Three Ingredients You Need To Avoid When Buying Bread
If you're like most modern consumers, you sometimes feel overwhelmed by the sheer amount of information available about the health risks involved in eating certain foods. In recent years, bread has been a major culprit in the eyes of many of those who promote healthy eating. However, studies have found that certain types of bread are actually good for you.
For instance, whole wheat bread in your diet reduces risks of the development of heart and circulatory disease, type 2 diabetes, certain types of cancer, and even obesity -- contrary to popular wisdom that holds bread responsible for excess poundage. You can increase the health risks of including whole grain bread in your diet by making sure that you avoid certain ingredients commonly used in the production of modern bread.
Here's what to look for on the label before you put that loaf of bread into your shopping cart:
Calcium Propionate
Bread isn't meant to be left in the cupboard or even the refrigerator for weeks at a time -- bread is meant to be consumed within several days after it's baked, and everyone knows it tastes its best when it's fresh from the oven. However, the commercial bread industry began adding calcium propionate when mass production became the norm for bread and bread products to give them longer shelf lives by inhibiting the development of mold. This additive can cause inflammation of the lining of the stomach and is linked to ADHD in children.
Soybean Oil
The average consumer probably associates soy products with healthy foods, but soybean oil is among the most harmful ingredients used in today's processed foods. Soybean oil is high in trans-fats, which can contribute to cardiovascular disorders, Type II Diabetes, and a variety of other health issues. Look for bread made with olive oil instead.
Bleaching Ingredients
Bleaching ingredients are commonly found in white flour, which causes many people to avoid white bread altogether. Typical ingredients used to bleach flour have names that are fairly easily identifiable to anyone with a rudimentary understanding of basic chemistry. Look for calcium peroxide, potassium bromate, chlorine, nitrogen dioxide, and chlorine. Many bleaching ingredients that are commonly used in the United States are banned in countries such as Australia and Canada.
If you're a white bread lover, however, you're in luck -- unbleached bread whitens naturally over a period of several weeks, so keep in mind that it's possible to indulge your preference for white bread without ingesting harmful bleaching chemicals.
Contact an organic bread distribution service for more information.
