Why and how is white bread bad for you?!
Why and how is white bread bad for you?
Answers:
it's not neccessarily bad for you, it just has a high amount of carbohydrates in it since it's made with flour, and as everyone knows by now carbohydrates if eaten in high quantities can cause you to gain weight.
Carbs and stuff. Carbs can be good. For diabetics their not very good. I'm diabetic and hear this all the time. I don't know exactly how but Carbs make you energetic but if you're diabetic it hurts you quicker than if you were not diabetic. Some sugar crap probably
Mainly because the most nutritious part of the wheat has been milled off, and the flour bleached.
Most of the nutrients in wheat are in the bran and the germ, both are milled off in the manufacture of white flour for white bread.
Whole Wheat, and Whole Grain breads have more nutrients.
the number of nutrients is disproportional to the number of carbs and calories...you're not getting a lot of bang for your nutritional buck.
White Bread . . . The Awful Truth
Can white bread cause bodily damage and end lives prematurely? Here are some facts about white bread, and you be the judge.
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.
White bread is “dead” bread. Nobody is telling us 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 your clothes. So when you are eating white bread, you are also eating residual chemical bleach.
Flour mills use different chemical bleaches, all of which are pretty bad. Here are a few of them: oxide of nitrogen, chlorine, chloride, nitrosyl and benzoyl peroxide mixed with various chemical salts.
One bleaching agent, chloride oxide, combined with whatever proteins are still left in the flour, produces alloxan. Alloxon is a poison and has been used to produce diabetes in laboratory animals. Chlorine oxide destroys the vital wheat germ oil. It will also shorten the flour’s shelf life and nurture insects.
Good Nutrition: You Won’t Find It In White Bread!
In the process of making flour white, half of the good unsaturated fatty acids, that are high in food value, are lost in the milling process alone, and virtually all the vitamin E is lost with the removal of wheat germ and bran. As a result, the remaining flour in the white bread you buy, contains only poor quality proteins and fattening starch.
But that is not the whole story as to the loss of nutrients. About 50% of all calcium, 70% of phosphorus, 80% iron, 98% magnesium, 75% manganese, 50% potassium, and 65% of copper is destroyed. If that is not bad enough, about 80% thiamin, 60% of riboflavin, 75% of niacin, 50% of pantothenic acid, and about 50% of Pyridoxine is also lost.
Scientific Study Has Confirmed What The Swiss Have Known For Years
These horrific numbers are the results of a study run by the University of California, College of Agriculture.
It is obvious, from what we have learned, that white bread should be avoided like the plague. Whole wheat, rye, and grain breads made with whole wheat flour is a better way to go. Let alone adults, feeding white bread to children aught to be a crime!
I have tried shopping for bread in supper markets and have given up after reading the labels, walking away in disgust. I now buy my bread in a health food store. It was either that or give up eating bread altogether.
For a more healthful way of life, always read the labels and never buy foods that contain artificial flavors, colors, bleached flour, preservatives, hydrogenated or partially hydrogenated oils.
Remember, it is not only how long you live, it’s how healthy you live.
Extra processing to make it white removes or lessens nutrients.
I bake my own 100% whole wheat bread. After you get used to it, you would be like me and not be able to stand the taste or texture of white.
If you must eat white, get the whole wheat white. It's made with #86 wheat, not hard red winter wheat.
well it isn't BAD for you. it has a lot of calories which could be bad if you're on a diet. i guess it's not terrible if you have a small portion. i suggest you substitute it for whole wheat or whole grain breads. (delicious and healthy!)