Many people know that wheat bread is healthier than white bread, but the question that seems to elude many is why? I will go over the process of making bread and hopefully answer this question for you.

White bread is made from wheat with the bran and germ removed. Then it is bleached to remove any yellow and make the baking process easier to predict. This is done to increase shelf life so it may be produced and one central location then shipped to all parts of the country and still taste "fresh". (please note, unless specifically stated all the information regarding the process of making the bread also applies to white flower-- think about it next time you're baking).

When the bran and germ are removed from the wheat it removes most of the vitamins and minerals and the bleaching removes most of what is left. In total, over 30 vitamins and minerals are removed, with only 5 being required by law to be added back into the bread via fortification. Lets take a look at a few of the main vitamins removed.

Dietary Fiber- Dietary Fiber has been long known to aid in digestion, help us feel "fuller", reduce the risk of heart attack (by as much as 35%) and normalize metabolism (long digestion times minimize fluctuations in blood sugar and insulin levels), and protects against colon cancer.

Vitamin B6- Helps control diabetes, protects against certain forms of cancer, boosts immunity, aids in digestion, and reduces stress.

Vitamin E - Boosts immunity, protects against certain forms of cancer (including breast cancer), promotes cardiovascular health, regulates nervous system, prevents cramps, and is associated with longer life span.

As you can see, just 10% of the vitamins removed are essential. Notice how they all prevent cancer: this is why that little fact is important.

The bleaching agents used to make "white" grain are Chlorine Dioxide and Potassium Bromate. According to the International Agency for Research on Cancer, Potassium Bromate is a carcinogen (cancer causing substance). It has been banned in Europe, the UK, Canada, China, and many other countries. If the bread is not baked long enough, at a high enough temperature, or just a little too much is added there will be measurable amounts left in the grain, ready for you to ingest as you happily eat your bread.

Chlorine Dioxide decomposes when it is exposed to light. Violently. It literally explodes (and you put that that in your oven??), and as such is not allowed to be transported in the US, UK, or anywhere in the European Union. At all. Period. No questions asked. That's right- one of the ingredients used to make white grain is so dangerous it is actually not allowed to be transported anywhere and must be made for use on site.

Of course it's (more) safe by the time it gets to you, but why would you want to put something in your body that at some point was so dangerous?

Wheat bread on the other hand contains none of these products. It has 8 times the dietary fiber as white bread which means you will feel fuller, longer. So do your body a favor and just get the whole-grain (wheat) bread. It will thank you for it.

Brought to you by www.TheDiet-Review.com

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