10. Potassium bromate
This is an additive used to increase volume in foods like breads, doughs and rolls. It is a powerful oxidizing agent that ages flour chemically and much quicker than open air. It also bleaches the dough and improves its elasticity yielding a soft, fluffy and unnaturally white bread.
The argument for permitting potassium bromate use is that by the time the bread or dough is baked, the additive is transformed into potassium bromide, a harmless by-product. However, when bromated flour is not baked long enough or at a high enough temperature, potassium bromate can still be found in the final product. Excessive use has been linked to thyroid and kidney damage.