector (to eliminate antibiotics, fungicides ...), it is also used as a bleaching agent and in the recovery of solvents.
Among the most common uses, thecharcoalit is used as a supplement and natural remedy against swollen belly, bloating, high cholesterol ... In the food sector thecharcoalis used asnatural dyeto obtain the typical dark color. It is for this reason that, for the food industry thecharcoalis classified asadditiveits use in the production of bread is prohibited, considering the legislation mentioned above. For more information on the alleged harm to health and the benefits of Activated carbon we refer you to the articleCharcoal, properties and contraindications.
Black bread, is it bad? It is difficult to say ... the certainty is one, according to EU regulation 1129/2011 onblack breadwith the additive E 153 mentioned among the ingredients is outlawed.
What is vegetable carbon
It is charcoal but produced with a more complex process.
The charcoal it is obtained through a pyrolysis process of some types of wood such as birch, poplar, willow: a thermal decomposition that is obtained in the absence of oxygen. Generally, it is available in the form of tablets, once in powder it can be added to flour to make black doughs and thus prepare bread products, pizzas, focaccia or evenblack meat burger.
The vegetable charcoal black bread it hurts?
There are no precise studies on the consumption of charcoal in the food sector and the opinions on its use as a supplement are rather controversial. The charcoal it may, however, contain traces of benzopyrene, a carcinogenic compound.
Then the vegetable charcoal black bread it hurts?
It could but the answer is not so immediate: in fact, it has been established that the presence of carcinogenic compounds in the vegetable black coal it depends on the source material used to produce the activated carbon. More information is contained in our page dedicated tocharcoal for bread and pizza. In the same article you will find information on how to make black bread at home from charcoal and unrefined flours. In fact, if it is true that the charcoal used in the form of an additiveAND 153 could damage health, it is also true that refined white flours do not have a positive effect on our body. To find out more, read the following paragraph.
Not just black bread
The health risks are not exclusively related to the consumption ofblack bread. In the context of thebread makingflour is at the center of numerous debates and disputes.
Whole grain bread
Most of the wholemeal flour currently marketed is nothing more than refined white flour to which re-milled bran is added later. Consequently, consumers who are convinced that they are choosing a healthier product, by buying wholemeal bread, risk buying a doubly refined food. For more information: wholemeal flour, properties.
The white flour used for the preparation of conventional bread has a high glycemic index, is digested too quickly and has a very poor nutritional profile. There are more than 30,000 varieties of wheat, unfortunately white bread is produced with flours derived from wheat chosen not for the quality but for the high market yield and production speed. A study conducted by Dr. Donald R. Davis, researcher and nutritionist at the State University of Texas, showed how the nutritional quality of wheat has dropped dramatically over the past 50 years. Intensive agriculture sets different standards that go far beyondquality, flavor or nutritional profile. Intensive agriculture focuses on numbers. For more information:how to make flour at home.
Food fraud: bread
Not everyone knows that food fraud does not spare any sector, including the bakery one. In 2014 alone, the seizures of adulterated or counterfeit flour, bread and pasta reached the value of 65.6 million euros. To remedy the problem of food fraud, it is recommended to contact authorized retailers only, even better if they are able to guarantee the origin of the flour. Another way, safer but more laborious, consists in the self-production of bread using home-made flour or ground in a trusted mill.
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