Competence we are proud of. In most of the markets in which it operates, our group of companies holds a leading position or is out in front in respect of quality. We produce functional systems for food and feed, additives for the manufacture of food and animal feed, and also feed ingredients. We lead the field in flour treatment and flour improvement; our food and feed enzymes meet the most sophisticated requirements. And we are active in contract manufacturing, oleochemicals, food supplements and food technology too.
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It appears that flour is not a natural product. It is chemically engineered, "built" and "improved". Farmers don't produce flour, chemical companies do.
It is disconcerting how much [censored] is added to flour. It isn't just
grain starch anymore. <<
It never was. Today there are a lot more additives that do one thing or another, but also and a lot less rodent [censored] and toxic fungus. Really ancient flour had so much sand from milling that it ground the eater's teeth down to nubs eventually.
I'm tired of reactionaries lost forever in the good old days. My memory is better than that. My history reading is better than that.
The keyword is not "fungus" its "toxic". Not all fungi are toxic (just think
of camenbert, brie etc.) even less so an enzyme derived out of a fungus. But I'd rather have some culture supernatand in my food than aflatoxin or ochratoxin. <<
COMMENT:
Or ergot derivatives, which regularly used to make eaters of rye and other grains suffer the tortures of the damned as they suffered uterine spasm miscarriage, limb ischemia and gangrene, followed by loss of feet and hands, and death. Please note the interesting historical case in minimally processed absolutely local flour in France.
Ergotism is caused by the chemicals in the fungus called ergot (pronounced AIR-got). Consumption of foods contaminated with ergot and ergot derivatives may cause vomiting, diarrhea, hallucinations, and may lead to gangrene in serious cases. Historically the fungus has been implicated in epidemics causing thousands of fatalities, but due to increased knowledge of this fungus and a more varied modern diet such epidemics no longer occur in humans. However, chronic exposure through consumption of contaminated foods can lead to health complications.
Quoted message said:
Quoted message said:
However as recently as 1951, in Pont-St. Esprit, a small town in France, there was an outbreak of the disease. First a bit of background-- in Europe it is the custom to buy fresh bread nearly every day. Much more civilized than our American custom of buying bread with preservatives in it that allow it to last several weeks. In this small town there was only one bakery and everyone bought bread from it. Strange things started happening. People developed a burning sensation in their limbs, began to hallucinate that they could fly, did strange things to their dogs with forks and in general acted weirdly. This outbreak is chronicled in a marvelous (but out of print) book called "The day of St Anthony's Fire" by John Grant Fuller.<<
