IT'S TIME TO WAKE UP AND MAKE A CHANGE!!!
Since 2010, when I started writing my blog, my intent was to write nothing negative. If I didn't like something I ate, I'd simply not write about it. Most everything has been written with a positive tone based on my food experience(s). What's positive about this negative is that someone needs to make you aware and I'm doing my part because I care about you and me and our families. As a matter of fact, everyone should be the beneficiary of this information and put it to good use.
Since 2010, when I started writing my blog, my intent was to write nothing negative. If I didn't like something I ate, I'd simply not write about it. Most everything has been written with a positive tone based on my food experience(s). What's positive about this negative is that someone needs to make you aware and I'm doing my part because I care about you and me and our families. As a matter of fact, everyone should be the beneficiary of this information and put it to good use.
I have to admit before becoming totally aware of bromated flour, I do have a couple of enjoyable pizza entries in this blog. Still, I will use my own judgement to determine what I eat going forward.
Here goes:
Here goes:
A few years ago, my daughter Alison made me aware of bromated flour that is used for making most pizza and baked goods today in these United States of America and touched on bromated flour in my July 7, 2014 Fancy Food Show entry in this blog. This was the beginning of the end for me and most pizza made in the USA today unless I knew the flour used was not bromated.
What amazed me more than anything is that the FDA permits the use of bromated flour, whereas most of the rest of the world has banned it. Our FDA, although normally quite careful in their recommendations and at the same time encouraging companies not to use this flour, still have not put a ban in place.
Some companies, however, have responded positively. Pepperidge Farm, Best Foods and Pillsbury are among some who have removed potassium bromate from their flour formula. Next time you are in the supermarket, check out the ingredient list and you will see who is using unbromated flour...and don't be afraid to ask your favorite pizza destination and yes, your baker, if their flour is bromated or unbromated. A simple question...right?
You may be the odd bird for asking, as I sometimes feel I am when I ask, but know that you will be serving yourself and your family well. Don't be lazy. The good stuff is out there and if you ask you will find it.
One place for sure that you will find "IT" is right here on Long Island.
Known as the "Pizzeria For The Modern Era", "Skinny Pizza" has two locations on Long Island (Roslyn Heights & Garden City), one in NYC and coming soon to Texas and Connecticut. Many are trying to make their pizza different and better in one way or another including Organics and non GMO ingredients in order to draw in the health conscious. Skinny Pizza, while focusing on the more healthy ingredients, is also focusing on the the flour as well. NO BROMATED FLOUR!
...and I thought is was 95%...FOOD FOR THOUGHT!
Flavor is not lost as the reviews are positive. Simply Google www.skinnypizza.com and, again, satisfy yourself by reading the Newsday review by Joan Reminick and others.
This afternoon at the Roslyn Heights location I met the owner, Joseph. He was gracious enough to let me take some pictures of the cast and crew so I could bring it all to you. Poetry...pun intended!
Check out Amy, the Official Skinny Pizza expert, showing off the "Classic" and "Arugula" pies baked to perfection just for this occasion!
A very happy Krystian, Lucy, Beatriz and Amy
One place for sure that you will find "IT" is right here on Long Island.
The Classic Skinny Pizza
Flavor is not lost as the reviews are positive. Simply Google www.skinnypizza.com and, again, satisfy yourself by reading the Newsday review by Joan Reminick and others.
This afternoon at the Roslyn Heights location I met the owner, Joseph. He was gracious enough to let me take some pictures of the cast and crew so I could bring it all to you. Poetry...pun intended!
Check out Amy, the Official Skinny Pizza expert, showing off the "Classic" and "Arugula" pies baked to perfection just for this occasion!
You know what they say about happy people, don't you?
A very happy Krystian, Lucy, Beatriz and Amy
Amy with her Baby Arugula, Scallions, Garlic & Tomatoes, Fresh Mozzarella & Balsamic Pie
Please consider this. Bromated flour is banned in many countries around the world including our neighbors to the north. Canada, the entire European Union and even China are included and the list goes on.
California has put laws into effect that warning labels must exist for any food products that have potassium bromate.
Most people I talk to about this are totally unaware and it is my intent here to make you aware that you are, in a sense, shortening your like span. I'm quite serious. Take what I'm saying at face value and satisfy yourself. Simply GOOGLE "bromated flour", "pizza and bromated flour" or "potassium bromate". See and hear in videos what is the truth and take away from all the topics you see in front of you to make your own decision about how you want to act.
There are pizza restaurants just like Skinny Pizza and bakeries that use the safe flours, however it is up to you to ask...ie...buyer beware.
Oh yeah! How could I forget?
For you home bakers...the best and number one recommended flour according to Cooks Illustrated* (cooksillustrated.com) magazine, and the one I use, is King Arthur unbleached flour. Of course it does cost more, but do I need to say why?
As always...I would love to hear from you. Please feel free to comment
Mangia Baby...This time with a little more care!
Chef Bert
Oh yeah! How could I forget?
For you home bakers...the best and number one recommended flour according to Cooks Illustrated* (cooksillustrated.com) magazine, and the one I use, is King Arthur unbleached flour. Of course it does cost more, but do I need to say why?
As always...I would love to hear from you. Please feel free to comment
Mangia Baby...This time with a little more care!
Chef Bert
*Cooks Illustrated, in my opinion, is the number one go to website in order to find out the best way to produce any recipe. Associated with America's Test Kitchen (americastestkitchen.com), it's simply the science of cooking. With each recipe, they explain why each ingredient they choose to include is used.
Of course, it's still a matter of taste and in the end you will have the final say...however they will get you as close to perfection for any dish you are are curious enough to research.
b
Anonymous said...
Dear Bert,
Thank you so much for the helpful information. It's very much appreciated and saddens me to see they terrible ingredients in the foods we and our children eat everyday !
Thank you so much for the helpful information. It's very much appreciated and saddens me to see they terrible ingredients in the foods we and our children eat everyday !
Bert Spitz said...
Thanks Anonymous...for your input.
It's truly unfortunate others won't avail themselves of this information
It's truly unfortunate others won't avail themselves of this information
