The Truth About White Bread |
We know that there are many people
round the world who enjoy eating white bread. But today, we'd like to
give you some facts that may shock and surprise you. It's not only that
white bread isn't good for your health, it can actually be a real danger
to your health!
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The Swiss government has been aware
of the dangers of eating white bread for decades and in order to get its
populace to stop eating it, Switzerland has placed a tax on the
purchase of white bread. The tax money is given to bakers to reduce the
price of whole wheat bread to encourage people to switch.
The Canadian government passed a law
prohibiting the “enrichment” of white bread with synthetic vitamins.
Bread must contain the original vitamins found in the grain, not
imitations .
Essentially, white bread is dead bread. Frequently, consumers are not told the truth about this and so called “enriched” flour.
Why is the color of white bread so white when the flour taken from wheat is not?
It’s because the flour used to make
white bread is chemically bleached, just like you bleach your clothes.
When you are eating white bread, you are also eating residual chemical
bleach . Flour mills use different chemical bleaches, all of which are
pretty bad.
Here are a few of them: Oxide of nitrogen, chlorine, chloride, nitrosyl and benzoyl peroxide mixed with various chemical salts.
One bleaching agent, chloride oxide, combined with whatever proteins are still
left in the flour, produces alloxan. Alloxon is a poison and has been used to produce diabetes in laboratory animals.
Chlorine oxide destroys the vital wheat germ oil. It will also shorten the flour’s shelf life.
Good Nutrition:
You won’t find it In white bread In the process of making flour white,
half of the good unsaturated fatty acids, that are high in food value,
are lost in the milling process alone, and virtually all the vitamin E
is lost with the removal of wheat germ and bran.
As a result, the remaining flour in
the white bread you buy, contains only poor quality proteins and
fattening starch. But that is not the whole story as to the loss of
nutrients.
Here are some other statistics about the huge loss of nutrients when white bread is made:
· About 50% of all calcium is lost
· 70% of phosphorus
· 80% of iron
· 98% of magnesium
· 75% of manganese
· 50% of potassium and
· 65% of of copper is destroyed when white bread is made.
· 80% of thiamin, 60% of riboflavin, 75% of niacin, 50% of pantothenic acid.
· About 50% of Pyridoxine is also lost.
Scientific study has confirmed what
the swiss have known for years these horrific numbers are the results of
a study run by the university of california, college of agriculture. It
is obvious, from what we have learned, that white bread should be
avoided.
Whole wheat, rye and grain breads made with whole wheat flour are a better way.
It is a
good idea to always read the labels and never buy foods that contain
artificial flavors, colors, bleached flour, preservatives, hydrogenated
or partially hydrogenated oils.
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lundi 22 septembre 2014
The Truth About White Bread
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