Did you know that an amino acid used as an additive in bread is sometimes manufactured from human hair? The substance is called L-Cysteine or E920.
Britain’s leading organic baker, Andrew Whitely, warns of what he calls of “baking’s big secret” – the use of enzymes. Andrew describes the use of these enzymes as secret because they do not appear on the label. Industrial bakers use a loophole to classify them as “processing aids”. These enzymes are one reason modern bread stays so light and soft for so long. Under the UK’s food labelling rules they don’t need to appear on the label because they are broken down in the manufacturing process and therefore they are not considered to be present in the final product. Andrew describes this as: “a deception that allows the food industry to manipulate what we eat without telling us.”
Andrew’s got a whole list of enzymes he’s concerned about but a particularly worrying one is phospholipase. That’s because phospholipase was originally derived from pigs’ pancreas.
And if you were thinking that by buying an organic loaf you might escape these “aids”, think again. Food enzymes are allowed in organic products so long as they are not derived from GM or GM methods have not been used at any stage in their manufacture.
The only way to be sure your bread is pure and unadulterated and only contains the core ingredients needed to make a decent loaf of bread (flour, yeast, salt & water) – is to make it yourself!
Rita’s Basic White Bread Recipe