We may start our day out with whole wheat bread thinking we are making a positive change. That may be the only whole wheat we eat during the rest of the day. We have sandwiches, made with refined flour, pizzas made with refined flour unless we live in an area where whole wheat is available and then there are our pasta meals which use semolina wheat, again refined wheat. (Most are unaware that one cup of semolina flour contains 122 grams of carbs, while one cup of whole wheat flour contains 87 grams of carbs).
Bread has often been referred to as the staff of life, but has it become the bane of civilization? Ancient wheat varieties were nutritionally diverse, rich in vitamins, minerals, and trace elements acquired through the free exchange of pollen from different varieties. Over time, selective breeding and genetic modifications have transformed wheat varieties, leading to increased productivity and adaptability to changing environments. The development of hybrids and GMO varieties have decreased the ability of the crops to access nutrients from the soil. In addition to losses from development, white bread is made from highly refined wheat flour, where the nutritious bran and germ layers are removed, leaving only the starchy endosperm. Unfortunately, this refinement process leads to the loss of several essential vitamins, minerals, fiber, and antioxidants found in whole grains. As a result, white bread offers little nutritional value
White bread lacks the valuable nutrients naturally present in whole grains, such as B vitamins, magnesium, zinc, and fiber. Studies have shown that long-term consumption of refined grains may increase the risk of nutrient deficiencies, leading to various health issues, including anemia, weak immune function, and impaired cognitive abilities.
The rapid digestion and absorption of white bread due to its high glycemic index can cause a sharp rise in blood sugar levels. Over time, this can contribute to insulin resistance, type 2 diabetes, and weight gain. A systematic review found that higher consumption of refined grains, like white bread, was associated with an increased risk of developing type 2 diabetes.
Due to its lack of fiber and essential nutrients, white bread fails to provide a sense of fullness, leading to overeating and potential weight gain. Moreover, the refined flour used in white bread is digested rapidly, causing insulin spikes that can hinder weight loss efforts. Due to its lack of fiber and essential nutrients, white bread fails to provide a sense of fullness, leading to overeating and potential weight gain.
Now that we have a flour that is lacking in almost any ingredient that would qualify it as food, we haven’t stopped. We have to increase the appeal of this food. We begin by adding potassium bromate, a powerful oxidizing agent and dough-conditioning additive used primarily in commercial baking, especially in bread production. It enhances dough elasticity, strength, and volume, resulting in lighter and fluffier baked goods. In addition, to improve texture and makecar bread spongier, we add Azodicarbonamide.
However, according to Food Babe.com …”they are possible human carcinogens (potassium bromate is classified as a category 2B carcinogen). And exposure to them is known to cause respiratory sensitivity, such as asthma or other breathing difficulties. As such, potassium bromate is banned in China, India, Brazil, the European Union, and Canada. And azodicarbonamide is banned in Australia and Europe.
According to the International Agency for Research on Cancer (IARC), “ …
Exposure to potassium bromate has been associated with several health hazards. Studies suggest that it primarily affects the kidneys and thyroid gland, leading to the development of tumors. Additionally, potassium bromate has been linked to genotoxic (Genotoxic means toxic or damaging to DNA), effects and respiratory issues.”
The effects of carcinogens on human health depend on the duration and concentration of exposure, among other factors.
Again according to Food Babe.com “As much as we would like to believe that everything on store shelves is delicious, good for us, and safe, the truth is not always so reassuring. In fact, the food supply in the U.S. (and many other nations, too) is full of chemical flavorings, additives, colorings, and other ingredients that you may not want to put in your body. Before we start naming names, let’s explore how the U.S. government could let this happen.
For starters, the FDA states “that food companies can market new chemicals and food additives WITHOUT FDA oversight or approval, so long as “the substance is generally recognized, among qualified experts, as having been adequately shown to be safe… ”
This is known as the GRAS system, and it might sound all well and good. But what makes someone a “qualified expert”? And how are they able to determine which chemicals food companies can add to the food we feed our children? It turns out that these companies often convene their own “expert” panels to decide whether the ingredient will pose harm. And many of these panels contain scientists with financial ties to all manner of industries – even including the tobacco industry (“experts” who may have, at one time, recommended that cigarettes were safe!). Based on the panel’s recommendations, companies then decide whether or not to share the results of the assessment with the FDA. They don’t even have to do so! “
We have already mentioned that agricultural practices often involve the use of pesticides and herbicides to protect crops from pests and weeds, some of which may find their way into the flour during the milling process. Residual traces of these chemicals have been documented in flour, raising concerns about their long-term effects on human health.
It doesn't stop there. Plastic particles from packaging materials and transport containers have gradually entered our food chain. A study by the World Wildlife Fund identified microplastic contamination in various food items, including flour. These microplastics may contain harmful additives used in their production, further exacerbating the potential health risks associated with plastic contamination.
And then to top it all off, the presence of PFAS in flour can be attributed to their use in packaging materials, as well as their migration from contaminated environmental sources. Research has linked PFAS exposure to various health issues, such as immune system dysfunction, hormone disruption, and certain types of cancer.
And we wonder why we have an increase in deaths in the age group that is still working. With half of our populations experiencing chronic illnesses as well as cancer rates increasing, what can we do? At an age of in the 80s, I had the first 40 years of my life basically unaffected by all these factors. Yet a forty year old person today has lived their entire life immersed in these factors. Even the sperm and egg that began their life was already affected.
By eating only organic vegetables and fruits and pasture raised animal products and then buying them in unprocessed states, we can eliminate almost all the above detrimental factors.
Please consider our book “How the food Industry is Killing Us” available free at your library in print or online, or you can buy at Amazon or worldwide in bookstores everywhere. Because it is your health and your life!