If you and your family love to break bread but at the same time do not want to poison yourself then let us help you find the healthiest bread on the market, the breads to avoid, and why!
Bread is being blamed more and more for many health problems, it mainly has a bad reputation because grains are not easy for your body to digest and can overwork your pancreatic enzymes, an overload of gluten and contains the anti-nutrient phytic acid. The wheat crops in this country have been through some serious genetic manipulation to make them profitable for the food industry and less healthy for us.
The main problem with wheat (unless you have a gluten sensitivity) is that as a culture we eat too much of it. If you take a minute and think what a typical American diet consists of… a bagel for breakfast, a sandwich or roll for lunch and pasta for dinner. That is a lot of grain in just one day. Even larger amounts are consumed if we take into consideration common snacks like crackers and desserts like cookies. Additionally, commercially available grain-based products that line grocery store shelves and are served at restaurants are unhealthy. They are full of ingredients that are not food, like azodicarbonamide (the same chemical in yoga mats and shoe rubber), other chemical dough conditioners, added sugars, artificial flavorings or coloring and GMOs. Flour can be treated with any of the 60 different chemicals approved by the FDA before it ends up on store shelves – including chemical bleach! Also, the industrial processing destroys nutrients, such as Vitamin E and fiber. Remember, it only takes 4 ingredients to make bread – flour, yeast, water and salt, there is really no need for all that other stuff.