All bread is the same…..think again…
7th June 2011
Being a nutritional therapist I’m always amazed by the amount of people who benefit from the removal of the classic white bread from their diet, even those who don’t come to me with digestive complaints. Reading this article about the Chorleywood Process – a technique for making cheap and fluffy bread developed in the 1960′s which is now the norm - I’m not surprised. Laden with unnecessary additives, fats and large quantities of yeast it’s not surprising that our bodies are rebelling! It seems that food processing techniques have evolved but our bodies just can’t do so at the same rate – meaning we’re eating food products that our body just can’t process properly. What’s even more disappointing is that many people prefer the taste of this plastic bread - the truth is they’ve never known any different.
If you’re interested in learning more about real bread and finding a good local baker, take a look at this link: