Читать книгу Bread Matters: The sorry state of modern bread and a definitive guide to baking your own - Andrew Whitley - Страница 14

We are entitled to ask why there is no requirement to tell people exactly what enzymes are put into our daily bread. European law is under review and may require processing aids to be treated like additives and declared on labels, but the new rule will not require bakers to give any more detail than the single word ‘enzymes’. What earthly good is that to consumers? Does it tell them that the enzyme added is alpha-amylase, to which some people are allergic? Does it alert them to the fact that the enzymes in question may include transglutaminase, which can turn wheat protein toxic for people sensitised to gluten? No, it does not.

In other words, we will move from the current state of total secrecy to one of bogus transparency where the information divulged is completely inadequate; it will be transparent only in the sense that you will be able to see right through to the information void on the other side. You don’t have to be a conspiracy theorist to wonder whether there’s something they don’t want us to know.