This article should be read by anyone who eats shop-bought bread.
To quote:
"But most troubling of all, recent research suggests that one enzyme, transglutaminase, used in food manufacturing and baking, may actually turn some of the gliadin protein in wheat flour into a form that can be toxic to some people. Even the organic loaves made by the industrial bakers can contain this stuff."
I know how we all love a food thread(!), but I have been pondering the "everything in moderation" line a lot today.
Whilst I believe this is true, to a certain extent (a bit of decent chocolate won't hurt), I really, really believe that if we just allow our food producers to put ever-increasing amounts of weird non-food ingredients into our food we will see ever-increasing behavioural and health-related problems in the general population.
It is precisely the "turn-a-blind-eye" parents who don't really seem to give a toss what their children eat (and I'm so not talking about mums of SN children, so please don't bang that drum on this thread, I beseech you!) - they just pull out the "everything in moderation" line and cheerfully continue giving artificial sweeteners, trans-fat laden, GM enzyme processed stuff to their children and eating it themselves who perpetuate the cycle of this food being produced.
Until we stop buying this crap, food manufacturers will continue to churn out cheap, chemical shit (in the sense of "not found in your average store cupboard" as I know all things are chemicals - heavens, but I'm covering my bases here, aren't I?!).
And, if I may mention food miles here (since it's a bit of a mixture thread - wtf are apples from Australia doing at my local Sainsburys? Honestly, we grub up orchards in this country to fly in apples from the other side of the world, a world which seems to have gone stark-staring bonkers.
Aye thenk yow.