Posted in Bread, Rolls & Such, Food Facts, From Scratch, The Hungry Hen

A Few Facts about Bread

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I’m going to keep these as straight to the point as possible. Meaning, I will try my best not to pull out my predictable Southern habit and ramble. Because I’m going to keep it as simple as can be, I’ll throw links at the bottom to other websites who have done some very impressive research — full detail research— if you want to do your own.

We live in a world where our food is basically fashioned for convenience. No one has the time or patience anymore and the companies that make our food have tapped into a cash crop because of it. The problem is, though, the basics of a meal — natural preservatives and such— have been tossed right out of the window. Bread is a perfect example of this. A basic bread recipe should consist of these few ingredients: For those who love bread and can eat it, enjoy. I can’t have it – cursed with an allergy to wheat—but I make it for my family which means, I wanna always dissect the information.

Flour, Yeast, Salt, Egg and a Fat.

This is all you need to make bread. If only the store-brands stuck to that recipe. Unfortunately, not only are those ingredients corrupted by the way they are processed BEFORE they reach the bakery-end,  but if you buy a plastic bag of bread, a lot more has been added for a whole list of not-so-great reasons.

Fresh Baked Bread

Even if you go to a bakery, most of the time, the breads there are just as unhealthy as the ones wrapped in plastic. They are not, made from scratch, but rather from prepackaged bread mixes. This is particularly true when it comes to “chain” bakeries that are located in many department stores.

Healthy Prepackaged Breads

Breads in plastic that claim to be healthy are not really healthy. If you see enriched wheat or flour of any kind then raise the red flag.

The Ingredient List

These are some of most common ingredients found in breads wrapped in plastic. dough conditioners (may contain one or more of the following: sodium stearoyl lactylate, calcium stearoyl-2-lactylate, mono- and diglycerides, calcium peroxide, calcium iodate, DATEM, ethoxylated mono- and diglycerides, azodicarbonamide. Links are at the bottom, which will give the depressing details. Can you say, yuck?

The Gluten Man

The man who claimed Gluten was bad, may have made a mistake. Personally, I am living proof that he didn’t but since they shove wheat into everything – from candy to even dressings – how would one really know. Even if you set out to have it in moderations, thanks to everything on the shelves, whether you meant to or not, by the end of the day, you will be well beyond your daily portion limits. Wheat is in everything – from seasonings to MSG!

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Gluten Intolerance May Not Exist – Forbes
Gluten Sensitivity And Study Replication – Business Insider

 

Summing up….

We do this as a society, constantly, you know. We scream one thing is bad, a new product is made to replace it, we all run to the stores and shovel it into our mouths and then years later, we say, “Whoops, that may not have been bad after all.”

Butter is a perfect example.

It was replaced by Margarine. We’ve done it with Eggs, Milk, Fat (the birth of Fat Free) and God knows what else. Is it possible we are doing it with bread? Is it possible that if the problems with the main ingredients can be corrected — Flour (use a whole grain, correct the funky lab-created strain of wheat that is causing such a fuss,  and ditch the bleached bag of crap), Salt (one that hasn’t been stripped or processed to hell and back), Yeast and a honest to god, real and true fat (that hasn’t been made by whatever poison they are shoveling)— would it then be possible for us to actually have some – BREAD— with the recommended serving? Could we have a sandwich at lunch again?

Wheat Belly—Beer Belly, some of us just. can. not. stomach. bread. Its creating a universe of problems that are not just limited to obesity. But for those who do eat it, who can eat it, who will refuse to do anything but eat it, hopefully these facts start you off on your own field of research. And, of course, as days go on, I’ll have more information and bread recipes.

Links for further reading . . .

http://realfoodforager.com/why-i-never-eat-commercial-bread/

http://www.livestrong.com/slideshow/1011109-10-ingredients-always-avoid-bread-plus-7-bread-brands-bets/#slide=2

http://naturallysavvy.com/eat/scary-ingredients-used-in-bread-manufacturing

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