Mon
Dec 23 2013 9:45am

Bakers Rise Up Against Danish Cinnamon Regulation!

When you can't even enjoy half a kanelsnegle because of government oppression, what has this world come to?

According to a story in the Guardian:

...cinnamon has enjoyed a reputation for being something of a super spice with claims that it could help to lower blood sugar, fight bacteria, reduce inflammation and help to treat polycystic ovary syndrome.

But scientists have now discovered that too much of the most commonly used type of cinnamon, cassia, can cause liver damage thanks to high levels of coumarin, a natural ingredient found in the spice. Experts now recommend a tolerable daily intake (TDI) of 0.1mg of coumarin per kg of body weight per day.

As a result, the EU has laid down guidelines for the maximum content of coumarin in foodstuffs – 50mg per kg of dough in traditional or seasonal foods that are only consumed occasionally, and 15mg per kg of dough in what it terms as everyday fine baked goods.

Last month, the Danish food authority ruled that the nation's famous cinnamon swirls were neither traditional nor seasonal, thus limiting the quantity of cinnamon that bakers are allowed to use, placing the pastry at risk – and sparking a national outcry...

The president of the Danish Bakers' Association argues that the famous cinnamon swirl pastries, having been made for centuries, are definitionally “traditional,” and the association is gathering its evidence for a meeting with the food authority. They're also arguing that children eating enough of these to create an intolerable level of spice saturation likely have bigger problems, such as being so pudgy they'd get out of breath just considering racing from house to house for Fastelavn. It's a particularly bitter situation for Danes, since Sweden has a similar pastry the EU has already labeled traditional, so in Stockholm, their cinnamon is safe.

Image via Monday Notes.

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