Health
New Light On Why Bread Consumption Is Harmful
Bread is a staple food prepared from a dough of flour and water, usually by baking which has been with mankind for millennia but whose harmful consequences after consumption are now coming to light.
For most of recorded history and around the world, it has been an important part of many cultures’ diet.
However, studies are now showing that regular consumption of bread is harmful to the body.
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Here are the reasons why you should reduce your bread intake.
1. Difficult to digest
When a grain is refined, the outermost and innermost layers of the grain are removed. This removes the fibre and some protein, leaving behind the starch. This lack of starch causes the bread to turn into a sticky, gluey mass when mixed with the digestive juice in the stomach. This stays in the system for long and causes a toxic build-up in the body and is one of the negatives that make consumption of bread harmful.
Bread also has lots of gluten which causes bloating, stool inconsistency, damage to the wall of the intestinal tract and tiredness.
2. Increases blood sugar level
When you eat processed carbs, your blood sugar spikes, insulin surges, blood sugar crashes and you feel like sleeping, so you eat more carbs to bring yourself back up to consciousness.
3. Accelerates weight gain
Packaged and pre-sliced white bread contains only highly-processed, simple carbohydrate because all the refining removes all the healthy nutrients. It is also full of salt, refined sugar and preservatives. If you eat too much bread, it can make you put on loads of weight.
4. Contains anti-nutrients
Lectins and phytates are toxins that are found in all grains and legumes that bind to certain nutrients (like iron, zinc, calcium and others) and can slow or inhibit your body’s ability to absorb those nutrients. Since bread is made of grains, it can be bad for your stomach, causing inflammation of the stomach lining, and making it difficult to absorb nutrients in the foods we eat.
5. Might contain dangerous chemicals
Due to the different ways in which bread is made, there can be different flour treating agents to make the bread fluffy, soft and give it a good finish. Some of these agents in bread on consumption can be harmful the body in the long run, such as potassium bromate, saccharine and iodate.
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