Many people avoid bread, believing it to be ‘bad’ for them, from bloating you to breaking out your skin, it has been attributed to bread.
But these things are not true of all bread, and indeed not all bread is made equal.
Michael Pollan is a health food author, and he believes it is the quality of the bread we are being served which is
1. Bread has gone the fast food route. Before the modern methods we have today, a lot of time was taken to prepare bread. Yes this meant getting up at 4am for the bakers, but it provided us with a much better product.
2. Preparing bread is now a totally different process to the original methods. Where once there wasn’t a chemical in sight, we now have plenty of raising agents and chemicals which get the job in a quicker time. Some common chemicals found in breadinclude DATEM, sodium stearoyl lactylate, ammonium chloride, monoglycerides, diglycerides.
3. GMO’s. Perhaps the most controversial food development in the last 20 years has affected our bread in untold ways. Where once the grains that were used to create our bread has been naturally grown using only sunlight and water, now the crops have often been genetically modified to maximize profits.
4. A little know process called mutagenesis is often involved in the making of your bread. You would be forgiven for never having heard of it, the unusual process involves mutating crops so they are pesticide resistant.
5. Bread these days now contains so little of the life giving nutrients that once packed out our loafs. Bread can contain up to 60% bleached flour, meaning that over half of your bread is dead in terms of nutritional value.
6. Many breads even contain high fructose corn syrup. This ingredient that is more commonly associated with cakes and cookies helps preserve the shelf life of your bread. Sugar in your bread? You heard it here first.
Via Alt Health Works