Sorry to break it to you but… you need to end your relationship with commercial breads right now. That’s because:
- They are barely nutritious
- They are full of additives
Unfortunately, commercial bread manufacturers don’t care about nutrients. Before the 1950s, bread was made with sourdough leavening. Because of this substance, it would usually take up to one day to produce bread. However, because the production time had to go faster, particular enzymes and chemicals needed to be added to the bread just so the process would take only two hours instead of half a day or one whole day.
Most commercial breads also use refined white flour which consists of synthetic vitamins that poorly digested. Some of them use whole grains, but the vitamins and minerals in the bran won’t be included unless it’s been prepped correctly.
Needless to say, commercial bread manufacturers are more focused on selling their products instead of providing nutrients.
Do you want to know what’s inside those commercial breads?
- Preservatives – Commercial breads contain calcium propionate. And no, just because it has the word “calcium” doesn’t mean it’s healthy. This acid prevents the development of molds and microorganisms in bread but it is believed to cause autism. Usually, it appears as cultured whey or cultured wheat starch on food labels.
- Emulsifiers – Store-bought breads also use mono and diglycerides, sodium stearoyl lactylate (SSL), and diacetyl esters of tartaric acid (DATEM) emulsifiers to keep the dough firm and even. For your information, mono and di-glycerides are regarded as softeners because they hinder the starch from going stale or solid. On the other hand, SSL and DATEM are called considered dough strengtheners. They come in contact with the proteins and prevent the latter from subsiding when other ingredients are mixed with the dough, such as nuts, raisins, or bran. Lecithin also helps emulsify the fats in the bread, giving a more uniform crumb. However, it is derived from soy; that means, it’s genetically modified.
- Dough Conditioners – Commercial breads also have azodicarbonamide, bromide, and bromate. Azodicarbonamide gives relaxation to the dough. It’s a flour bleaching agent that’s also used in the production of foamed plastics. It is even identified as a possible cause of asthma. Are you sure you want that inside your body? Meanwhile, bromide is another conditioner which replaced potassium iodate beginning in the 1960s. It makes the dough springier, but nutrient-wise, it’s not healthy. Bromate is bad for your health as well. It can lead to thyroid hormone imbalance when consumed regularly. Both UK and Canada banned bromate in bread in 1990 and 1994 respectively.
- Bread Improvers – They are used to give the bread a better-looking appearance and to help the bread produce and retain gas. Some of which are sodium metabisulfite and hydrochloride. Both are used as clearing and gluten softening agents. The first one is highly allergenic and is not welcome in breads anymore. Finally, some good news!
- Other Additives – Going back to the truth about these store-bought breads, they don’t only contain all of the ones mentioned above, they also have phosphates, ammonium sulfate, ammonium chloride, calcium carbonate, monocalcium phosphate, soybean oil (most likely genetically modified) high fructose corn syrup, and other artificial sweeteners. You don’t have to know how bad each of them is for your body. The point is: They’re not healthy.
The truth is commercial breads aren’t as nutritious as homemade ones. So why not make your own instead? You can make your own sweet bread, garlic bread, and even your own banana chocolate chip bread at home! You won’t need additives for that. However, if you seem to have no choice but to purchase a loaf of bread from a store, it’s better to look at the color and read the label. If it’s impossible for you to make bread and you badly need to settle for a store-bought type of bread, then I suggest you check out this post; it’ll help you decide wisely.