The Truth About Your Bread
The bread we eat has become a symbol of compromise. We’ve traded a wholesome, ancient staple for a product designed for convenience, a fluffy loaf packed with chemical additives, processed flour, and even residues from a controversial weed killer. The question is, at what point do we stop compromising on our health?
I had suffered from gut issues for a very long time, with doctors not knowing what else to do for me so I can begin truly healing myself from the damage. Finally I found a doctor who asked me “Have you ever been to Europe?”. I said “Yes”. He proceeds to ask how I reacted to the food and bread there. After I told him I was perfectly fine, no bad reactions at all, he asked a very controversial question, “Are you actually gluten sensitive, or are you simply eating the typical non organic American flour?”.
This embarked me on a brand new health journey.
The common breads you find on the shelves in supermarkets contain a substance called Glyphosate (the active ingredient in Roundup, a weed killer!). Below are some of the ingredients and their harmful effects found in store bought bread.
Glyphosate Residues: Many conventional American wheat farms use glyphosate as a drying agent, right before harvest, leading to residues in the final bread product.
Gut Microbiome Disruption: Glyphosate works by inhibiting an enzyme found in plants and many beneficial bacteria. This can harm the balance of the gut microbiome, potentially leading to digestive issues and other health problems, as the gut's health is linked to many other bodily functions.
Endocrine Disruption: Some studies suggest that glyphosate may act as an endocrine disruptor, interfering with the body's hormones. This can lead to a range of issues, from reproductive problems to potential links with certain diseases.
Neurotoxic Effects: Research has indicated that exposure to glyphosate can have neurotoxic effects, leading to brain inflammation and potentially increasing the risk of neurodegenerative diseases.
Organ Damage: Animal studies, even at low doses, have linked glyphosate exposure to damage in organs such as the kidneys and liver. There is a growing body of research suggesting a link between glyphosate and non-alcoholic fatty liver disease in humans.
Excessive Additives: Commercial American bread often contains a variety of dough conditioners, preservatives, and bleaches that are either restricted or banned in many European countries. These are used to speed up production and extend shelf life.
High-Fructose Corn Syrup and Sugar: Many commercial American breads add high-fructose corn syrup or other forms of sugar to enhance flavor and texture, which can contribute to unhealthy sugar intake.
Over-Processing: The flour used is often highly refined, stripping it of its natural nutrients. While many brands "enrich" the flour with synthetic vitamins and minerals, this does not fully replace the nutritional value of whole grains.
Lack of Regulation: Compared to many European countries, the U.S. has more relaxed regulations regarding the use of additives and agricultural practices in bread production.
Typical American Commercial Bread Ingredients
Enriched Bleached Flour: White flour stripped of most nutrients, then fortified with synthetic vitamins (Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid).
Water
Sugar or High-Fructose Corn Syrup: Used for flavor, browning, and to feed the yeast.
Yeast: Fast-acting commercial yeast.
Vegetable Oil (Soybean Oil): Added for a soft texture.
Salt
Dough Conditioners: A complex mix of chemical additives to improve elasticity and consistency (e.g., Sodium Stearoyl Lactylate, Monoglycerides, DATEM).
Preservatives: Chemicals used to inhibit mold growth and extend shelf life (e.g., Calcium Propionate).
Wheat Gluten: Added to increase protein content and improve the rise of the bread.
Soy Lecithin: An emulsifier to help create a uniform texture.
Other Additives: Can include cultured wheat flour, citric acid, or other natural and artificial flavors.
Fresh Homemade Organic Bread Ingredients
Organic Flour: Unbleached and free of pesticides and herbicides like glyphosate. Can be whole wheat or a blend.
Water: Often filtered to avoid chlorine, which can inhibit natural yeast activity.
Salt: Typically sea salt or kosher salt.
Yeast or Sourdough Starter: Either a small amount of active dry yeast or a live sourdough starter (a fermented mix of organic flour and water containing natural wild yeasts and beneficial bacteria).
Quick Tip
READ READ READ INGREDIENTS LIST ON LABELS!!!!!
Buy fresh baked bread whenever possible!
Make your own, its quick and easy I promise :)
Always buy Organic Flour!
Stick around to find out the truth about some of the other ingredients!!
Stick around to find out the truth about some of the other ingredients!!
Disclaimer: The information you find here is meant to be a helpful guide and a source of inspiration, not a replacement for professional guidance. Please remember that what works for me may not be right for you. Before making any changes to your diet, exercise, or lifestyle, be sure to chat with a trusted doctor or health professional.