Wednesday, 24 September 2014

Truth about white bread

Contribution received from Wg.Cdr Suresh Karnik

From: suresh karnik <>
Date: 23 September 2014 16:16
Subject: Truth about white bread

The Truth About White Bread

We know that there are many people round the world 
who enjoy eating white bread. But today, we'd like 
to give you some facts that may shock and surprise 
you. It's not only that white bread isn't good for 
your health, it can actually be a real danger to your 

The Swiss government has been aware of the 
dangers of eating white bread for decades and 
in order to get its populace to stop eating it, 
Switzerland has placed a tax on the purchase 
of white bread. The tax money is given to bakers 
to reduce the price of whole wheat bread to 
encourage people to switch.

The Canadian government passed a law prohibiting
 the "enrichment" of white bread with synthetic 
vitamins. Bread must contain the original vitamins
 found in the grain, not imitations .

Essentially, white bread is dead bread. Frequently, 
consumers are not told the truth about this and 
so called "enriched" flour.

Why is the color of white bread so white when 
the flour taken from wheat is not?

It's because the flour used to make white bread is 
chemically bleached, just like you bleach your 
clothes. When you are eating white bread, you 
are also eating residual chemical bleach . 
Flour mills use different chemical bleaches, 
all of which are pretty bad.

Here are a few of them: Oxide of nitrogen, 
chlorine, chloride, nitrosyl and benzoyl peroxide 
mixed with various chemical salts.

One bleaching agent, chloride oxide, combined 
with whatever proteins are still left in the 
flour, produces alloxan. Alloxon is a poison 
and has been used to produce diabetes in 
laboratory animals. 

Chlorine oxide destroys the 
vital wheat germ oil. It will 
also shorten the flour's shelf life.

Good Nutrition: You won't find it In white 
bread In the process of making flour 
white, half of the good unsaturated fatty 
acids, that are high in food value, are lost 
in the milling process alone, and virtually 
all the vitamin E is lost with the removal of 
wheat germ and bran.  

As a result, the remaining flour in the white 
bread you buy, contains only poor quality 
proteins and fattening starch. But that is 
not the whole story as to the loss of nutrients. 

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 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.

Scientific study has confirmed what the 
swiss have known for years these horrific 
numbers are the results of a study run by 
the university of california, college of 
agriculture. It is obvious, from what we 
have learned, that white bread should be avoided.   

Whole wheat, rye and grain breads made with 
whole wheat flour are a better way. 

It is a good idea to always 
read the labels and never 
buy foods that contain 
artificial flavors, colors, 
bleached flour, preservatives, 
hydrogenated or partially hydrogenated oils.

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