Bakery Bread is calorie bomb

Health Info

Bakery Bread is calorie bomb:

The starches in bread get broken down quickly in the digestive tract and enter the bloodstream as glucose.

White bread has high glycemic index because it's made from refined grains that are rapidly absorbed during digestion, causing sharp spikes in blood sugar and insulin levels and increases risk for weight gain, type 2 diabetes, high cholesterol and heart disease.

Even whole wheat bread spikes blood sugar faster than many candy bars!

When blood sugar goes up rapidly, it tends to go down just as quickly. When blood sugar goes down, we become hungry.

Bread contains lots of Gluten

Wheat contains a large amount of a protein called gluten. Gluten is a troublesome protein that appears to be doing more damage to our health than we initially thought. This protein has glue-like properties (hence the name gluten) responsible for dough’s viscoelastic properties.

This is found in traces in wheat, barley, and rye — pretty much any bread or pasta product has it. (Rice and corn are absolutely free from it)

It is believed that 30-50% or more of the population is gluten sensitive, thus are deteriorating their health by eating wheat.

Side effects of gluten

Fatigue
Depression
Joint Aches
Bone Pain
Abdominal Pain
Bloating
Diarrhea
Low Nutrient Absorption
Short Stature
Infertility
Premature Balding
Cancer
The only way to really know if you’re gluten sensitive is to remove gluten from your diet for 30 days and then reintroduce it and see whether it affects you.

Bread contains anti-nutrient substances

Most bread also contains the “anti-nutrient” phytic acid.

Phytic acid is a molecule that strongly binds essential minerals like calcium, iron and zinc, preventing them from being absorbed. This aggravates vitamin D deficiency.

​Bread is extremely low in essential nutrients

There is NO nutrient in bread that you can’t get from other foods in even greater amounts.

Here are some other statistics about the huge loss of nutrients when white bread is made:

About 50% of all calcium is lost
70% of phosphorus
80% of iron
98% of magnesium
75% of manganese
50% of potassium and
65% of copper is destroyed when white bread is made.
80% of thiamin, 60% of riboflavin, 75% of niacin, 50% of pantothenic acid.
About 50% of Pyridoxine is also lost.
Bread raises the bad cholestrol

What this means is that whole wheat significantly harms blood lipids and may drastically raise risk of heart disease.

Myth: whole wheat is healthy

Whole Wheat is Just “Less Bad” Than Refined Wheat

It’s like comparing unfiltered cigarettes to filtered cigarettes. Filtered cigarettes are less harmful, but that does not make them healthy.

The ‘SAID’ healthy bread is also very rich in phytic acid.

Bleaching process ads toxins to the flour which may lead to cancer

The flour that is made into white bread is bleached with benzoyl peroxide. The bleaching process does nothing to clean the flour. It has no purpose other than to make the product more visually appealing, so that consumers will be more likely to purchase it. In the process, benzoyl peroxide creates free radicals and benzoic acid. Free radical species are well known to contribute to DNA damage and aging, and benzoic acid can cause contact irritation, discomfort, weakness, and malaise. When ingested, the agent can cause headache, nervousness, nausea, and vomiting.

In addition to the health effects mentioned above, benzoic acid also contributes to the destruction of beneficial intestinal bacteria. This increases chances of colon carcinoma.

Evils together- ketchup, jam and butter

Most common companions of bread are butter, jam and sauce/ketchup

Jam –              High sugarà High glycemic index à Diabetes

Butter –           High in saturated fatty acid. Main cause of heart diseases.

Ketchup –       High acetic acid content – causes acidity, electrolyte imbalance.

                       High salt à High blood pressure.

                       >80 % part of catch up is non-nutritious.