We all know that white bread is not good for our health, but why?
Please read on.
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. About 50%
of all calcium, 70% of phosphorus, 80% iron, 98% magnesium, 75%
manganese, 50% potassium, and 65% of copper is destroyed. If that is
not bad enough, about 80% thiamin, 60% of riboflavin, 75% of niacin,
50% of pantothenic acid, and
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 is 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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