I am one who knew but if I ever read why, I have forgotten. Thanks for this post!
Approximate Nutrient Content of 100 g of Bread ref :http://www.bakeinfo.co.nz/Facts/Nutrition/Nutrition
Bread Type White Wholemeal Wheat/Rye Multi-grain Multi-grain Italian Wheat / Oat Protein (g) 7.30 8.1 9.1 7.70 8.80 9.60 9.6 Thiamin (mg) 0.33 0.66 0.84 0.4 0.30 0.14 0.4 Niacin (mg) 1.6 2.1 2.1 1.30 2 1.6 1.6 Riboflavin (mg) 0.09 0.16 0.19 0.15 0.12 0.03 0.1 Iron (mg) 1 1.7 1.7 1.6 1.40 1.4 2.10 Calcium (mg) 40 33 40 50 39 40 48 Energy (kcal) 216 198 207 189 230 232 222
We all know that white bread is not good for our health, but why?
The Swiss government has been aware of the dangers of eating white bread for decades and in order to get its populace to stop eating it, Switzerland has placed a tax on the purchase of white bread. The tax money is given to bakers to reduce the price of whole wheat bread to encourage people to switch. The Canadian government passed a law prohibiting the “enrichment” of white bread with synthetic vitamins. Bread must contain the original vitamins found in the grain, not imitations. Essentially, white bread is “dead” bread. Frequently, consumers are not told the truth about this and so-called “enriched” flour.
Why is the color of white bread so white when the flour taken from wheat is not?
It’s because the flour used to make white bread is chemically bleached, just like you bleach…
View original post 323 more words
The GOLDEN RULE 