now back to the mark simone show on w o r hey let's take some calls let's go to uh mary ann in

connecticut marian how you doing oh good morning mark thank you for taking my call i just wanted to

tell you fear not you will have your pizza and your bagels there are plenty of unbrominated flowers out there on the market.

Oh.

My husband and I own a pizzeria, a restaurant, Lombardi Strattoria, in, well, and breading, Connecticut.

And we use unbrominated flour from Italy called double zero.

But it's probably more expensive to use than the regular

stuff right slightly but it's not the difference is not that's not a problem and what is that the

potassium bromide actually do i you know i really don't have any idea it's something they started

adding i think was around uh world war two into the flowers to make, perhaps to make them

rise faster.

I'm really not sure about that, but we know that that's not healthy for you, so we don't

use it at all.

And you don't have to use it because there's plenty of flowers on the market that don't

have, that are not brominated.

Very good.

Excellent.

Yeah. Good to hear from an expert

what's the name of your place excuse me what's the name of your place lombardis

lottis trotteria in redding connecticut beautiful town reading right next to ridgefield yes that we do

a traditional italian wood burning oven very good all right well thanks for calling. Excellent call. Let's go to David in Connecticut.

David, how you doing?

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