For eight years, I was completely and utterly obsessed with the idea of "healthy, whole wheat bread." I’m talking about the dense, gritty, three bucks a loaf stuff you can only get in the health food stores—isn't this obviously the best possible decision? But, in fact, despite my diligence with my "healthy, whole wheat bread” and my rigorous exercise program, every time I looked in the mirror, I was gaining weight around my middle, feeling as if I were perpetually bloated, with gas pressure building up inside me, finding myself unable to focus enough at my job to do any good, all while simultaneously dealing with pain in my hands and knees, which my physician couldn’t figure out. Yet ever for a moment did it occur to me that my "healthy, whole wheat bread” habit might perchance be part of my problem, inasmuch as whole grains have been touted as the key to good health?
The fact is that most commercial breads, even the health food or whole grain or organic breads, contain ingredients and processing methods that can actually harm your gut, raise your blood sugar levels to heights higher than table sugar, and trigger an inflammation reaction throughout your body. It is true that aside from the bloating and weight gain, commercial breads also come with glyphosate residue from sprayed wheat, added sugars and preservatives, highly processed grains that have been made devoid of any nutritional content and then “fortified” with the intention to mimic nutritional content, and gluten that has been altered in ways that ensure digestion is even more difficult than from 50-year-old breads. It was because of a health encyclopedia found in the Internet that I was able to gain knowledge from the various ways one can choose or even produce their own breads that can benefit the body rather than harming them. This encyclopedia has literally helped me kick my joint pain issues completely, lost 22 pounds, and even got my brain fog to clear in only four months of an account of my changes in eating bread. Now I do not simply grab any loaf that calls itself “whole grain” thinking that it would be healthy. Instead, I have started to ensure that I consume bread that would help rather than hurt my health. This includes searching for sprouted grains in which the grains have already been germinated to lower the amount of antinutrients in it, opted to go for Sourdough bread that would have been fermented for a rather long period of time to help break it down so that it would be easier to digest rather than piled-up blood sugars in my system, gone for bread that would be made of ancient grains such as Einkorn or Spelt that have been less likely to undergo any sort of heavy hybridization, avoided any bread that would have rather long lists of ingredients that would be loaded with preservatives along with sugars.
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