About 2000 years ago, Jesus declared, “I am the bread of life.” John 6:35. This bread is the Word of God. Just as bread nourishes the body, the Word of God provides the spiritual nourishment. Jesus picked a popular and nutritious food as a metaphor to drive home His message. At that time, bread was the brown whole-wheat bread and not the white bread many consume today. Whole-wheat bread is commonly served with the menu for breakfast, lunch and dinner. It is the basic and traditional food. (Not in our own environment). No wonder Jesus described Himself as the bread of life. Mrs Sarah Abraham was very good at baking delicious bread for Pa Abraham and their guests. They enjoyed healthy meals of bread, meat of grass-fed animals and a glass of fresh milk and wine.
White bread and wheat bread are both from wheat berries which have three nutrient-rich parts – the outer layer (bran), the innermost area (germ) and the starchy part in-between (endosperm). Whole bread has all the three nutritious parts but white bread has only the starchy endosperm. In the manufacture of white flour the bran and the germ which contain 76% of the vitamins and minerals and 97% of the dietary fiber are lost. Virtually all vitamin E is lost. The remaining flour contains poor quality protein and fattening starch. The following are lost: Calcium (50%), phosphorus (70%), iron (80%), magnesium (98%), manganese (75%), potassium (50%), copper (65%), thiamin (80%), riboflavin (60%), niacin (75%), panthothenic acid (50%), pyridoxine (50%) etc.
Fortification by adding vitamins and minerals brings only a minor improvement on white bread as only iron, niacin,thiamin, riboflavin and folic acid may be replaced.
Whole-wheat bread is rich in calcium and can provide almost 20% of our calcium intake which helps prevent anaemia in women and pregnant mothers.
Apart from this, flour used to make white bread is chemically bleached with oxides of nitrogen, chlorine, chloride, nitrosyl and benzoyl peroxide mixed with various chemical salts. Chloride oxide when combined with proteins produces alloxan, a poison that has been used to induce diabetes in laboratory animals.
The bleached flour is further whitened by adding chalk, alum, ammonium carbonate and other chemicals to make it more appealing to customers.
White bread is, therefore, nutritionally inferior to whole -wheat bread. Please note that white bread comes in different shades of brown, from very light to very dark depending on the maker. Do not be deceived by coloured white bread.
Heavy consumers of white bread may be slowly killing themselves. After all, we kill ourselves gradually by what we eat. Dr. Gueniot of Paris, on reaching his hundredth year, said, “Man does not die, but he kills himself.” Healthy living is a matter of attitude to life, thinking the right thoughts and a matter of what you eat. Whole bread which Jesus referred to says, “I have come to give you abundant life.” On the other hand, white bread says, “I have come to steal your life, to destroy your body and eventually kill you.”
Dietary fiber slows digestion down so that the starches convert to blood sugar more slowly and, therefore, reduces the glycemic index (GI). The glycemic index tells you how quickly food turns into sugar in your system. Glycemic load looks at both the GI and the amount of carbohydrate in a food, giving you a more accurate idea of how food may affect your blood sugar level. High GI foods spike your blood sugar rapidly, while low GI foods have less effects.
Fiber can help lose or maintain weight because eating fiber-dense wheat bread helps you feel full. The fiber in bread can help prevent constipation. Research has shown that men and women who ate high-fiber bread had fewer heart attacks and strokes. Switching over from white to whole wheat-wheat bread lowers heart disease risk by 20%. Fiber lowers LDL (bad) cholesterol in the body.
All the chemicals from white flour and other elements in our environment wreak havoc on the human body. Laboratory rats usually die in a week to ten days when placed on a diet of white flour. A tremendous amount of strain is placed on the pancreas when it is forced to try to protect the body from chemicals.
Toasting bread only changes its appearance and crunchiness but has little effect on its nutritional value. When bread is exposed to heat (toasted) a chemical reaction called Maillard reaction takes place between carbohydrates and amino acids on the surface of the bread. This reaction produces a substance called acrylamide, which in high doses, has been linked to cancer. Therefore, it is not advisable to eat very burnt areas of the toast.
Why am I writing this? My intention is obvious. I want to discourage you from consuming products made from white flour. Apart from their poor nutritional value, they contain chemicals that are injurious to your body. They cause various diseases which may lead to premature death.
The title of a book of one of my favourite authors, Dr. Don Colbert, MD, is “What You Don’t Know May Be Killing You.” Whether you know it or not, white bread is causing havoc in our bodies. Hosea 4:6 says, “My people are destroyed for lack of knowledge.” Your ignorance of the dangers of products made from white flour does not exempt you from the consequences of their consumption. Whole-wheat bread gives life but white bread brings death. Blessed are you if you know the truth and do it.
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