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.

Outlines

00:00

🍞 The Good and Bad of Bread Consumption

This paragraph discusses the dichotomy of bread types, distinguishing between healthy and unhealthy options. The speaker clarifies that not all bread is equal and emphasizes the importance of whole grains, which are often marketed as healthy due to their fiber content. However, the paragraph also points out that these grains may contain GMOs and high levels of sugar. The speaker suggests that the love for bread is tied to gluten, a protein that humans cannot fully digest and which can lead to inflammation and autoimmune diseases like Celiac and Hashimoto's. The paragraph concludes by introducing alternatives to traditional bread, such as bread made from iron corn flour, which is less likely to cause gut reactions and has a different starch composition that results in lower blood sugar spikes.

05:01

🌾 Exploring Bread Variations and Health Implications

The second paragraph delves into the issue of phytic acid found in bread, which binds to minerals and can lead to deficiencies. The speaker explains that refining or fermenting bread, such as through the process used in sourdough or sprouted bread, can reduce phytic acid levels. The paragraph also contrasts the quality of bread in Europe, where fermentation practices and wheat varieties differ, leading to a healthier bread option. The speaker criticizes the use of dough conditioners like BVO and potassium bromate, which are banned in Europe but allowed in the US. The paragraph concludes with a warning about the use of glyphosate to dry wheat in America, potentially leading to exposure to this harmful chemical, and mentions the presence of acrylamide in burnt toast, a known carcinogen. The speaker encourages viewers to try alternative recipes for healthier bread options.

Keywords

💡Bread

Bread is a staple food prepared from a dough of flour and water, usually by baking. In the video, bread is the central theme, with a distinction made between 'good' and 'bad' types. The script discusses how bread has been a part of human diet for a long time, even recommended by health organizations and present in the food pyramid, but not all breads are created equal, emphasizing the importance of choosing the right type.

💡Whole Grains

Whole grains refer to cereal grains that are not processed or refined, retaining all their natural parts. The video script mentions that whole grains are often associated with health benefits and are recommended for daily consumption for their fiber content. However, it also points out that not all whole grains are beneficial due to the presence of other ingredients like sugar and GMOs.

💡Gluten

Gluten is a protein composite found in wheat and related grains, which gives elasticity to dough. The video discusses gluten as a unique protein that humans cannot fully digest and can cause inflammation and autoimmune diseases like Celiac. It also touches on how the amount of gluten in American bread has increased over the past 50 years, contributing to health issues.

💡Inflammation

Inflammation is part of the immune response to harmful stimuli, including pathogens or damaged cells. The script explains how certain types of bread can cause inflammation in the gut, leading to various health problems. This is particularly associated with the consumption of breads high in gluten.

💡Phytic Acid

Phytic acid, or phytate, is a compound found in the bran of grains, seeds, and legumes that can bind to minerals and reduce their absorption. The video mentions that phytic acid in bread can lead to mineral deficiencies, particularly of zinc and iron. It also suggests that fermenting or sprouting grains can reduce phytic acid levels.

💡Autoimmune Diseases

Autoimmune diseases are conditions where the immune system mistakenly attacks the body's own tissues. The video highlights how gluten can trigger autoimmune responses, particularly Hashimoto's disease, which is an autoimmune condition affecting the thyroid. The script emphasizes the prevalence of autoimmune diseases and their impact on health.

💡Celiac Disease

Celiac disease is an autoimmune disorder triggered by the consumption of gluten, leading to damage in the small intestine. The video script discusses Celiac as a disease that can be caused by gluten and emphasizes the need for some individuals to avoid gluten-containing bread to prevent health complications.

💡Fermentation

Fermentation is a process that uses microorganisms to break down food substances, often used in bread making to improve texture and flavor. The video mentions fermentation as a way to reduce the levels of phytic acid in bread, making it more digestible and less likely to cause blood sugar spikes.

💡Glyphosate

Glyphosate is a widely used herbicide, often associated with genetically modified crops. The script points out that glyphosate is used to dry out wheat, which can be a concern for those consuming bread, as it may have residues of this chemical.

💡Acrylamide

Acrylamide is a chemical compound that forms in starchy foods during high-temperature cooking, such as toasting bread. The video warns that acrylamide is a carcinogen, linking its consumption to an increased risk of cancer, especially when consuming over-toasted bread.

💡Alternative Grains

Alternative grains refer to grains other than the commonly used wheat, such as iron corn flour mentioned in the video. These grains are suggested as healthier options for bread, as they may cause fewer gut reactions and have different starch compositions that affect blood sugar levels differently.

Highlights

There are two types of bread: the good and the bad.

Humans have been consuming bread for a very long time, even recommended in the Bible.

Health organizations recommend eating bread for its whole grains, which are said to be heart healthy.

The food pyramid suggests consuming at least 3 ounces of whole grains daily for fiber.

There's a significant difference between healthy and unhealthy bread types.

Bread contains ingredients like GMOs and high amounts of sugar that are often downplayed.

People are addicted to bread due to the pleasure feeling from gluten, a protein unique to grains.

American bread has had its gluten content increased five times over the past 50 years.

Gluten can cause inflammation, diseases like Celiac, and trigger autoimmune diseases like Hashimoto's.

Autoimmune diseases have surpassed heart disease and cancer as the number one type of disease.

Alternatives to wheat bread include iron corn flour, which causes fewer gut reactions.

Phytic acid in bread can bind with minerals and lead to deficiencies.

Phytic acid can be reduced through refining, fermentation, or sprouting grains.

European bread is often of higher quality due to longer fermentation and different wheat types.

Chemicals like BVO, Ada, and potassium bromate are banned in Europe but allowed in American bread.

Glyphosate, a herbicide, is used to dry wheat in America, which can have negative health effects.

Acrylamide, a carcinogen, can be formed when bread is toasted or burned.

The video provides alternative bread recipes that are healthier and delicious.

Transcripts

you may never eat bread again after

watching this video I'm talking about

certain types of bread there's actually

two types of bread the good and the bad

a lot of people have a confusion on

which is which now you can eat certain

types of bread and I'm going to show you

which ones I'm going to recommend but

humans have been consuming bread for a

very long time I mean it's recommended

in the Bible many health organizations

recommend eating bread even the food

pyramid recommends that you should eat

bread but all bread is not created equal

there's a huge difference between this

bread and this over here of course this

entire topic revolves around this idea

of whole grains being healthy so of

course they put it in cereals and they

call it heart healthy this is the cereal

that I consumed growing up as a child

here's another one but what are the

other ingredients they're putting in it

I mean right here it says contains

bioengineered food ingredients that's

another word for GMOs well apparently

even instant oatmeal is heart healthy

because it has the whole grains of

course they kind of downplay the massive

amounts of sugar and additional

ingredients here's more instant oatmeal

and then they have the 100% whole grain

certification right here they recommend

to eat at least 3 ounces or equivalent

three serving sizes of whole grains

every single day for fiber by the way

there's not a lot of fiber in whole

grains compared to vegetables and of

course we even have snacks for babies

here grain and grow here we go whole

grain goodness of course with added

sugar and starches okay really simply we

have the bad bread and the good bread

you're never going to get people off

bread there's things that you can buy

that are healthier and I'm about to tell

you why you don't want to eat this

version right here because this is going

to create a lot of inflammation in your

gut it's going to create waine it's

going to create blood sugar issues but

the reason people love bread so much is

really wrapped around this one protein

called gluten now what's so special

about gluten first of all it's the only

protein that humans can't Digest yet we

eat a lot of it but what's unique about

this protein in grains is that it has a

certain mouth feel so a lot of people

are addicted to bread because of that

pleasure feeling that they get opioids

get rid of pain they actually get rid of

stress but the problem is once you start

stimulating those receptors in the brain

you start becoming more addicted

American bread especially has in the

last 50 years we've been increasing the

amount of gluten in bread okay and so

now if we compare now to back 50 years

ago we have five times as much gluten so

what's the problem with gluten it

creates inflammation in your gut it

creates diseases like what's called

Celiac which destroys the inside of your

gut a lot of people have allergies to

this as well in fact certain autoimmune

diseases especially Hashimoto can be

triggered by this whole gluten

interaction with the gut and then goes

across the immun barrier and then your

body starts to misidentify these

proteins as being foreign and then now

you have these antibodies against it and

sometimes that can cross over into our

own tissues and now we start having

antibodies against our own tissues

autoimmune diseases are the number one

type of disease that actually surpassed

heart disease and cancer and out of all

the autoimmune diseases we have

Hashimoto is at the top of the list and

that is the thyroid autoimmune disease

and so what's the alternative I like

several types of Alternatives now what

is IR corn flour well that's an ancient

grain that hasn't been altered right in

a long long time so we made this bread

last night with iron corn flour the iron

corn gluten is less elastic it's good

for flat breads it doesn't necessarily

create as much of these Sensations as

well but it's pretty darn close but on

the flip side very few people have gut

reactions to this and the type of starch

that's in this bread creates a less of a

Spike versus regular American bread you

have a different starch that will just

really create this High spike in your BL

sugars the actual genetics of this grain

even though it's like a it's a wheat

flow is very different than the genetics

that they're using right here so it's

it's very very different and then we

have this other thing called the phytic

acid ftic acid binds with minerals okay

it connects with minerals especially

zinc iron magnesium manganese calcium

and copper so when you consume foods

high in phytic acid it locks up these

minerals and it goes through the small

intestine phytic acid cannot be absorbed

in the small intestine so guess what

those minerals are stuck to it and now

these minerals are going to be lost

through the digestion so when you

consume foods high in phytic acid it

actually depletes you of certain

minerals now is this going to really be

a problem with nutritional levels maybe

not it depends how much you consume

bread certain cultures who eat a lot of

grains a lot of bread red have zinc

deficiencies iron deficiencies because

of this phytic acid now how do you get

rid of phytic acid well you can refine

it you can just use regular flour so in

this wonderful bread right here it

doesn't have much ftic acid but of

course it has a lot of other things but

you can also ferment it okay like

sourdough bread or even Sprout it and by

the way this bread is fermented but

sprouted bread as in Ezekiel bread has

low amounts of phytic acid the cool

thing about this bread is that it won't

create the spike and blood sugars like

these other breads also I do notice when

you consume bread in Europe especially

France or even Italy and you buy bread

from a bakery it's a whole different

experience and that's simply because of

the quality and they ferment the bread

longer and they have different types of

weat that's not so high in gluten I mean

think about this France is a lot smaller

than the us yet they they have 30,000

bakeries and the US has 3,000 so you

don't normally find bread in a bakery in

the US you go to the grocery store and

it's been sitting on the shelf for quite

some time and that's the type of bread

that people consume and I guess I should

probably just quickly mention some of

the dough conditioners are banned in

Europe but they're allowed in America so

BVO or Ada which is a Whitener or

potassium bromate these chemicals are

banned in Europe but we allow them of

course in our wonderful bread I'll put a

few of those recipes down below and I

think you're going to like them but

we're always experimenting with

different flowers we got almond flour

coconut flow and of course iron corn

flour as well a few more points that you

need to know about with American bread

the way they dry the weed out in America

is they they use glyphosate that's the

stuff in Roundup okay they spray it to

dry out the wheat now other things that

are exposed to glyphosate if it's

genetically modified but wheat typically

is not genetically modified but the

point is that it has glyphosate you

don't want to have your body exposed to

this sometimes use bleach and when you

heat or you toast this and you kind of

burn it and you eat it you get a nice

dose of what's called acrylamide

acrylamide is known to cause cancer so

that's just one more negative on this

this list right here now I hope I

convinced you to avoid certain types of

bread okay and if you're still not

convinced you might want to watch this

video right here and also click down

below with some of the these recipes

that I just talked about including this

one right here I think you'll really

enjoy it you cut this up put in the

toaster I think you'll be pleasantly

surprise in how delicious it is