If you like eating a slice of bread with your meals, and you still do not want to fill your body with toxins, read this article and we hope that you will find it useful when you go for the healthiest bread on the market. This article will also help you learn which types of bread you should avoid and why!
Bread is considered to be the cause for many health problems, and its bad reputation comes mostly because of the grains it is made of. Your body can not easily digest these and this can overwork the pancreatic enzymes, and not to mention the overload of gluten and anti-nutrient phytic acid.
Unfortunately, wheat crops lately go through some serious genetic manipulation, making them profitable for the food industry, but also health-treating.
You will sure agree that the main problem (unless you are sensitive to gluten) when it comes to wheat is the fact that it is largely consumed. If you just for a second think about the food you eat… a bagel for breakfast, a juicy sandwich for lunch and you often choose pasta for dinner. Do not you think that this is just too much grain for one single day?
The amount of grains you consume increases if you take into consideration all the snacks and cookies you eat regularly. In addition to this, the grain-based products you see in the stores and the foods you eat in restaurants are totally unhealthy.
These products contain ingredients that are not even food, like azodicarbonamide (a chemical found in yoga mats and shoe rubber), chemical dough conditioners, sugar additives, artificial flavorings or color and GMOs. Before it ends on the store shelves, flour is treated with any of the 60 different chemicals that the FDA actually approves, like chemical bleach, for example.
Can you imagine that? You must also know that the industrial processing destroys vitamin E and fiber, and many other nutrients. Flour, yeast, water and salt are the only ingredients you need to make bread, and there is no need to add all the other chemicals and additives.
If you and your family often consume bread, but make sure that you do not expose yourself to all these suspicious ingredients:
Ingredients What to look for and avoid when buying bread:
They are used during the production of bread in big machinery, so the whole process is much cheaper and faster for the food industry. Most of the dough conditioners manipulate fat like soybean oil or corn oil, which is probably GMO. Dough conditioners like azodicarbonamide (remember, it is banned all over the world), DATEM, monoglycerides, diglycerides, sodium stearoyl lactylate can cause serious health problems. Natures Own, Arnold, Wonderbread, Martins, Sara Lee, and many other brands use dough conditioners.
Bread should be fresh and eaten withing a few days, unless it is baked from frozen. Look out for preservatives like calcium propionate, which is associated with ADHD. Pepperidge Farm uses this to retard spoilage.
The majority of commercially available bread contains one or more genetically modified ingredients like soy lecithin, soybean oil, corn oil, corn starch or soy flour. GMOs have still not been tested for the possible side-effects of their long term use.
But, what we know for sure is that the pesticides sprayed on these foods are toxic and poisonous. During the production of the GMOs, a toxic pesticide is often inserted in the seed, so the stomach of the insect would explode if it tries to eat it.
The article continues on page 2…