Do You Often Eat Bread? Read About These 5 Dangerous Additives
In the past, people eat a lot of bread because they didn’t have many options what to consume. Nowadays, in grocery shops we can find many different types of bread: whole grains, natural ingredients, etc. Companies claim that they are healthy options. But, did you pay attention on the labels and how they effect on our health?
Here are five common ingredients that we can find in many common breads
HIGH FRUCTOSE CORN SYRUP – Dangerous bread additive
High fructose corn syrup has attracted negative publicity. People consider it as “food nasty” which we can commonly find in many processed foods such as sodas, desserts, candies and soft drinks. We can also find it in some bread types.
In its chemical structure is similar to table sugar but in fact is much cheaper and sweeter. Therefore, it makes more attractive to manufacturers. But our body processes this chemical structure differently than table sugar.
It is a chemical process which separates the fructose and glucose, which are normally bound together. The fructose collects in the liver when these chemicals enter the blood stream and then starts a process called lipogenesis. It basically means fat production. ‘Fatty liver’ is currently one of the most prevalent diseases in the US today. 90 million Americans estimated to be suffering from it. It is often a precursor to Type 2 diabetes.
We can often find highly processed refined grains in white breads in addition to white rice and white crackers. They are actually grains which have been stripped of all nutritional benefits by undergoing the refining process making them ‘whiter’.
The more refined the carbohydrate is, the faster we release the glucose into our blood. This can actually cause drops and peaks in our blood sugar level and of course, less stable energy levels in our body. There is a link between these simple carbohydrates with insulin resistance and high blood pressure. All that can lead to heart attacks.
This is a very common additive in mass produced bread. Manufacturers use it to strengthen the dough and to make the bread cook faster. Many countries around the world have already banned this substance in food production, including European Union, Brazil, Canada, China, South Korea. Research has shown a link between this additive and cancer of the thyroid and kidney.
This is in fact an amino acid which also shortens the baking time of commercial bread. It is usually derived from human hair, hog hair and duck feathers.The biggest production is in China by dissolving the hair or down in acid and shipped around the world as a bread softener.
We relate ammonia with all those strong household cleaning chemical products. But did you know that you can also find it in bread? The FDA has deemed it safe at these small levels which are found in food products. However, some concern has been raised as to the cumulative effects as many Americans eat bread on a daily basis. Ammonium sulphate can cause irritation to the gastrointestinal tract resulting in nausea and diarrhea.
So, if you eat bread every day, read carefully labels and especially avoid all those softening agents. Try to find organic bread or bread certified as coming from an all natural bakery.
Whole grain breads are in any case better than the over processed white breads.
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