Removal of iodine from bread.

http://findarticles.com/p/articles/mi_m0FDL/is_2_13/ai_n17213861/pg_1

In the early 1960s, potassium iodate was added to bread as a dough conditioner. Iodate was added with the purpose of oxidizing sulfhydryl groups of flour proteins and thereby improving the rheological properties of the dough. By oxidizing sulfhydryl groups, iodate is reduced already during mixing of the dough, and it reaches the consumer as iodide. (13) As mentioned previously, one slice of bread contained the full RDA of 150 [micro]g. (14,15) This amount of the dezombifier Iodine in a major staple food of America could not be tolerated for long. Something had to be done and fast. The Wolff-Chaikoff Domino Effect was used to deiodize bread, concomitant with an increased concentration of the goitrogenic, carcinogenic, and zombifying bromate in our food and water supplies. (8) The following describes the sequence of events in this domino effect: