But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the meantime.
Incorrect - there is no salt on this planet that will not kill you in excess. And excess is what is at issue here: The amount of salts humans now consume are at hyper deadly levels. We do not at all need added salts in our diets.
All living organisms contain salt/sodium levels. Every dog, human, orange tree, asparagus, ant, bees, pigs cows, sharks, dolphins etc. There is not one living organism on earth that is without a sodium/salt amount.
So, eat raw foods if you need to get your salt. Adding salts to your meals and food stuffs is just appealing to your taste buds which have, over centuries, become desensitized to salt - so now we need to add more salt each year - we call it “salting to taste”.
It’s like booze, at first a little bit can get us drunk, but as the years go by we need more of it to feel anything. This is also the same with sugar.
If there is no salt in your diet naturally then you are eating wrong. Change that. Eat more raw fresh foods and you will receive the brilliantly perfect amount of minerals.
There’s a reason when you’ve had a heart attack that the EMTs load your body with a sodium transfusion. Our bodies are electric and salt is a very important part of the sodium potassium balance.
They also load you with dextrose. But these are dire instances. Salt is an essential element for living organisms but not in excess. It excess that is the prime suspect for heart disease. We have to remember that added salt is very new to the human diet. Just like the 9 million other species that don't add salt to their meals and food stuffs, neither did humans until relatively recently in our history. Same with sugars, cooked foods and so much more. We humans got away from simple, and now we are suffering for it. On a personal note, it was when I stopped having salt and potassium added to my meals and food stuffs that my cardiac issues vastly improved. It's been 3 years now and I feel great just having the natural levels of sodium/salts in my raw whole foods.
They give potassium to death row inmates, to stop their hearts. Then two more types of drugs to finish them off. Animals are euthenized using potassium. It's important to realize that it's the added part of salt and potassium that is the slippery slope.
For anyone interested in the chemistry of milling your own flour, which retains all of the God-given nutrients that are stripped out in lifeless and poisonous “enriched“ grocery store flour to provide “ shelf life”, listen to Sue’s Healthy Minutes podcast episode two here
But even the best flour in the world is made into a dough which has to sit in an oven. Those nutrients are not surviving those temps for any length of time. Not fats, not vitamins, not proteins and amino acids. Fire is the great equalizer, the great destroyer - it does not discriminate.
That's not entirely true. Fruits and vegetables contain cellulose which is a thick cell wall that holds in the water that keeps them alive and carries nutrients into our cells. Many can ripen after being picked, so they're not dying, they're reaching their peak nutrition after harvest. A huge number of fruits and veggies will keep well for months and months in the right conditions which differ by crop and have to do with temperature and humidity, with little if any nutrient loss.
Years ago as part of the back to the land movement looking for a healthy life style, I learned to grow food, make bread that I ground in a grain mill, canned from my garden, made my own yogurt with milk from my neighbors cow etc etc. But as time went on I stopped doing some of these things. It does take a lot of energy and time. I will be 80 in another year and I so wish that healthy food was available to me at a price we can afford. It seems that unless you do it all yourself it is only the privileged among us that can afford to be healthy. This is wrong.
I make my own baked goods. My sourdough rye is pretty good and it’s longer rise. It’s also fairly cheap to make. I worked in a commercial bakery for a while. One large loaf or basically a double or Texas loaf amount of rye bread can cost around 6 or 7 bucks here. I can purchase a whole large bag of flour for Nine bucks. Add your sourdough starter discard(basically free except for a cup of flour after you take out the discard) add a raw egg, some brown sugar, blackstrap molasses a 1/4 cup measure of oil or melted butter, salt, 1/2 cup or so of soaked cracked rye or dark rye flour and a bit of organic barley flour. Say 5 cups of wheat flour . Milk or water for liquid. That’s it I can produce 3 loafs of bread and have pizza dough for 2 pizzas for supper. For less than the cost of one commercial loaf of bread. Now figure how many cups of flour in a 20 lb bag of flour. All the other ingredients are truly insignificant in cost. Specialty flours cost a little more but you’re using very little for a batch of bread. Your savings are huge! It’s healthier and easier to digest.
I never ever added the preservatives to the breads I baked in the bakery, the baker I worked with wouldn’t use it! 😉
The reason most people prefer Sourdough is that there is doubt on the safety of even commercial bakers yeast. So while your initial yeast is bakers yeast as you ferment your starter the wild yeasts takeover the commercial yeast and eliminate it. Why Sourdough usually takes longer to rise… makes a healthier baked result. I live on a ranch everything I grow or raise is organic. I like to preserve my vegetables either by freezing or canned and I prefer natural fermenting all my vegetables over using commercial vinegar and salt methods. The kosher salt needs a good soak or rinse to remove the majority of it of course. But I don’t use salt in cooking or sparingly, you can add it at the table. I use more herbs and peppers to replace salt where I can. Sugar is much more dangerous than salt and you can see the burden it places on medical systems. Americans consume around 80 odd pounds of sugar per capita a yr! Imagine eating 2 50 lb bags of sugar a yr. Some families consume a whole pallet a yr!
I do all the time. I keep a sourdough starter that I utilize in bread making or pizza a couple times a week, I have organic gardens, greenhouse and pickle all my own Sauerkraut and cucumbers. Pressure Can all my home grown veggies, Salsa, Marinara sauce etc! Is a much healthier and tastier product than you can purchase in any supermarket. I live on an acreage surrounded by organic pasture and crop land.
Sourdough is wild yeasts so to speak as the wild yeasts ( lactobacilli) overpower the commercial bakers yeasts after a few days. They are more efficient at breaking down the sugars in your ingredients and supposedly much better for your body functions than bakers yeasts. Plus the end product is so much better tasting.
But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the mean time.
Thank you. Now I know why the hamburger buns that were in my cupboard for two months didn’t mold and upon further inspection by my husband found the expiration date was August of 2028. A full year. We were both shocked. My solution was to never buy that brand again, but I see it with the bread I purchase too. It does no good to make homemade bread if the wheat used is contaminated but organic wheat is the answer. I have made home pasta using a pasta adapter on my kitchen aid and it is easy enough to do, but time consuming. How many moms have time to make bread and pasta from scratch along with all the other chores that she is faced with and especially with young children. I bet they are as clueless as I was.
It seems to me that we would all benefit if there were no more lobbyists paying bribes to our politicians for doing their dirty work for corporate profits. They seem to be a dangerous group. If they were not involved wouldn’t we all live better. healthier lives? I’ve believed this for a long time but haven’t seen any major pushback from the private sector. I would think term limits might be helpful as well as their inability to purchase stocks while in office and that should include family members as well. If there’s not way to make generational wealth while in office, who knows, we might actually have people who are “of, by and for the people” There has to be a way to stop all of the poison being injected into our food supply. Your article is fact based and easy to understand. I enjoy reading because you’re factual and not emotional. Thanks again!
Not all wheat is sprayed with roundup as a dessicant. This happens more often in the northern states than in the south because they need to time their harvests around projected rain or snowfall. There are many wheat farmers that do not pay for organic designation, but test their grains to ensure they are glyphosate free. I have milled my own wheat and baked with it since the 1990’s. Besides glyphosate the roller milling process for making flour removes all the vitamins and minerals as well as the fiber, leaving nothing but the starch and protein. If you don’t want to mill at home as I do, there are now more companies that sell fresh milled flour that retains all of the nutrients needed for good health, not 5 synthetic vitamins added back in. Someone above mentioned Sue Becker, who is a wealth of information about REAL bread. For those who are Christians, Jesus compared Himself to the bread of life. Real bread has sustained life for millennia here on earth. It is not bad, it is GOOD. But you need to do it the right way.
The reason you are seeing this piece is due to his presence in the media. He is gaining credibility slowly as more and more are convinced MAHA is going to get us through SOME NOT ALL problem areas. We have to help promote these articles, convince others too! Cancer is horrible, autoimmune diseases are very debilitating. Something needs changing! We have to help ourselves. RFK has to be supported.
RFK Jr is a grifter. He picks a topic, sues a company and gets paid off as a nuisance suit. That's how he makes his money. He provided the drugs that caused his cousin to overdose. He is responsible for the deaths of 82 Samoan adults and children after he convinced their government not to vax. As his family warned, he is a predator.
J Butler clearly has not gone to review Peggy Hall's critique of RFK Jr. Despite attempting to 'shame' you (?) with this comment:
"It is very obvious when a human is not open to better information."
Well, then go look at Peggy Hall's lengthy analysis of RFK Jr., or don't. All of the Kennedy's are in on it, always have been.
I have known, since the beginning, not to trust that lying moron. He is just as much a part of the establishment as anyone else. People addicted to having heroes during their 'awakening' process are only going to do themselves in. 'Awakening' is not a process wherein comfort is a feature.
I totally disagree. It is very obvious when a human is not open to better information. They state an opinion gained from leftist and that is it, over and done. Nothing else, definitely lacking info on what has been happening in MAHA because corporate media does not want you to see or hear. I see it all over social media. It saddens me about humans in general.
I agree with every word! Europeans definitely have that lifestyle down pat. pasta , wine with every meal 🥘 ( not breakfast for me), and plenty of bread.🥯 If you’ve never experienced homemade bread made with real yeast, you’re in for an experience. I buy my bread that’s made in Italy. 🇮🇹 Trader Joe’s. Ahhh. Always made bread from scratch but Florida water impedes the process. Not the same. Also the diet with 🍷 at dinner is an excellent super power ( red dark wine). So healthy for digestion. I’ll stick with a European diet anytime. Pass he wine 🍷 please.. 😆
Europeans still get cancer, have diabetes have their medicine cabinets stuffed with meds. ?? Wine is poison right out of the gate. Alcohol does immediate damage to the body as soon as it enters the mouth.
As for bread: But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the mean time.
Spoken like a true bread lover. When I tell people cigarettes are bad for them, they say go away. When I tell alcoholics that booze is bad for them, or bacon or or fried foods - they ALL SAY GO AWAY.
I won’t go away. I am here now to always steer people towards the best bath for optimum health.
Humans have been on earth roughly 7 million years. Bread, only 14,000.
“Moderation” is fools gold and a dangerous narrative - especially when dealing with toxins. Or, “nobody can have just one Lays Potato chip…” as the ad went.
Variety is not the spice of life but rather it’s undoing. All the other 9 million plant and animal species know this and stick to this and eat very few things. 3 or 4 things, some species eats just one thing their entire lives - that and water. Some species just have water. All those species are far healthier than us humans.
On the immune strength spectrum, species wise, humans are hands down and far and away the weakest species.
I throw an annual christmas party, for 30 plus years. It starts at midnite and ends around 7 that morning. Over the course of the night roughly 300 people attend.
The reason i write about health, for 35 plus years, is because i want to live as long as possible and be surrounded by as many of my family and friends as possible. It all starts with life and health and maintaining said health and life.
I want to throw parties for another 100 years if i had my way.
Kale is too toxic for me - and dangerous if eaten raw - most dark leafy foods are high in toxins. I would opt for the light greens like lettuce, celery etc. Cucumbers.
Wheat is grown in many places in our country. I personally live in the middle of 4+ Million acres of the best soft white wheat growing area in the world. ( all exported) None of the wheat crop here or in any of the dryer climates is sprayed with round up. This is the first I have heard of this practice. I can however see it being used in wet climates after the plants have fully developed. This however would absolutely not promote yield. I am still not sure why a producer would use a slow acting glyphosate when there are desiccants that work much faster. The usage of glyphosate directly on wheat in this country would be such a small amount as to not be detectable against the glyphosate that enters the plants through indirect means. There is a lot of glyphosates used post-harvest and before planting to control weeds. I am not a fan of glyphosate at all. Now our newest crop for our area is a different story. Garbanzo beans ( also mostly exported) will get a late application of glyphosate for the purpose of killing and drying down the crop as it will keep growing and the green spots will stain the beans in the combine turning them into cow feed and bankrupting the farmer. I am working with growers that care about the soil and we are experimenting with different ways of farming to eliminate the roundup. But the economics of the Gov fraud does not give many farmers the ability to experiment if they want to keep their land.
Love this sub stack thank you so much for the valuable and appreciated info on this! We make our own bread but we have to check out the flour now! You have a wealth of information that is so amazing!!!👏👏👍💙❤️
This should help as well: But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the mean time.
Adam, please tell me you're kidding and that you actually know how spreading information works., how getting the word out works. Do you think there is only one math book published? Or one bible printed?
You don't need to paste your same long reply to everyone in this comment section. To say nothing of the content itself, which has you claiming that a teaspoon of salt in a 1 kg loaf of bread is going to kill us, or suggesting that because "bread is dead" it shouldn't be eaten. People have been eating bread for thousands of years and, properly sourced and made, it's a perfectly acceptable food source. Stone milling leaves the nutrients largely intact. Long fermentation breaks down long-chain gluten. You're not going to convince people to give up bread entirely at this point. One crusade at a time.
A teaspoon of salt in bread. Do you just eat bread - alone? Most likely not. Every thing you eat daily, 3 times a day with snacks in between, has just a teaspoon of salt in it. This from peanut butter, jellies and jams, cold cuts, mayonnaise, mustard, ketchup, butter cheeses and on and on. All these items between two slices of bread.
So daily, it’s never just a teaspoon of salt your are putting in your body. There is not one item in our grocery stores that doesn’t have added salts - and if the label says no or low sodium, then they have replaced it with Potassium, which is even more deadly.
Long-fermentation bread made with stone-ground, soft, heritage wheat is a meal in and of itself. I typically eat it by itself, or with unsalted butter.
I agree there is too much salt in stuff bought at the store. Hence why I would encourage people to take up baking their own bread rather than give it up entirely.
I love bread. One. Two, I do need to paste the well informed aka long reply - in order to teach people. And i need to post it as often as possible. Not everyone reads the one time anyone posts a reply…
As for your understanding of how the body works and doesn’t work, and the laws of physics - and your reading comprehension skills….It doesn’t matter how the flour is milled, as I stated. All flour gets cooked, baked., fried, boiled, nuked etc. - so so much for nutrient value.
As for eating bread for thousands of years, roughly 14 thousand to be exact - it does not mean that it’s healthy for us. We did just fine for 7 million years without bread, and cereal, and cheese and cake and ice-cream and adding salts and sugars to our meals and food stuffs.
We also somehow managed to survive and thrive without all these processed foods like bread and pasta and fries and steak and buffalo wings. Early humans were vastly more healthier than modern man living on a diet of solely raw foods - as opposed to todays diet of processed food (cooking is the most extreme form of food processing radically altering and destroying molecules).
I'm not going to claim any bread is "healthy," because "healthy" is a loaded term. I will claim that stone-ground heritage wheat bread is a much, MUCH better alternative than store-bought.
I also do not disagree that a hunter-gatherer diet like the one we evolved to eat before agriculture is probably our healthiest option, but that's a completely unrealistic goal to shoot for in modern society at the present moment. Better to shoot for achievable, short-term goals, like convincing people to start baking their own, healthier bread at home, or buying from reputable, conscientious local bakeries that use healthier ingredients and methods (ie stone-milling, soft wheats, heritage grains, long fermentation, etc).
This is, in fact, the perfect time to encourage people to integrate such realistic practices as groceries become more expensive and the public becomes more aware of just how vile the food industry (and the FDA) truly are. Get the ball rolling with bread, and use the momentum to revolutionize our diets from there.
Look at your store bought bread under a coin magnifier. You will never eat it again. I saw many different colors of polymer fibers that you cannot see with your naked eye. These are what the media call microplastics. They are actually infecting us with these on purpose
Thank you for bringing facts and insights to what I’m sure many of us have suspected for years; every meal we eat in this country is slowly killing us.
The issue of our toxic food stream very much runs parallel with the healthcare system in the US. These are issues that are looking systemically designed to cultivate a population that is constantly weak and in poor health. In both instances, americans are all too willing to just accept the worst, most exploitive system on the planet. As our grocery shelves are increasingly filled with toxic lab experiments, agri-business and big farma make an obscene payday at all of our expenses. Add this to the list of issues that more and more look like a government trying to “cull the herd”. This is why american capitalism is a death cult that must be resisted at all levels.
The unholy trinity of big pharma, big ag, and big government. I remember being a new agronomist when they rolled out glyphosate as a preharvest for wheat and the sales rep showing us agronomists to find the right staging. All to prevent swatching and even drying and straight combine. Shortly following that genetic engineering was rolled out. I can look back in hindsight and see what a milestone the late 90’s was in our food industry. Homeschooling is what woke me up to mono culture of the mind and our food.
Excellent reporting! You are a STAR⭐️ Lily. Unfortunately, I just bought 2 different kinds of bread at the store today and now I think I should throw them out!! Anyway, this has definitely been “food for thought.” Thank you 🙏🏻
Became sensitive to gluten in 2015 and had to eliminate it. Did get some pasta imported from Italy and unfortunately broke out after eating it, just like from the stuff here. So not sure if it's the grain itself or it's something else. Beginning to wonder about corn as well.
I can't eat gluten in the states either. I haven't been abroad to try European bread to run my own experience. I wasn't surprised that the EU didn't want American agricultural products in the latest trade talks.
You know, it's sad that the farmers of America are letting corporate bullshit like that happen. :( Or maybe they allow this? Which is just appalling!! I guess that I am fortunate I am in Canada. :)
Your description of someone visiting Europe and having no digestive issues is exactly what happened to my friend 10 years ago. He always pooh-poohed my quest for organic food at home in the USA, but was shocked at his normal digestion in Italy and France.
The FDA is a criminal enterprise. They protect us from nothing and hide or block (illegalize)access to many cures and natural medicines.
Mill your own organic wheat berries, and bake your own bread from freshly milled flour. Check out BreadBeckers.com for more!
Access was denied to Bread Beckers website...I wonder why?
Weird…Try this
https://www.breadbeckers.com/
I was able to open it in DuckDuckGo. And I disabled ai
Disable AI
Good idea
The link is being deliberately blocked by google.
Won't resolve for me.
Are you on a VPN?
Blessings and appreciation from Sydney Australia.
But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the meantime.
Stay safe everyone.
Additionally, if you would like to learn more about the importance of REAL salt in your diet, read Dr. David Brownstein‘s very informative book
“Salt Your Way to Health”.
Incorrect - there is no salt on this planet that will not kill you in excess. And excess is what is at issue here: The amount of salts humans now consume are at hyper deadly levels. We do not at all need added salts in our diets.
All living organisms contain salt/sodium levels. Every dog, human, orange tree, asparagus, ant, bees, pigs cows, sharks, dolphins etc. There is not one living organism on earth that is without a sodium/salt amount.
So, eat raw foods if you need to get your salt. Adding salts to your meals and food stuffs is just appealing to your taste buds which have, over centuries, become desensitized to salt - so now we need to add more salt each year - we call it “salting to taste”.
It’s like booze, at first a little bit can get us drunk, but as the years go by we need more of it to feel anything. This is also the same with sugar.
If there is no salt in your diet naturally then you are eating wrong. Change that. Eat more raw fresh foods and you will receive the brilliantly perfect amount of minerals.
There’s a reason when you’ve had a heart attack that the EMTs load your body with a sodium transfusion. Our bodies are electric and salt is a very important part of the sodium potassium balance.
They also load you with dextrose. But these are dire instances. Salt is an essential element for living organisms but not in excess. It excess that is the prime suspect for heart disease. We have to remember that added salt is very new to the human diet. Just like the 9 million other species that don't add salt to their meals and food stuffs, neither did humans until relatively recently in our history. Same with sugars, cooked foods and so much more. We humans got away from simple, and now we are suffering for it. On a personal note, it was when I stopped having salt and potassium added to my meals and food stuffs that my cardiac issues vastly improved. It's been 3 years now and I feel great just having the natural levels of sodium/salts in my raw whole foods.
They give potassium to death row inmates, to stop their hearts. Then two more types of drugs to finish them off. Animals are euthenized using potassium. It's important to realize that it's the added part of salt and potassium that is the slippery slope.
For anyone interested in the chemistry of milling your own flour, which retains all of the God-given nutrients that are stripped out in lifeless and poisonous “enriched“ grocery store flour to provide “ shelf life”, listen to Sue’s Healthy Minutes podcast episode two here
https://podcasts.apple.com/us/podcast/sues-healthy-minutes-with-sue-becker-the-bread-beckers/id1609279985?i=1000551725828
It is short but thorough!
But even the best flour in the world is made into a dough which has to sit in an oven. Those nutrients are not surviving those temps for any length of time. Not fats, not vitamins, not proteins and amino acids. Fire is the great equalizer, the great destroyer - it does not discriminate.
I'm very curious what food we eat isn't dead. Unless you suggest we graze off living plants like cows.
Vegetables and fruits
Once you pick those they are dying though.
That's not entirely true. Fruits and vegetables contain cellulose which is a thick cell wall that holds in the water that keeps them alive and carries nutrients into our cells. Many can ripen after being picked, so they're not dying, they're reaching their peak nutrition after harvest. A huge number of fruits and veggies will keep well for months and months in the right conditions which differ by crop and have to do with temperature and humidity, with little if any nutrient loss.
Pulses and nuts.
I think that "live" refers more to the presence of enzymes, which are essential to our health.
Ah...that makes sense. I guess I was reading this as a moral thing. Eating living things. 🤦
Salt? Our bodies have salt!
Yes, I said that in my post - all living organisms contain levels of sodium/salt. We don’t thus, need to add salt to our meals and food stuffs.
Added salt is excess salt and the slippery slope begins…
I love Sue Becker! Heard her on a few podcasts, and what she says makes sense.
Who grows the wheat? What pesticides are used, if any? Is it GMO, or does it grow near GMO. We're cursed by our own greed.
Years ago as part of the back to the land movement looking for a healthy life style, I learned to grow food, make bread that I ground in a grain mill, canned from my garden, made my own yogurt with milk from my neighbors cow etc etc. But as time went on I stopped doing some of these things. It does take a lot of energy and time. I will be 80 in another year and I so wish that healthy food was available to me at a price we can afford. It seems that unless you do it all yourself it is only the privileged among us that can afford to be healthy. This is wrong.
Well said!!!!!
I make my own baked goods. My sourdough rye is pretty good and it’s longer rise. It’s also fairly cheap to make. I worked in a commercial bakery for a while. One large loaf or basically a double or Texas loaf amount of rye bread can cost around 6 or 7 bucks here. I can purchase a whole large bag of flour for Nine bucks. Add your sourdough starter discard(basically free except for a cup of flour after you take out the discard) add a raw egg, some brown sugar, blackstrap molasses a 1/4 cup measure of oil or melted butter, salt, 1/2 cup or so of soaked cracked rye or dark rye flour and a bit of organic barley flour. Say 5 cups of wheat flour . Milk or water for liquid. That’s it I can produce 3 loafs of bread and have pizza dough for 2 pizzas for supper. For less than the cost of one commercial loaf of bread. Now figure how many cups of flour in a 20 lb bag of flour. All the other ingredients are truly insignificant in cost. Specialty flours cost a little more but you’re using very little for a batch of bread. Your savings are huge! It’s healthier and easier to digest.
I never ever added the preservatives to the breads I baked in the bakery, the baker I worked with wouldn’t use it! 😉
The reason most people prefer Sourdough is that there is doubt on the safety of even commercial bakers yeast. So while your initial yeast is bakers yeast as you ferment your starter the wild yeasts takeover the commercial yeast and eliminate it. Why Sourdough usually takes longer to rise… makes a healthier baked result. I live on a ranch everything I grow or raise is organic. I like to preserve my vegetables either by freezing or canned and I prefer natural fermenting all my vegetables over using commercial vinegar and salt methods. The kosher salt needs a good soak or rinse to remove the majority of it of course. But I don’t use salt in cooking or sparingly, you can add it at the table. I use more herbs and peppers to replace salt where I can. Sugar is much more dangerous than salt and you can see the burden it places on medical systems. Americans consume around 80 odd pounds of sugar per capita a yr! Imagine eating 2 50 lb bags of sugar a yr. Some families consume a whole pallet a yr!
Why not cultivate your own wild yeast and ferment your own vinegars?
I do all the time. I keep a sourdough starter that I utilize in bread making or pizza a couple times a week, I have organic gardens, greenhouse and pickle all my own Sauerkraut and cucumbers. Pressure Can all my home grown veggies, Salsa, Marinara sauce etc! Is a much healthier and tastier product than you can purchase in any supermarket. I live on an acreage surrounded by organic pasture and crop land.
Sourdough is wild yeasts so to speak as the wild yeasts ( lactobacilli) overpower the commercial bakers yeasts after a few days. They are more efficient at breaking down the sugars in your ingredients and supposedly much better for your body functions than bakers yeasts. Plus the end product is so much better tasting.
But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the mean time.
Stay safe everyone.
Thank you. Now I know why the hamburger buns that were in my cupboard for two months didn’t mold and upon further inspection by my husband found the expiration date was August of 2028. A full year. We were both shocked. My solution was to never buy that brand again, but I see it with the bread I purchase too. It does no good to make homemade bread if the wheat used is contaminated but organic wheat is the answer. I have made home pasta using a pasta adapter on my kitchen aid and it is easy enough to do, but time consuming. How many moms have time to make bread and pasta from scratch along with all the other chores that she is faced with and especially with young children. I bet they are as clueless as I was.
It seems to me that we would all benefit if there were no more lobbyists paying bribes to our politicians for doing their dirty work for corporate profits. They seem to be a dangerous group. If they were not involved wouldn’t we all live better. healthier lives? I’ve believed this for a long time but haven’t seen any major pushback from the private sector. I would think term limits might be helpful as well as their inability to purchase stocks while in office and that should include family members as well. If there’s not way to make generational wealth while in office, who knows, we might actually have people who are “of, by and for the people” There has to be a way to stop all of the poison being injected into our food supply. Your article is fact based and easy to understand. I enjoy reading because you’re factual and not emotional. Thanks again!
Not all wheat is sprayed with roundup as a dessicant. This happens more often in the northern states than in the south because they need to time their harvests around projected rain or snowfall. There are many wheat farmers that do not pay for organic designation, but test their grains to ensure they are glyphosate free. I have milled my own wheat and baked with it since the 1990’s. Besides glyphosate the roller milling process for making flour removes all the vitamins and minerals as well as the fiber, leaving nothing but the starch and protein. If you don’t want to mill at home as I do, there are now more companies that sell fresh milled flour that retains all of the nutrients needed for good health, not 5 synthetic vitamins added back in. Someone above mentioned Sue Becker, who is a wealth of information about REAL bread. For those who are Christians, Jesus compared Himself to the bread of life. Real bread has sustained life for millennia here on earth. It is not bad, it is GOOD. But you need to do it the right way.
I live in eastern Oregon where dry wheat farms are all around us. It’s not just the pesticide but also the chemtrails too.
Let RFK JR. KNOW ABOUT THIS, MAYBE HE CAN CHANGE THIS!!!!
The reason you are seeing this piece is due to his presence in the media. He is gaining credibility slowly as more and more are convinced MAHA is going to get us through SOME NOT ALL problem areas. We have to help promote these articles, convince others too! Cancer is horrible, autoimmune diseases are very debilitating. Something needs changing! We have to help ourselves. RFK has to be supported.
RFK Jr is a grifter. He picks a topic, sues a company and gets paid off as a nuisance suit. That's how he makes his money. He provided the drugs that caused his cousin to overdose. He is responsible for the deaths of 82 Samoan adults and children after he convinced their government not to vax. As his family warned, he is a predator.
J Butler clearly has not gone to review Peggy Hall's critique of RFK Jr. Despite attempting to 'shame' you (?) with this comment:
"It is very obvious when a human is not open to better information."
Well, then go look at Peggy Hall's lengthy analysis of RFK Jr., or don't. All of the Kennedy's are in on it, always have been.
I have known, since the beginning, not to trust that lying moron. He is just as much a part of the establishment as anyone else. People addicted to having heroes during their 'awakening' process are only going to do themselves in. 'Awakening' is not a process wherein comfort is a feature.
I wonder, how did not vaxxing (poisoning) people cause their deaths? People don't need vaxxes, they need nutrition and a lack of toxins.
I totally disagree. It is very obvious when a human is not open to better information. They state an opinion gained from leftist and that is it, over and done. Nothing else, definitely lacking info on what has been happening in MAHA because corporate media does not want you to see or hear. I see it all over social media. It saddens me about humans in general.
I agree with every word! Europeans definitely have that lifestyle down pat. pasta , wine with every meal 🥘 ( not breakfast for me), and plenty of bread.🥯 If you’ve never experienced homemade bread made with real yeast, you’re in for an experience. I buy my bread that’s made in Italy. 🇮🇹 Trader Joe’s. Ahhh. Always made bread from scratch but Florida water impedes the process. Not the same. Also the diet with 🍷 at dinner is an excellent super power ( red dark wine). So healthy for digestion. I’ll stick with a European diet anytime. Pass he wine 🍷 please.. 😆
Europeans still get cancer, have diabetes have their medicine cabinets stuffed with meds. ?? Wine is poison right out of the gate. Alcohol does immediate damage to the body as soon as it enters the mouth.
As for bread: But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the mean time.
Stay safe everyone.
Go away!
Spoken like a true bread lover. When I tell people cigarettes are bad for them, they say go away. When I tell alcoholics that booze is bad for them, or bacon or or fried foods - they ALL SAY GO AWAY.
I won’t go away. I am here now to always steer people towards the best bath for optimum health.
People have eaten bread almost forever. Perhaps you have forgotten the golden rule of consuming... Moderation and Variety in all things.
Jesus took the bread, broke it, and said, "Take, eat; this is My body, which is given for you; do this in remembrance of me".
Humans have been on earth roughly 7 million years. Bread, only 14,000.
“Moderation” is fools gold and a dangerous narrative - especially when dealing with toxins. Or, “nobody can have just one Lays Potato chip…” as the ad went.
Variety is not the spice of life but rather it’s undoing. All the other 9 million plant and animal species know this and stick to this and eat very few things. 3 or 4 things, some species eats just one thing their entire lives - that and water. Some species just have water. All those species are far healthier than us humans.
On the immune strength spectrum, species wise, humans are hands down and far and away the weakest species.
https://ifbacongrewontrees.wordpress.com/2023/02/05/12000-someone-please-call-911/
"some species eats just one thing their entire lives - that and water. Some species just have water.".
...And die of boredom!
What, pray tell, is the one food you think we should have with water? One ingredient food only!
________ and Water.
You’re still no fun dude..
Fun is relative.
Jesus dude, we all saw your lengthy post on bread, we get it. Doesn't need to be spammed all over the universe.
Dolt.
Tell us you don’t know how media works without telling us you don’t know how media works. Or religion, sports, politics etc, for that matter…
I throw an annual christmas party, for 30 plus years. It starts at midnite and ends around 7 that morning. Over the course of the night roughly 300 people attend.
The reason i write about health, for 35 plus years, is because i want to live as long as possible and be surrounded by as many of my family and friends as possible. It all starts with life and health and maintaining said health and life.
I want to throw parties for another 100 years if i had my way.
Ice cream equals happiness - but at what cost?
https://www.youtube.com/watch?v=Ez7ti6FYyCE&t=71s
I read the article. Very informative. Ty 👍
Thanks for reading.
👍🎄
Did you server bread and water..Oops, I mean Kale and water! :--))
Kale is too toxic for me - and dangerous if eaten raw - most dark leafy foods are high in toxins. I would opt for the light greens like lettuce, celery etc. Cucumbers.
Wheat is grown in many places in our country. I personally live in the middle of 4+ Million acres of the best soft white wheat growing area in the world. ( all exported) None of the wheat crop here or in any of the dryer climates is sprayed with round up. This is the first I have heard of this practice. I can however see it being used in wet climates after the plants have fully developed. This however would absolutely not promote yield. I am still not sure why a producer would use a slow acting glyphosate when there are desiccants that work much faster. The usage of glyphosate directly on wheat in this country would be such a small amount as to not be detectable against the glyphosate that enters the plants through indirect means. There is a lot of glyphosates used post-harvest and before planting to control weeds. I am not a fan of glyphosate at all. Now our newest crop for our area is a different story. Garbanzo beans ( also mostly exported) will get a late application of glyphosate for the purpose of killing and drying down the crop as it will keep growing and the green spots will stain the beans in the combine turning them into cow feed and bankrupting the farmer. I am working with growers that care about the soil and we are experimenting with different ways of farming to eliminate the roundup. But the economics of the Gov fraud does not give many farmers the ability to experiment if they want to keep their land.
THAT is why I will only buy organic garbanzo beans or anything made from garbanzo. They have the highest rate of glyphosate in the world.
Love this sub stack thank you so much for the valuable and appreciated info on this! We make our own bread but we have to check out the flour now! You have a wealth of information that is so amazing!!!👏👏👍💙❤️
This should help as well: But bread is dead, said Fred and Zed. I appreciate the efforts in this article to inform us of the myriad chemicals infused in american bread - and even in france, all of europe, asia, africa etc. But bread is dead. We think it's only some place, some cafe or bakery in some small town in france - but here in america we too have stores where we can buy good bread sans chemicals, bread that is just flour water yeast and salt.
We even have DIY machines for our homes where we can bake our breads. But still, bread is dead. We forget that to harvest wheat we have to kill a plant, kill grass - so it is dead and decaying, sans mold perhaps but rotting, degrading still. Then when we mill the grain to make flour, either with fast blades or stones for pummeling, we have further removed any signs of life from this once organic living entity that was a stalk of grass.
And so now we have flour, and depending on the milling process, the amount of and quality of nutrients are destroyed. And so now we have to enrich the flour, or re-enrich, add back minerals and vitamins. They won't add back proteins and amino acids because that is way too expensive and they wouldn't even know how to do that - or it would take a degree in biochemistry...
But again, bread is dead said fred and zed. It's already dead. So now we have the flour, we mix in water, yeast, salt or whatever - and we create dough. Lifeless dough. But wait, it's not lifeless you say, you insist, it has cultures of yeast, living organisms.... Okay, the yeast is alive so the dough must be alive. Okay i guess. But bread is dead.
Why is bread dead? Well, there is this thing called the oven. No living organism can sit in an oven at 350 degrees Fahrenheit - for roughly 40 minutes to an hour. No living organism can sit in an oven at even 150 degrees for 3 minutes. 3 minutes my friends. Everything about your bread is thoroughly, absolutely and completely dead. "fresh bread" is freshly killed dough.
Mold has nothing to do with the actual loaf or slice of bread. Mold is a product, or dynamic simply of moisture and warmth. The ceramic tiles in your bathroom can grow mold. even mushrooms - I've seen it. Sheet rock can grow mold - all you need is water and warmth.
Now, to the article here about bread, adding these extracurricular chemicals - needs to stop. I get that most are salts to aid in preservation, but salt is a global leading killer - and potassium will stop your heart. Those are two facts. We love salt so we will argue against those truths facts and realities, but salt needs to be avoided at all costs.
There are natural levels of sodium/salts in all whole foods - including that original wheat grain that we utterly destroyed to give us bread.
Where cooking, or baking in the case of bread is concerned - kitchen alchemy as I like to call it, can yield many new and dangerous chemicals, molecules, compounds etc. Most of them being carcinogenic, cancer causing - fire will do that. So with just four seemingly wholesome ingredients, we can still create a toxic slice of bread. This bread that is dead can still kill you - and make you fat in the mean time.
Stay safe everyone.
Dude, stop. Once is enough.
Adam, please tell me you're kidding and that you actually know how spreading information works., how getting the word out works. Do you think there is only one math book published? Or one bible printed?
You don't need to paste your same long reply to everyone in this comment section. To say nothing of the content itself, which has you claiming that a teaspoon of salt in a 1 kg loaf of bread is going to kill us, or suggesting that because "bread is dead" it shouldn't be eaten. People have been eating bread for thousands of years and, properly sourced and made, it's a perfectly acceptable food source. Stone milling leaves the nutrients largely intact. Long fermentation breaks down long-chain gluten. You're not going to convince people to give up bread entirely at this point. One crusade at a time.
A teaspoon of salt in bread. Do you just eat bread - alone? Most likely not. Every thing you eat daily, 3 times a day with snacks in between, has just a teaspoon of salt in it. This from peanut butter, jellies and jams, cold cuts, mayonnaise, mustard, ketchup, butter cheeses and on and on. All these items between two slices of bread.
So daily, it’s never just a teaspoon of salt your are putting in your body. There is not one item in our grocery stores that doesn’t have added salts - and if the label says no or low sodium, then they have replaced it with Potassium, which is even more deadly.
Long-fermentation bread made with stone-ground, soft, heritage wheat is a meal in and of itself. I typically eat it by itself, or with unsalted butter.
I agree there is too much salt in stuff bought at the store. Hence why I would encourage people to take up baking their own bread rather than give it up entirely.
I love bread. One. Two, I do need to paste the well informed aka long reply - in order to teach people. And i need to post it as often as possible. Not everyone reads the one time anyone posts a reply…
As for your understanding of how the body works and doesn’t work, and the laws of physics - and your reading comprehension skills….It doesn’t matter how the flour is milled, as I stated. All flour gets cooked, baked., fried, boiled, nuked etc. - so so much for nutrient value.
As for eating bread for thousands of years, roughly 14 thousand to be exact - it does not mean that it’s healthy for us. We did just fine for 7 million years without bread, and cereal, and cheese and cake and ice-cream and adding salts and sugars to our meals and food stuffs.
We also somehow managed to survive and thrive without all these processed foods like bread and pasta and fries and steak and buffalo wings. Early humans were vastly more healthier than modern man living on a diet of solely raw foods - as opposed to todays diet of processed food (cooking is the most extreme form of food processing radically altering and destroying molecules).
I'm not going to claim any bread is "healthy," because "healthy" is a loaded term. I will claim that stone-ground heritage wheat bread is a much, MUCH better alternative than store-bought.
I also do not disagree that a hunter-gatherer diet like the one we evolved to eat before agriculture is probably our healthiest option, but that's a completely unrealistic goal to shoot for in modern society at the present moment. Better to shoot for achievable, short-term goals, like convincing people to start baking their own, healthier bread at home, or buying from reputable, conscientious local bakeries that use healthier ingredients and methods (ie stone-milling, soft wheats, heritage grains, long fermentation, etc).
This is, in fact, the perfect time to encourage people to integrate such realistic practices as groceries become more expensive and the public becomes more aware of just how vile the food industry (and the FDA) truly are. Get the ball rolling with bread, and use the momentum to revolutionize our diets from there.
I agree with you 100%...Happy baking!
The FDA is a witches coven, who loves money
Look at your store bought bread under a coin magnifier. You will never eat it again. I saw many different colors of polymer fibers that you cannot see with your naked eye. These are what the media call microplastics. They are actually infecting us with these on purpose
That’s pretty much the case with all processed food. Nanotech is the cherry on top.
Somehow = by de§ign
Thank you for bringing facts and insights to what I’m sure many of us have suspected for years; every meal we eat in this country is slowly killing us.
The issue of our toxic food stream very much runs parallel with the healthcare system in the US. These are issues that are looking systemically designed to cultivate a population that is constantly weak and in poor health. In both instances, americans are all too willing to just accept the worst, most exploitive system on the planet. As our grocery shelves are increasingly filled with toxic lab experiments, agri-business and big farma make an obscene payday at all of our expenses. Add this to the list of issues that more and more look like a government trying to “cull the herd”. This is why american capitalism is a death cult that must be resisted at all levels.
The unholy trinity of big pharma, big ag, and big government. I remember being a new agronomist when they rolled out glyphosate as a preharvest for wheat and the sales rep showing us agronomists to find the right staging. All to prevent swatching and even drying and straight combine. Shortly following that genetic engineering was rolled out. I can look back in hindsight and see what a milestone the late 90’s was in our food industry. Homeschooling is what woke me up to mono culture of the mind and our food.
FUCKERS!
Excellent reporting! You are a STAR⭐️ Lily. Unfortunately, I just bought 2 different kinds of bread at the store today and now I think I should throw them out!! Anyway, this has definitely been “food for thought.” Thank you 🙏🏻
I have that exact experience in Europe. I can eat pasta in Italy and bread in France no problem. In the states, no gluten at all.
Became sensitive to gluten in 2015 and had to eliminate it. Did get some pasta imported from Italy and unfortunately broke out after eating it, just like from the stuff here. So not sure if it's the grain itself or it's something else. Beginning to wonder about corn as well.
I can't eat gluten in the states either. I haven't been abroad to try European bread to run my own experience. I wasn't surprised that the EU didn't want American agricultural products in the latest trade talks.
Exactly!
You know, it's sad that the farmers of America are letting corporate bullshit like that happen. :( Or maybe they allow this? Which is just appalling!! I guess that I am fortunate I am in Canada. :)
Your description of someone visiting Europe and having no digestive issues is exactly what happened to my friend 10 years ago. He always pooh-poohed my quest for organic food at home in the USA, but was shocked at his normal digestion in Italy and France.