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The Greatest Thing Since Sliced What?


What's next?  Uranium enriched Bread?!

What's next? Uranium enriched Bread?!

Bread is everywhere! We can’t escape it, it creeps into our diets daily. However, I try to keep it to a minimum. Here’s why:

A lot of us may already know that white bread is unhealthy. Some of us may reason that as long as we are buying whole grain bread, we are making a healthy choice.

If you ask me (which you did, right?) I’ll tell you that most “Whole Wheat Bread” is poison too! I’m talking about commercial processed breads – most of which (among other undesirable ingredients) – include bromide (more on this evil chemical soon). Oftentimes, sadly enough, if its a typical highly processed commercial bread, the fact that it is whole wheat doesn’t make it much better than choosing its white brother.

So…Why is bread bad for you?

There are different schools of thought at work here. Some say that even whole wheat commercial bread is better because it is loaded with fiber and its glycemic index is lower. However, what I’m concerned about in processed bread is a pretty nasty ingredient- bromide- and the fact that all the naturally occurring nutrients have been stripped out in the factory process.

I don’t buy the argument that commercial/processed whole wheat bread is still healthy because all the vitamins and minerals (calcium, iron, vitamin E, etc) are added back to the flour as part of the process. Its still no match for the naturally occurring nutrients that were there in the first place! Also, the companies are using them in their synthetic form, which are not able to properly adapt to our bodies.

Processed bread is treated with a variety of chemicals from the ground to production in order to “bleach” the flour and prevent it from sticking- such as:

  • insecticides
  • fungicides
  • benzoyl peroxide or chlorine dioxide (known to cause cancer)
  • methyl bromide
  • nitrogen trichloride
  • alum
  • ammonium carbonate
  • nitrogen peroxide

Yuck!

These “hidden ingredients” can cause:

  • allergies that manifest as bloating, diarrhoea, eczema, asthma, headache or general malaise or lack of energy
  • leaky gut syndrome
  • growth of unfriendly toxin generating bacteria in the gut
  • slowing of bowel transit time, so toxic substances are in contact with the bowel for longer

It sure makes me crazy that someone would buy a refined, processed “whole wheat plus fiber” bread at their grocery store, hoping it is what they need to support the gastrointestinal tract and help flush out toxins. When they are getting the opposite!

This somewhat dated video of Dr. Mercola in the grocery store describes this scenario:

So…What’s Bromide?

Bromide is a dough conditioner found in most flours as potassium bromate. It came into use in the 1960’s as an “improvement” on potassium iodate.

I’ll cut to the chase: Bromides disrupts the endocrine system and slow down the metabolism. Because bromide is also a halide (Any organic compound that contains a halogen atom can be considered a halide) it competes for the same receptors that are used in the thyroid gland (among other places) to capture iodine. This will inhibit thyroid hormone production, resulting in a low thyroid state. This throws your metabolism out of whack.

Why on earth do they use it, then?

Some commercial bakers claim they use bromated flour because it yields dependable results, and it makes more elastic dough which can stand up to bread hooks and other commercial baking tools.

The UK banned bromate in bread in 1990. 
Canada banned bromate in bread in 1994.

Back in 1999, the Center for Science in the Public Interest petitioned the FDA to prohibit the use of potassium bromate, charging that the FDA had known for years that bromate causes cancer in lab animals, but had failed to ban it.

Who’s not using it?

I prefer non baked breads, known as “live bread”. Not only are the enzymes, minerals and vitamins (all the “goodies”) in it, but no bromide is added and it is more filling, energizing and nourishing.

Ezekial sprouted breadThere are many brands of live bread, my personal favorite being Ezekial Sprouted Bread. I’ve also heard that some manufacturers are starting to advertise their bread as “Bromide FREE.” Look for these!

The healthiest option, though, is to look for “Sprouted Bread”. This is bread that hasn’t been baked but still retains a very bread-like state. It’s packed with all the naturally occurring nutrients and enzymes that processed bread strips out. Other healthier options is to make your own bread from grains such as spelt, quinoa, rice, etc.. (You can easily make your own at home with a Vitamix blender. View this link for a closer look.)

Cast thy bread upon the waters, friends. Let it drown.

References:

Is Whole-Grain Wonder Bread Really Good for You?

The Little-Known Secrets about Bleached Flour…

Iodine and Chelation, Heavy Metals and Halogens, International Medical Veritas Association



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20 Responses to “The Greatest Thing Since Sliced What?”

  1. Very informative detals about the additives to bread. White bread was a shoe in but how many people think about wheat bread the same as white. Thanks for the info. It opens up an entirely new concept regarding bread in general.
    FMSurvivor.com details a breadless toxin eliminating diet. You can eat alot of other food though. I’m glad I found this blog. Thanks.

  2. admin says:

    @Cheryl
    glad you enjoyed this post and thanks for sharing.

    yes, indeed we need to read labels and be careful when purchasing a wheat bread with healthy looking advertising/packaging.

    I read that in some cases wheat bread is just white bread with caramel added to it to make it appear “wheat”. so buyer beware!

  3. [...] Dollar. Heather says, “Learn 7 eco friendly tips to stage and sell your home!” Jade presents Why is bread bad for you and healthier bread options posted at healthmiracles.net. Jade says, “All about the unhealthy ingredients in bread and psuedo [...]

  4. [...] a lot. Bread is highly processed rubbish with loads of chemicals and precious little nutrition. Why is bread bad for you and healthier bread options | healthmiracles.net I doubt your friends/family will thank you for eating 3 tins of baked beands a day either [...]

  5. Susan says:

    I’ve been making my own whole wheat flour, from wheatberries, for years. I notice that commercial breads contain inulin as a fiber. What can you tell me about inulin?

  6. Cher says:

    Wonderful! I’ve been researching Bromide lately myself, for same reasons you state herein. I’m suffering from hypothyroidism – thryoid being part of endocrine that runs metabolism. I may have to link your article to a blog I’ll be doing on Bromide soon! You lay out the issues very well – thank you!

  7. Jade says:

    Thanks Cher! I checked out your blog and you have so many awesome rawfood recipes there! Def want to try some of those! I have a little black dog too :) How much green smoothies do you let him drink? I imagine they can’t drink that much? curious!

  8. Grumpyoleman says:

    It’s all about insulin. High blood glucose results in a high insulin response which triggers the body to store fat. It’s an evolutionary response to get us through times when proteins and fats aren’t sufficiently available. So eat bread, a dense carbo source, drive up blood glucose, drive up insulin, store fat. Ditch all breads and pastas. I’ve heard sprouted wheat and grain are ok, but haven’t researched it.

  9. Theresa McLone says:

    Bread is poison because it contains WHEAT!!! Doesn’t matter what other crap they throw into it. Wheat/grain is what food eats. Only food should eat grains. People need to eat protein, fat, veg, and fruit. Grains, not at all. I once had a vet tell me, “All the carbs a cat needs to eat are contained in the stomach of a mouse.” Carbs are sugar, and human beings can make all the sugar they need from protein, fat, veg, and fruit. Not, of course, if they have a broken pancreas: type I diabetes. Type II diabetes doesn’t exist. That’s just poor diet and lack of exercise. Grains are the problem. And yes, in my thinking vegtetarians are both misguided and nutritionally deficient. Lysine, anyone? Anyone? I didn’t think so.

  10. Thanks for posting this great blog. This is interesting to me. I hope you post more about this subject soon. It gave me better inspiration.

  11. Doubting Thomas says:

    If you read enough, nearly everything has some chemical in it that is not good for you.

    I don’t doubt that a perfect diet of completely unprocessed foods is better, but I seriously doubt the accuracy of FOOD SCIENCE. Since it is very hard for a study to be accurate or determine if a particular chemical in a food really has as much effect as a claim says, and if you are concerned, then it is best to stick with stuff that is non-subjectively healthy. This greatly limits your food choices though, so I say just keep it in moderation with the bad stuff anyhow.

    Proper scientific studies employ the analysis of analyzing multiple variables at a time, otherwise known as multi-variate analysis to eliminate contamination factors of a study (and most studies do have some contamination factor).

    This same study method is extremely difficult with food because of how everyone’s body processes food differently, depending on natural genetic makeup, physical health, age, diet variances, and on and on, etc…

    Food is one of the most complicated things to try to study, so don’t assume that just because an article makes a claim on a small amoiunt of a chemical in a food that it is really true.

    Not saying it is not true, but our analysis methods of food have a long way to go before being fully accurate.

    It has already been shown that different people need different type of diets.

  12. I LOVE bread. I must say it is my favorite thing to eat. I know there are so many different kinds, but most of them, are just delicious. My boyfriend and I were having a debate yesterday whether bread is bad for you or not. Thanks for the information, now I can back up my argument and prove him wrong. :)

  13. Terry says:

    Thanks for writing such a great article! You covered many of the key problems… Most people are not aware of what bromide does to your thyroid, it competes with iodine. So even if you think you are getting enough iodine you do not get it to the right place.add to this water with flouride and your thyroid gets even less iodine, therefore your thyroid becomes under active and you start getting fat! right, the high carb bread, mostly made with oil that has been heated therefore becoming trans fat…ouch…fat and unhealthy! I live in Michigan and we are becoming fat because of this duel problem…I grew up on wonder bread but like a lot of kids in the 1960′s, I use to walk 5 to 8 miles a day. That help keep me thin until now!

  14. Elian Gonzalez says:

    Bread has been a staple of diets for centuries across many societies. When did it become the most wicked thing in the world because this post is giving me such an impression.

  15. Kelsie says:

    This is why I make my own home made bread from scratch!

  16. I love this blog
    Much better than the last blog I read on why bromide is bad for you!

  17. Awesome explanation regarding the toxic ingredients. I wouldn’t touch most processed breads today. There is a store in central NY that sells their name-brand bread and it contains omega fatty acids and PORK Gelatin…..yuk. I guess that’s great if you want a double SPAM sandwich, but for me I find it a little disturbing.

    I recommend just getting back to basics and making bread at home.

  18. [...] 8. White flour is not very different from sugar and lacks the nutrients found in whole grain breads (fiber, vitamin B, and healthy fats). It can cause problems in insulin metabolism, possibly leading to diabetes. (37) http://www.healthmiracles.net/is-white-bread-poison.html [...]

  19. Dane says:

    Praise to Jade. I’ve been researching nutrition independently through my college for two years now and its relieving to see someone spreading the truths of nutrition that corporations try to hide. I’m definitely bookmarking this website.

  20. uyoou says:

    there is nothing wrong with bread, whole grain is better but even white is fine. if you eat a couple slices a day you will be fine. Eat a whole loaf and no you wont. Like all food its moderation that counts.

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