How Bad for You Is The Bread You Eat?Is Your Bread Slowly Killing You? by Beth Scott For example...did you know that the inclusion of hydrogenated oils, artificial preservatives, emulsifiers, additives and other chemicals in bread became standard practice in the mid 1950's? At this same time whole wheat flour was replaced by bleached, enriched white flour. In this process, grain is bleached and sterilized with chemicals to make it white and soft. It is then artificially "enriched" by adding vitamins, minerals and other materials destroyed in the chemical process. Despite what you may have been told, trying to “enrich” something with the very vitamins and minerals that were removed from it in the first place, does not make it even half as healthy as the natural unrefined version. When you think about this, it doesn’t even make much sense. It is also a growing practice in many bread producing factories to replace white flour with substances like alum, ground rice, and whiting. Alum is the most commonly used of all these substances, because it gives the bread a whiter color and causes the flour to absorb and retain a larger amount of water than it would otherwise hold. This enables the factories to produce bread which imitates bread made from a higher quality flour. This tainting of your bread with harmful, cancer causing chemicals such as potassium bromate, emulsifiers (both commonly used in bread production), and alum jeopardizes your health. Do you know why your store bought bread has such a long shelf life? The mysteriously prolonged shelf life is because of a particular emulsifier used in making the bread. This emulsifier is mainly used as a softening agent and tends to deceive buyers as to the real age of their bread. This emulsifier can hide the signs that your bread is rotting (it certainly doesn’t stop the rotting) for a few extra weeks, but the harm it does to your body (and the harm in eating the half rotten bread) makes the cost for this “convenience” very high. Is it any wonder then, that every year a growing number of people just like you and I, are being hospitalized with illnesses and incurable diseases? Is it possible for you to protect yourself and your loved ones against unhealthy and harmful bread? Well, buying bread from a store is certainly not the right choice to make. Even if you buy commercially produced whole wheat bread you're not getting healthy food. A lot of times what passes for whole wheat bread is actually white bread colored with caramel. If the first ingredient in a loaf of whole wheat bread is unbleached enriched flour, then you're not truly buying whole wheat bread at all, just white bread (loaded with chemicals) that is disguised as whole wheat bread. There is only one true solution to ensure that you avoid poisonous, toxic bread. And that is to bake your own healthy whole wheat bread. This is no where near as difficult as it sounds. In fact it’s dead set simple. All you need is a good proven recipe, and an expert guide to teach you just once what to do. I’d be glad to provide you with both. About the author: Beth Scott teaches you how to bake your own healthy whole wheat bread, with a step by step guide using detailed pictures. Visit her website for more information at: http://www.easybakingtips.com/breadbaking Artichoke and Rye Bread Appetizer
Artichokes are so handy! They are perfect for easy appetizers. Since Labor Day is just around the corner, this would be an excellent choice for an end-of-the-summer appetizer. In this easy appetizer recipe, there are only 4 ingredients total. That, in itself makes this easy, but the artichoke and rye appetizers look so great, that your guests will think you spent a lot more time on it. Your friends and guests will love them and they'll get gobbled up in no time. What you'll need: First, drain the artichoke hearts. Cut the rye bread slices in half. Mix the mayonnaise and Parmesan cheese. Cut the artichoke hearts into slices and place on slices of the rye bread. Next, spread about 3/4 tsp of the mayonnaise-Parmesan mixture on top of the artichoke hearts on the bread. Turn on the oven to broil and place mini open-faced sandwiches on a broiling pan and broil until it turns a golden brown. Serve it up, nice and warm! This recipe makes approximately 2 1/2 dozen. Yummmmmyyyyy! Make more than you think you'll need. They will go fast. Want to know more about trimming an artichoke properly? I like what Becks & Posh has to say about it. Important: Please feel free to republish this article on your web site or in your ezine. However, you are not allowed to modify any part of its content and all links should be kept active. Sara Gray is an avid lover of appetizers and has created a great website called Easy Appetizer Recipes where you can find delicious ideas for all kinds of hot and cold appetizers, raclette grilling, tapas small plates, snacks, chips and dip ideas, and appetizer soups. |
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