New York’s iconic pizza and bagels could soon change if this suspect ingredient gets banned
Pizza historian Scott Wiener estimates nearly 80% of pizza and bagel shops rely on potassium bromide, an additive already banned around the world. After more than a decade of mixing and kneading dough in his family's Brooklyn pizzeria, Salvatore Lo Duca recently made a distressing discovery: A key component of their thin-crust pies, bromated flour, contained a suspected carcinogen already…
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