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Flour mills add chemicals in the bleaching process such as nitrogen oxide, chlorine, chloride, benzoyl peroxide, and even potassium bromate, a known carcinogen banned in Europe, Japan, and Canada.
This speeds up the curing process but removes most of the nutritional benefits.
Many European countries ban the bleaching process entirely. Except for an off-white tint, unbleached flour is identical to bleached flour in terms of cooking; many professional chefs will not use bleached flour due to the slight chemical taste in the final product many can detect.