Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 Hi all I've been reading with interest the thread about kosher salt and whether it has any iodine in it, but I've also been doing some serious thinking about bread in general. I was also sent some draft notes from the Thyca conference, and some iodine figures that Dr Lee gave out about some breads - seriously high values. My present understanding of this issue is as follows: Flour may have some iodate added as a bleaching agent. The baker is unlikely to be aware that bleaching with iodate has taken place at the mill. Dough may have iodate added as an 'improver'. Dough has salt added which may be iodized. All of the above may vary from batch to batch. Even the official bodies are uncertain about what is used and how often - the Canadians think that calcium iodate, but the only Canadian bakery that I've found so far uses Potassium iodate. In Tasmania, Iodized bread is used in preference to iodized salt. Breads from health food shops may be less likely to be bleached or improved, but may be more at risk from added sea salt. Soy in various forms is often added to bread. The final straw that prompted this post was when I found this: http://www.inchem.org/documents/jecfa/jecmono/40abcj31.htm " Calculations show that the use of iodate as a flour-maturing agent might well result in a daily intake of about 2000 µg, which exceeds considerably the normal daily requirement of iodine 100-200 µg). " Given that, once you actually have a slice in front of you, you then can't cover it with butter, margarine, cheese, ham or salami, I am wondering whether all these uncertainties and difficulties don't make a case for adding bread to the 'banned' list, at least for the last few days before RAI. Any ideas, anyone? Ian Adam Radiation Safety Officer The Institute of Cancer Research Cotswold Road Sutton Surrey SM2 5NG Tel: 020 8722 4250 Fax: 020 8722 4300 EMail: iana@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 Bread Given that, once you actually have a slice in front of you, you then can't cover it with butter, margarine, cheese, ham or salami, I am wondering whether all these uncertainties and difficulties don't make a case for adding bread to the 'banned' list, at least for the last few days before RAI. Any ideas, anyone? ============================================= I make my own bread, using (as far as I know) LID friendly ingredients*, and put peanut butter on it, or use it as a burger roll or mopper, and so on. In warmer weather (so far my LID is just in cooler weather), I'd also maybe make a salad sandwich using olive oil instead of mayo. I may make my own mustard this time around so I can have that too (am I assuming too much when I assume mustard powder is ok?). I'm also planning to try making my own tortillas this time. Maybe. I'm already restricted in other ways, I don't want to deprive myself of yet another part of my food plan if I can help it! bj * whole wheat & rye flours, oat bran, wheat germ, wheat gluten, white sugar, uniodized salt, yeast. (the non-LID version uses brown sugar and adds dry milk) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 Eeek. I'd sure hate to see bread banned, from the standpoint of someone who does the LID. And if you ban bread on the basis of iodated flour, then you have to ban anything with flour in it. Bye bye pasta, matzo LID friendly cakes & cookies, etc. In terms of high iodine content of bread, many breads contain butter, milk and eggs, etc, aside from the possibility of iodized salt. Making your own bread solves the issues of everything other than the possibiliy of iodate being used in the flour itself. I don't know, Ian - I think if you tried to convince the Thyca board to ban bread or flour, you'd find a mob of hypo people on your doorstep protesting... (of course, it would be a good excuse to go to England) :-) 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 > Hi all > > I've been reading with interest the thread about kosher salt and whether it > has any iodine in it, but I've also been doing some serious thinking about > bread in general. > > I was also sent some draft notes from the Thyca conference, and some iodine > figures that Dr Lee gave out about some breads - seriously high values. > > My present understanding of this issue is as follows: > Flour may have some iodate added as a bleaching agent. > The baker is unlikely to be aware that bleaching with iodate has taken place > at the mill. > Dough may have iodate added as an 'improver'. > Dough has salt added which may be iodized. > All of the above may vary from batch to batch. > Even the official bodies are uncertain about what is used and how often - the > Canadians think that calcium iodate, but the only Canadian bakery that I've > found so far uses Potassium iodate. > In Tasmania, Iodized bread is used in preference to iodized salt. > Breads from health food shops may be less likely to be bleached or improved, > but may be more at risk from added sea salt. > Soy in various forms is often added to bread. > > The final straw that prompted this post was when I found this: > > http://www.inchem.org/documents/jecfa/jecmono/40abcj31.htm > " Calculations show that the use of iodate as a flour-maturing agent might > well result in a daily intake of about 2000 µg, which exceeds considerably > the normal daily requirement of iodine 100-200 µg). " > > Given that, once you actually have a slice in front of you, you then can't > cover it with butter, margarine, cheese, ham or salami, I am wondering > whether all these uncertainties and difficulties don't make a case for adding > bread to the 'banned' list, at least for the last few days before RAI. > > Any ideas, anyone? > > > Ian Adam > Radiation Safety Officer > The Institute of Cancer Research > Cotswold Road > Sutton > Surrey > SM2 5NG > Tel: 020 8722 4250 > Fax: 020 8722 4300 > EMail: iana@i... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 BJ, I tried making mustard and it was AWFUL!!! Can you tell us how you do it? c pt: 1981 (Pap Ca, 6 nodes involved), pt:2001, tt:2001 (Recurrent Pap ca) RAI 159 mci 1/02 Synthroid 200 mcg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 I presume that if we make our own bread, from carefully selected ingredients, then bread is not a problem. Chris Re: Bread Eeek. I'd sure hate to see bread banned, from the standpoint of someone who does the LID. And if you ban bread on the basis of iodated flour, then you have to ban anything with flour in it. Bye bye pasta, matzo LID friendly cakes & cookies, etc. In terms of high iodine content of bread, many breads contain butter, milk and eggs, etc, aside from the possibility of iodized salt. Making your own bread solves the issues of everything other than the possibiliy of iodate being used in the flour itself. I don't know, Ian - I think if you tried to convince the Thyca board to ban bread or flour, you'd find a mob of hypo people on your doorstep protesting... (of course, it would be a good excuse to go to England) :-) 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 <http://groups.yahoo.com/group/Thyca/message/19472> My LID - http://groups.yahoo.com/group/Thyca/message/15872 <http://groups.yahoo.com/group/Thyca/message/15872> My RAI - http://groups.yahoo.com/group/Thyca/message/15873 <http://groups.yahoo.com/group/Thyca/message/15873> > Hi all > > I've been reading with interest the thread about kosher salt and whether it > has any iodine in it, but I've also been doing some serious thinking about > bread in general. > > I was also sent some draft notes from the Thyca conference, and some iodine > figures that Dr Lee gave out about some breads - seriously high values. > > My present understanding of this issue is as follows: > Flour may have some iodate added as a bleaching agent. > The baker is unlikely to be aware that bleaching with iodate has taken place > at the mill. > Dough may have iodate added as an 'improver'. > Dough has salt added which may be iodized. > All of the above may vary from batch to batch. > Even the official bodies are uncertain about what is used and how often - the > Canadians think that calcium iodate, but the only Canadian bakery that I've > found so far uses Potassium iodate. > In Tasmania, Iodized bread is used in preference to iodized salt. > Breads from health food shops may be less likely to be bleached or improved, > but may be more at risk from added sea salt. > Soy in various forms is often added to bread. > > The final straw that prompted this post was when I found this: > > http://www.inchem.org/documents/jecfa/jecmono/40abcj31.htm <http://www.inchem.org/documents/jecfa/jecmono/40abcj31.htm> > " Calculations show that the use of iodate as a flour-maturing agent might > well result in a daily intake of about 2000 µg, which exceeds considerably > the normal daily requirement of iodine 100-200 µg). " > > Given that, once you actually have a slice in front of you, you then can't > cover it with butter, margarine, cheese, ham or salami, I am wondering > whether all these uncertainties and difficulties don't make a case for adding > bread to the 'banned' list, at least for the last few days before RAI. > > Any ideas, anyone? > > > Ian Adam > Radiation Safety Officer > The Institute of Cancer Research > Cotswold Road > Sutton > Surrey > SM2 5NG > Tel: 020 8722 4250 > Fax: 020 8722 4300 > EMail: iana@i... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 and Alisa Funny, I got Chris' reply but I haven't seen Alisa's post yet. I think I've commented on Chris' point in my reply to Bj's post a couple of minutes ago. Yes, you can be much more confident in the product if you make your own. I don't know how much iodate is found in bags of flour, or how often. Much will depend on your labelling laws. Alisa: I thought long and hard before sending that post. On one hand, bread is a daily ingredient for many, on the other hand, the amounts of iodine quoted are so huge that a single slice of high-iodine bread could invalidate the whole LID. I hope that you all remember that I try not to be alarmist, but this one does concern me. Ian > I presume that if we make our own bread, from carefully selected ingredients, then bread is not a problem. > > Chris > > > Re: Bread > > Eeek. I'd sure hate to see bread banned, from the standpoint of > someone who does the LID. And if you ban bread on the basis of > iodated flour, then you have to ban anything with flour in it. Bye bye > pasta, matzo LID friendly cakes & cookies, etc. > > In terms of high iodine content of bread, many breads contain butter, > milk and eggs, etc, aside from the possibility of iodized salt. > Making your own bread solves the issues of everything other than the > possibiliy of iodate being used in the flour itself. > > I don't know, Ian - I think if you tried to convince the Thyca board > to ban bread or flour, you'd find a mob of hypo people on your > doorstep protesting... (of course, it would be a good excuse to go to > England) :-) > > Cheers, > Alisa > > Ian Adam > > Radiation Safety Officer > > The Institute of Cancer Research > > Cotswold Road > > Sutton > > Surrey > > SM2 5NG > > Tel: 020 8722 4250 > > Fax: 020 8722 4300 > > EMail: iana@i... > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 Ian Adam wrote: > I am wondering whether all these uncertainties and difficulties > don't make a case for adding bread to the 'banned' list, at least > for the last few days before RAI. > > Any ideas, anyone? Given how easy (and delicious!) it is to make your own bread using unbleached flour and plain salt, I've never found this to be a problem. ellen -- mailto:ellen@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 30, 2002 Report Share Posted October 30, 2002 > and Alisa > > I don't know how much iodate is found in bags of flour, or > how often. Much will depend on your labelling laws. I am on the phone holding in the maze of the US Food and Drug Administration as I write this. I will attempt to get some answers and report to the group. > > Alisa: > I thought long and hard before sending that post. On one hand, bread > is a daily ingredient for many, on the other hand, the amounts of > iodine quoted are so huge that a single slice of high-iodine bread > could invalidate the whole LID. > > I hope that you all remember that I try not to be alarmist, but this > one does concern me. > > Ian I don't think there's anyone here who'd think of you as an alarmist :-). Cheers, Alisa Quote Link to comment Share on other sites More sharing options...
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