We know that there are many people around the world who enjoy eating white bread. So, it is a very good idea to tell you the sad truth about white bread. This will shock and surprise you! It is not only that white bread is not good for you; it can actually be damaging for your health!

Many governments have been aware of the dangers arising from eating white bread for a long time; some have taken action to protect their citizens. For example, the Swiss government has tried to get the Swiss to change to eating bread made from whole grain wheat. They placed a tax on the purchase of white bread. The tax money so raised is now given to their bakers to reduce the price of whole grain bread – all done to encourage people to switch to this healthier bread.

Similarly, the Canadian government passed a law prohibiting the enrichment of white bread with synthetic vitamins. Bread must contain the original vitamins found in grain, not imitations – artificial replacements!

Essentially, white bread is dead bread. Consumers are not told the truth about this, and the truth of so-called “enriched” flour.

You should ask some basic questions, e.g.: why is the colour of white bread so white when the flour produced by milling wheat is brown?

Answer: It is because the flour used to make white bread is chemically bleached, just as you may bleach shirts white. When you are eating white bread, you are also eating residual chemical bleach. Different flour mills use different chemical bleaches, all of which are bad for us. They can be listed: oxide of nitrogen, chlorine, chloride, nitrosyl, and benzoyl peroxide mixed with various chemical salts. It should be noted in particular that one bleaching agent, chloride oxide, combined with whatever proteins are still remaining in the flour, produces Alloxan. Alloxan is a poison and has been used to produce diabetes in laboratory animals. Further, chlorine oxide destroys the vital wheat germ oil. It also shortens the flour’s storage life.

Good nutrition: you will not find this in white flour and its products. In the process of making wheat 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 of all this, the remaining flour in the white bread you buy, contains only poor quality proteins and fattening starch.

But that is not the whole story about the loss of nutrients during bread manufacture. Here are some other statistics about the huge loss of nutrients when wheat is bleached and wheat products are made:

·        About 50% of all calcium is lost.

·        70% of phosphorous is lost

·        80% of iron is lost

·        98% of magnesium

·        75% manganese

·        50% of potassium and 65% of copper is destroyed when bread is made white.

·        80% of thiamin and 60% riboflavin,

·        75% of niacin and 50% pantothenic acid is lost.

·        About 50% of pyridoxine is also lost.

The scientific studies run by the University Of California, College Of Agriculture have confirmed these horrific loss of nutrition percentages that the Swiss have known about for years.

From these figures, it is obvious that white bread should be used with extreme caution. A better bread to eat is bread made from whole wheat, or bread made from rye or other grains, using whole grain four.

.. and more: wheat is highly contaminated with agro-chemicals during farming. And also..  to keep away grubs, weevils, etc., potassium bromide is added to wheat flour – a highly cancerous agent.

Wheat flour also contains numerous other chemicals to keep away pathogens, to make it very powdery, to take away the smell, to make the bread particles non-sticky, etc.

So, if you eat bread or wheat flour products – biscuits, cream crackers, and so on, you are putting your good health in hazard.

Advice on FOOD: it is always a good idea to read the labels and never buy food that contains artificial vitamins, flavours, colours, bleached flour, preservatives, hydrogenated or partially hydrogenated oils. By the need to add artificial vitamins, this should tell you that the food is deficient.

R.O.S