Discussion Board

I found this at another site that is not vegan. However, I thought it was interesting enough and thought some of you would like to see it. I don't agree with the butter part either; however, the rest of it makes me hope that scientists will quit "playing" with our food.

In case you lost count of all the things wrong with bread:

1. Bread used to derive one third of its calories from butter, making it a healthy source of good fats and fat-soluble vitamins. Now is just a source of carbs.

2. In the 1880’s steel rollers were invented. This allowed the grain to be ground finer, and as a result, absorbed much faster by the body (producing a higher glycemic index). Modern bread is more akin to cotton candy than to historic bread.

3. In the late 1920’s the advent of the motorized combine meant that wheat stocks were no longer left in the field to dry and sprout. In the spouting process enzymes would break down the phytates (which are anti-nutrients) and gluten, thus helping to reduce a lot of the negative effects of wheat.

4. The invention of vegetable oils in the early 1900's, and their subsequent hydrogenation and use in the production of bread, means that modern bread causes cardiovascular disease.

5. During the Second World War, Fleischmann’s developed granulated active dry yeast. Before this, all bread was sourdough bread. The fermentation process used in making sourdough also contributed to deactivating the harmful components of wheat.

6. Alloxan, a toxin used in labs to make rats diabetic, is formed when the bleach used to make white flower reacts with protein, which is in the flour in the form of gluten.

7. In the early 50's bread producers started "enriching" bread with potassium bromate, which is carcinogenic, causes iodine deficiency, and other health issues. Banned in Europe and Canada but still used in the USA.

8. The gluten content of wheat has increased by 50% in the last 50 years.

9. In the last 50 years the use of synthetic fertilizer has dramatically decreased the nutritional value of wheat.

10. There has been a 50-fold increase in pesticide use in the last 60 years. Wheat is one of the pesticide intensive crops.

11. High-fructose introduced in late 70's. Processed with hexane and mercury.

Thank you! Bread has always been my weakness so this will help me in my resolve to eat very little of it. I still love my sandwiches so have them a couple times a week on Millet/Flax buns. Other than that I eat very little bread.

Oooh! I would love a good bun recipe for my child! Would you mind sharing?

I'm sorry but I am to lazy to bake bread. Ha! I buy the brand called Sammies Bakery that are Millet and Flax. They are on the internet if you want to check it out. Just google them. They are very tasty but not sure if they claim to be gluten free since they are made in a facility that makes wheat products.

I must say I drooled all over their website.

I've tried their bread, buns, lavash and bagels. Liked the buns and millet cinnamon raisin bagels best. I've never ordered online but usually find them locally. Only eat this when I can't live with a sandwich or dying for a bagel.