Re: Iodate in flour in the US

[Guest guest]

Wow.....Alisa--good job even typing that gobbledygook......!

I have a Master's degree in Theology and even systematic theology

is not as obtuse!!!!

Anyway, if I understand it--iodated flours may be available for

commercial bread but is not available consumer four purchase.

Is that how you understood it?

Colly

[Guest guest]

Wow.....Alisa--good job even typing that gobbledygook......!

I have a Master's degree in Theology and even systematic theology

is not as obtuse!!!!

Anyway, if I understand it--iodated flours may be available for

commercial bread but is not available consumer four purchase.

Is that how you understood it?

Colly

[Guest guest]

Wow.....Alisa--good job even typing that gobbledygook......!

I have a Master's degree in Theology and even systematic theology

is not as obtuse!!!!

Anyway, if I understand it--iodated flours may be available for

commercial bread but is not available consumer four purchase.

Is that how you understood it?

Colly

[Guest guest]

> Wow.....Alisa--good job even typing that gobbledygook......!

>

Tee hee..thanks, but I can't claim any credit for the typing...I just

did a cut and paste of the email response I got :-)

> I have a Master's degree in Theology and even systematic theology

> is not as obtuse!!!!

>

Ha - you should try calling the FDA and trying to actually talk to a

person.

> Anyway, if I understand it--iodated flours may be available for

> commercial bread but is not available consumer four purchase.

>

> Is that how you understood it?

My understanding of the gobbledygook is a bit different - that there

is no iodated flour, but that they can use iodate as one of the

ingredients in baked goods. Hopefully the woman who sent this to me

can give us the correct interpretation.

Cheers,

Alisa

>

> Colly

[Guest guest]

> Wow.....Alisa--good job even typing that gobbledygook......!

>

Tee hee..thanks, but I can't claim any credit for the typing...I just

did a cut and paste of the email response I got :-)

> I have a Master's degree in Theology and even systematic theology

> is not as obtuse!!!!

>

Ha - you should try calling the FDA and trying to actually talk to a

person.

> Anyway, if I understand it--iodated flours may be available for

> commercial bread but is not available consumer four purchase.

>

> Is that how you understood it?

My understanding of the gobbledygook is a bit different - that there

is no iodated flour, but that they can use iodate as one of the

ingredients in baked goods. Hopefully the woman who sent this to me

can give us the correct interpretation.

Cheers,

Alisa

>

> Colly

[Guest guest]

> Wow.....Alisa--good job even typing that gobbledygook......!

>

Tee hee..thanks, but I can't claim any credit for the typing...I just

did a cut and paste of the email response I got :-)

> I have a Master's degree in Theology and even systematic theology

> is not as obtuse!!!!

>

Ha - you should try calling the FDA and trying to actually talk to a

person.

> Anyway, if I understand it--iodated flours may be available for

> commercial bread but is not available consumer four purchase.

>

> Is that how you understood it?

My understanding of the gobbledygook is a bit different - that there

is no iodated flour, but that they can use iodate as one of the

ingredients in baked goods. Hopefully the woman who sent this to me

can give us the correct interpretation.

Cheers,

Alisa

>

> Colly

[Guest guest]

Fantastic work, Alisa

Under 21 CFR 136.110, the list you gave (potassium bromate, calcium bromate,

potassium iodate, calcium iodate and calcium peroxide) can singly, or in

combination, be added to bread, rolls and buns up to a total limit of 75

parts per million. This equates to 33,750mcg (max) in a 1lb loaf, or over

1000mcg per slice!

What we don't know, yet, if we ever will, is whether this amount is routine

/common /rare /non-existant.

Dr Lee's figures (in the draft that I have been sent) list about 600, about

320 and 2.2 mcg per slice. With a daily limit of 50mcg per day, the higher

values would ruin a LID.

Ian

> Hi, folks -

>

> Well, after talking to 4 different people, getting disconnected a few

> times, and finally getting to someone who searched out answers, here you

> are - The word from the US Food & Drug Administration:

>

> > In response to your telephone inquiry on how to identify flour

> containing iodate. FDA has established standards of identity for both

> bread and flour under Title 21 of the Code of Federal Regulations (21

> CFR).

> > Bread, rolls, and buns sold in the United States must meet the

> requirements for specific standardized bakery products under 21 CFR

> 136.110. Under 136.110©(14)(i), the following optional ingredients

> may be

> > added to bread, rolls, and buns: potassium bromate, calcium bromate,

> potassium iodate, calcium iodate and calcium peroxide.

> > Flour sold in the United States must meet the requirements for

> specific standardized cereal flours and related products under 21 CFR

> 137.105. Neither bromates nor iodates are listed for use in flour under

>

> > 137.105. However, bromated flour may be sold in the United States

> under 21 CFR 137.155. Under 137.155, Bromated flour may contain

> potassium bromate in a quantity not exceeding 50 parts to each million

> > parts of the finished bromated flour and this potassium bromate can be

> added only to flours whose baking qualities are improved by such

> addition. No iodated flour is listed for use in the United States.

> >

> > You can access these FDA regulations through the CFSAN Internet home

> page at " http://vm.cfsan.fda.gov " . Go down the right column to the

> box " Obtain FDA Documents. " Select the first bullet " Code of

> > Federal Regulations " and next select " Title 21 Food and Drugs. " Then

> select 21 CFR Parts 100-169 to access FDA's standard of identity

> regulations or Parts 170-199 to access FDA's food additive regulations

>

> I am still not TOTALLY clear (I emailed her about this) if this means

> there IS no iodated flour in the US, or if it is just not required to be

> listed.

>

> Cheers,

> Alisa

>

> 2/15/2002: Nodule found 2/27/2002: FNA

> 3/4/2002: Hysterectomy/oopherectomy-possible ovarian cancer - BENIGN!!

> 4/9/2002: TT - Stage 2 pap 2.5 x 2 x 1.6 cm nodule, dx Hashimotos

> 5/28/2002: TBS and 100 mCi RAI 6/6/2002: TBS - No sign of mets

> Currently - TSH 0.06, 140mcg Levoxyl

> Age: 48 Location: near Seattle WA

> Please feel free to email me privately anytime

> Check out my posts:

> Radioactive Girl - http://groups.yahoo.com/group/Thyca/message/19472

> My LID - http://groups.yahoo.com/group/Thyca/message/15872

> My RAI - http://groups.yahoo.com/group/Thyca/message/15873

>

>

>

>

[Guest guest]

Thanks :-). Just got a response to my request for clarification:

>> Calcium iodate (21 CFR 184.1206) and potassium iodate (21 CFR

>> 184.1635) have been affirmed as generally recognized as safe (GRAS)

>> for use as a dough strengthener in the manufacture of bread in an

>> amount not to exceed 0.0075 percent based on the weight of the

>> flour. This means that they could legally be added to specialized

>> flours, but the flours would have to be named something like

>> " iodated flour " and the percent content of iodate should be listed

>> on the label.

>>

>> However, it is always possible that iodate might appear in a

>> standard flour by mistake. Your safest approach might be to check

>> with different millers and use a product whose manufacturer could

>> guarantee to be iodate free.

She referred me to someone in the American Bakers Association for more

help on this. I've emailed her - will let you all know what I find.

Given the above, though, I feel pretty confident making my own bread

for the LID.

Cheers,

Alisa

2/15/2002: Nodule found 2/27/2002: FNA

3/4/2002: Hysterectomy/oopherectomy-possible ovarian cancer - BENIGN!!

4/9/2002: TT - Stage 2 pap 2.5 x 2 x 1.6 cm nodule, dx Hashimotos

5/28/2002: TBS and 100 mCi RAI 6/6/2002: TBS - No sign of mets

Currently - TSH 0.06, 140mcg Levoxyl

Age: 48 Location: near Seattle WA

Please feel free to email me privately anytime

Check out my posts:

Radioactive Girl - http://groups.yahoo.com/group/Thyca/message/19472

My LID - http://groups.yahoo.com/group/Thyca/message/15872

My RAI - http://groups.yahoo.com/group/Thyca/message/15873

> Fantastic work, Alisa

>

> Under 21 CFR 136.110, the list you gave (potassium bromate, calcium

> bromate, potassium iodate, calcium iodate and calcium peroxide) can

> singly, or in combination, be added to bread, rolls and buns up to a

> total limit of 75 parts per million. This equates to 33,750mcg (max)

> in a 1lb loaf, or over 1000mcg per slice!>

>

> What we don't know, yet, if we ever will, is whether this amount is

> routine /common /rare /non-existant.

>

> Dr Lee's figures (in the draft that I have been sent) list about

> 600, about 320 and 2.2 mcg per slice. With a daily limit of 50mcg

>

> per day, the higher values would ruin a LID.