Bread Will Do You In
The Bible calls bread “the staff of life,” and you still hear good things about it. Especially the whole grain versions.
Well, not so fast, Chester. They’ve gone and turned the staff of life into a weapon against us. Eating bread is dangerous for your health nowadays.
First off, in the 1980s, bakeries changed from their more-than-a-century-old practice of conditioning dough with iodine, which is good for us, to conditioning it with bromine, a fire retardant which is bad for us.
Bread and dollar signs $$$
The reason for the change seems lost to history, but I’d guess it involved a dollar sign somewhere along the way.
Anyway, bromine pushes iodine, which we need, out of the body-and things quit working. For one thing, we get cysts on various and sundry body parts. For another, our thyroid gland goes into a big-time swoon. And on. And on.
Iodine is huge, and we’re all deficient. And the more bread you eat, the more iodine deficient you become. Who thought that was a good idea?
One interesting thing about that thyroid business is blood tests don’t catch it. Bromine and iodine are chemically similar, and blood tests can’t tell the difference. But your body sure can, and it’s not at all happy about it.
But, wait, there’s more!
I learned that Pepperidge Farm still conditions their dough with iodine. Eureka! I could eat bread again! I raced to the store-only to read they fortify their bread with iron. Yikes!
Bread companies advertise this fortified-with-iron business as a big time health builder, but most of Europe banned the practice. A big study in Sweden found that iron-fortified bread tripled the incidence of liver cancer. Are you catching a clue that maybe iron-fortified bread is a bad deal?
Iron is the only mineral we get too much of. Studies say 91% of us have too much. Problem is, iron oxidizes-that is, rusts out-our innards. You can’t get enough antioxidants to counteract an overabundance of iron.
And the folks that do need iron don’t need the type of iron they put in bread.
Then there’s that teensy problem that today’s bread also contains high fructose corn syrup, which our bodies have no idea how to handle, and which causes inflammation. In turn, inflammation causes disease. Heart disease, cancer, pick a disease, any disease, and it grows better with HFCS.
So when your diet guru promotes bread, think at least twice about it. Or, better yet, just say ‘no.’
God is good,
Copyright by Bette Dowdell. All rights reserved
P.S. Bette Dowdell is not a doctor, nor does she purport to be She’s a patient who’s been studying and successfully handling her own endocrine problems for more than 30 years. She offers introductory teleseminars and an in-depth 12-month subscription program, “Moving to Health” about living well with endocrine issues. She explains how things work-or don’t, discusses what things to avoid as well as the things that help, and she provides a lot of well-researched nutritional information. Subscribe to her free e-zine at Information is power.
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