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Calcium Propionate – The Bread Preservative

Calcium Propionate become widespread in the early 1990s in Australia, use of calcium propionate in bread preservative (282). This is rarely used preservatives, in Europe or New Zealand, more and more use in the UK, and is common in Australia and the United States. Consumers are often at a loss, a self-proclaimed “extra calcium” label. For propionic acid, rather than calcium calcium propionate. Other forms of calcium in bread.

Calcium propionate, and propionate (280-283) occur naturally present in many foods and dairy products like Swiss cheese. A small amount, they are not harmful, but with the other additive effect was dose related. Very few people will be saved bread two, but the effect is cumulative, so can build slowly over several days or weeks, with dose changes. This makes identification extremely difficult symptoms of reasons. Like all additives, preservatives not approved prior to testing the impact on children’s behaviour and learning ability.

Propionic acid is one of the most difficult additives to avoid because of their wide range of uses, they are a healthy, in general the food we eat every day. In less than a generation, many Australians already eat preservative did not eat every day of their lives.

Is important is to keep our bread fresh?
On the contrary, the food industry wants you to believe what this additive is not to keep the bread fresh. Add Calcium Propionate (282), to inhibit the growth of mould. There is no mould on bread freshly baked bread, so why use fungicide? Baker to maintain table and slicer blade, clean and free of mould, wipe with vinegar every day, do not need this additive. However, the baker of the large factories, like the “fog” of their equipment and chemical spray is less time-consuming method. Plastic bags, hot cakes, make the problem worse. 282 preservative allows for hasty Health. This is for the convenience of manufacturers rather than consumers.

How does it affect people?
The reaction can be any of the normal range of food intolerance symptoms: migraine and headache; intestinal symptoms include stomach pain, irritable bowel, diarrhoea, urgency, enuresis, eczema and other skin itching, rash, nasal congestion ( stuffy or runny nose), depression, unexplained fatigue, memory and attention disorders, speech delay; tachycardia (heart beat); growing pains, loud voice (volume control); irritability, restlessness, inability to concentrate, difficulty to solve sleep, awake at night, and night terrors.

How do I know that if I influence?
Few people realise that they or their children through the influence of this additive, because if you eat every day, your question seems to be, and there is no obvious reason. Some people have found a difference within a few days, if they switch to preservative-free bread. Sometimes it is a sign of other additives and natural food chemicals may be an issue. Can affect the baby through breast milk.

In Australia, propionate, and now to allow other products such as cheese or fruit juice, but we have not yet received any complaints about these projects. In the United States who is to keep her son found in propionic acid-free diet mother pizza reaction. When she asked, they told her their pizza crusts is a propionic acid-free, but the cheese “just installed”.

Beware of whey
Propionic acid can be cultured whey powder as a do not need to declare the use of natural 282 preservative on the label. Avoid bread containing whey or whey protein powder, even if marked “does not contain preservatives. This potential problem applies only to whey powder, such as croissants and other baked products, does not apply to whey protein powder in the ice cream.

By dcfood



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