Published from JBA News
If you like eating a slice of bread with your meals, and you still do not want to fill your body with toxins, read this article and we hope that you will find it useful when you go for the healthiest bread on the market. This article will also help you learn which types of bread you should avoid and why!
Unfortunately, wheat crops lately go through some serious genetic manipulation, making them profitable for the food industry, but also health-treating.
You will sure agree that the main problem (unless you are sensitive to gluten) when it comes to wheat is the fact that it is largely consumed. If you just for a second think about the food you eat… a bagel for breakfast, a juicy sandwich for lunch and you often choose pasta for dinner. Do not you think that this is just too much grain for one single day?
The amount of grains you consume increases if you take into consideration all the snacks and cookies you eat regularly. In addition to this, the grain-based products you see in the stores and the foods you eat in restaurants are totally unhealthy.
Can you imagine that? You must also know that the industrial processing destroys vitamin E and fiber, and many other nutrients. Flour, yeast, water and salt are the only ingredients you need to make bread, and there is no need to add all the other chemicals and additives.
If you and your family often consume bread, make sure that you do not expose yourself to all these suspicious ingredients:
Ingredients — What to look for and avoid when buying bread:
Dough conditioners
They are used during the production of bread in big machinery, so the whole process is much cheaper and faster for the food industry. Most of the dough conditioners manipulate fat like soybean oil or corn oil, which is probably GMO. Dough conditioners like azodicarbonamide (remember, it is banned all over the world), DATEM, monoglycerides, diglycerides, sodium stearoyl lactylate can cause serious health problems. Nature’s Own, Arnold, Wonderbread, Martin’s, Sara Lee, and many other brands use dough conditioners.
Preservatives
Bread should be fresh and eaten withing a few days, unless it is baked from frozen. Look out for preservatives like calcium propionate, which is associated with ADHD. Pepperidge Farm uses this to ‘retard spoilage.’
GMOs
The majority of commercially available bread contains one or more genetically modified ingredients like soy lecithin, soybean oil, corn oil, corn starch or soy flour. GMOs have still not been tested for the possible side-effects of their long term use.
But, what we know for sure is that the pesticides sprayed on these foods are toxic and poisonous. During the production of the GMOs, a toxic pesticide is often inserted in the seed, so the stomach of the insect would explode if it tries to eat it.
Sugar
There is special warning on this one. A teaspoon of honey can improve the bread’s sweatness greatly, but manufacturers often use artificial sweeteners like ‘Sucralose,’ high fructose corn syrup, GMO sugar made from sugar beets that are not the best sugar forms and often bring certain health risks. Almost all commercially baked brands contain sweeteners, this goes especially for ‘light’ bread brands, that often contain more sugar like ‘Arnold Bakery Light.’
Artificial Flavors And Coloring
These are made from petroleum and cause health problems such as hyperactivity in children, allergies and asthma. FDA required special labels for this, to make it easy to find.
However, ‘caramel coloring’ makes people think that this ingredients is a real food. Industrial caramel coloring is a product made by heating ammonia, and experts consider it to be carcinogen when produced in this way. Martin’s potato rolls have Yellow #5 and Yellow #6, and Thomas’s English Muffins also have caramel coloring.
You should not panic, nor learn how to make bread from scratch. The market offers many healthier bread options. You should only be more careful.
The Healthiest Bread Brands
Sprouted grains are technically vegetables. All you should do is simply soak it until it begins to sprout into a little plant. Then grind up the sprouts and make some bread. The digestive system processes sprouts more easily than starchy flour, and sprouts contain more vitamins, minerals and antioxidants, compared to whole grains.
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