Updated: May 5
Bread has had a lot of bad rap over the past 20+ years
Nationwide problems in
"consequences of BREAD"
People now try to avoid carbs whenever they can.
Keto, Paleo, South Beach, Atkins.... Grain-free, Gluten-free, Low-carb, Vegan, Vegetarian, Pescatarian, Flexitarian!
I totally get why bread has developed this sort of infamous track record
The bread provided on the market is really not that good for you, and most studies done on the effects of bread are pretty accurate. It does create digestive problems, it is high in sugar, and it causes weight gain.
BUT, the bread in question is not bread at all!
It is a fraud, a copycat loaf that relates to the real thing by less than 1%.
I'll rephrase, the bread that has been criticized all these years has deserved the blame,
REAL BREAD is nothing like the bread we have been exposed to for so long.
REAL BREAD is good for your gut.
REAL BREAD has enough protein to sustain us and build us.
REAL BREAD will not cause diabetes, high blood pressure, or high cholesterol.
REAL BREAD regulates the body’s metabolism and prevents weight gain.
So, what the heck is going on?
A quick history lesson will explain...
Most of you know that mankind has been eating bread and wheat products for thousands of years. Good.
Now let’s fast forward to the industrial revolution.
In the late 1800s, the main goal for industries became mass production and efficiency. Many factories spent the early 1900s perfecting the art of speed and mass distribution.
Unfortunately for the big guys, bread takes TIME to make.
The yeast feeds off the sugars and proteins in wheat, and releases CO2 which in turn makes the dough rise (I am oversimplifying for the sake of making a point). Anyway, this process of “proofing” alone requires at least 2 hours.
From ingredients to a cooled loaf ready for packaging will take 7 hours at least. The big guys in breadmaking needed to find a solution if they wanted to crank out thousands of loaves a day.
Add chemicals to the flour, the dough will "FLASH-RISE" and can be ready to be baked within minutes, MINUTES.
The Consequences of a “Flash-Rise”
The yeast does not have enough time to breakdown the SUGAR & PROTEIN in the wheat.
Gluten is a wheat protein. The yeast “digests” this protein, converting it into a product that is good for us to eat.
So the "flash-rise" dough basically contains RAW GLUTEN, and without the yeast doing his job, the only way that gluten will breakdown is inside our bodies after we eat it.
Raw gluten is extremely hard on our digestive system, forcing it to work harder than it needs to.
Eventually, the body will protect itself and begin to show signs of an allergy.
Yeast breaks down the sugars in wheat. The carbohydrates are also converted into sugars once it breaks down in the body. If the yeast cannot breakdown those sugars in the dough, the bread will contain an EXCESS OF SUGARS that will multiply once consumed in our bodies.
I am providing a layman's explanation of breadmaking, for an in-depth understanding of the science behind bread its chemical reactions, follow the link below:
There have been other outside factors that have been the reason for the fraudulent loaf.
Farmers that grow genetically modified wheat grains. They, too, wanted to mass produce their product. Farmers are also at the mercy of unpredictable weather, which makes consistent farm growing difficult, and they needed a product that would perform consistently and strongly.
The GM wheat grows faster and larger but lacks the protein content it should have.
Naturally grown wheat will contain between 18-12 grams of protein per serving (1 cup, or 125 grams).
GM wheat flour can have up to 5 grams of protein.
White flour is stripped of most nutrients and protein, containing hardly 0.5 grams.
So our fraudulent loaf of bread is basically a “poof of chemicals” and lacks any and all substance.
This is why bread has been tagged as the culprit for so many health problems.
Now that you know the truth, what next?
It's not always easy to find, but TRADITIONALLY MADE BREAD is definitely the best thing for you. Ask the bakeries you frequent what their baking process is. What flour do they use? Are there any pre-made mixes? How long do they let the dough rise? What yeast do they use?
Making your own bread at home takes practice but it is well worth the effort!
I encourage everyone to prioritize a good, REAL loaf of bread in the household. I promise that you will not regret it, and you will be able to feel a real difference in your health, energy levels, and overall well-being.