Azodicarbonamide Breads vs. Good Breads

Posted by Roger Baronat, July 01, 2009, 11:05 am



What the heck is  AAAH  ZOH  DIE  CAR  BON  AAAH  MIDE?  And why is it in my bread? That’s like Jack Sparrow asking, “Why is the rum gone?” With about the same chance of getting a decent answer for it.

Actually, it may not be in your bread. Some breads have it and some breads don’t. Can you tell the difference in the photos above? Unlikely. The photos are just mirror images of each other. It doesn’t matter what the breads look like. Azodicarbonamide is not visible to the naked eye. Or any other kind of eye.

Unless you read the ingredients on the wrapper surrounding the bread, you will have no way of knowing.  Apparently however, anyone who processes foods with azodicarbonamide must list it in their ingredients label. With three exceptions.

If they happen to live in Australia or Europe, the chemical is banned, so they better not be listing it. If they happen to live in the Republic of Singapore, the penalty for using this poison is up to 15 years imprisonment and a $450,000 fine, in which case they also better not be listing it.

But anywhere else in the world, including right here in the good old USA, it’s perfectly legal for bakers to list and use the stuff. Our own FDA has no problems with it. They claim it makes the bread doughier. “But why is the rum gone?”

So the next time you shop for bread, check the label for anything that starts with AZOD, and if there IS no label  . . .  well, I know what I would do.

Photo: Courtesy of




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