A historical journey on the degradation of bread
In the past, when the bread was still considered the cane of life, the bread that people used to eat really supported good health. The healthy content of “our bread of every day” it has diminished enormously since the beginning of the 20th century with a slow and steady decline, that started with chemical bleaching flour.
In the early 1900s, the DR. Harvey Wiley, the head of the Chemistry Office, a precursor of the united states FDA he opposed to the process of chemical bleaching of flour. Dr. Wiley was one of those rare and good bureaucrats who left his post out of frustration because the law that helped to create the prohibition of chemically bleached flour was never applied thanks to influence vested interests with political connections.
Even the quality of most wheatgrass has deteriorated since the early 20th century. It has been hybryd, not genetically designed, but through natural agricultural means to produce more gluten and support large-scale commercial bread and pastry to provide soft malleable sliced bread in large quantities, faster, easier and cheaper.
What is Gluten?
Gluten in Latin means glue. It’s composed of two proteins, gliadin and glutenin, which are inherent to all grains in varying degrees and proportions.
The effort to provide cheap bread to the public has resulted in nutritionally insipid bread and pasta of inferior wheat with a higher proportion of gluten proteins. Gluten may be the least problematic problem. The breads and cakes produced in mass from the grain to the final product are processed with chemicals that not only inhibit the nutrients, but also poison us with added toxins.
Real dangers of commercial bread beyond Gluten
Artificial chemical bleaching is prohibited in some European countries, where until now nutritional foods still have some value. In the United States and throughout Latin America, many of the so-called whole-grain breads contain some white flour chemically bleached.
To add useful life and obtain that clean white color, the grains of wheat are crushed and the bran and germ are destroyed, both contain most of the nutrition and fiber of wheat or other grains. What remains is the endosperm layer, which is the starch without fiber.
The crushed starchy endosperm is treated with chlorides to make it white instantly. A byproduct of this process is alloxan, which is used to induce diabetes in laboratory animals for medical tests.
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It does not matter if you look for it on bread labels. As a byproduct, it is not required to include it in the ingredient labels. To avoid this chemical that causes diabetes, simply return the bread to the shelf that includes white flour, unless you’re in Europe or specifically says "unbleached white flour".
In order to make flour dough easier to use for commercial large-scale bakeries, they broman the flour by adding potassium bromate.In addition to this bromide that blocks or replaces the iodine that your thyroid needs to function completely, it is carcinogenic.
There are only a few loaves shelf that are not brominated. Some of those few can proudly show that in their packages. It is important to note that Broming baked goods is prohibited in many nations.
Bad agricultural practices
Even before wheat or any other grain is turned into flour, wheat and other grains grown in non-organic factories are treated with fungicides, pesticides and insecticides during storage. That's a bad start!
An even worse start for commercial non-organic wheat is desiccation. Some grains of wheat or oats in areas of North America at high latitudes are harvested a little earlier to avoid damage from moisture to winter. The beans are dried quickly by spraying with "Roundup", a powerful cocktail of herbicides with the controversial and dangerous active ingredient glyphosate.
Since wheat and oats are not GMO plant organisms tolerant soybeans and corn "Roundup" as "Roundup Ready GMO" pastures dried grains essentially suffocate to dry quickly. And they have become carriers of glyphosate after they are dried. Glyphosate is not only carcinogenic, it has been cited as a cofactor in the increase of autism.
This process is not carried out by all commercial producers of non-organic wheat or oats, but rather by sufficient quantities to guarantee a closer examination. This practice is approved by the USDA and is not reported on the product labels. Even some organic products are inadvertently contaminated with glyphosate.
Glyphosate has been discovered in the urine of many Americans, especially children, and in mothers' breast milk and even in their water supply.
