What's Wrong With Bread?
The miller takes the living grain of wheat and removes the outer shell called
the bran (fiber) and either throws it away or sells it to health food stores.
Then he removes the wheat germ (which
contains all the nutrients) because it gums up his machinery and again sells it
to health food stores. Then he takes what is left called the endosperm and
grinds it into a fine powder. But this powder is not white so he bleaches it,
often using a bleaching agent similar to Clorox.
Now the flour is ready for
the ingredients (poisons like sugar, salt, dough conditioners and preservatives)
and baking... but it contains zero fiber and zero nutrients.
Knowing the majority of the
public will not buy a product that does not have at least some nutritive
value posted on the wrapper, the bread maker puts into this dead, fiber-less,
nutritionally void substance, some artificial, coal tar derived vitamins
and minerals which have been known to cause cancer. Now he can label it
"enriched" and pass it on to the unsuspecting public as something that
is supposed to be good food.
White flour is used in schools to make
paste, which is just what it does in our digestive tract, causing constipation.
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To Eat To Be Healthy:
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