Comments on: What’s in my bread? http://www.dawnann.com/blog/whats-in-my-bread/ Finding my identity through my family's history Wed, 01 Feb 2012 20:52:10 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Dawn-Ann http://www.dawnann.com/blog/whats-in-my-bread/comment-page-1/#comment-3821 Dawn-Ann Wed, 10 Jun 2009 18:51:02 +0000 http://www.dawnann.com/blog/?p=170#comment-3821 Wow - interesting information, Shawn. Thanks for that! I get discouraged sometimes when considering what to eat nowadays. The information is out there, and trying to sift through what may be fact and what may be fiction (will anyone ever really know?), is so overwhelming! Anyway, thanks for taking the time to drop me a line. :) Wow – interesting information, Shawn. Thanks for that! I get discouraged sometimes when considering what to eat nowadays. The information is out there, and trying to sift through what may be fact and what may be fiction (will anyone ever really know?), is so overwhelming!

Anyway, thanks for taking the time to drop me a line. :)

]]> By: Shawn Goldman http://www.dawnann.com/blog/whats-in-my-bread/comment-page-1/#comment-3819 Shawn Goldman Tue, 09 Jun 2009 14:57:32 +0000 http://www.dawnann.com/blog/?p=170#comment-3819 Hi- loved the article; it was thoughtful. One comment on l-cysteine: it is often sourced from human hair. Yep, we are getting the amino acid from human hair and it is used as a reducing agent (prevents the pizza crusts and breads from shrinking in the pan before baking). When the body gets too much l-cysteine it converts it into homocysteine which can contribute to heart disease. Shawn in Toronto Hi- loved the article; it was thoughtful. One comment on l-cysteine: it is often sourced from human hair. Yep, we are getting the amino acid from human hair and it is used as a reducing agent (prevents the pizza crusts and breads from shrinking in the pan before baking).
When the body gets too much l-cysteine it converts it into homocysteine which can contribute to heart disease.

Shawn in Toronto

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