Well, I have had some feedback about this blog and how about I should cover whole foods rather than just the single ingredients, so since I love you my readers so much, I am taking that on board and this blog is about BREAD. (another suggestion)

Anyway, I’m not going to sugar coat it (lol), the research findings aren’t good 🙁

  • The grains. Now, I always say that “grains are for birds” and although I’m right, that does not stop me now and then, fixing myself a nice bowl of barley and scoffing it down for a snack or dessert. I love barley! My body does NOT, hence why I only do it every so often. Anyway, the story with grains, goes something like this. Grains have this thing called “Phytic Acid”; this is a mineral blocker that actually prevents absorption of the good things like calcium, magnesium, iron, copper and zinc. It is found in all grains and the outer coating of seeds and nuts. Apparently, many years ago they used to let the grains sprout before they used them and this process got rid of some of the phytic acid, but they no longer do this. According to my research, grains are also responsible for weight gain and infertility as well as type 2 diabetes
  • So then we come to gluten. Because most breads are made out of grains which contain gluten. GLUEten…. We were honoured recently by a guest post from Jacinta Harding about this very thing. Here is the link.
  • Then of course, we have the whole carbohydrate/sugar thing. So the starches in the bread are broken down by our body as glucose. This gives us an instant high followed quickly by a “low” in sugar levels and we are hungry again. Especially with white bread.
  • There isn’t anything really nutritious in it, and if there is then the “phytic acid’ binds to it and you can’t absorb it anyway
  • Then you have yeast….apparently yeast for bread is gluten free and yeast for beer isn’t… gluten free or not, I myself don’t have a very good time with yeast.  Some people have an intolerance for yeast because of the Candida, which means that you already have yeast in your body and when you eat more it makes it grow more and it’s not pleasant. (this could be a whole blog in itself)
  • And then. There are all the other preservatives and additives put in to make it last longer and look pretty so there is a whole can of worms there…. Especially the preservative 282

In a nutshell, listen to your body. As far as the grain issue goes, bread falls in the same category as pasta, wraps, crackers, biscuits anything made with flour. You can get “gluten free” flour but it’s still going to have the “phytic acid” unless you grow the grain yourself and let it sprout (which is possible). Or you know someone who does (which is also possible).

There are places you can buy it:

Gee, methinks that if there are places selling it, there must be people buying it which means there is something to this theory?

Personally, I have a bread maker. Sometimes I make bread. And then I can’t wait to get the hot loaf out of the oven and burn my fingers to slice that first piece off and drown it in butter…. and then I feel sick and burp a lot and my tummy feels so heavy…. but I still do it. Sometimes.

It all depends on your body and what it can tolerate. Pay attention to it. I would advise moderation but some people are so intolerant and their bodies simply cannot tolerate grains/gluten/yeast that moderation is not possible. For those who can, I would say “occasionally” but only if you really really love it.

Multi grain, wholemeal, white, I think it’s all the same at the end of the day. They say that the best way to figure out if you are sensitive to ingredients is to COMPLETELY cut them out of your diet for 30days and then slowly re-introduce them and see if there is a difference.

Personally, if something has very little nutritional value, potential to block other nutrients I put in my body, cause me all sorts of grief with indigestion and blood sugar levels, I would approach with caution…

Every one person is different, there is no blanket approach to all, so you just have to do what is best for you.

However, I would advise NOT buying bread and foods with preservative 282 in it.

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Jan Morris

Very well researched as usual – did you come across the whole dwarf wheat debate while you were out there in research land? I heard …yes not a researcher like you darling 🙂 that over 90% of the worlds wheat has been modified year ago and is called dwarf wheat. It’s stunted and grows to the waist level (because its easier to harvest)
It was a high-yielding cultivar with larger seed heads and thick, short stocks that could bear the extra weight. Being shorter, it received less sunlight than traditional wheat cultivars, but it produced a lot of grains on less acreage. It was modified to feed more people – so a good reason with far reaching consequences
Have you not noticed that there are no wheat fields where the wheat is tall? Modified is not good – in those days they didn’t call it genetically ….just modified. This is the wheat that everyone reacts to apparently. Also I have a friend who is celiac and cant eat bread in Australia – goes back to Europe and eats their bread with no effects at all. Interesting!

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