Title sounds crazy? lol

I just think bread might be a significant reason why we have digestive problems and stuff in more developed societies as our guts just aren't designed to process it certainly not in the quantities we consume it. The wheat, gluten and yeast just seems an unwise mix that may upset the gut (dysbiosis, Candida, gut wall disruption?). I'd love to hear your views


Hoppi! ^_^



I'm also suspicious of dairy but not as much so lol

I think that all bread is best to be homemade, which assures freshness and quality ingredients with the majority ingredients of whole wheat, or spelt or rye. It is also an excellent delivery avenue for a variety of seeds, sprouted or unsprouted.

It is my favorite delivery system for butter.

Those people who have issues with bread should not eat it. Most people do fine with moderate amounts of quality bread.

Those with significant gut dysbiosis or candida should stay away from it until they are healed, as well as people with gluten allergy.

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Whole foods has some serious quality breads and in the NE part of the country tons of bakeries that make great italian style breads. Look for UNBLEACHED flour. Wonder bread is poison.

Simple Way to Shed Pounds and Decrease Tiredness - Stop Eating This

Mercola on the topic.

Recent Daily Mail item
Is your bread making you ill? 100 years after the Daily Mail campaigned to improve the British loaf, how today's version is just as bad

I think modern flour is worse than most people realize. It was in the 1960's when they introduced new dwarf varieties the magnesium content when down and they also used the most allergenic varieties so modern wheats are not only more allergenic and inflammatory they also contain less of the anti inflammatory aspects.

I think MOST people will feel better and have more energy and lose weight if they just avoid wheat in all it's forms. I don't think cakes/cookies/biscuits or breads are an essential part of our diet. The sooner we realise that modern wheat is toxic the healthier we will be. By the way I also think MOST gluten free foods sold specifically for celiacs are junk foods. I think it's better to eat real foods and I don't have any problem whatsoever not eating cake/bread/biscuits or avioiding using wheat flour in cooking. Humans evolved without farming and our DNA functions just as well if not better without wheat.

I do fine with wheat and eat 1 or 2 slices of bread a day. I did read somewhere that bread made with 100% whole wheat flour can still have a similar impact on your blood sugar as white bread can. It said something about the simple fact that flour of all kinds doesn't fare well for your blood sugar. I eat Ezekial 4:9 bread, it's flour-less.

I can eat rice daily and I really don't feel like I've put on any weight. I enjoy pizza to be honest, but if I eat pizza I swear I feel like I just put on a few pounds. I weigh myself daily and if I've eaten pizza once or twice a certain week I'm almost always seeing a higher number....
It seems to be one of the worst carbs for me, but I do enjoy eating pizza

For me I believe there are other forms of food that provide a lot more nutrition. The nutrients in a piece of bread verses a plate of steamed vegetables or beans/lentils don't even compare. Bread is so processed and has unhealthy things in it. I prefer eat the whole food itself like brown rice, nuts, seeds, veggies, meat, etc.. No room in my diet for bread.

I just heard them talk about this on the Dr. Oz show. They said that finely ground grains (flour-like), in wheat bread were bad for blood sugar fluctuations, and only whole grains where you could see the texture in the bread were healthy and beneficial.

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Consuming eggs for breakfast influences plasma glucose and ghrelin, while reducing energy intake during the next 24 hours in adult men

Mechanisms of Sugar Addiction: Or, Why You're Addicted To Bread
Nice article here explaining the science behind carbohydrate addiction.

There's a GREAT video that touches on what goes on physically with addictions called, "What The Bleep." Highly recommend!

Bread, per se, isn't necessarily evil. If you've read "Beating the Food Giants" by Paul A. Stitt, owner of Natural Ovens in Wisconsin, you're already familiar with his bread. This is what he says about it:

"Natural Ovens' breads are scientifically 20 years ahead of the competition. [Note the book was published in 1993.] The breads are nutritionally balanced to provide all of the essential minerals and the B vitamins. The breads contain vitamins and minerals that no other breads do and that even your multi-vitamin pill may not contain - such as chromium, selenium, folic acid, magnesium, zinc., etc. We put all these essential nutrients into our breads because we are afraid that otherwise you, the consumer, may not get adequate levels of the important nutrients that could help improve your health.

"Most of Natural Ovens' breads also contain flax, which contains high levels of Omega 3. Flax has been shown by the FDA and many other research organizations to help lower cholesterol, prevent growth of tumors, stimulate the immune system, make brain and reproductive cells that work better and makes for flexible cell membranes, which means fewer wrinkles.

"Most of Natural Ovens' breads also contain as much calcium and magnesium as a serving of dairy products. Also, a serving contains as much iron, zinc, folic acid, and B-12 as a serving of meat, so that vegetarians can safely live on our breads."

You may also be interested in Heirloom wheats for baking

There have been several big changes in commercial bread making and flour processing and plant breeding.
During the 1960's the introduction of dwarf wheat varieties bread from the most gluten sensitising allergenic wheats resulted in less magnesium but more pro inflamatory content.
It's true there are artisan bakers making decent bread the traditional way using stone ground organic heirloom wheat flours and longer fermenting / sourdough techniques. But Supermarket bread and that most readily available in the multiple outlet or breads that are FINISHED in instore supermarket bakeries will NOT be this sort. Nor is it easy in the UK to find (at an affordable price) stone ground whole wheat flour for baking or breadmaking.

I think it's safer and simpler just to eliminate wheat altogether.
You'll soon work through the withdrawal symptoms, particularly if you keep your omega 3 levels as high as possible, doing improves the ability of vulnerable substance abusers to resist relapse.

Be sure to only buy bread that specifically says "no bromates" on the label. So far, I only know of 2. The UK banned it in 1990. Canada banned it in 1994.

https://theiodineproject.webs.com/bromidesinbread.htm

Potassium bromate as an additive to most commercial bread and baked goods probably provides the most egregious contribution to bromide overload in Western cultures.

Bromated flour is product "enriched" with potassium bromate. Some commercial bakers claim they use bromated flour because it yields dependable results, and it makes more elastic dough which can stand up to bread hooks and other commercial baking tools.

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- Jim
�Look! Out the window! There is a flying cow!� St.Thomas Aquinas looked, and they all burst into laughter. He calmly replied, �I would rather believe that the cow is flying than that my friends would lie to me!�

I eat mostly Ezekial 4.9 bread too, tho occasionally I'll buy a 9 or 12 grain bread. I eat very
little bread due to Diabetes. When I do eat bread it's usually just one slice for any kind of sandwich.
I do eat eggs, tho not always for breakfast. Sometimes hard boiled in salads.
Sometimes fried or scrambled with bacon or sausage & a slice of toast.

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