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White Bread Is Dead Bread

The Scary Truth About White Bread

The facts below on white bread might shock you. We will also explain the process involved in baking white bread. The article will conclude with countries not encouraging its population from consuming this dead bread.

How is the white color attained in the 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.

Image taken from colourbox.com

 

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.

 

 

Comparison charts between Whole Wheat and All Purpose Flour

 

 

 

 

 

 

 

 

 

 

Countries that have discouraged consuming white bread

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 .

To Conclude

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.

Source : NAVDANYA.ORG

Related articles :NATURALNEWS

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Butter vs. Canola Oil: Spot the Real Food

Butter vs. Canola Oil

Posted by Tom Naughton in Real Food

SOURCE :FATHEAD-MOVIE.COM

Canola oil it’s mostly monosaturated, like olive oil. You can buy it in bottles for cooking, but you’ll also find it in several brands of mayonnaise and margarines, always with some kind of logo advertising it as heart-healthy.

How It’s Made had already done a segment on butter. Take a look

Sure, it’s industrial butter-making … big machines and all that. But the big machines are making butter pretty much like your great-grandmother did: taking cream and churning it with some salt. The end result is real food.

Now take a look at how canola oil is made:

Chemical solvents, industrial steaming, de-waxing, bleaching, and de-odorizing. Yummy. Have you ever heard of anyone having to de-odorize butter?

Real food on one hand, chemically processed industrial food on the other. And yet we’re supposed to believe it’s the real food that’s bad for us.

Your great-grandmother knew better.