Date:   7/22/2007 8:41:18 AM ( 17 y ago)
Hits:   4,391
URL:   https://www.curezone.org/forums/fm.asp?i=924014

below is a letter that was sent to a local bakery. it expresses a health concern regarding bakery goods. it is followed by an article by the australian associated press. you may consider contacting a local bakery near you. feel free to augment the letter to suit your situation...

78810
P.O.Box
goiter belt, USA

RE: A HEALTH CONCERN: Needed Ingredient in Bread -IODINE

ED’S BREAD, Inc.
201 baker road
goiter belt, usa


TO THE OWNER,

Researcher Dr. Howenstine expresses a major health concern:
“Lack of Iodine is widespread in the United States today. For many years Iodine was added to bread in generous quantities which prevented Iodine deficiency. Each slice of bread contained 150 mcg. of iodine filling the whole days RDA of iodine. In 1960 the average diet consumed about 1 mg. of iodine daily with bakery products accounting for about 75 % of the total.

This quantity of iodine was enough to decrease the thyroid glands ability to absorb radioactive iodine and it was also sufficient to prevent excess release of thyroid hormone thus preventing many cases of hyperthyroidism (Grave’s Disease).

Forty years ago the food industry decided to remove iodine from baked goods and replace the iodine with bromine. Iodine and bromine appear similar to the thyroid gland and bromine easily binds to the thyroid gland’s receptors for iodine. Bromine, however, is of no value to the thyroid gland unlike iodine and it inhibits the activity of iodine in the thyroid gland. Bromine also can cause impaired thinking and memory, drowsiness, dizziness and irritability. This substitution of bromine for iodine has resulted in nearly universal deficiency of iodine in the American populace. Iodine therapy helps the body eliminate fluoride, bromine, lead, cadmium, arsenic, aluminum and mercury…”
By Dr. James Howenstine, MD.
November 5, 2005
NewsWithViews.com
http://newswithviews.com/Howenstine/james37.htm


The above article expresses my concern. I would like to know if you use bromine, bromide, bromated or bromiated flour in your baked goods. Most bread makers are not transparent about making this information known to the customer. I would like to see more bakers stop using bromine and start adding iodine once again. Please consider making this kind of change to your bakery goods. It may be well received by the people of this community if iodine were to replace bromide as this state is known to reside within the ‘goiter belt’ of America.

Please reply when you are able
Best regards,
turiya

from: //www.curezone.org/forums/fm.asp?i=886706
Iodine to be added to bread to boost IQ-[Australian News Article]
May 18, 2007 - 6:09AM -- Advertisement
Iodised salt will be added to bread under a proposal designed to make Australians smarter.

The food regulator, Food Standards Australia New Zealand (FSANZ), is pushing ahead with mandatory plans that force bakers to fortify bread with iodine.

The essential mineral is vital for producing thyroid hormones for brain development, especially in unborn babies and young children.

However, studies have shown that most Australians are either mildly or moderately deficient, directly affecting their intelligence.

Children born to moderately deficient mothers have IQs 13.5 points lower than other kids.

They also have more hearing and learning difficulties and, according to Italian research, a heightened risk of attention deficit hyperactivity disorder (ADHD).

The regulator says its proposal, still in a draft form, would stop the nation's deficiency from becoming more widespread and serious in the future.

"Most importantly, it will reduce the risk of mothers becoming progressively more iodine deficient through successive pregnancies, further increasing the risk of children being born with serious impairment from iodine deficiency," it states.

The scheme is similar to a plan heavily opposed by manufacturers to add folic acid to bread to limit neural tube defects like spina bifida in newborns.

Under the iodine plan, iodised salt will replace standard salt in bread, but not in biscuits or cereal, as was initially proposed.

Results from Tasmania's voluntary fortification plan launched in 2001 shows the switch can "significantly improve" children's iodine status.

FSANZ estimates it will cost the industry $7.1 million to implement and about $500,000 a year to run - a cost of less than one cent per loaf if passed on to consumers.

The proposal will be considered by the Australia and New Zealand Food Regulation Ministerial Council in July.
© 2007 AAP
http://www.theage.com.au/news/National/Iodine-to-be-added-to-bread-to-boost-I...

 

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