Wonder bread

[parsley]

Cott, your loaf of bread, grain, has been treated/exposed/sprayed/:
1. In the field in various ways.

2. In storage bins in various ways.

3. In cleaning and mills in various ways.

4 In processing plants in various ways.

So all in all, as I count the ways of additives and pesticides and insecticides and fertilizers and sprays, a commercial product can react very differently in your body compared to what you bake in your own kitchen.
Pars.

[oneoff]

But Parsley; nothing in your accurate list proves that even anyone is materially or significantly affected by those trace amounts.

We all breathe the same air; have accesss to the same water sources; and unless (and even if) you take all your own grown food with you; you are at high risk of injesting, inhaling and absorbing the same list of alleged toxins and contaminants that surround us all.

There is such a thing as being too concerned; too sensitive and trying to be too careful; when in reality the world is inherantly a dangerous surrounding that in due time will see the death of every person ever born.

[parsley]

Re-read.

My point was this: risk itself, will impact differently upon each eater's body, )which in turn, relates to Cott's opening concern).
And I also sourced the additives and supplements which may be present in bread that may cause an impact upon the eater.

Mitigating risk is the responsibility of each individual.

You get to choose. Lucky us. Pars

[oneoff]

Well I prefer to put faith in biochemical pathways; realizing that some are more genetically susceptable or otherwise predisposed to effects; than the large majority of other members of the same species.

Certainly not all is understood. But listening to already sick people and regulating on that basis; supposedly to protect the most suceptable will not often even cure the ailments of those who could not; with certainty; know what caused their specific problems.