Time To Make A Change: Potassium Bromate...A known Carcinogen in 95% of our Pizza and Baked Goods

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.

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:

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.

The Classic Skinny Pizza

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!

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

*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 !

April 10, 2016 at 8:14 AM

 

 Bert Spitz said...

Thanks Anonymous...for your input.
It's truly unfortunate others won't avail themselves of this information

April 10, 2016 at 8:19 PM

 

Philly Phood Phind & Phlowers

Sandy doesn't have to convince me to go to the yearly Philadelphia Flower Show. I really like the displays and it smells nice...especially in Spring. Kinda primes you for the warmth coming. The last time we went together, the theme was Britain. Ahhh, glorious England! The Beatles were even represented. As the show mug stated, "BRILLIANT"!

Each year the theme is different and captivating for what is touted to be the best flower show in the land with its huge colorful displays. This year's theme was "Explore America", a celebration of our historic  National Parks.We particularly enjoyed the Redwoods exhibit for this show and I actually left wondering how I was going to make a table out of a cross section of one of those magnificent trees for this summer. Check out some of these pics! 

                                                            The Liberty Bell

Hawaii

The Redwoods

Oh yeah...and sponsored by Su-ba-rooooooo

Next up...and part of the reason why I love this flower show so much!

Dinner Time!

Now that we've covered the flower show, I have to wonder out loud why in the world do we not have a food oasis like this in New York.

We have the best of everything (one exception*) all over the place, however all in one place like this is something that is worthy of a a blog entry as a true find.

Right across from the flower show on Chestnut Street exists, in my opinion, the most exciting food court I have ever seen. It's the Reading Terminal Market.

All of these food selections are subject to one's own interpretation as to what is good and good for you...however there are so many food choices here in every category that there  has to be more than one something for everyone.

Hands down, our favorites were the absolutely phenomenal beef pastrami sandwich from Herschel's East Side.

I grew up in the heyday of the Stage Deli in NYC and still love the Carnegie Deli right down the street from where the Stage used to be. Most folks would consider the sandwiches at the Carnegie to be the gold standard by which all others are gauged. That is, until you taste the pastrami at Herschel's in Philadelphia.

How do they do it?  I met the owner Steve (last name withheld), who just happens to be part of the family that owns Katz's Deli in NYC.

No surprise anymore.

What you also have to consider is that the cost of his sandwiches are $10.88 or almost 1/2 of what they are in NYC at Katz's or Carnegie.

THE BEST PASTRAMI SANDWICH ANYWHERE!

That' right...anywhere!

(This IS the one exception*)

Nuff said Steve. Thanks for a great sandwich and a truly happy staff.

You know what they say about a happy staff, don't you?

Herschel's Pastrami Sandwich

Muffalettas too!

The crowd

Next up: Another favorite and a definite stop for a fresh sliced turkey with stuffing, cranberry sauce and gravy on sourdough at The Original Turkey! I missed my personal pic here...Sorry...next time.

There really is sooo much more turkey on this sandwich...

Want more?

Famous?...Yes!

Well...that's about it folks. The pics I took best represented what Sandy and I would have liked to eat...however that will have to be over the next visit or ten.

There was soooo much more...Bar-B-Q...more bakeries...Butcher Shops, More Chinese food and so on.

 I think you get the drift. Where is something like this all in one place in NY?

Please let me know.

Oh yeah...how could we forget?

We were quite full and couldn't eat anymore when we left...however about an hour later after driving around Philly and taking in the Liberty Bell and Independence Hall sights, we decided to stop for coffee in "Olde Town" Philly.

Right across the street from our coffee stop...and it couldn't have been anymore convenient...was The Olde Creamery Cellar ice cream shop featuring...you guessed it... Bassett's Famous...which we missed at the Reading Market from being stuffed!

Inside was a genuinely gracious fellow by the name Dane.

It was the beginning of the ice cream season and not all of his flavors were available yet, however there were still about 10 choices.

Our pick...Peanut Butter and Vanilla. Sooo goood!

Dane

Thanks for your fine reception Dane and the Bassett's Ice Cream Container too!. Sooo Coool!

We'll be back!

Oh yeaahhhhh...One More Pic!

Ready?

Moody Blue Cheese

A tip guys: If you go, make sure you have a cooler with an ice pack in your car with which to take home goodies and food you may not have been able to finish

Mangia Baby!

It's Happening! Many Un-Enriched Italian Pastas Are Finally Here!

      phoodographsandfinds July 7th, 2014 segment from The Fancy Food Show...NYC

A quick word about pasta that I feel must be emphasized and was discussed with the many pasta experts we met. There is a flavor and texture that comes from Italian pasta produced for consumption in Italy that simply doesn't exist to the same extent when exported.

Many exported pastas are enriched based on the laws of the country to which they are being exported.

                         
"Enriched Macaroni Product" is what you will see on the packages of most brands of pasta. These enrichment's include niacin, ferrous lactate, thiamine mono nitrate (Vitamin B1), riboflavin and folic acid.

There is no doubt these additions can change the flavor of pasta and a reason we, in the USA, cover our pastas with way too much sauce. We're looking for flavor!
The Italian tradition teaches from a very young age to enjoy the taste of pasta and it's the main reason you don't see heavy sauce applications in Italy.
Their ingredients: durum wheat semolina and water, or as it says on the packages of Fabbri  pasta and Di Martino, semolina di grano duro and acqua.  "Now that's Italian"!

             Bert & Francesca from Pastificio Di Martino / Pic from my July 7th, 2014 Fancy Food Show

These laws are now becoming a bit more relaxed, however if you want the true taste packaged Italian pasta the way it was meant to be, you'll have to do some searching for the products that don't say "enriched macaroni product" on the box. According to some I spoke with at the show, they are coming.
We shall see!

                                                Follow up today, March 12th, 2016

At the NYC Fancy Food Show in 2014, I learned that the pasta manufacturers in Italy were making a push, along with the importers, to get the Un-enriched pastas into the USA.
See July 7th, 2014 Fancy Food Show entry.

For many years, the top names like DeCecco and Barilla were importing enriched pastas...and still do. Most of what you are buying right now in stores is the enriched version.

You now don't have to buy them as the un-enriched pastas from many of the top importers are now here.

Just today I purchased at Uncle Giuseppe's 3 lbs. of Di Martino pasta for 5.00!

The price is right and you should now be making a change to a healthier and more tasty pasta.

It's there. All you have to do is look for it and pay a little bit more.

In some cases, they are actually less $.

Bottom line...Sooooo many other products we buy that are not pastas are enriched with the same vitamins. Although these vitamins individually are good for you in moderation...they become not good for you if  all these other products we buy are 'enriched' the same way!

Today...March, 12th, 2016...and you don't see the words "ENRICHED MACARONI PRODUCT" on these packages!

                                                                         Mangia Baby!