Once upon a time, bread was made with flour, water, salt and yeast and took between eight and 20 hours to produce.
In the early 20th century bakers experimented with various mechanised techniques to speed up breadmaking. In 1961 the Chorleywood bread process changed everything. Invented by UK scientists, the Chorleywood method allows a loaf to go from flour to sliced and packaged in about three and a half hours using high speed mixers and the addition of extra yeast and dough-improving chemicals.
The bread you buy in the supermarket has the texture and substance it has for one reason only: so that it can be made on an industrial scale and have a longer shelf life.
Store bought white bread is mostly made with GMO ingredients
Genetically modified organisms (GMO) are organisms of which the genetic material has been artificially manipulated in a laboratory through genetic engineering.
The African Centre for Biosafety submitted samples of white bread sold in shops around the country, to a GMO testing facility. This test focused on whether we are given enough information to make a sound decision about the food we eat. The results are not only scary and appalling, but they are also a true indication of how food has changed over the years. Without our approval, government has permitted Monsanto to trade in genetically modified seed, permitting the use of toxic chemicals such as Roundup, thus impacting the environment and us. Mostly the labeling on bread is deceiving and reads ‘may be genetically modified’ .
Store bought bread contains high percentages of genetically modified (GM) soya. GM soya is harmful to the human body. Research shows that genetically modified foods are linked to serious health problems such as allergies, the development of cancer tumours, infertility and birth defects. GMOs are also sprayed with dangerous herbicides such as glyphosate, which has been implicated in kidney disease among adults.
Apart from white bread being genetically modified, it can be described as dead bread as the properties needed for the bread to be nutritious are often stripped away.
White bread has little fibre and is bleached with chemicals to get the white colour. During the bleaching process all the nutrients are lost.
It is stuffed with preservatives to increase its shelf life and contains gluten and sugar. It is also highly acidic which creates a breeding ground for illnesses as bacteria, yeast, fungus and mould thrive in such an environment.
All this is not only limited to white bread, but to all types of wheat bread including, refined rolls, croissants, bagels, pizza crust and more.
Watch: GMO explained.