You Will NEVER Eat Bread Again after Watching This

Summary

This video delves into the dichotomy of bread, distinguishing between 'good' and 'bad' types. It emphasizes the health implications of consuming bread with high gluten content, which can lead to inflammation, blood sugar issues, and autoimmune diseases like Hashimoto's thyroiditis. The video suggests alternatives such as iron corn flour and fermented or sprouted breads that are less inflammatory and have lower phytic acid, which can bind to and deplete essential minerals. It also touches on the additives and chemicals in American bread, advocating for healthier, traditionally made bread options.

Takeaways

• 🍞 There are two types of bread: 'good' and 'bad', with the latter often causing inflammation and blood sugar issues.
• 🌾 Whole grains are promoted as healthy, but the script questions their health benefits compared to vegetables.
• 🚫 The presence of GMOs and high sugar content in some 'healthy' cereals and oatmeal is a concern.
• 👶 Even baby snacks contain whole grains, but with added sugars and starches that may not be necessary.
• 🍞 The love for bread is linked to gluten, a protein that humans can't fully digest and can cause addiction.
• ⏳ Over the past 50 years, American bread has increased its gluten content, leading to more health issues.
• 🌐 Gluten can cause inflammation, Celiac disease, and trigger autoimmune diseases like Hashimoto's thyroiditis.
• 🌾 Alternative grains like iron corn flour are suggested as they cause fewer gut reactions and less blood sugar spikes.
• 🍞 Fermented or sprouted breads, such as sourdough or Ezekiel bread, have lower phytic acid and are easier to digest.
• 🚫 Phytic acid in grains can bind with essential minerals, leading to deficiencies if consumed in large quantities.
• 🌍 European bread is often of higher quality due to longer fermentation times and different wheat varieties with less gluten.
• ⛔ Certain dough conditioners like BVO, bromate, and chemicals in bread are banned in Europe but allowed in the US.
• 🌾 Glyphosate, a controversial herbicide, is used in the drying process of wheat in America, which can be harmful.

Q & A

What is the main difference between good and bad bread according to the video?

The main difference lies in the type of grains used and the presence of additives. Good bread is typically made from whole grains and has fewer additives, while bad bread may contain GMOs, high amounts of sugar, and other unhealthy ingredients.

Why is whole grain bread considered healthy?

Whole grain bread is considered healthy because it contains more fiber and nutrients compared to refined grains. However, the video points out that the fiber content in whole grains is not as high as in vegetables and that not all whole grain products are created equal.

What role does gluten play in bread consumption?

Gluten is a protein found in grains that gives bread its elasticity and unique mouthfeel. It is also addictive due to its ability to stimulate opioid receptors in the brain, which can lead to overconsumption and potential health issues.

What are some health issues associated with gluten?

Gluten can cause inflammation in the gut, lead to diseases like Celiac, and trigger autoimmune diseases such as Hashimoto's thyroiditis. It can also cause blood sugar issues and weight gain.

What is an alternative to traditional wheat flour that the video suggests?

The video suggests using iron corn flour, an ancient grain that has not been altered for a long time. It has less elastic gluten, fewer gut reactions, and causes less of a spike in blood sugar levels.

How does phytic acid affect the absorption of minerals in the body?

Phytic acid binds with minerals like zinc, iron, magnesium, manganese, calcium, and copper, preventing their absorption in the small intestine. This can lead to deficiencies in these minerals if consumed in large amounts.

What are some ways to reduce phytic acid in bread?

Phytic acid can be reduced by refining the flour, fermenting the bread (like in sourdough), or sprouting the grains (as in Ezekiel bread). These processes help to break down phytic acid, making the minerals more available for absorption.

Why is the bread in Europe different from the bread in the US according to the video?

European bread, especially from countries like France and Italy, is often of higher quality due to longer fermentation periods and the use of different types of wheat that are not as high in gluten. Additionally, certain dough conditioners banned in Europe are allowed in the US.

What are some chemicals banned in Europe but allowed in American bread?

BVO (brominated vegetable oil), ADA (azodicarbonamide, a whitener), and potassium bromate are chemicals banned in Europe but allowed in the US for use in bread.

How is glyphosate related to the production of American bread?

Glyphosate, a herbicide found in Roundup, is used to dry out wheat in the US. This can lead to exposure to glyphosate in bread made from such wheat, which is a concern due to its potential health risks.

What is acrylamide and how is it related to bread consumption?

Acrylamide is a chemical compound that forms in starchy foods, like bread, when they are heated to high temperatures, such as during toasting or baking. It is known to be a potential carcinogen.