Things to avoid
At Crumbs we understand that there|s nothing more important than good health.
Knowing exactly what we|re eating is very important and this is why we feel it|s necessary to provide you with some very important facts.
*Potassium Bromate (KBrO3), is a bromate of potassium and takes the form of white crystals or powder.
It is typically used as a flour improver, strengthening the dough and allowing higher rising. It is an oxidizing agent, and under the right conditions, will be completely used up in the baking bread. However, if too much is added, or if the bread is not cooked long enough or not at a high enough temperature, then a residual amount will remain, which may be harmful if consumed. Bromate is considered a category 2B (possibly carcinogenic to humans) carcinogen by the International Agency for Research on Cancer (IARC).
* Potassium bromate also known as;
Potassium bromate (V)
Bromic acid, potassium salt
*Potassium bromate Melting point at 350ºC.
*Potassium bromate Boiling point at 370ºC (decomposes).
*Loaf of bread is baked between 12 minutes to 22 minutes.
*Loaf of bread is baked at a temperature of 180ºC to 250ºC.
*Potassium bromate has been banned from use in food products in many countries worldwide.
*Vietnam has yet to ban the chemical substance.
In California a cancer warning label is required on the product label if potassium bromate is an ingredient.
Some foods, such as fruit and carrots, naturally contain sugar, but watch out for foods with added sugars, such as baked goods, cereals, crackers, even sauces and many other processed foods. Although sugar is non-toxic, large amounts are unsafe for your health and promote bad nutrition. ”Simple sugars shouldn’t take up more than about 10 percent of the total calories you consume daily”. Too much sugar leads to many problems such as;
*Blood sugar levels in diabetics.
*Replaces good nutrients.
“Sugar adds calories. To metabolize sugar to create these calories your body sacrifices many valuable vitamins and minerals”.
A dash of sodium chloride, more commonly known as salt, can certainly bring flavor to your meal. But salt is another hidden food additive that can lead to health issues. Small amount of salt are needed by the body and are beneficial in preserving food. Excessive amounts of salt can become dangerous for your health, affecting;
*High blood pressure.
*Food colorings; Blue 1, 2; Red 3; Green 3; and Yellow 6
The five colors which have not been banned in many countries around the world are linked with cancer in animal testing. Always opt for the product without the color, if you have a choice. It isn’t necessary to avoid all coloring because many are made from natural sources. But some specific dye colors do promote tumor formation, in the right combination and conditions. Blue1 and 2, found in beverages, candy, baked goods and pet food, are considered low risk but have been linked to cancer in mice. Red 3, used to dye cherries, fruit cocktail, candy, and baked goods, has been shown to cause thyroid tumors in rats. Green 3, added to candy and beverages, though rarely used, has been linked to bladder cancer. Studies have linked widely used Yellow 6-added to beverages, sausage, gelatin, baked goods, and candy- to tumors of the adrenal glad and kidney.
You have a choice – why take a chance!
*Trans fat is the common name for a type of unsaturated fat with trans-isomer fatty acid(s). Trans fats may be monounsaturated or polyunsaturated but never saturated.
Unsaturated fat is a fat molecule containing one or more double bonds between the carbon atoms. Since the carbons are double-bonded to each other, there are fewer bonds available for hydrogen, so there are fewer hydrogen atoms, hence "unsaturated". Cis and trans are terms that refer to the arrangement of chains of carbon atoms across the double bond. In the cis arrangement, the chains are on the same side of the double bond, resulting in a kinked geometry. In the trans arrangement, the chains are on opposite sides of the double bond, and the chain is straight overall.
The process of hydrogenation is intended to add hydrogen atoms to cis-unsaturated fats, eliminating a double bond and making them more saturated. These saturated fats have a higher melting point, which makes them attractive for baking and extends their shelf-life. However, the process frequently has a side effect that turns some cis-isomers into trans-unsaturated fats instead of hydrogenating them completely.
There is another class of trans fats, vaccenic acid, which occurs naturally in trace amounts in meat and dairy products from ruminants.
Unlike other dietary fats, trans fats are not essential, and they do not promote good health. The consumption of Tran’s fats increases one|s risk.
*Coronary heart disease.
*Raising levels of "bad" LDL cholesterol.
*Lowering levels of "good" HDL cholesterol.
Hydrogenated oils are more harmful than naturally occurring oils
Crumbs, we are committed to bake the best and freshest products every day, use the highest quality imported ingredients from countries such as Australia, New Zealand, France and Belgium.
From the very beginning of the production process we started out using only filtered water (5 stages UV Filtration).
In our traditional bread we don’t add Preservatives; there is no added Sugar, trans fat, Dairy or coloring. But most importantly our entire range of products does not contain POTASSIUM BROMATE which is currently not banned in Vietnam.
This proves we care about our customers and are conscious of the risks customers take when buying food not prepare by their own hands.
We are also aware of the struggles some people have to go through in order to get their daily bread, which is why at the end of each day we work closely with charitable organizations that donate all our products which have not yet been sold.
At Crumbs we care and we want YOU to know it.