Is White Bread Dangerous?

Is Your Bread Slowly Killing You?Are there "hidden dangers" in every slice of bread you eat? Are you slowly being poisoned by your daily bread? You could be. Find out now if you are, and what you can do about it. If you eat white (or any kind of store bought) bread, then here are a few things you need to know before you put that next slice in your mouth. For example...did you know that the inclusion of hydrogenated oils, artificial preservatives, emulsifiers, additives and other chemicals in bread became standard practice in the mid 1950’s? At this same time whole wheat flour was replaced by bleached, enriched white flour. In this process, grain is bleached and sterilized with chemicals to make it white and soft. It is then artificially "enriched" by adding vitamins, minerals and other materials destroyed in the chemical process. Despite what you may have been told, trying to "enrich" something with the very vitamins and minerals that were removed from it in the first place, does not make it even half as healthy as the natural unrefined version. When you think about this, it doesn’t even make much sense. Your White Flour Isn’t Just White Flour It is also a growing practice in many bread producing factories to replace white flour with substances like alum, ground rice, and whiting. Alum is the most commonly used of all these substances, because it gives the bread a whiter color and causes the flour to absorb and retain a larger amount of water than it would otherwise hold. This enables the factories to produce bread which imitates bread made from a higher quality flour. This tainting of your bread with harmful, cancer causing chemicals such as potassium bromate, emulsifiers (both commonly used in bread production), and alum jeopardizes your health. Do you know why your store bought bread has such a long shelf life? The mysteriously prolonged shelf life is because of a particular emulsifier used in making the bread. This emulsifier is mainly used as a softening agent and tends to deceive buyers as to the real age of their bread. This emulsifier can hide the signs that your bread is rotting (it certainly doesn’t stop the rotting) for a few extra weeks, but the harm it does to your body (and the harm in eating the half rotten bread) makes the cost for this "convenience" very high. Is it any wonder then, that every year a growing number of people just like you and I, are being hospitalized with illnesses and incurable diseases?