January 11, 2018

White bread today looks like a slice of white cake!

While trying to organize my food files, I came across this one from last Thanksgiving.  I took a picture and posted it to my snapchat account for my family and friends.  I had been cooking the holiday meal and was going to make stuffing.  Because I was in the middle of my crazy schedule of flying back and forth to Missouri every week, I was trying to throw together Thanksgiving after just arriving back home.  I bought some cheap store bought white bread to supplement the whole wheat and homemade breads I had been saving (ends and those random 'one slice' left that no one finishes go into the freezer and are used for cooking, stuffings, breaded foods, etc.).

WOW.  This is white bread today?  That is wheat that has been processed and over process so much it  doesn't even resemble wheat anymore. Milling wheat into white flour removes the outer bran coat and wheatgerm, losing most of the thiamin, niacin and iron in the process and it's literally 'bleached' to make it white. And to make it affordable, the factories speed up the natural bread making process by using fast acting yeast, adding conditioners to make the gluten since it doesn't have 'time' to develop them naturally, then add sugar to give a kick.

No wonder people are having gluten issues, digestive issues, weight issues... this isn't even 'bread' any longer.



Cooked: A Natural History of Transformation

Healthier Without Wheat: A New Understanding of Wheat Allergies, Celiac Disease, and Non-Celiac Gluten Intolerance.

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