You Will NEVER Eat Bread Again after Watching This

you may never eat bread again after watching this video I'm talking about certain types of bread there's actually two types of bread the good and the bad a lot of people have a confusion on which is which now you can eat certain types of bread and I'm going to show you which ones I'm going to recommend but humans have been consuming bread for a very long time I mean it's recommended in the Bible many health organizations recommend eating bread even the food pyramid recommends that you should eat bread but all bread is not created equal

there's a huge difference between this bread and this over here of course this entire topic revolves around this idea of whole grains being healthy so of course they put it in cereals and they call it heart healthy this is the cereal that I consumed growing up as a child here's another one but what are the other ingredients they're putting in it I mean right here it says contains bioengineered food ingredients that's another word for GMOs well apparently even instant oatmeal is heart healthy because it has the whole grains of course they kind of downplay the

massive amounts of sugar and additional ingredients here's more instant oatmeal and then they have the 100% whole grain certification right here they recommend to eat at least 3 ounces or equivalent three serving sizes of whole grains every single day for fiber by the way there's not a lot of fiber in whole grains compared to vegetables and of course we even have snacks for babies here grain and grow here we go whole grain goodness of course with added sugar and starches okay really simply we have the bad bread and the good bread you're never going to

get people off bread there's things that you can buy that are healthier and I'm about to tell you why you don't want to eat this version right here because this is going to create a lot of inflammation in your gut it's going to create waine it's going to create blood sugar issues but the reason people love bread so much is really wrapped around this one protein called gluten now what's so special about gluten first of all it's the only protein that humans can't Digest yet we eat a lot of it but what's unique about this

protein in grains is that it has a certain mouth feel so a lot of people are addicted to bread because of that pleasure feeling that they get opioids get rid of pain they actually get rid of stress but the problem is once you start stimulating those receptors in the brain you start becoming more addicted American bread especially has in the last 50 years we've been increasing the amount of gluten in bread okay and so now if we compare now to back 50 years ago we have five times as much gluten so what's the problem with

gluten it creates inflammation in your gut it creates diseases like what's called Celiac which destroys the inside of your gut a lot of people have allergies to this as well in fact certain autoimmune diseases especially Hashimoto can be triggered by this whole gluten interaction with the gut and then goes across the immun barrier and then your body starts to misidentify these proteins as being foreign and then now you have these antibodies against it and sometimes that can cross over into our own tissues and now we start having antibodies against our own tissues autoimmune diseases are

the number one type of disease that actually surpassed heart disease and cancer and out of all the autoimmune diseases we have Hashimoto is at the top of the list and that is the thyroid autoimmune disease and so what's the alternative I like several types of Alternatives now what is IR corn flour well that's an ancient grain that hasn't been altered right in a long long time so we made this bread last night with iron corn flour the iron corn gluten is less elastic it's good for flat breads it doesn't necessarily create as much of these

Sensations as well but it's pretty darn close but on the flip side very few people have gut reactions to this and the type of starch that's in this bread creates a less of a Spike versus regular American bread you have a different starch that will just really create this High spike in your BL sugars the actual genetics of this grain even though it's like a it's a wheat flow is very different than the genetics that they're using right here so it's it's very very different and then we have this other thing called the phytic acid

ftic acid binds with minerals okay it connects with minerals especially zinc iron magnesium manganese calcium and copper so when you consume foods high in phytic acid it locks up these minerals and it goes through the small intestine phytic acid cannot be absorbed in the small intestine so guess what those minerals are stuck to it and now these minerals are going to be lost through the digestion so when you consume foods high in phytic acid it actually depletes you of certain minerals now is this going to really be a problem with nutritional levels maybe not it

depends how much you consume bread certain cultures who eat a lot of grains a lot of bread red have zinc deficiencies iron deficiencies because of this phytic acid now how do you get rid of phytic acid well you can refine it you can just use regular flour so in this wonderful bread right here it doesn't have much ftic acid but of course it has a lot of other things but you can also ferment it okay like sourdough bread or even Sprout it and by the way this bread is fermented but sprouted bread as in Ezekiel

bread has low amounts of phytic acid the cool thing about this bread is that it won't create the spike and blood sugars like these other breads also I do notice when you consume bread in Europe especially France or even Italy and you buy bread from a bakery it's a whole different experience and that's simply because of the quality and they ferment the bread longer and they have different types of weat that's not so high in gluten I mean think about this France is a lot smaller than the us yet they they have 30,000 bakeries and

the US has 3,000 so you don't normally find bread in a bakery in the US you go to the grocery store and it's been sitting on the shelf for quite some time and that's the type of bread that people consume and I guess I should probably just quickly mention some of the dough conditioners are banned in Europe but they're allowed in America so BVO or Ada which is a Whitener or potassium bromate these chemicals are banned in Europe but we allow them of course in our wonderful bread I'll put a few of those recipes down

below and I think you're going to like them but we're always experimenting with different flowers we got almond flour coconut flow and of course iron corn flour as well a few more points that you need to know about with American bread the way they dry the weed out in America is they they use glyphosate that's the stuff in Roundup okay they spray it to dry out the wheat now other things that are exposed to glyphosate if it's genetically modified but wheat typically is not genetically modified but the point is that it has glyphosate you don't

want to have your body exposed to this sometimes use bleach and when you heat or you toast this and you kind of burn it and you eat it you get a nice dose of what's called acrylamide acrylamide is known to cause cancer so that's just one more negative on this this list right here now I hope I convinced you to avoid certain types of bread okay and if you're still not convinced you might want to watch this video right here and also click down below with some of the these recipes that I just talked about

including this one right here I think you'll really enjoy it you cut this up put in the toaster I think you'll be pleasantly surprise in how delicious it is