Bread Cancer Trigger

May 28, 2012

I am shock to see these facts while I saw Reportase Investigasi, a TV news program in TransTV, May 27, 2012. 6 out of 10 white bread sold in Indonesia, turned out to be contained with borax. Preservative that should not to be used in food, just like formaldehyde, in which nearly quite known the same as borax.

Borax has known for its wide variety of uses in many manufactures industry, but not for food industry. It is used as component of detergents, cosmetics, and enamel glazes. Indonesian government had prohibited its used for food industry, but what had been shown by TransTV seems to be scarred the face of Indonesian Directorate of Consumer Protection (FDA). The Indonesian FDA had already warned the risk of liver cancer with high consumption over a period of 5–10 years.

6 bread out of 10 samples containing borax was the result on laboratory test by Padjajaran University of Bandung. 2 of them are well-known branded bread, in which one of them can be found in every supermarkets in Indonesia, while the other well-known branded bread is obtained from a mall in Jakarta.

Based on interview by the crew of Reportase Investigasi TransTV with an employee of a baking factory. In the bakery where he worked, used of borax as a preservative for baking bread. Also using margarine that had already expired, artificial sweeteners, as well as using eggs that have been damaged. According to the informant, the use of borax will make longer shelf life, from 4 days normal time of expiring to 2 weeks.

Hygiene is no longer ignored by the factory in pursuit of revenue targets. The TV crew's hidden camera revealed that a bread dough that had been fallen to the dirty floor, picked up again, and mixed into the dough, when he entered the factory. That makes the informant who is also employee of the factory did not want to eat bread anymore.

Rate of 60% of 10 samples of bread made from dangerous cancer trigger preservative should be questioned. Where is the Indonesian FDA during this? I've written about this before. But it is unavoidable to not to eat this healthy labelled food, because my job required shift work and my work began at 6 am. So, I chose white bread with jam for breakfast in a hurry, due to at 5.15 am I must leave the house to go to work. (Breakfast at 5 am. Have you try it before?) But after watching TV yesterday afternoon made me think twice for breakfast with bread again.

Here are tips on choosing a safe to eat bread and free of preservatives, from a Chef who also interviewed:

The Longer The Harder
If it kept for a week, safe to eat bread texture would be harder, but the bad ones will stay soft.

Butter Smell
A safe to eat bread will have more fragrant smell of butter or margarine, while the bad one has no smell at all, or a stinky smell.

Yellowish Color
The color of the white bread that is safe to eat, is a slightly yellowish color. If you usually think of white bread has only white color, you should be more careful. Because the white color comes from bleaching agents that were added during the bread baking.

Try To Twisted The Bread!
The best eaten bread will fall out easily when pinched or torn into small pieces, and if you twisted the bread, it will be back shaped like the bread dough.

Source : Reportase Investigasi, TransTV, May 27, 2012, 5.15 pm (UTC+7).

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