瑞士政府已揭庾R到吃了资年白麵包的危險，
稅款付給麵包，以p少全麵包的r格，來鼓钊烁挠谩
加拿大政府已酵ㄟ^了一矸律，禁止添加合成維生素的“
麵包必戆含穀類原有的維生素，而不是仿照的。
從本質上講，白麵包是“死”的麵包。通常情r下，
“ 徎癄I養 ”麵粉。
槭颤N白麵包那麼白，而從小裡得到的麵粉s不？
這是因橛脕硌u作白麵包的麵粉是竭^化W漂白，
你也吃下了留的化W漂白。
麵粉廠使用不同的化W漂白，所有這一切都是非常糟糕的。
氯、氯化物、佅趸和過氧化苯甲酰氧化物混合各種化W鹽。
漂白┞妊趸物，與任何仍留在麵粉裡的蛋白質結合，
並已用於嶒游锸巩a生糖尿病。
你o法在白麵包找到良好的營養：
在使麵粉装椎倪^程中，HH是碾磨的程序就把食用r值高，
而缀跛有的維 生素E隨著小胚芽與米糠的去除而丟失。因此，
剩下的麵粉只含有劣質蛋白質和令人肥胖的澱粉了。
但是，營養成分的流失並不H只於此。約50％的所有鈣，70％
75％的錳，50％的猓以及65％的銅被破摹
60％的核黃素，75％的菸酸，50％的泛酸，以及約50％
科W研究已阶C嵙硕嗄陙砣鹗恳咽熘的，
一硌芯康玫降慕Y果。
從我已絎到的，很明顯的，避免白麵包。
穀類麵包是一種更好的選瘛
這是一好主意：匠Ｒ伎此籤，絕不買含有人工香料、色素、
浠或部分浠油的食品。
Danger of eating white bread
The Swiss government has been aware of the dangers of eating white bread
for decades and in order to get its populace to stop eating it, Switzerland
has placed a tax on the purchase of white bread. The tax money is given to
bakers to reduce the price of whole wheat bread to encourage people to switch.
The Canadian government passed a law prohibiting the “enrichment” of
white bread with synthetic vitamins. Bread must contain the original vitamins
found in the grain, not imitations.
Essentially, white bread is “ dead ” bread. Frequently, consumers are not told
the truth about this and so called “ enriched ” flour.
Why is the color of white bread so white when the flour taken from wheat is not?
It’s because the flour used to make white bread is chemically bleached, just
like you bleach your clothes. When you are eating white bread, you are also
eating residual chemical bleach.
Flour mills use different chemical bleaches, all of which are pretty bad.
Here are a few of them: oxide of nitrogen, chlorine, chloride,
nitrosyl and benzoyl peroxide mixed with various chemical salts.
One bleaching agent, chloride oxide, combined with whatever proteins
are still left
in the flour, produces alloxan. Alloxon is a poison and has been used to produce
diabetes in laboratory animals. Chlorine oxide destroys the vital
wheat germ oil.
It will also shorten the flour’s shelf life.
Good Nutrition: You Won’t Find It In White Bread
In the process of making flour white, half of the good unsaturated fatty acids,
that are high in food value, are lost in the milling process alone,
and virtually
all the vitamin E is lost with the removal of wheat germ and bran. As a result,
the remaining flour in the white bread you buy, contains only poor
quality proteins
and fattening starch.
But that is not the whole story as to the loss of nutrients. About 50% of all
calcium, 70% of phosphorus, 80% iron, 98% magnesium, 75% manganese,
50% potassium,
and 65% of copper is destroyed. If that is not bad enough, about 80% thiamin,
60% of riboflavin, 75% of niacin, 50% of pantothenic acid, and about 50% of
Pyridoxine is also lost.
Scientific Study Has Confirmed What The Swiss Have Known For Years These
horrific numbers are the results of a study run by the University of California,
College of Agriculture.
It is obvious, from what we have learned, that white bread should be avoided.
Whole wheat, rye, and grain breads made with whole wheat flour is a better way.
It is a good idea to always read the labels and never buy foods that contain
artificial flavors, colors, bleached flour, preservatives, hydrogenated or
partially hydrogenated oils.