Monday, February 14, 2011


BREAD is not only bad for celiac disease, gluten intolerance; bromide (lowers our iodide levels) but has Malted Barley Flour as an ingredient, typically the second one–which means it’s the second most prevalent ingredient. It has the amino acid glutamate, an excitotoxin like mono sodium glutamate. It causes headaches, fuzzy thinking, neuropathies, and the pins and needles pain that seems to have no explanation. Malted barley flour supposedly improves the taste of bread. It is also in some beers, with the same effects.

Also azodicarbonamide (ADA) is added to most bread flour. It’s a pesticide from China that’s added to speed up the bleaching process. Pesticides are linked to cancer, reproductive and developmental problems, and nerve damage. It also causes coughs, headaches that can last for days, shortness of breath, wheezing, swollen nasal cavities, burning throat and breathing problems. The United Kingdom, Singapore, Australia and most of Europe ban ADA. The FDA and World Health do not think it a problem yet.

To add insult to injury bread is fortified with iron. Unless you are deficient in this mineral, it increases the incidence of liver cancer and causes hardening of the arteries. To make matters even worse most commercial breads contain high fructose corn syrup, which raises triglyceride levels, leads to obesity and diabetes, and elevates uric acid levels causing hypertension and cardiovascular disease.


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  2. The bread is baked at temperatures as high as 400 degrees Fahrenheit! That kind of heat can kill an adult in less than a minute. Bread has been proven to be addictive. Subjects deprived of bread and given only water to eat requested bread after only two days.

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