The health risks of eating white bread
There are many people around the world who enjoy eating white bread. But before you continue to include it in your diet, there are a few things you need to know about the health risks of eating white.
Countries like Switzerland and Canada have taken action against the sale of white bread
For example, Switzerland is a country that is doing something that overpowers the concern for the health of its citizens. It has become aware of the health problems that derive from white bread, and it has taken a very important measure to stop its population from eating this food.
Switzerland has put a tax on the purchase of white bread. The tax is given to bakers to reduce the price of whole wheat bread to encourage people to switch to more than just white bread.
The Canadian government passed a law that prohibits the “enrichment” of white bread with synthetic vitamins. According to these regulations, the bread must contain the original vitamins found in the grain, not imitations. The United States and other countries could really learn from the Canadians and Swiss.
White bread is white by unnatural bleaching chemicals
There are no nutrients left in white bread. Where do you think the white color of white bread comes from when the flour is extracted from wheat? If you are asking yourself this very question, you are starting to connect the dots.
It is because the flour used to make this bread is chemically bleached, just like a laundry bleach. When you are eating white bread, you are also eating residual chemical bleach. This essentially means that you are eating poison when you eat white bread.
There are many bleaching agents used in the manufacture of white bread . A bleaching agent, chloride oxide, in combination with whatever protein remains in the flour, produces alloxan.
White bread is considered a “dead” bread since the nutrients are lost when making it
In the white flour manufacturing process, half of the good unsaturated fatty acids, which are high in food value, are lost in the milling process and almost all of the vitamin E is lost with the extraction of wheat germ and bran. .
That’s a lot of nutrients lost there. As a result, the rest of the flour in the bread you buy from the supermarket contains only low-quality protein and fattening starch.
It is not surprising why, in countries that eat a lot of white flour, people suffer from diabetes, cancer and other diseases. When you eat junk food and don’t exercise enough, it can result in disaster.
As a consequence of these bad eating habits, populations with high consumption of white bread made with these procedures, on average only live for about 78 years as of 2011.
Here are some other statistics on the enormous loss of nutrients when making white bread:
- About 50% of all calcium is lost
- 70% phosphorus
- 80% iron
- Magnesium 98%
- 75% manganese
- Potassium 50% and
- 65% of copper is destroyed when white bread is made.
- 80% thiamine, 60% riboflavin, 75% niacin, 50% pantothenic acid
- About 50% of pyridoxine is also lost.
A scientific study has confirmed what the Swiss have known for years. These statistics are the results of a study led by the University of California School of Agriculture.
Whole wheat bread is a much better food to eat, but you must be very careful about what whole wheat bread you are buying since whole wheat bread, since it is a commercial product, is also adulterated in the market. See: Truths behind whole wheat bread
It is always a good idea to read the labels of the foods you buy and use caution when buying foods that contain artificial flavors, colors, bleached flour, preservatives, hydrogenated or partially hydrogenated oils.
Partially hydrogenated oils are especially harmful to our bodies. So read the labels before buying the food you are going to eat.
If you are not intolerant to gluten, 100% wholemeal bread should be the option to choose if this food is part of your diet.
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Tips for keeping white bread off the menu
1. Make smart bread swaps. Even healthy breads can blow your daily calorie count when eaten in excess. Find tasty and creative ways to swap bread and other refined carbohydrates into your favorite dishes, like using leafy greens as wraps for your sandwich ingredients or making cauliflower crust pizzas.
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2. Skip the bread basket . When eating at a restaurant that serves baskets of bread, ask the waiter not to leave one on your table – it will reduce the temptation. If you feel the need to chew before your food arrives, order some crudité with a light pate like hummus, or a salad.
3. Look for “100% whole wheat” on the package, and be sure to check the ingredient list when purchasing a loaf of bread. Simply listing whole wheat or whole grain on the label is not enough: many varieties of whole wheat contain refined flour as the first ingredient, meaning the bread contains more refined flour than whole wheat.
It is important to note that there is a variety of wheat that is white and does not have a color in the bran. This wheat has a milder taste and texture, prompting some bread companies to use it to produce healthier products, which is a better option for those who don’t like the taste or texture of whole wheat bread.
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However, you still have to check labels carefully to make sure all whole white wheat is the first ingredient on the list.