What Is Known About White Bread
Britain’s The Daily Mail writes:
“[In modern times], the Real Bread Campaign, a non-profit pressure group, claims that bread has actually gotten worse since 1911 in terms of secret adulterants — enzymes that do not have to be declared on labels — still being smuggled into it. Today, despite the modern fashion for healthy eating, ‘nutritionally empty’ white bread accounts for more than 50 percent of what we buy.”
In 1911, the average Briton’s diet contained about 40% white bread. Britain’s rampant malnutrition at the time was blamed on the consumption of the large amounts of white bread. This theory has been proven by modern science.
Refined flour, indeed, any refined product, has virtually all nutrients removed. Vitamin B deficiency in particular, is a result of a poor diet and is the primary cause of a number of diseases.
An incredible fact is that the bread that comprised forty percent of the average Briton’s diet one hundred years ago, and the situation was similar in the United States, now is nearly fifty percent of the average diet. And it has been theorized thst today’s white bread is of even lower quality for reasons that will be revealed in this post.
After white bread was found to be a major contributor in the cause of widespread malnutrition, it was attempted to get people to return to whole grain bread. Despite this massive effort, the fact that whole grain bread on the dinner table was a sign of poverty stopped this effort before it was even started.
Britons were deemed to be in better health by the end of World War II as white bread was banned for eight years. The limited rations of whole grain breads seems to be the difference.
In 1911, cheap fats, lime powder, alum, salt and bleaching agents were the cause of white bread being harmful to your health. While some of these chemicals have been eliminated from white bread, other, possibly more dangerous chemicals have been added.
These harmful ingredients include, but are not limited to: high fructose corn syrup, soy, emulsifiers, preservatives, treatment agents, reducing agents and enzymes.
Due to the fact that many of these items are not required by law to be listed in the ingredients panel, many consumers are entirely unaware that they are eating these items.
When any food is refined, it loses nutritive value. The process of refining food strips the majority of nutrients from it. For example, half or more of unsaturated fatty acids are removed during the refining process. Nearly all of vitamin E is removed. Fifty percent of calcium is lost. Seventy percent of phosphorous. Eighty percent of iron. Ninety eight percent of magnesium is stripped. Fifty to eighty percent of B vitamins are destroyed. The list of lost nutrients is simply too large to be able to list them all in this post.
Eating large amounts of white bread or other processed grain products leads obesity, diabetes, heart disease, allergies and asthma, gluten intolerance and vitamin deficiencies and health problems related to these deficiencies.
Vitamin B Deficiency causes a lack of energy or lethargy and numerous other health concerns. It is estimated that nearly twenty five percent of adults in the United States lack adequate amounts of vitamin B12.
Gluten intolerance and numerous other digestive ailments have seen a dramatic increase. One of the primary causes of this is believed to be the modern baking methods now in use. Also, the increase in asthma and allergies is believed to be caused by the inclusion of amylase in foods. Amylase is known to cause asthma.
Most people do not think of the multitude of fungicides and pesticides used in wheat production. This begins with the seeds as they are sprayed with fungicide. The plants are then sprayed with hormones and pesticides. The bins that are used to store harvested wheat are also sprayed with insecticide.
While being processed, the wheat is treated with chlorine oxide to whiten and age the wheat. Flour was once aged by time, which improved gluten quality. Treating the flour with chlorine oxide produces a white flour instantly, similar to that found in aged flour. However, the chlorine kills the majority of the remaining nutrients. Not to mention adding still more chemicals.
Providers of mass produced food are not your friends. They are not trying to deliver a high quality product. Instead, they try to get a product to market as quickly as possible. To do this they add many chemicals to the product, without a care for the person that consumes it. Their only concern is the bottom line. Odds are against the members of the boards of these companies actually eating their products. They know what they do to the food.
Eating fresh products is the best way to eliminate unwanted chemicals from the diet. These chemicals cause too many health concerns to list. Your health is too important to chance by eating any processed foods. It may take a little more time to prepare fresh foods, however, they are much more enjoyable. Not to mention the fact that by avoiding all the chemicals you may be adding more time to your life than used in preparing fresh meals. Certainly an issue to consider. Good health to you!
