3 ms·
It's already a problem, I agree. Another big problem is the increasing measurable presence of those chemicals in pastry/bread/flour these days, with unknown lon
by bitL 4y ago
It's already a problem, I agree. Another big problem is the increasing measurable presence of those chemicals in pastry/bread/flour these days, with unknown long-term effects.
- quixoticelixer- 4y agoThe levels in most flour etc is in the parts per billion. The long term effects are already pretty well known. It is not an issue