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7 Reasons to Stop Eating Store Bread
More than 70% of people who drastically eliminate bread from their diet lose weight within the first two weeks. The bread was improperly placed at the base of the food pyramid, which children learn in school from an early age. Some of these children may become nutritionists in the future and preach the same nonsense about bread. The processed grains from which bread is made are unnecessary and sometimes even dangerous for some types of metabolism. And here's why:
1) Whole grain bread can raise blood sugar more than a Snickers bar
Whole grain bread does not actually contain whole grains. Flour is produced in the process of grinding grains, which are turned into powder. It is thanks to the powdered form that it is easier for the body to digest bread and allow the produced glucose to enter the bloodstream. This increases the hormone enhancing fat synthesis known as insulin. Whole grain bread has a higher glycemic index even than chocolate bars such as snickers.
Starch contained in bread is quickly broken down in the digestive tract and enters the bloodstream in the form of glucose. This causes a sharp jump in blood sugar levels, and insulin in turn increases appetite. It turns into a vicious circle: food, then hunger, then food again.
Elevated blood sugar levels can cause glycation at the cellular level, when blood sugar reacts with proteins in the body, which is one of the components of the aging process.
This is the flip side of a high-carb diet that is so often promoted by ill-informed sources.
2) Bread contains a lot of gluten.
Wheat contains a large amount of a protein called gluten.
Gluten consists of substances, in their consistency resembling glue (from English glue-glue), thanks to which the dough becomes elastic-viscous.
According to recent data, a significant part of the population is sensitive to gluten.
When we eat bread that contains gluten (wheat, spelt, rye and barley), the immune system in the digestive tract begins to “attack” gluten proteins.
Gluten sensitivity is often associated with some cases of schizophrenia and cerebellar ataxia (both serious brain disorders).
Gluten is most likely dangerous for most people, not just those diagnosed with gluten sensitivity or gluten disease.
The only way to check if you are sensitive to gluten is to eliminate it from your diet for thirty days, then start eating it again and see if you have side effects.
(3) Modern wheat is dangerous.
The most popular cereal in the world is also the most deadly. According to cardiologist and leading wheat specialist Dr. William Davis, modern wheat is not wheat at all, “a superb, permanent poison” (see the article Modern wheat is the ideal chronic poison – approx. ed.).
As soon as agro-industrial enterprises began to grow high-yielding grains, wheat became so hybridized that its genetic code does not resemble wheat, which was grown in ancient times. All the nutritional value of modern wheat in its natural unprocessed state has depreciated by 30% compared to the genetic data of its predecessors. The balance and ratios of beneficial elements in wheat, created by nature itself, have been changed. The human body and psychology cannot adapt so quickly to new changes.
(4) Modern bread contains preservatives and chemicals
Like most modern processed foods, most modern breads contain sugar or high fructose corn syrup.
Most cereals also contain phytic acid (one of the main problems with soybeans). Phytic acid is a substance that binds such important minerals for the body as calcium, iron and zinc, and prevents them from entering the bloodstream. Proponents of soy consumption consume much more than the permissible norm of phytates (phytic acid salts) through soy milk, tofu cheese, grains and many other processed foods. Soybean oil and soy lecithin are quite common in bread.
Baking powders consisting of azocarbonic acid diamide have only recently been questioned.
Here is the composition of most modern types of bread:
"inscription in the image"
Composition:
whole-grain wheat flour,
water
wheat gluten,
high fructose corn syrup,
honey
molasses, yeast.
Contains 2% or less:
wheat bran,
soybean oil,
salt
calcium sulfate,
dough powderers (stearoylactylate sodium, ethoxylated mono and diglycerides, calcium dioxide and / or azocarbonic acid diamide), soy flour,
nutritional supplement for yeast growth (ammonium chloride, ammonium sulfate and / or calcium monophosphate),
vinegar, calcium propionate (to preserve the freshness of the product),
serum,
Soy lecithin.
Contains wheat, milk and soy.
(5) Bread is not a nutritious food
There are no nutrients in bread that you can get from other foods in much larger amounts. Wheat bread made from whole-grain flour can even slow the absorption of nutrients from other foods. Gluten, damaging the intestinal mucosa, slows down the process of absorption of other nutrients by organisms.
Despite the number of calories, whole grain bread contains less nutrients than, for example, vegetables.
Wheat fiber helps the body use vitamin D stores faster, thereby causing a deficiency of it, which in some cases can lead to cancer, diabetes and even death.
(6) The link between wheat and diabetes
Dr. Andrew Rubman, director of treatment at the Southbury Clinic of Traditional Medicine, Connecticut, says consuming wheat (especially gluten, which is found in wheat, rye, and barley) can cause diabetes among people with a genetic risk of the disease. He also adds that eliminating gluten from the diet may be beneficial for people who already have diabetes. Dr. Rubman suggests following a gluten-free diet for four to six months to see if blood sugar levels improve. If the answer is yes, then this diet should be followed for life.
7) Genetically modified enzymes
Enzymes (often genetically modified) are added to flour and dough to keep loaves of bread larger and softer for days or even weeks. However, according to recent studies, one such enzyme, transglutaminase, which is used in the food and baking industry, can turn some gluten proteins from wheat flour into substances toxic to some people. Even organic bread made in large industrial plants can contain such substances.
Manufacturers often sell so-called “elite” breads containing omega-3, inulin, folic acid, etc. But if you do not follow the ingredients in the main composition of bread, then our diet will resemble only industrial waste with nutrients.
source: lazarev.ru
Source: /users/5
1) Whole grain bread can raise blood sugar more than a Snickers bar
Whole grain bread does not actually contain whole grains. Flour is produced in the process of grinding grains, which are turned into powder. It is thanks to the powdered form that it is easier for the body to digest bread and allow the produced glucose to enter the bloodstream. This increases the hormone enhancing fat synthesis known as insulin. Whole grain bread has a higher glycemic index even than chocolate bars such as snickers.
Starch contained in bread is quickly broken down in the digestive tract and enters the bloodstream in the form of glucose. This causes a sharp jump in blood sugar levels, and insulin in turn increases appetite. It turns into a vicious circle: food, then hunger, then food again.
Elevated blood sugar levels can cause glycation at the cellular level, when blood sugar reacts with proteins in the body, which is one of the components of the aging process.
This is the flip side of a high-carb diet that is so often promoted by ill-informed sources.
2) Bread contains a lot of gluten.
Wheat contains a large amount of a protein called gluten.
Gluten consists of substances, in their consistency resembling glue (from English glue-glue), thanks to which the dough becomes elastic-viscous.
According to recent data, a significant part of the population is sensitive to gluten.
When we eat bread that contains gluten (wheat, spelt, rye and barley), the immune system in the digestive tract begins to “attack” gluten proteins.
Gluten sensitivity is often associated with some cases of schizophrenia and cerebellar ataxia (both serious brain disorders).
Gluten is most likely dangerous for most people, not just those diagnosed with gluten sensitivity or gluten disease.
The only way to check if you are sensitive to gluten is to eliminate it from your diet for thirty days, then start eating it again and see if you have side effects.
(3) Modern wheat is dangerous.
The most popular cereal in the world is also the most deadly. According to cardiologist and leading wheat specialist Dr. William Davis, modern wheat is not wheat at all, “a superb, permanent poison” (see the article Modern wheat is the ideal chronic poison – approx. ed.).
As soon as agro-industrial enterprises began to grow high-yielding grains, wheat became so hybridized that its genetic code does not resemble wheat, which was grown in ancient times. All the nutritional value of modern wheat in its natural unprocessed state has depreciated by 30% compared to the genetic data of its predecessors. The balance and ratios of beneficial elements in wheat, created by nature itself, have been changed. The human body and psychology cannot adapt so quickly to new changes.
(4) Modern bread contains preservatives and chemicals
Like most modern processed foods, most modern breads contain sugar or high fructose corn syrup.
Most cereals also contain phytic acid (one of the main problems with soybeans). Phytic acid is a substance that binds such important minerals for the body as calcium, iron and zinc, and prevents them from entering the bloodstream. Proponents of soy consumption consume much more than the permissible norm of phytates (phytic acid salts) through soy milk, tofu cheese, grains and many other processed foods. Soybean oil and soy lecithin are quite common in bread.
Baking powders consisting of azocarbonic acid diamide have only recently been questioned.
Here is the composition of most modern types of bread:
"inscription in the image"
Composition:
whole-grain wheat flour,
water
wheat gluten,
high fructose corn syrup,
honey
molasses, yeast.
Contains 2% or less:
wheat bran,
soybean oil,
salt
calcium sulfate,
dough powderers (stearoylactylate sodium, ethoxylated mono and diglycerides, calcium dioxide and / or azocarbonic acid diamide), soy flour,
nutritional supplement for yeast growth (ammonium chloride, ammonium sulfate and / or calcium monophosphate),
vinegar, calcium propionate (to preserve the freshness of the product),
serum,
Soy lecithin.
Contains wheat, milk and soy.
(5) Bread is not a nutritious food
There are no nutrients in bread that you can get from other foods in much larger amounts. Wheat bread made from whole-grain flour can even slow the absorption of nutrients from other foods. Gluten, damaging the intestinal mucosa, slows down the process of absorption of other nutrients by organisms.
Despite the number of calories, whole grain bread contains less nutrients than, for example, vegetables.
Wheat fiber helps the body use vitamin D stores faster, thereby causing a deficiency of it, which in some cases can lead to cancer, diabetes and even death.
(6) The link between wheat and diabetes
Dr. Andrew Rubman, director of treatment at the Southbury Clinic of Traditional Medicine, Connecticut, says consuming wheat (especially gluten, which is found in wheat, rye, and barley) can cause diabetes among people with a genetic risk of the disease. He also adds that eliminating gluten from the diet may be beneficial for people who already have diabetes. Dr. Rubman suggests following a gluten-free diet for four to six months to see if blood sugar levels improve. If the answer is yes, then this diet should be followed for life.
7) Genetically modified enzymes
Enzymes (often genetically modified) are added to flour and dough to keep loaves of bread larger and softer for days or even weeks. However, according to recent studies, one such enzyme, transglutaminase, which is used in the food and baking industry, can turn some gluten proteins from wheat flour into substances toxic to some people. Even organic bread made in large industrial plants can contain such substances.
Manufacturers often sell so-called “elite” breads containing omega-3, inulin, folic acid, etc. But if you do not follow the ingredients in the main composition of bread, then our diet will resemble only industrial waste with nutrients.
source: lazarev.ru
Source: /users/5
