"Today's commercially baked bread is a far cry from the four- or five-ingredient staple your grandparents knew. Instead of just flour, salt, water and yeast, modern bread often contains a cocktail of chemicals, processing agents and synthetic additives - many of which you'll never find on the label. And some, like trifluoroacetic acid (TFA), a newly identified "forever chemical," may be putting your health at serious risk."
"TFA is a highly potent acid widely used in chemical laboratories - especially in the making of pharmaceuticals and proteins. But what most people don't know is that TFA is also a persistent environmental contaminant - not because you add it to food, but because it forms when fluorinated chemicals break down in the environment. Once it's there, it stays. TFA doesn't biodegrade. It is highly water-soluble and mobile - meaning it can travel long distances through rain and runoff, settling into groundwater, rivers."
Commercially baked bread now commonly contains chemical processing agents and synthetic additives beyond traditional flour, salt, water and yeast. Trifluoroacetic acid (TFA), a breakdown product of fluorinated chemicals, is a persistent, highly water‑soluble contaminant that does not biodegrade and can travel via rain and runoff into groundwater, rivers and cropland. A study detected TFA in every wheat‑based food tested, including bread, cereal and pasta, and even in products from long‑running organic farms. TFA behaves like other PFAS, accumulating in food and the human body and reaching concentrations far higher than in drinking water.
Read at Natural Health News
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