The Terrible Truth About White Bread

| 3/25/2014 11:51:00 AM

Tags: white bread, whole-wheat flour, bread baking, sprouted grains, Tom Vick, Texas,



The Refinement of White Flour Removes Nutrients



The Bleaching Process Adds Toxins to the Flour



9/8/2014 9:55:57 AM

It's commonly believed that we didn't eat grains before the agricultural revolution. In fact, not only did pre-farming mesolithic and neolithic people gather and eat grains, but so did paleolithic Neanderthals, whose genes are an average of 2% of most modern genes, up to 40% of their genes being in one or another modern. It was previously thought that Neanderthal people ate mostly meat, like modern Paleos or Atkins people. Among the many ideas of how to eat bread, there is a popular German diet including only sourdough rye. Others prefer sprouted grains, though many loaves sold have added gluten. I've tried 2-day wheat sprouts mushed up with whatever (no added yeast) in a food processor, flattened and soured for some hours. My sole victim seemed to like it.

Melissa Zaleski
4/28/2014 1:47:24 PM

I disagree with the views on wheat. Thanks to Agribusiness instead of FARMING they have modified wheat for mass production , it resulted in producing a “supercarbohydrate” wheat plant that is far less healthy than its predecessor. It aint your Grandmas wheat! Even whole wheat bread can increase blood sugar to an even higher level than a candy bar can because of its high glycemic index. Ditch bread all together (At least MOST of the time) . There is no nutritional need for it.It is just another cheap filler that does more harm than good.

4/6/2014 3:08:17 PM

I happen to like some white loaves, particularly homemade, but I limit my intake of them. I prefer whole grain loaves, but at the end of the day one simple truth must be faced, humans were never designed to digest grain products.

mother earth news fair 2018 schedule


Next: April 28-29, 2018
Asheville, NC
