Paris, France – Tricks in food products to reduce costs and increase profits can make you sick. The worst part is that it is not possible to distinguish between additive and unused product by eye. Bread, flour products such as phyllo dough are more white and bulky, the shelf life is long, sometimes it is possible to understand the taste of these ingredients.

Almost every day we consume bread and various bakery products also resort to fraudulent methods. Experts note that additives such as benzoyl peroxide, potassium bromate are used to make bakery products whiter, more bulky and have a long shelf life.

Benzoyl peroxide used in bakery products is used as a bleach when obtaining flour. When a wheat is converted into flour, it is expected to reach its natural white color within two weeks, while using this additive, the time is reduced from 24 to 72 hours.

Experiments on animals also revealed data proving that it has a carcinogenic effect. For this reason, the use of this substance has been banned in many countries of the world, especially in the countries of the European Union.

Experts note that potassium bromate in bakery products, especially yeast, fermented products increase the fermentation ability.

On the other hand, benzoic acid, which is allowed to be used in certain dimensions, leads to various side effects in excessive use. Benzoic acid, which is found in foods as sodium, potassium and calcium salts, is intended for use in foods to delay spoilage due to yeasts, molds.

Benzoic acid, which has a usage limit of 1-2 per thousand, is mainly used to extend the shelf life of filled bakery products such as phyllo dough, bread.

1-2 per thousand of the use limit is exceeded, especially by reacting with vitamin C and E to form cancers that can occur in the blood, on the other hand, hives, respiratory disorders, asthma, such as diseases are said to trigger.

1-2 per thousand of the use limit is exceeded, especially by reacting with vitamin C and E to form cancers that can occur in the blood, on the other hand, hives, respiratory disorders, asthma, such as diseases are said to trigger.

Additive products were only detected as a result of laboratory tests. Consumers are advised to shop from places they know and trust: if you get a more sour taste in the soft taste you always know when you buy the soft taste, this indicates that the additive is overused. But if a good baker has made his product correctly, if he has applied the correct recipe, a good product will appear. Therefore, it is not possible to distinguish between additive and unused product by eye. Therefore, it is useful to buy products from reliable, familiar places.