Just how bad IS bread?

hoppipolla

Hopping into puddles
Joined
Feb 22, 2010
Location
Canterbury, UK
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
 

Arrowwind09

Standing at the Portal
Joined
Oct 16, 2007
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.
 

saved1986

In seaerch of spicy food
Joined
Aug 8, 2009
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.

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.
 

Ted_Hutchinson

New member
Joined
May 25, 2009
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.
 

HeavyTZM

New member
Joined
Jun 26, 2011
Location
South Korea
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.
 

jbo

New member
Joined
Nov 20, 2010
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
 

mommysunshine

New member
Joined
Oct 23, 2010
Location
Sunny, tropical, CA.
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.
 

kind2creatures

...elusive dreamer
Joined
Apr 5, 2009
Location
USA
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.
 

Ted_Hutchinson

New member
Joined
May 25, 2009
Consuming eggs for breakfast influences plasma glucose and ghrelin, while reducing energy intake during the next 24 hours in adult men
Abstract
We hypothesized that consuming eggs for breakfast would significantly lower postprandial satiety and energy intake throughout the day.
Using a crossover design, 21 men, 20 to 70 years old, consumed 2 isoenergetic test breakfasts, in a random order separated by 1 week.
The macronutrient composition of the test breakfasts were as follows: (EGG, % CHO/fat/protein = 22:55:23) and (BAGEL, % CHO/fat/protein = 72:12:16).
Fasting blood samples were drawn at baseline before the test breakfast and at 30, 60, 120, and 180 minutes after breakfast.
After 180 minutes, subjects were given a buffet lunch and asked to eat until satisfied.
Subjects filled out Visual Analog Scales (VAS) during each blood draw and recorded food intake the days before and after the test breakfasts.
Plasma glucose, insulin, and appetite hormones were analyzed at each time point.
Subjects consumed fewer kilocalories after the EGG breakfast compared with the BAGEL breakfast (P< .01).
In addition, subjects consumed more kilocalories in the 24-hour period after the BAGEL compared with the EGG breakfast (P < .05).
Based on VAS, subjects were hungrier and less satisfied 3 hours after the BAGEL breakfast compared with the EGG breakfast (P < .01).
Participants had higher plasma glucose area under the curve (P < .05) as well as an increased ghrelin and insulin area under the curve with BAGEL (P < .05).
These findings suggest that consumption of eggs for breakfast results in less variation of plasma glucose and insulin, a suppressed ghrelin response, and reduced energy intake.
 

JanH

Member
Joined
Apr 10, 2011
Location
California
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."
 

Ted_Hutchinson

New member
Joined
May 25, 2009
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.
 

jfh

perpetual student
Joined
Dec 3, 2007
Location
Texas, USA
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.

http://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.
 

EarlyBird

New member
Joined
Apr 10, 2006
Location
Northern Ky.
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. :D
 

Colin4May

New member
Joined
Jul 3, 2011
Location
Crystal Palace, London

Colin4May

New member
Joined
Jul 3, 2011
Location
Crystal Palace, London
OMG! I realise that one could get so paranoid about anything and everything having bad side effects that you decided to opt out of everything apart from mountain spring water, air, and a little fruit.. but wait! Fruit???

Burt thanks for highlighting the article. I don't think information by itself can harm you. it's how you process it and what you do with it!
 

Ted_Hutchinson

New member
Joined
May 25, 2009
Burt thanks for highlighting the article. I don't think information by itself can harm you. it's how you process it and what you do with it!
The fact remains that grains are NOT an essential or necessary part of the human diet and it is grossly misleading for "offical" dietary advice to promote Carbohydrate consumption as an essential part of every meal. Considering the impact this has on those who have a problem metabolising glucose (diabetics and Alzheimer's) is simply exacerbates their problems.

While it is a bit of an effort to remove wheat/gluten from your diet for a month or so it's not that difficult just to eat real unprocessed foods for a while. MOST people who do avoid wheat/gluten for a while will lose weight and feel better and when they return to wheat/gluten will find the reverse. I think most gluten free foods are simply junk foods so it is a case of giving up eveything that looks like bread, cake, biscuit cookies unless you make it yourself from the basic ingredients so you can be sure what goes into the recipe.
 

Ted_Hutchinson

New member
Joined
May 25, 2009
Today's Mercola article listing some other foods that can cause problems similar to wheat:
http://articles.mercola.com/sites/articles/archive/2011/07/05/other-nonwheat-grains-can-also-hurt-your-health.aspx
Chitin Modulates Innate Immune Responses of Keratinocytes
triggering production of pro-inflammatory cytokines and chemokines and by upregulating the expression of TLR4 on primary and immortalized keratinocytes at mRNA and protein level. We speculate that chitin-bearing organisms modulate the innate immune response towards pathogens and should be regarded as modulators of innate immunity of the skin.
We can regulate the actions of TLR4 with vitamin D3, Curcumin, resveratrol melatonin, so the tolerance to the pro inflammatory cytokines will to some extent be influenced by our own immune status. Remembering that our DNA is set to produce vitamin D3 from dawn to dusk given UVB exposure and melatonin from dusk to dawn given daytime bright light and nighttime total darkness it's not hard to work out why we are all suffering too much inflammation and have too little anti inflammation reserves to cope with it.
Most of the foods Mercole mentions as chitin sources have been used TRADITIONALLY by cultures who developed a natural gut flora that tolerates those foods. We need to get back to spending more time outdoors.
 

EarlyBird

New member
Joined
Apr 10, 2006
Location
Northern Ky.
Yes, I read Mercola's articles both days....no way in hello am I going to stop eating tomatoes. :roll:
About Ezekial 4.9 bread...I don't eat/buy it for any religious reasons....I do like it...It's cheaper at
my Health Food Store than it is at Kroger. Actually, my favorite kind of bread is a good RYE bread, esp the party Rye.
 

jbo

New member
Joined
Nov 20, 2010
a pizza place down the street has a pizza option called "Healthy Wheat Pizza", wonder how much healthier it is than what I normally get? There's garlic in my pizza, so I gotta be getting something good...kidding
 


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