How Bad Is Bread For You? It's The Price Of Progress

If you are intent on alkalizing your body, bread is certainly one food group that you would be wise to avoid.

When I was growing up, my father was adamant that we eat what were then called, cottage loaves. They were little dense loaves that clearly were a whole grain. Perhaps he knew something that others did not!

Of course as children we railed against this. It wasn't fair. Everybody else was allowed to eat white bread. Why couldn't we?

We could have argued till the cows came home, but Dad was a determined man, and so, white bread was not allowed in our home.

The price of progress

If you were to go back in history, to the early nineteen hundreds in Britain, you would find that a large proportion of the diet of these people was bread! They were poor and couldn't afford much more. Moreover, there was a premise that whole grains were for the poor and white, refined bread defined you as wealthy! If only!

The poor health that they all suffered was blamed on their high-bread diet, a diet based on white nutrition-replete bread.

Wouldn't it be great to say that we have learned from the mistakes of the past? But have we?

One hundred years later, rather than improving in quality, the standard of bread that we now 'enjoy', for want of a better word, is even more inferior than it was back then.

Today there are so many hidden chemical additives, pesticides, preservatives, bleaches and emulsifiers, trans fats, processed salt and soy products, which far from nourishing us, have the potential to do so much harm!

And just as manufacturers inject our staple food with these additives, at the same time they destroy any possible nutrients that might have once been in the flour.

Reading labels on your bread packaging won't help you to decipher any of these because manufacturers are not obliged to disclose them.

You have to then wonder whose welfare they are protecting. It's certainly not yours or mine!

Buyer beware! The staff of life may be the herald of death!

It's really not rocket science to work out that the more you refine foods, the less nutritious they will be. Vitamins, minerals, calcium and beneficial unsaturated fatty acids are lost.

It's not hard to see the outcomes of a highly-refined diet. Look around you. The evidence is clear.

So many people today are excessively overweight. Diabetes is skyrocketing. Heart disease is escalating at an alarming rate. Gluten intolerance, celiac disease, and asthma, are all diseases of recent times and there is a very good chance that they could be related to the modern manufacturing practices.

You see we have traded sensitive production and processing of grains for that of profit. High speed, high-temperature machines are used to get things processed in the fastest possible way, with most of the nutrients destroyed along the way.

The pursuit of money, the greed syndrome, is what it is all about. We the consumers pay a high price for this!

The low-fat con!

I think we have all done it! We caved in to the pressure of advertisements that promoted low-fat diets as the way to a healthy heart, to a slim body, to ultimate health.

What a great fat lie, a lie promoted by the food industry as a way of promoting their unhealthy fats.

In response to their 'findings', so many of us ate copious quantities of refined carbs, safe in the knowledge that it was good for us. It was certainly good for the back pockets of the industries promoting it, but for many of us, a disaster.

One thing I can remember is that, on this type of eating regime, I was eternally hungry. Now I know why!

Type2 Diabetes:

There is a direct link between the overconsumption of refined carbs and type2 diabetes.

People with the disease were told that fats were to be shunned. Doctors promoted the carbohydrate-dense diet, and patients followed it willingly.

Is it any wonder they all struggled with their escalating sugar levels and their uncontrollable weight gain?

Better-intentioned doctors in recent times have realized that what diabetics need are complex carbohydrates (raw vegetables) and good fats. These are health promoters. Diabetics on this type of diet shed kilos with ease, maintained their glycemic levels, and found renewed energy.

Fats keep you slim!

We have to get away from the notion that fats make you fat.

In reality, grains and sugar promote fat because the body only has a finite capacity to store any excess carbohydrates that the body might ingest. An excess of carbohydrates equates in simple terms, to more fat and a rise in blood sugar levels – not a good scenario for diabetics!

But even if you are not diabetic, additional insulin will make it very hard for those looking to lose weight, to do so!

In saying no to simple carbohydrates, and eating good fats and complex carbohydrates, people find that food cravings simply dissipate, because blood sugar levels stabilize.

Other people report a lifting of brain fog, renewed energy levels, and a surge in positive thinking. Could there be any better reason for changing?

So, is bread bad for you? Yes, the overly-refined, highly-processed kind is downright dangerous.

By: Maria Renouf

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