Food Additives, WHY?

The other day my wife (Laura) and I were taken aback by the flour recall of "No Name". We quickly checked to see if our batch had been included in the list, and gratefully it wasn't.  Both of us were surprised by this recall, because when you're cooking with a basic ingredient, we thought it was unadulterated. I'm not sure why we felt this way, considering we have changed our diary source to organics after we discovered that all regular products had extra ingredients to stabilize them. That might be why Organic milk and regular milk taste so different. 

So the other day, while shopping at Fortino's I went hunting through all the Flour packages. Yes, I do have a day job, though occasionally I wonder. After looking,  I noted that the only wheat flour manufacturer was Monarch, and the only other one was PC Organic. Both are more expensive then the "No Name", or the premium "Robin Hood". I'm not sure when it became extremely important to add so many chemicals to our basic foods. Also why do non-chemically products have to cost more, also is perplexing. 

The common additive for stabilizing is Amylase. Some of the effects of Amylase are: severe allergic reactions and asthma. So is it possible that all these people running around with wheat allergies, aren't actually allergic to wheat, but rather to the additives? I'm happy to that I took the time to look. We have now changed our flour supplier, only to show that the buyer must aware.