The food industry’s concern for production efficiency and perception of consumer demands has focused on the bottom line with the usual disregard to the negative health consequences of fellow humans. Breads and other baked goods are hastily produced with additives and short cuts that are actually toxic.
In the UK, some of Europe, and North America, slightly different high speed methods of baking evolved over time. By adding “improvers” with usually toxic additives and mixing the dough violently, loaves of bread could be baked, cooled, and packaged within a few short hours.
Agricultural resources then sped up the hybrid process for wheat to accommodate the baking industry’s mechanical requirements of pliable proteins, leading to the 10-fold increase of wheat’s gluten since that time.
This situation has permeated almost all nations. There are some exceptions; for instance, most of Europe doesn’t permit chemically bleaching flour to produce white bread. They use sunlight to “bleach” wheat.
SAY GOODBYE TO GLUTEN: OVER 200 CLINICALLY CONFIRMED REASONS TO AVOID WHEAT.
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