Bread is brought into conversation mostly as the basic reason why people can’t lose weight. Grains from bread are not easily digested and can inhibit the efficacy of the pancreatic enzymes. Most forms of grains are not even healthy, but still people are over consuming them on a daily basis. A lot of ingredients, used in other products (for ex. azodicarbonamide – found in shoe rubber and yoga mats), are commonly used in bread also.
We all know that it takes only four ingredients to make bread – yeast, bread, salt and water. But, the bread industry is using much more, such as chemical bleach.
Store-Bought Breads You Should Avoid
Sara Lee “100% Whole Wheat”
- Ingredients: whole wheat fluor, water, high fructose corn syrup, wheat gluten, sugar, yeast. Contains 2% or less of each of the following: Soybean oil, calcium sulfate, salt, dough conditioners
- May contains one or more of the following: mono and diglycerides, ethoxylated mono and diglycerides, sodium stearoyl lactylate, calcium peroxide, datem, ascorbic acid, zodicarbonamide, enzymes
- Wheat bran, guar gum, distilled vinegar, calcium propionate (preservative), yeast nutrients (monocalcium phosphate, calcium sulfate, ammonium sulfate), corn starch, vitamin D3, soy lecithin, milk, soy fluor.
Martin’s Potato Rolls
- Ingredients: unbleached enriched wheat fluor, nonfat milk, reconstituted potatoes, cream yeast, sugar, wheat gluten, soybean oil.
- Contains 2% or less of each of the following: salt, butter, dough conditioners, monocalcium phosphate, calcium propionate, soya fluor, guar gum, datem, enzymes, F.D. & C yellow #5 & #6 coloring.
Pepperidge Farm “100% Whole Wheat”
- Contains: whole wheat fluor, water, nonfat milk (adds a trivial amount of cholesterol), high fructose corn syrup, soybean oil, wheat gluten, yeast.
- Containts 2% or less of each of the following: honey, unsulphured molasses, oat fiber, salt, butter, vegetable mono and diglycerides, calcium propionate (to retard spoilage), soy lecithin and enzymes.
Thomas’ 100% Whole Wheat English Muffins
- Ingredients: whole wheat fluor, water, yeast, wheat gluten, farina, sugar, salt, cracked wheat, preservatives, grain vinegar, calcium sulfate, soybean oil, wheat starch, mono and diglycerides, datem, natural flavor, sodium stearoyl lactylate, ethoxylated mono and diglycerides, dextrose, wheat sour, guar gum, lactic acid, molasses, fumaric acid, azodicarbonamide, whey, soy fluor, caramel color, acetic acid, sucralose, nonfat milk, trivial amount of soy fluor.
Healthier alternatives:
Sprouted grains – these grains are the healthy alternative to bread. Technically, they are vegetables. When we consume flour from refined grain, our bodies metabolize it as it metabolizes sugar. And that cause our insulin to spike, which can lead to weight gain, or even diabetes. So, the best is to avoid consuming bread made from flours. On the other way, sprouted grains fight diabetes, reduce risk of cardiovascular diseases and decrease the blood pressure.
Ancient grains – these grains are packed with nutrients. With them, we can make gluten-free bread. Ancient grains include: buckwheat, barley, quinoa, oats, millet and rye.
Source:
www.familylifegoals.com
