I’ve always had a love-hate relationship with bread. It's soooo good, but, carbs.
Well luckily for me, I now know that carbs ain’t bad and I can eat that delicious bread all that I want.
Well, within reason.
Although there are certain types of bread that won't enter my mouth and that is shop bought bread, such as Warburton or Hovis.
Because that bread shouldn’t enter anyone’s stomach. Especially if you think you have a gluten intolerance or gut issues.
Now, gluten intolerance is a thing. But that is not what I wanna address today.
The problem with shop bought bread is that the demand for them is incredibly high. So high that the bread factories actually cant produce all the bread we want to eat the traditional way. Which alone should raise alarm bells. Let me tell you how they do it.
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What is industrial bread?
To achieve industrial¬scales of production something has to give, and in modern bread-making what’s been removed are the traditional skills of bread¬making.
British industrial bread is full of preservatives, additives, bleach, emulsifiers, reducing agents, fats and salt. This is to make sure the bread stays fresh for longer, looks good and have that nice softness to it. It's made for your own convenience - not for your nutritional needs.
Just wanna make one thing clear bread should go hard or stale by the following day. That's the nature of proper bread.
If you look back at the ingredient list you might be surprised. Homemade bread or bread from the bakery usually only have 4 ingredients: flour, yeast, salt, and water. Where as shop bought bread have 10++. WHY.
The most important thing to point out is that bread is a yeast bake, and it needs to ferment. Fermentation is when the yeast undergo a process that breaks down the gluten (protein) and that makes it digestible. Now, the fermentation process is a very delicate process and takes time and care, and we are talking about hours. Since the demand for industrial bread is so high this process needs to be either skipped or shortened. Most bread factories use the Chorleywood Breadmaking Process (CPD) baking method - which involves using 2-3 times more yeast than normal. Another method called Activated Dough Development (ADD) is also widely used to shorten the fermentation processed down to around 15-20 minutes or if dough development method (DDM) is used - 5 minutes! WOW.
Now this yeast cannot be properly fermented by these methods. So what does this yeast do when it enters your digestive system? It ferments, reacts and cause absolute mayhem such as increased gas, bloating and stomach pain. AKA gluten intolerance, bloating, leaky gut, IBS etc....
Your gluten intolerance may just be due to the consumption of industrial bread. So instead of buying your bread from the shops, go and support a local bakery or even better, bake your own.
I mean just look at that gorgeous bread – who wouldn’t rather eat that than a sloppy tasteless slice of Warburton ?
Now I hear ya saying - I cant buy bread from the bakery because x, y & z. Don't worry I have the solutions:
1. It's expensive. Solution: Eat less bred = calorie deficiency = fat loss. Win-win. (or bake your own that’s super cheap.)
2. It doesn’t last long. Solution: Cut up into slices, keep in the freezer. Put in the toaster when needed. Simple.
Will you start buying your bread from the bakery? Let me know in the comments!