Read your Bread Labels and Avoid Bromilated Breads!

bread, bread dough

A main food staple around the world is bread. Egypt for an example relies on the production of wheat from their country, aside from buying/subsidies from other countries to feed the 80 million people in the country. One main supplier of wheat to many countries around the world is the United States. There are some countries that add Bromide to the flour of bread. Many people are unaware that it is essential to avoid bromilated breads.

It’s the Bromilated vegetable oils in bread that are causing the obesity. It is used in the food industry as a food additive and a flour bleaching agent and improving agent. When it reacts with flour it behaves as a hydrogen acceptor, and is quickly and completely converted to urea, which is stable even during baking. The reaction occurs only during wetting of the dough.

The FDA disguised the chemical name Bromide by using the name Azodicarbonamide.

This chemical additive is produced within the countries of the United States, China, Korea, and in India, possibly other locations around the world. And, this chemical is added to many different bread dough producers around the world. The fast food chains including Subway adds Azodicarbonamide to the dough of their flour. So read the package and stop buying and consuming anything that contains Bromide, and buy the more expensive organic breads, or bake your own. Read the label to see if Azodicarbonamide or Bromide is an added ingredient before buying bread and or beer.

Use of azodicarbonamide as a food additive is supposedly banned in Australia and in Europe. And, supposedly in Singapore, the use of azodicarbonamide can result in up to 15 years imprisonment and a fine of $450,000. In the UK, the Health and Safety Executive has identified azodicarbonamide as a respiratory sensitiser (a possible cause of asthma) and determined that products should be labeled with “May cause sensitisation by inhalation.” But what about the western fast food joints?

ADA is characterized by dual oxidations in the maturation of wheat flour. It not only bleaches flour by oxidizing carotene in fresh flour, but also improves flour strength by oxidizing cysteine. The increased strength improves the gas retention of dough and elasticity of bakery products.

Description and Specification of Azodicarbonamide

ADA enjoys the advantage of rapid reaction, which leads to shorter storage period of flour and faster fermentation of dough. Potassium bromate has some kind of carcinogen, and many counties have forbidden its use, while ADA has been proved as a potent and safe flour improver.


Appearance yellow crystalline powder
Content : ≥98.6%
Lead (Pb) : ≤0.0005%
Loss on Drying(50℃,2h) : ≤0.5%
Nitrogen Content : 47.2~48.7%
PH Value(2%solution) : ≥5.0
Residue on Ignition : ≤0.15%


Wheat flour (Its maximum dosage is 4.5g per 100kg wheat flour.)
Packaging:N.W.:25kgs/fibre drum;G.W.:27.6kgs/fibre drum
Drum size: φ35×50cm

The Principal Use of Bromide:

The principal use of Azodicarbonamide is in the production of foamed plastics. The thermal decomposition of azodicarbonamide results in the evolution of nitrogen, carbon monoxide, carbon dioxide, and ammonia gases which are trapped in the polymer as bubbles to form a foamed article. Common examples of this application are window and door gaskets, padded floor mats, gym/exercise mats, shoe soles etc…

Azodicarbonamide may cause an allergic reaction in those sensitive to other azo compounds (such as food dyes). The consumption of azodicarbonamide may also heighten an allergic reaction to other ingredients in a food.

It is said that Azodicarbonamide is used in beer.

An Added Ingredient—Subway, Fast Food Joints, and Dunkin’ Donuts:

Subway fast food joints use Azodicarbonamide in their breads, as does Dunkin’ Donuts and Burger King. From my research it seems like MacDonalds and KFC avoids the additive. Yet for a healthy body and mind it would be best to avoid fast food.

It should be noted that during the bread baking process azodicarbonamide is completely decomposed into gasses (carbon dioxide, carbon monoxide, nitrogen, and ammonia) and therefore is never eaten just ingested.

SUBWAY Bread Ingredients:

Italian Bread – Enriched flour (wheat flour, barley malt, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, sugar, contains less than 2% of the following: soybean oil, yeast, salt, wheat protein isolate, wheat gluten, dough conditioners (acetylated tartaric acid esters of mono- and diglycerides, ammonium sulfate, calcium sulfate, ascorbic acid, azodicarbonamide, potassium iodate, amylase [enzymes]), sodium stearoyl-2-lactylate, mineral oil. Contains soy and wheat.

Wheat Bread – Enriched flour (flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, whole wheat flour, high fructose corn syrup, wheat gluten, contains less than 2% of the following: wheat bran, yeast, salt, soybean oil, dough conditioner (acetylated tartaric acid esters of mono-and diglycerides, ammonium sulfate, calcium sulfate, ascorbic acid, azodicarbonamide, potassium iodate, amylase (enzymes)], cracked wheat, sodium stearoyl-2-lactylate, caramel color (contains sulfites), dried honey preparation (honey powder, invert sugar, wheat starch, soy bran flour, silicon dioxide [anti-caking]), mineral oil. Contains soy and wheat.

Google this chemical “Azodicarbonamide” and read the detrimental affects it has on the human system including the mind.

The information posted is the opinion of the author and is provided for educational purposes only. It is not to be construed as medical advice.

Primary Source: Educate Yourself.

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