The Swiss government has been aware of the dangers of eating white
bread for decades and in order to get its populace to stop eatin...
g it,
Switzerland has placed a tax on the purchase of white bread. The tax
money is given to bakers to reduce the price of whole wheat bread to
encourage people to switch. The Canadian government passed a law
prohibiting the “enrichment” of white bread with synthetic vitamins.
Bread must contain the original vitamins found in the grain, not
imitations.Essentially, white bread is “dead” bread. Frequently,
consumers are not told the truth about this and so called “enriched”
flour. Why is the color of white bread so white when the flour taken
from wheat is not? It’s because the flour used to make white bread is
chemically bleached, just like you bleach your clothes. When you are
eating white bread, you are also eating residual chemical bleach.
Flour mills use different chemical bleaches, all of which are pretty
bad. Here are a few of them: oxide of nitrogen, chlorine, chloride,
nitrosyl and benzoyl peroxide mixed with various chemical salts. One
bleaching agent, chloride oxide, combined with whatever proteins are
still left in the flour, produces alloxan. Alloxon is a poison and has
been used to produce diabetes in laboratory animals. Chlorine oxide
destroys the vital wheat germ oil. It will also shorten the flour’s
shelf life. Good Nutrition: You Won’t Find It In White Bread In the
process of making flour white, half of the good unsaturated fatty
acids, that are high in food value, are lost in the milling process
alone, and virtually all the vitamin E is lost with the removal of
wheat germ and bran. As a result, the remaining flour in the white
bread you buy, contains only poor quality proteins and fattening
starch. But that is not the whole story as to the loss of nutrients.
About 50% of all calcium, 70% of phosphorus, 80% iron, 98% magnesium,
75% manganese, 50% potassium, and 65% of copper is destroyed. If that
is not bad enough, about 80% thiamin, 60% of riboflavin, 75% of
niacin, 50% of pantothenic acid, and about 50% of Pyridoxine is also
lost. Scientific Study Has Confirmed What The Swiss Have Known For
Years These horrific numbers are the results of a study run by the
University of California, College of Agriculture. It is obvious, from
what we have learned, that white bread should be avoided.
Whole wheat, rye, and grain breads made with whole wheat flour is a
better way. It is a good idea to always read the labels and never buy
foods that contain artificial flavors, colors, bleached flour,
preservatives, hydrogenated or partially hydrogenated oils.
http://
http://thefastfit.blogspot.in/
Switzerland has placed a tax on the purchase of white bread. The tax
money is given to bakers to reduce the price of whole wheat bread to
encourage people to switch. The Canadian government passed a law
prohibiting the “enrichment” of white bread with synthetic vitamins.
Bread must contain the original vitamins found in the grain, not
imitations.Essentially, white bread is “dead” bread. Frequently,
consumers are not told the truth about this and so called “enriched”
flour. Why is the color of white bread so white when the flour taken
from wheat is not? It’s because the flour used to make white bread is
chemically bleached, just like you bleach your clothes. When you are
eating white bread, you are also eating residual chemical bleach.
Flour mills use different chemical bleaches, all of which are pretty
bad. Here are a few of them: oxide of nitrogen, chlorine, chloride,
nitrosyl and benzoyl peroxide mixed with various chemical salts. One
bleaching agent, chloride oxide, combined with whatever proteins are
still left in the flour, produces alloxan. Alloxon is a poison and has
been used to produce diabetes in laboratory animals. Chlorine oxide
destroys the vital wheat germ oil. It will also shorten the flour’s
shelf life. Good Nutrition: You Won’t Find It In White Bread In the
process of making flour white, half of the good unsaturated fatty
acids, that are high in food value, are lost in the milling process
alone, and virtually all the vitamin E is lost with the removal of
wheat germ and bran. As a result, the remaining flour in the white
bread you buy, contains only poor quality proteins and fattening
starch. But that is not the whole story as to the loss of nutrients.
About 50% of all calcium, 70% of phosphorus, 80% iron, 98% magnesium,
75% manganese, 50% potassium, and 65% of copper is destroyed. If that
is not bad enough, about 80% thiamin, 60% of riboflavin, 75% of
niacin, 50% of pantothenic acid, and about 50% of Pyridoxine is also
lost. Scientific Study Has Confirmed What The Swiss Have Known For
Years These horrific numbers are the results of a study run by the
University of California, College of Agriculture. It is obvious, from
what we have learned, that white bread should be avoided.
Whole wheat, rye, and grain breads made with whole wheat flour is a
better way. It is a good idea to always read the labels and never buy
foods that contain artificial flavors, colors, bleached flour,
preservatives, hydrogenated or partially hydrogenated oils.
http://
http://thefastfit.blogspot.in/
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