'Enriched' Bread?
- Aug 17, 2018
- 2 min read
Certain people are genetically predisposed to high requirements of certain nutrients, based on their family history. Once these are discovered, and added back into the diet in an appropriate amount, tests show that allergies will almost always disappear within a few weeks, and often stay away forever. This is also why so many kids outgrow their allergies, because as they get older, they will typically eat a broader, more varied diet, and eventually supply the missing nutrients they weren’t getting as a kid.
After WWII, the FDA found themselves is the middle of several trade wars that decided the fate of many food manufacturers. With the increased production of mass marketed processed foods, manufacturers were looking for ways to extend the shelf life of their products, and therefore increasing their presence in the marketplace.
The end result was that manufacturers ended up stripping almost everything of nutritional value out of their foods, leaving only the remnants of what the food once was. The biggest impact was in our daily bread. Producers were stripping the wheat germ off the wheat, and making bread with only the white, starchy flour, leaving the end product nutritionally void.
After seeing a sudden rise in reoccurring health issues across the United States, particularly beriberi and pellagra , the government stepped in and declared that
“…Recipe standards for enriched foods helped eliminate a number of nutritional deficiency diseases [beriberi and pellagra] in the post-war era, particularly in southern states…” , and thus emerged ‘white bread- with 8 essential vitamins and minerals!’
It was only ‘enriched’ with about 1/10th of its original nutritional value, but because it was added back into the flour, enriched was the term the regulators chose to use. This one simple alteration to the American diet alone, is accountable for countless health issues that many people still suffer to this day .
Without the nutrients and oils found in freshly ground whole grain that includes the wheat germ, bread is little more than a sponge that will simply fill the stomach to keep it quiet. When kids with asthma, hives, and eczema started taking higher doses of vitamin B12, one of the main ingredients found in wheat germ, their symptoms improved greatly with just the addition of this one simple vitamin alone.
One quick way to change this fact is by adding a tablespoon of wheat germ back into all bread products. It has no taste, but brings a handful of nutrition without your kids knowing it. Every time you make a sandwich, or eat pasta just sprinkle a tablespoon of wheat germ on the meal, and you will find your child’s health improving exponentially in a matter of days.
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