Bread is BAD! What?

Daily Bread is NOT Bread……     One Small Change – Eat Better Bread.

If you know me, you’ll know that I call a few foods – bread included – ‘The Devils food’  Supermarket Bread in one… and not just because of the glutens…….

An interesting read ….  Do you know what’s in your Daily bread?……

By the end of October 1911, the paper (Daily Mail) felt able to announce ‘The Triumph Of Standard Bread — A Change in the Food Of A Nation’.

‘Today, Standard Bread is firmly established in the homes of hundreds of thousands of families … demand is increasing. In many places, the cream-coloured loaf has completely ousted the pasty-white usurper …’ ran the article.

Even Northcliffe’s (founder of Daily Mail) enemies were forced to admit he had done the nation’s health some good.

Though Parliament debated Standard Bread, the government did not act in 1911.

During World War II, however, white bread was banned entirely. As a result, the nation was said to be healthier in 1947, after eight years of brown bread and rationing, than it was in 1939.

So, what has all this got to do with today’s bread? 

White bread was made legal again after the end of the war, and supermarket shelves are now filled with dozens of different types of bread — white, brown and black.

Though rickets is a distant memory, the Real Bread Campaign, a non-profit pressure group, claims that bread has actually got worse since 1911 in terms of secret adulterants — enzymes that do not have to be declared on labels — still being smuggled into it.

Today, despite the modern fashion for healthy eating, ‘nutritionally empty’ white bread accounts for more than 50 per cent of what we buy.

Despite the fashion for eating healthily, ‘nutritionally empty’ white bread accounts for 50 per cent of sales

Meanwhile, there is growing belief among medical researchers that modern industrial baking methods may be behind today’s extraordinary rise in digestive illness such as gluten intolerance and coeliac disease.

‘People suffering from coeliac disease or from joint pain find that they do not do so if they eat traditional sour-dough bread,’ says author and baker Andrew Whitley.

 ‘The bread on offer in the shops seems to be making people ill!’ he writes in his influential book, Bread Matters.

Whitley sells a sourdough rye bread that ferments with the  natural yeasts in the flour over 24 hours. He believes that customers who eat his bread find that their digestive problems disappear.

Bread historians bemoan the day in 1961 when the Chorleywood Baking Process (CBP) was introduced. 

By juggling chemicals, flour types and adding three times as much yeast as had been used by bakers before, and then mixing at high speed, the scientists at Chorleywood Food Research Institute brought out a bread that was 40 per cent softer than previous loaves, and lasted twice as long.

This was the beginning of modern bread — ‘plastic bread’ to its detractors. Eighty per cent of all bread is still made the Chorleywood way. 

The most significant charge against CBP is that by increasing the yeast element, it may also have given birth to modern bread-related digestive illness, by introducing more yeasts to the gut flora that help us break down food.

More worrying are the enzymes that are used to aid the process — and give the idea of lightness and freshness. These don’t have to be declared on ingredients lists because they are ‘processing aids’.

One of the most common, amylase, is known to cause asthma, a common disease among bakers. Others have been linked to illnesses of the gut, such as coeliac disease.

As author Joanna Blythman, a critic of the food industry, says in her book Shopped: ‘Enzymes are our supermarkets’ way of giving us “fresh” bread that lasts a week  …  until it suddenly goes green.’

Lord Northcliffe and the Daily Mail of 1911 would not approve, says Real Bread campaigner Chris Young.

‘Given his belief that the people of Britain deserve the most wholesome bread possible, I think Lord Northcliffe would turn in his grave if he could see the state of factory loaves today.

‘Plastic’: Historians bemoan the day the Chorleywood Baking Process was introduced which resulted in a softer loaf, but many believe resulted in increased bread-related digestive illnesses

‘Once, the law was designed to protect us from manufacturers adulterating our daily loaves.

‘Now, it enshrines their right to throw in a whole cocktail of chemicals — and at the same time denies the people of Britain the right to know whether or not a handful of so-called processing aids has been snuck in, too.

We want the Government to give bread the same sort of protection as butter, so anyone wanting to throw in additives would have to come up with another name for it.

‘We believe it should be illegal to call that stuff bread.’
Conclusions

Don’t eat Supermarket bread.

If lasts days it’s NOT healthful.

If you must eat it –

Find an Artisan Baker that lets the dough prove slowly

OR –

Bake your own – choose real flour carefully, real yeast, control salt and take your time.

JaxAllenFitness.com

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