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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 whatevrotstill
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
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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Passed info by a friend.
