The no-grain diet is starting to be number one rage all over America, but could we be not fairly overlooking the health benefits from our “amber waves of grain” just because of all of the unsavory things that we have been making to the bread we eat just to get some money?
Michael Pollan, author of the best-selling books ‘In Defense of Food,’ ‘Cooked: A Natural History of Transformation’ and others, has said before that getting more whole grains in our diet is the number one thing Americans can do to improve their health, and he’s an extremely well-read and highly respected voice in the growing natural food movement. At the same time, many others would vehemently disagree with this assertion.
So, where is all the truth about the bread and grains? That may to be up to depend on the individual genetics, body type, environment and many other factors.
But one thing’s for sure: our bread just ain’t what it used to be.
1. “Fast Food” is Almost Never a Good Idea- Past bread making techniques have taken time, but now, a lot of the companies are using a different type of chemical dough conditioners that will expedite the process.It’s nothing like what our ancestors or even our grandparents ate, and here are six major reasons why:
2. It’s All in the Preparation- In many indigenous cultures, bread-making takes time.
The process can also include hulling, milling, and/or fermenting the bread just so it can remove as many anti-nutrients as possible and to make it more suitable for consumption.
3. “GMOs Again? Really?”- A large percentage of the pieces of bread presented in the store shelves also have some unnecessary genetically engineered ingredients like the soybean oil, canola oil, beet sugar (this is labeled simply as “sugar” on the package and most beet sugar is genetically modified in the U.S.), and more.
Thankfully, GM wheat was not been fully adopted commercially yet (but be careful as it could be adopted in the near future).
4. Not Quite GMO, But…- Most people are not fully aware about this process of mutagenesis, but it may be just as hazardous (or even worse) to your health.
5. So Long, Nutrients- As noted in this article, most of the wheat is been processed into 60% extraction bleached white flour, so 40% of the original wheat is removed, including the most nutrient-rich parts.
When you already have a wheat crop that’s been hybridized or even mutated, the result can be a product so overly processed and unhealthy that it no longer bears any resemblance to the kind of real bread that has nourished us for generations.
6. A Long Shelf-Life (But at What Cost?)- Preservatives are rampant in bread, but did you know that high fructose corn syrup is as well?