IS BREAD BAD FOR YOU?

During world war II white bread was banned in the UK. As a result the nation was said to be healthier in 1947. Bread was made legal again after the end of the war and in 1961 the Chorleywood baking process was introduced.

By juggling chemicals, flour types and adding three times as much yeast as had previously been used and then mixing at high speed the scientists at Chorleywood Food Research Institute had developed a bread that was 40% softer than other breads and lasted twice as long! My mum always refers to white supermarket bread as ‘plastic bread’.

A staggering 80% of all bread made in the UK today is still made the Chorleywood way.

Today despite the modern trend for healthier eating, nutrient empty white bread accounts for more than 50% of all bread sales.

The increase in yeast content to our bread may have given rise to modern bread related digestive illnesses but more worryingly are the enzymes that are used in the bread making process and further more they don’t have to be declared on the ingredients list because they are only ‘processing aids’.

One of the most common enzymes is amylase which is known to cause asthma.  Did you know that asthma is a common disease among bakers! Other enzymes used have been linked to illnesses of the gut such as coeliac disease.

Take a look at these typical bread ingredients used to make our modern day loaf!

• White wheat flour, 80-90% of useful vitamins removed
• Excessive salt
• Sugar
• Hydrogenated and fractionated fats
• Soya flour ‘improver’ increasing volume and softness
• Flour treatment agents (oxidant chemicals make bread fluffier)
• Reducing agent (makes stretchier doughs for burger buns and baguettes)
• Emulsifiers (chemicals increase softness of bread, giving the illusion of freshness)
• Preservatives such as the mould killer calcium propionate, which may cause eczema and behavioural problems in Children
• Enzymes, usually from fungus or bacteria. Do not have to be declared on labels. Widely suspected to be linked to the allergies such as asthma and to the gut diseases

Oh and if you replace the white flour with brown you have brown bread! So don’t think some brown loaves are any healthier!

I’ve long given up on supermarket breads preferring to make my own. ‘But I don’t have time to make bread’ I hear you cry! but wait! I can now make a healthier loaf of bread that is quicker to make than it would take you to walk to your local shop and buy a one… further more it only has 4 natural ingredients!

Download my bread recipe today by clicking on the download button or scroll up to the free guides menu at the top of the page.

To your health!

Margaret x