The Reverend Sylvester Graham and the Seventh Day Adventists believed that the main cause insanity was the consumption of white flour. Only the rich people went insane and they only had access to white bread.
Soldiers when they went to war, ate only white flour, and war was an insane act, so white flour, caffeine, white sugar were something to avoid. The main treatment of the insane was to feed them whole grains and things like oat meal. Sister Mary Ellen White then made Doctor John Harvey Kellogg head the the institute because she thought that he would be the new Messiah of the movement.
Kellogg adopted 42 children and never consummated his marriage because he believed that sex was a drain on society. John Harvey Kellogg also believed if it tastes good you should not be eating it. If it tastes like crap it must be good for you. Kellogg invented a number of foods including the corn, wheat, bran flake, various kinds of cereals and a variety of nut butters so people do not have to eat meat sandwiches. That is another story along with the Battle Creek Sanitarium. Let me just say, Dr.
Kellogg's brother Will, who was a low level worker in the sanitarium for 40 years, stole his brother's idea for corn flakes, took out all of the good things and made his corn flakes out of corn starch, sugar and malt flavoring. Then Will Kellogg referred to his as the "original.
Kellogg, and C. Post a former patient at the sanitarium also made millions selling carp that tastes good. See the movie, "Road to Wellsville," to learn who may have been the biggest flake in Battle Creek. This goes back to the idea of making it white-like, refined and keep able.
In the 's white flour became whiter with the process of bleaching. Bleaching does not do anything for the flour. If you ask a commercial miller, he would say it is done for cosmetic reasons. But 99 percent of the time he would not explain what cosmetic reasons were. Bleaching is done to cover up the impurities in the flour.
So if there is any impurities in the flour it is all turned super white just like the flour. It cant be rodent dropping, insects, or rodent part it is white just like the flour. Flour is bleached with chorine gas or nitrogen oxide gas.
Chorine gas creates dioxide and is a carcinogenic agent. Nitrogen oxide gas has been proven to cause fits in laboratory animals. The milling industry of Minneapolis sold the American public on the goodness of white flour and the baking industry sold us on the goodness of white bread.
One of the countries Sweden I think we helped in the American air lift after World War 2, we shipped them tons of white bread and it made them sick and worse. Their systems were not used to eating this junk. Some argued that by allowing its use in flour, it opens the gate to abuses as some manufacturers may add excessive amount.
They also argued that the use of benzoyl peroxide is unnecessary and it is not being used in flour in the European Union. On the other hand, some argued that many countries allow the use of this additive in flour and that the level allowed in Mainland China is quite conservative.
Benzoyl peroxide is a food additive that can be used as a flour treatment agent. It oxidizes the naturally-occurring carotenoids in flour, which gives untreated flour a yellowish tint, and whitens the flour as a result. It does not destroy any vitamins in the dough. Bakers who want to know if their flours contain ADA or other chemical additives can request this information from their flour suppliers. An amino acid, L-cysteine speeds up reactions within the dough, thus reducing or almost eliminating bulk fermentation time.
It improves dough elasticity and gas retention. Ascorbic acid was first used as a bread improver in , after it was noticed that old lemon juice added to dough gave better results because it improved gas retention and loaf volume. Essentially vitamin C ascorbic acid has the advantage of being safe even if too much is added to the dough, as the heat of baking destroys the vitamin component.
The addition of ascorbic acid consistent with artisan bread requirements is now routine for certain flours milled in North America. Calcium peroxide not to be confused with the peroxide used for bleaching flour is another dough-maturing agent.
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