Is anyone allergic to datem

Answer 1

I don't know, this is purely anecdotal, but it seems that since about 2009, when I eat any bread that I buy that has the ingredient "datem" the roof of my mouth swells slightly and feels irritated. Makes me wonder if there might be a connection, and if there is, if there is more to it than just irritation of the roof of my mouth...why do they even use this ingredient, is is to make a bread that is weak and insubstantial seem more full-bodied and chewy? Seems like the more expensive breads with no special claims as to "smooth" or "full" texture don't have it...they taste fine without it...is its main commercial use to cover up deficiencies in texture? I trust that the big bakers are using it because customers like the bread, but I wonder if it is really wise to use it. I did a little research on it, and it appears that it is usually derived from soy, which in the US means a genetically modified soy...why do we need this when we can grow more than enough soy to feed ourselves without using GM soy?