Is your bread the “staff of life” or a chemical cesspool?

The good news–sales of whole-wheat bread exceeded the sales of white bread in 2010!  Eating whole grains means more nutrition to nourish and cleanse.  The bad news–commercially-produced breads (whether white or whole-grain) are full of toxic additives.  One of your most useful health tools is to learn to read ingredient labels.  Look past the marketing hype on the front of the package, and go straight to the ingredients.  You may have to search for this, as it is often listed in small print and hard to locate.  Why is that?

You will often see the words “dough conditioners,” followed by several words listed in parentheses.  Two of these dough conditioners are mono- and di-glycerides and DATEM.  These prevent bread from going stale quickly and allow it to be made faster.  They are actually inexpensive man-made fats, the by-products of processing fats and oils, including partial hydrogenation!  Making it through the FDA’s loophole, these additives are not required to be labeled as trans fats or to be counted in the total fat and calories on the nutrition facts label.  They are trans fats and they do contain 9 calories per gram!

Go check your bread labels now!  Does your bread contain these hidden trans fats?

Keep learning to be healthy!

Lisa Hernandez, Certified Nutritionist

www.learningtobehealthy.com

1 Cor. 10:31–“Whatever you eat or drink, or whatever you do, do all for God’s glory!”

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2 thoughts on “Is your bread the “staff of life” or a chemical cesspool?

  1. Pingback: Is your bread the “staff of life” or a chemical cesspool? | Learning to be Healthy

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