Truth about white bread

Contribution received from Wg.Cdr Suresh Karnik

From: suresh karnik <sdkarnik35@gmail.com>
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  health!

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.