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Millions of people around the world enjoy their tea.
Tea bags are most popular in the developed countries, as a convenient and easy to use alternative to loose leaf tea. Are you using white, natural or brown tea bags? 
Is there a difference? The answer is yes. Natural and brown tea bags are made without the use of bleach. White color tea bags are made with the use of bleach. The reason for using bleach is to make them WHITE in color. Obviously. But why? It is to creates pure, clean, fresh, healthy and inviting look.

You may think, why should I worry about little bit of bleach, I only drink a cup a day, or less.This is proportional to the compounding effect. And if you love your chips, potato wedges, roasted petatos, and other frozen or ready to eat chips, you probably did not know, but yes, they contain bleach. The reason potato produce is bleached, is to maintain it's original color. In natural conditions, potato  left for over half hour starts to discolor, going darker, until gets grey and ultimately black.
This is why manufacturers use bleach. The only time you will not consume bleach with your chips and other petato produce is, when you cook it in your own kitchen.

Another product used in abundance is flour. Lots of flour sold on the supermarket shelf is being bleached. Why? To look fresher, cleaner and healthier. Consumers can read on the label "bleached flour". Imagen however, all the produce manufactured out there, in ready to use frozen and other types of food, with the use of bleached flour. Consumers don't even know about it. Manufacturers are not legally obligated to list in the ingredient label "bleached flour", because they do not manufacture flour. So they only list the ingredient as "flour", or "wheat flour". 

What may contain flour are pizzas, dumplings, gravies, sauces, pancakes, biscuits, breads, bread rolls, pastas, cakes, pastries...and lots more. All of these sold in fast food chains, restaurants and in the ready to eat and frozen sections. That's lots of flour and lots of bleach.                                    "Wheat" Free software Foundation

Additionally, there are also lots of different types of bleaches used for the bleaching process. So you do not even know, which chemicals you are consuming with your flour. 
A little bit of bleach adds up, possibly making you sick. You may not even understand the connection. You still may think, well, it's not that bad.

The fact is, that 21st century is seeing humanity consuming tons of bleach. Not to mention other chemicals in other every day use products, such as: shampoos, skin care, cleaning products, colorings, preservatives and hormones. Skin care alone contains masses of chemicals. The average women uses
14 kg of skin care in her   lifetime.                                                                                                                                                                                                           
Our precscious water is full of chemicals, especially chlorine. Chlorine is widely absorbed by the body and it is not very healthy at all. If you suffer from skin allergy, it is possibly due to chlorine, that you are allergic to.                     
Today we can purchase special shower heads, which can filter out chlorine and some of the other chemicals. For the use of water in our kitchens, it pays to invest in a good water purifier system. Or at least a water filtering jug, which is more affordable option. 

It will be worthwhile to re-check all of the products we use in our kitchens, bathrooms and in the restaurants. Trying to avoid some of the chemicals. (ask for rock salt - it does not contain aluminiumAs for tea bags, you can purchase loose tea leaf, or you may tear the bag and make a tea pot, or pour it into the cup and throw out the white bleached bag. Cover the cup with a little plate, and the bits will float down to the bottom of the cup. Or filter it through a sieve and vouloir...

We get sick, and lots of times we do not know why. Humanity is only learning about the disastrous effects of doing things the way we do them today. We need to change lots of things, and go back to living with nature. Natural as possible. If we try to cut corners, for convenience, we pay for it at the end. It's the same as adopting nuclear energy. It seem so safe, with all the safeguards in place. But, we can not stop mother nature from having earth quakes and volcanoes. There is no safety measure ever possible to make nuclear energy safe. The only safe energy is clean energy: from the wind, water and the sun.

Our body is similar to energy. If we consume and or are exposed to too many chemicals, sugar, or salt, fat, etc, our cells get so saturated with toxins and poison, that the cells are unable to absorb it any more. Consequently, our body can not expel it or process it any longer, and sooner or later is "explode's" or rebel's. Our body explodes with cancers, lumps, tumors, alzheimer's, diabetes, obesity, allergies, etc etc.

You may think the situation it's not so bad. Well, it is. Keep in mind, humanity started manufacturing many many decades ago. What once thought safe, it's no longer safe or healthy today. Humanity is legging with updating and changing lots of laws regarding food and chemicals. It's only now, that we are fighting to have these unhealthy or even deadly substances listed. For example trans-fats, hormones, or the fat content in burgers and chips. 

There are many dangerous chemicals sold in everyday food and household goods. Yet, there are many products, which totally lack ingredient label, as though these chemicals are not in the product. The laws in certain countries are slowly changing, but it will take many years and public pressure to change them for good, and to outlaw the use of some chemicals. One of these widely used is aluminium, among other things mixed with salt.

Another problem are cheap imports from China, India and other like countries, where there is no laws to adhere to. These products are massively dumped into to the US, Britain, Australia, Kanada, etc.  As consumers, the way we think is, that if something is sold in a shop or supermarket, it must be safe, other ways it would not be sold. But this is not true. Many a times the consumer does not know, what is in the products. It is obvious, it is an invisible jungle.

Start being a smart and healthy shopper, start checking the ingredients labels. Your Health is Priceless! 

Start buying unbleached flour. 
Keeping flour in it's original paper bag, next placed in a plastic bag in a fridge, prolonging freshness. Better yet, use wholemeal unbleached flour (plain and self-rising), as opposed to plain flour. Purchasing pizzas, dumplings, gravies, sauces, pancake mixtures, biscuits, breads, bread rolls, pastas, cakes, pastries is hazarous, as most likely the flour used is a bleached flour. Some products may indicate in the ingridents label the use of "unbleached flour". Also check ingredients label for other preservatives. 202 is a widely used in many baked products. Check for anti-caking agent 554 and 556, it contains aluminium and silicon. However, if you cook these yourself, you will be able to insure the use of healthier options.  
Use loose tea leaf (green, fruit or herb tea ie rosehip tea are the healthier options). Or you may tear the tea bag and make a tea pot, or pour it into a cup. Cover cup with a little plate, and the bits will float down to the bottom of the cup. Another method is to filter it through a sieve and vouloir..

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More Information About Bleached Flour;

"Bleached flour" is any flour with a whitening agent added and is referred to as refined flour. Cake flour is high in starch and low in protein and when chlorinated (bleached) allows cakes and other baked goods to set faster, rise better, the fat to be distributed more evenly, and there is less vulnerability to collapse. There are several kinds of bleaching agents added to flour. These agents oxidizes the surfaces of the flour grains and aids with developing (maturing) of gluten. Bleaching makes flour slightly acidic and the taste can be noticed. The chlorination does assist in causing the small bubbles that allow baked goods to be fluffy. Different chemicals are used for Flour treatment agents to improve color and use in baking;

Flour Bleaching Agents;

Flour bleaching agent is a food additive added to flour in order to make it appear whiter (freshly milled flour is yellowish) and to oxidize the surfaces of the flour grains and help with developing of gluten.

Usual bleaching agents are:

Use of chlorine, bromates, and peroxides is not allowed in the European Union.

Flours treated with bleaches and improving agents generally show higher loaf volume and finer grain. However, people with very sensitive palates can detect a slight bitter aftertaste.

Chlorinated cake flour improves the structure forming capacity, allowing the use of dough formulas with lower proportions of flour and higher proportions of sugar. In biscuit manufacturing, chlorination of flour is used to control the spread – treated flour reduces the spread and provides a tighter surface. The changes of functional properties of the flour proteins are likely to be caused by their oxidation.

Flour treatment agents (also called improving agents or dough improvers) are food additives combined with flour to improve baking functionality. There are wide ranges of these conditioners used in bakery processing, which fall into four main categories: bleaching agents, oxidizing and reducing agents, enzymes and emulsifiers.Flour bleaching agents are added to flour to make it appear whiter (freshly milled flour is yellowish), to oxidize the surfaces of the flour grains, and help with developing of gluten.

Flour Treatment Agent;

Oxidizing agents are added to flour to help with gluten development. They may or may not also act as bleaching agents. Originally flour was naturally aged through exposure to the atmosphere. Oxidizing agents primarily affect sulphur containing amino acids that ultimalty help form a disulphide bridge between gluten molecules. The addition of these agents to flour will create a stronger dough [1].

Common oxidizing agents are:

Reducing agents help to weaken the flour by breaking the protein network. This will help with various aspects of handling a strong dough. The benefits of adding these agents are reduced mixing time, reduced dough elastity, reduced proofing time, and improved machinability [2].

Common reducing agents are:

  • L-cysteine (E920, E921; quantities in the tens of ppm range help soften the dough and thus reduce processing time)
  • fumeric acid
  • sodium bisulphate
  • non-leavened yeast
  • ascorbic acid
202 Potassium sorbate Potassium sorbate is the potassium salt of sorbic acid. Its primary use is as a food preservative (E number 202). Potassium sorbate is effective in a variety of applications including foodwine, and personal care products.

While sorbic acid is naturally occurring in some fruits (like the berries of the mountain ash), virtually all of the world's production of sorbic acid, from which potassium sorbate is derived, is manufactured synthetically from the gas ketene. It is a widely used preservative in food production, but cannot be considered "natural" (no matter what you've heard!).

Sorbic acid can cause contact dermatitis at concentrations above or below 0.5%. Studies show that if it is used at a concentration of no more than 0.2% it is unlikely to constitute a safety hazard.

Potassium sorbate is a food grade preservative generally regarded as safe (GRAS) worldwide. It is the inactive salt of sorbic acid. It readily dissolves in water where it converts to sorbic acid, its active form, at a low pH. Sorbic acid is very pH dependent. While it shows some activity up to pH 6 (about 6%), it is most active at pH 4.4 (70%). At pH 5.0 it is 37% active. As sorbic acid, it is considered to be active against mold, fair against yeast and poor against most bacteria. Sorbic acid is an unsaturated fatty acid and as such is subject to oxidation (use of an antioxidant like Covi-Ox T50 is recommended). It is also sensitive to UV light and may turn yellow in solution.

Potassium sorbate is not a broad spectrum preservative for cosmetic use and should be combined with other preservates. If potassium sorbate is used as a preservative, the pH of the finished product may need to be reduced for potassium sorbate to be effective.


          Check your salt!
SALT ALERT !   ARE YOU CONSUMING ALUMINIUM WITH YOUR SALT ? Listed in Ingredients label as: anti-caking agent 554, namely Sodium aluminosilicate comprising sodium, aluminium, silicon and oxygen. Anti-caking agent 554 is a salt preservative used to prevent the salt of going hard. READ MORE link