How Modern Bread is Killing You

Once you learn what really goes into modern bread, chances are you won't be feeding it to your family ever again.

I want you to go get your bread. The loaf on your counter, the one in your fridge, whatever you have. Flip it over and read the ingredients out loud.

I’ll wait.

Enriched wheat flour, high fructose corn syrup, soybean oil, mono and diglycerides, calcium propionate, and then, somewhere toward the bottom, azodicarbonamide. Which is a dough conditioner, totally normal, widely used, also the primary ingredient in yoga mats and shoe rubber. That last part is true. I did not make it up. The same chemical that gives your foam mat that satisfying sponginess is in your sandwich bread, and the FDA is fine with it, and nobody mentions it, and we all just keep eating the bread.

This is where I tell you that one in three American adults is currently pre-diabetic, that type 2 diabetes rates have gone up 700% since 1960, that celiac disease has increased 400% since the 1950s. And this is where you nod and think yes, modern diet, sedentary lifestyle, personal responsibility, I’ve heard the speech. But he…