Introduction

I was in my mid-20s. Armed with my law degree, I delved into the world of legal work.

Big Food and Additives

There were many days I didn’t eat breakfast. A few days when I skipped lunch. So snacks became a big part of my workdays. More precisely, ultra-processed Food became a big part of my diet. I didn’t think of my health.

Bakery products definitely were a weakness of mine in my early, busy working years. I had to re-examine my diet, when my health was eventually affected a decade plus later. This was when I discovered that big food establishments, including bakeries, add toxic additives to make a big profit.

While the following definition may seem harsh, I choose to highlight this quote. This is to encourage us to question our Ingredients, even if the items are sold at restaurants or bakeries. “The European Prospective Investigation into Diet and Cancer (EPIC) study defines foods of the highest processing level as those that ‘have been industrially prepared, including those from bakeries and catering outlets, and which require no or minimal domestic preparation apart from heating and cooking’ ”, see https://www.tandfonline.com/doi/full/10.1080/10408398.2022.2084359.

The food items offered in bakeries and by caterers, makes us feel safe. The beautiful appearance and presentation of food products impresses us. We are comfortable eating these items. Franchisees in particular, often receive pre-mixed ingredients from a head office and merely ‘finish up’ the cooking/baking process in the final location. The emphasis on the ambiance of the vendors’ premises and the appearance of their food, over the cooking/baking process is a problem. It lulls the customer into thinking everything is made from scratch, with all-natural ingredients.

Since I have addressed why you need to insist on natural color in your food, I will cover some other types of ingredients in Baked Goods. These ingredients are at present banned in the state of California, but not in other states in the United States. These ingredients meet several criteria that make them stand out. “Each can be found in scores (and in some cases hundreds) of products currently on supermarket shelves, each has been clearly linked to health harms, and each has been banned for use in food by regulators in Europe who weighed the latest scientific evidence.” https://www.consumerreports.org/health/food-additives/dangerous-ingredients-that-are-in-our-food-but-shouldnt-be-a4054710317/.

This same Consumer Reports article from above, lists the ingredients as follows:

• “Potassium bromate is a flour “improver,” added to strengthen dough, make baked goods rise higher in the oven, and enhance their texture.”
• “Propyl paraben is used as a preservative, extending the shelf life of packaged foods by preventing growth of mold and bacteria.”
• “Titanium dioxide is also used” … as an enhancer in and to make “baking decorations, and sauces…, and in some candy and other products as a kind of ‘paint primer’ to make other colors, added later, appear more vivid.”

“One way to avoid consuming unwanted additives is to purchase bakery products from local, independent bakeries. These bakeries often use fewer additives than large commercial bakeries, and may also use higher quality ingredients. Additionally, some bakeries may offer a selection of all-natural or organic products that are free from artificial preservatives, colors, and flavors.” see https://magazinebbm.com/blog/use-of-additives-in-bakery-products-2692.

I think my belief that small-batch, artisan, baked goods can be as appealing and delicious as bigger brands’ was one of the inspirations to start my baking venture. I really felt that natural was better than convenient, tasty food, with questionable ingredients. After all, our collective health is worth it.

So here I am today, doing my part to encourage healthful eating, at http://bakedbysueslife.etsy.com.

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