There are many people around the world who enjoy eating white bread. But before continuing to include it in your diet, there are a few things to know about the health risks of eating white.
Countries like Switzerland and Canada have taken action against the sale of white bread
For example, Switzerland is a country that is doing something that overpowers the concern for the health of its citizens. It has become aware of the health problems that derive from white bread, and it has taken a very important measure so that its population stops eating this food.
Switzerland has put a tax on the purchase of white bread. The tax is given to bakers to reduce the price of whole wheat bread to encourage people to switch to more than just white bread.
The Canadian government passed a law that prohibits the "fortification" of white bread with synthetic vitamins. According to this regulation, bread must contain the original vitamins found in the grain, not imitations. The United States and other countries could really learn from the Canadians and Swiss.
White bread is white by unnatural bleaching chemicals
There are no nutrients left in white bread. Where do you think the white bread color comes from when the flour is extracted from wheat? If you are asking yourself this very question, you are starting to connect the dots.
It is because the flour used to make this bread is chemically bleached, just like a laundry bleach. When you are eating white bread, you are also eating residual chemical bleach. This essentially means that you are eating poison when you eat white bread.
There are many bleaching agents used in the manufacture of white bread. A bleaching agent, chloride oxide, in combination with whatever protein remains in the flour, produces alloxan.
White bread is considered a “dead” bread since the nutrients are lost when making it
In the white flour manufacturing process, half of the good unsaturated fatty acids, which are high in food value, are lost in the milling process and almost all of the vitamin E is lost with the extraction of wheat germ and bran.