ERROR 1
ERROR 1
ERROR 2
ERROR 2
ERROR 2
ERROR 2
ERROR 2
Password and Confirm password must match.
If you have an ACS member number, please enter it here so we can link this account to your membership. (optional)
ERROR 2
ACS values your privacy. By submitting your information, you are gaining access to C&EN and subscribing to our weekly newsletter. We use the information you provide to make your reading experience better, and we will never sell your data to third party members.
As insight into the desirability of using azodicarbonamide in bread making, consider how many of C&EN’s readers would use this ingredient when making bread for themselves (C&EN, Feb. 17, page 9). Few would, I daresay. There are two reasons: First, it is unnecessary. Although it functions as a dough conditioner, azodicarbonamide’s purpose is to decrease the cost of making large amounts of bread quickly. Second, with the notable exceptions of salt, water, and a few necessary minerals, many people, if not most, find the use of ingredients in their food that are not derived by simple processes from living things to be offensive.
The focus solely on the safety of ingredients is often used to frame the discussion of an issue so as to preclude consideration of this second point as a valid reason for opposition to their use. This is usually followed up by claims that the public is uneducated in such matters, implying that they are not fit to make decisions about what they eat.
David Lane
Davis, Calif.
Join the conversation
Contact the reporter
Submit a Letter to the Editor for publication
Engage with us on X