4 ms·
I noticed some brands of flour fail to rise in my bread-making machine. I suppose this could be because of fungicides sprayed to avoid the fungus and toxins men
by danuker 4y ago
I noticed some brands of flour fail to rise in my bread-making machine. I suppose this could be because of fungicides sprayed to avoid the fungus and toxins mentioned in the article.
The fungicide might also be killing my yeast. I wonder what's worse from a health standpoint - fungal toxins, or anti-fungal toxins.
- Jensson 4y agoLivestock refuses to eat grain with fungal toxins and they throw up if you force feed them (hence the name vomitoxin), it is that bad. So I think fungal toxins are worse.
- danuker 4y agoOn the other hand: we have natural defenses against vomitoxins. We don't against synthetic fungicides, so the fungicides might affect us worse long-term.
- bglazer 4y agoWhat do you mean by defenses? Can humans metabolize vomitoxins but not fungicides? Are there proteins that take vomitoxins out of solution? Do you have evidence for this?
- SAI_Peregrinus 4y agoThey probably mean that we tend to vomit up foods containing them, while we don't do so with the fungicides.
- danuker 4y agoI am referring to the act of vomiting itself - a defense against the spoiled food in its entirety. I am hoping people would find fresher food as a consequence.
- hombre_fatal 4y agoWell, we aren’t even sure that vomitoxins at dietary levels impact human health outcomes, for one. That’s not a bad place to be for a so called toxin. It’s not even a problem for livestock until you force feed them nothing but wheat. But it turns out that’s exactly what the ag industry wants to do.
- MandieD 4y agoI need to test this better - I've had several failed loaves lately, and had been blaming it on the dried yeast batches.
- danuker 4y agoOh, the dried yeast sometimes fails for me as well. Sometimes partially but not completely, in which case I add two packets (even though one should be enough as per instructions). But I don't feel like paying for mystery yeast. I found a brand of fresh yeast which never failed for me, and it's worth keeping in the fridge.