With the Centre for Science and Environment (CSE) study highlighting most of the Indian breads laced with potassium bromate or iodate that damage human heath, people are wondering what bread to eat and what not to. In November 2014, Moneylife did a cover story on food to highlight usage of additives in processed foods and how it affects your health. While laws are designed to safeguard the consumer, most laws are implemented poorly in India, compromising your safety. And this continues, unchecked.
Authentic breads are originally from Europe and the quality of baked products there are unmatched the world over. Unfortunately, many Indian bread manufacturers have given these breads a complete unhealthy makeover to suit the consumer’s palate and extend its shelf life though a number of food additives. Here are some myths about what we look for in our bread and the alarming truth about what really goes into the so-called healthy breads of India.
Myth 1: Softer is better
Ever been to a local baniya shop and seen consumers literally feel the bread for softness before purchase? One would think that they’re checking a pillow for its fluffiness! According to them, the softer the bread, the fresher and better it is.