Loaf of Chemicals – Are You Feeding Safe Bread to Your Family?

Amazes me how bread is so messed up these days – look at your cookbook – how many ingredients are in bread, and what are they?

Below is a great article on why you should re-think before you feed your family that loaf of bread.

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http://www.buzzle.com/editorials/10-4-2005-78138.asp

Is Your Bread Slowly Killing You?

Are there “hidden dangers” in every slice of bread you eat? Are you slowly being poisoned by your daily bread? You could be. Find out now if you are, and what you can do about it.

If you eat white (or any kind of store bought) bread, then here are a few things you need to know before you put that next slice in your mouth.

For example…did you know that the inclusion of hydrogenated oils, artificial preservatives, emulsifiers, additives and other chemicals in bread became standard practice in the mid 1950’s?

At this same time whole wheat flour was replaced by bleached, enriched white flour. In this process, grain is bleached and sterilized with chemicals to make it white and soft.

It is then artificially “enriched” by adding vitamins, minerals and other materials destroyed in the chemical process.

Despite what you may have been told, trying to “enrich” something with the very vitamins and minerals that were removed from it in the first place, does not make it even half as healthy as the natural unrefined version.

When you think about this, it doesn’t even make much sense.

Your White Flour Isn’t Just White Flour

It is also a growing practice in many bread producing factories to replace white flour with substances like alum, ground rice, and whiting.

Alum is the most commonly used of all these substances, because it gives the bread a whiter color and causes the flour to absorb and retain a larger amount of water than it would otherwise hold.

This enables the factories to produce bread which imitates bread made from a higher quality flour.

This tainting of your bread with harmful, cancer causing chemicals such as potassium bromate, emulsifiers (both commonly used in bread production), and alum jeopardizes your health.

Do you know why your store bought bread has such a long shelf life?

The mysteriously prolonged shelf life is because of a particular emulsifier used in making the bread. This emulsifier is mainly used as a softening agent and tends to deceive buyers as to the real age of their bread.

This emulsifier can hide the signs that your bread is rotting (it certainly doesn’t stop the rotting) for a few extra weeks, but the harm it does to your body (and the harm in eating the half rotten bread) makes the cost for this “convenience” very high.

Is it any wonder then, that every year a growing number of people just like you and I, are being hospitalized with illnesses and incurable diseases?

How Can You Survive?

Is it possible for you to protect yourself and your loved ones against unhealthy and harmful bread?

Well, buying bread from a store is certainly not the right choice to make. Even if you buy commercially produced whole wheat bread you’re not getting healthy food.

A lot of times what is sold as whole wheat bread in stores is actually white bread colored with caramel.

If the first ingredient in a loaf of whole wheat bread is unbleached enriched flour, then you’re not truly buying whole wheat bread at all, just white bread (loaded with chemicals) that is disguised as whole wheat bread.

There is only one true solution to ensure that you avoid poisonous, toxic bread. And that is to bake your own healthy whole wheat bread.

This is no where near as difficult as it sounds. In fact it’s dead set simple.

All you need is a good proven recipe, and an expert guide to teach you just once what to do. I’d be glad to provide you with both.

About the Author:
Beth Scott teaches you how to bake your own healthy whole wheat bread, with a step by step guide using detailed pictures. Visit her Healthy Bread Baking website for more information.”

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NOTOCHEMO’S CONCLUSION:  Bread should have only a few basic ingredients.  Look at any cookbook.