Date:   6/16/2012 6:54:44 PM ( 12 y ago)
Hits:   12,753
URL:   https://www.curezone.org/forums/fm.asp?i=1952421

been there:)

>>>Why was iodine replaced with bromide in bread?? I still haven't seen a GOOD reason.

It's a myth that our bread was "always" iodized. That myth has been perpetuated by the io-docs. It is true that our bread was iodized from sometime in the 60s until the early 80s, but my theory on that was that it was a CYA move on the part of the PTB. CYA, because thyroid cancer rates were rising due to iodine-131 released into the atmosphere as a result of nuclear testing at the Nevada test site. Citingsources and I have both scoured the 'net for any info regarding either the mandate that every commercial baked item contain 150mcg of iodine AND we have also looked for any info regarding the lifting of that "mandate". We have not been able to find that info. That, of course, does not mean that it never existed, that just means that we cannot find the info.

Potassium bromate started being used in the 20s as a "dough conditioner".

http://curezone.com/forums/fm.asp?i=1560453#i

• History of the use of potassium bromate in flour- An early whistleblower  by wombat   29 mon  999  Iodine Supplementati

  Ban wombat from   THIS Forum  Un-Ban wombat from   THIS Forum wombat History of the use of potassium bromate in flour- An early whistleblower PM wombat     email wombat Date: 1/24/2010 8:18:35 PM   ( 29 mon ago ) Hits:   999   Size: 2840 char.    URL:   http://curezone.com/forums/fm.asp?i=1560453 Edit This Message    "Arkady yeast food", a mixture of ammonium chloride, calcium sulphate and potassium bromide  was developed by the Mellon Institute at the behest of the  Ward baking company:   http://books.google.com/books?id=Dn4EAAAAYAAJ&pg=PA98&lpg=PA98&dq... ...............................................   Dr. R. E. Lee, of the Fleichman Bread Co. counters arguments that the mixture of ammonium chloride, calcium sulphate and potassium bromide constitutes "food" for yeast. BTW, follow the link here and you will also see the argument FOR the use of "Arkady Yeast Food" I've clipped Dr Lee's article, as it is the ONLY one that I could find which did not describe "arkady yeast food" in glowing terms:    From the Baker's Review, 1916:   http://books.google.com/books?id=06UTAAAAYAAJ&pg=RA1-PA96&dq=arkady+y...   Add To Favorites! Alert Webmaster & Moderators    How do you feel about this message?     Agree     Disagree       Hide this question Reply to This Message          Manage Email Notifications: Subscribe or Unsubscribe The Privacy Manager for wombat All messages by wombat across all forums & blogs: Find & Order All Messages Posted by wombat  All Messages Topics R RR RRR ~RN ~BSA RN BSA R,RR,RRR... Image Video Audio   All Forums Iodine Supplementation  by  Date Subject Username Hits Size Pro Votes Con Votes All Votes Replies    Important Disclaimer! Answers, comments and opinions provided on CureZone are general information, and are not intended to substitute for informed professional medical, psychiatric, psychological, tax, legal, investment, accounting, or other professional advice. CureZone does not endorse, and expressly disclaims liability for any product, manufacturer, distributor, service or service provider mentioned or any opinion expressed in messages, comments or articles on CureZone. Your use of this website indicates your agreement to these terms and those published here. Read more ...

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• potassium bromate in bread....   by wombat   22 mon  647  Iodine Supplementati

  Ban wombat from   THIS Forum  Un-Ban wombat from   THIS Forum wombat potassium bromate in bread.... PM wombat     email wombat Date: 8/3/2010 8:46:04 PM   ( 22 mon ago ) Hits:   647   Size: 1479 char.     Replies:   5  URL:   http://curezone.com/forums/fm.asp?i=1664132 Edit Disallowed goes back a long way~ to the early part of this century. Originally potassium bromate was part of a chemical mixture called "arkady yeast food". This mixture was formulated in response to the fact that commercial bakers had no way to assure the consistency of their loaves from geographical region to geographical region due to variations in elevation and humidity. Also, one would not want a loaf that is too dense, better to sell the consumer air enveloped in a concoction of flour and chemicals:) Soft, airy bread was the desired standard. In my research on this, I did find that there was some protest from a well-meaning group of U.S. senators, part of the "senate agriculture committee". from an article in the Toledo Blade, 1952: http://news.google.com/newspapers?id=jukSAAAAIBAJ&sjid=VAAEAAAAIBAJ&p... "Senate Group demands more "wholesome" bread~ Law proposed to prohibit bakers' putting harmful chemicals in bread to keep it soft" ..."Milling consumers, " the report said, "have complained that many of the flours contain phosphorous, fluorine, silicon, alum, nicotinic acid, potassium bromate and a score of other poisonous drugs."... ~unfortunately I could not find any legislation regarding this issue. Subsequent articles state that the baking industry is keeping "mum" on the issue... Add To Favorites! Alert Webmaster & Moderators    How do you feel about this message?     Agree     Disagree       Hide this question Reply to This Message          Manage Email Notifications: Subscribe or Unsubscribe The Privacy Manager for wombat All messages by wombat across all forums & blogs: Find & Order All Messages Posted by wombat  All Messages Topics R RR RRR ~RN ~BSA RN BSA R,RR,RRR... Image Video Audio   All Forums Iodine Supplementation  by  Date Subject Username Hits Size Pro Votes Con Votes All Votes Replies    Important Disclaimer! Answers, comments and opinions provided on CureZone are general information, and are not intended to substitute for informed professional medical, psychiatric, psychological, tax, legal, investment, accounting, or other professional advice. CureZone does not endorse, and expressly disclaims liability for any product, manufacturer, distributor, service or service provider mentioned or any opinion expressed in messages, comments or articles on CureZone. Your use of this website indicates your agreement to these terms and those published here. Read more ...

• The Mellon Institute- bromide in bread, fluoride in water     RRR by wombat   29 mon  1,835  Iodine Supplementati

  Ban wombat from   THIS Forum  Un-Ban wombat from   THIS Forum wombat The Mellon Institute- bromide in bread, fluoride in water PM wombat     email wombat Date: 1/18/2010 2:03:40 PM   ( 29 mon ago ) Hits:   1835   Size: 5590 char.     Replies:   10  URL:   http://curezone.com/forums/fm.asp?i=1556833 Status:       RRR [Message recommended by a moderator!] Edit Disallowed The reason that the undesirable halogens are present in bread and water is because of the perverted union of industry with science. Science-pimps for hire. BTW, here's the MSDS for potassium bromate: http://www.tradezone.com/tradesites/kbr03.html .........................................  The use of potassium bromate goes back further than we think. One oft-cited fact on this forum is that potassium bromide replaced potassium iodide as a dough conditioner around 1980 or so. Well, the fact is that the FDA mandated that potassium iodide be used around 1960 or so- no doubt that was in response to radioactive iodine-131 released by atmospheric testing in the 1950s...High levels of radioactive iodine were found in milk, in soil, and in people's thyroid glands. The thyroid does not distinguish between forms of iodine, so a thyroid replete in iodine will not take up radioactive iodine. That's one reason free KI pills are distributed around nuclear power plants... So, IMO, the move to iodate bread and other baked goods was not out of concern for the populaces health, it was a move to avoid responsibilty for obvious manifestations of the toxic effects of radioactive iodine 131. Why this mandate was reversed, I dunno, I have not been able to find anything referencing that potassium iodate be USED or that that pracitice be stopped. Which brings us to the question- prior to the iodization of bread in the sixties, what was used as a dough conditioner? Most likely, potassium bromate. And who do we have to that for that? The Mellon institute. Those familiar with fluoride history will note that the Mellon Institute was one of the driving forces providing "research" that fluoride was the substance that protected teeth from decay. The fact is that industrial corporations funded the Mellon Institute's research, industrial corporations that needed protection from lawsuits by poisoned workers, corporations that needed a way to recycle toxic waste(fluoride, through YOU). From "the Fluoride Deception", by Christopher Bryson, p 37: "...The corporate strategy was clear: get dominion over basic science, wrestle control of health information from labor groups, and in turn, reinvest that medical expertise in the hands of industry-appointed specialists." The industry appointed specialists? The Mellon institute. Which brings us back to potassium bromide in bread. Had it's roots in the quest for the perfect commercial loaf... ....................................   http://www.jbc.org/content/33/3/453.full.pdf     THE EFFECT OF POTASSIUM BROMATE UPON  ENZYME ACTION.  BY I. S. FALK AND C.-E. A. WINSLOW.  (From the Department of Public Health, Yale School of Medicine, New Haven.)  (Received for publication, November 14, 1917.)    "One of the most recent important advances in the practical  art, of breadmaking has been the introduction into the dough of a  mixture of mineral nut,rients known as Arkady Yeast Food.1  This material, which was devised in the laboratories of the Mellon  Institute of Pitt.sburg, includes salts of calcium and ammonium  and a minute amount (1 part in 200,000) of potassium bromate.  The functions of calcium and ammonium as yeast foods are  fairly well understood; but the reasons for the favorable action  of the bron1at.e remained somewhat obscure. It seemed possible  t,hnt this salt might exert, a specific stimulating action upon the  proteolytic enzymes active in the fermentation. It had been  shown by Chittenden and his associates that bromides in certain  diluCions had a marked accelerat,ing effect on the action of ptyalin,  pepsin, and pancreat.in. 1Vohlgemuth3 noted the same effect  on ptyalin and pancreatin. >,Iore recently Thomas4 reports a  strongly stimulating influence of bromides upon amylase; and  Robertson5 in an exhaustive study of the action of trypsin on  casein notes a stimulat,ing action of potassium bromide..." ....... From "The Baker's Review, 1916" http://books.google.com/books?id=06UTAAAAYAAJ&pg=RA1-PA94&dq=potassiu...       Add To Favorites! Alert Webmaster & Moderators Already alerted!  Already alerted! How do you feel about this message?     Agree     Disagree       Hide this question Reply to This Message          Manage Email Notifications: Subscribe or Unsubscribe The Privacy Manager for wombat All messages by wombat across all forums & blogs: Find & Order All Messages Posted by wombat  All Messages Topics R RR RRR ~RN ~BSA RN BSA R,RR,RRR... Image Video Audio   All Forums Iodine Supplementation  by  Date Subject Username Hits Size Pro Votes Con Votes All Votes Replies    Important Disclaimer! Answers, comments and opinions provided on CureZone are general information, and are not intended to substitute for informed professional medical, psychiatric, psychological, tax, legal, investment, accounting, or other professional advice. CureZone does not endorse, and expressly disclaims liability for any product, manufacturer, distributor, service or service provider mentioned or any opinion expressed in messages, comments or articles on CureZone. Your use of this website indicates your agreement to these terms and those publishedhere. Read more ...

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