Truth about GMO

bread is one of the oldest known recipes for the people. There have been several millennia ... The latest

low-carbohydrate bread cry has a bad reputation, but not all breads are created equal. There are several varieties of bread there as a supplement companies. This article explains the history of bread, the types of bread, and the role that bread can play in the search for good health and a better place.

The history of bread

It is estimated that the first bread was around 10,000 years BC or more than 12,000 years in the past. The bread was more than likely flatbread, similar to a tortilla that is simple soil grains (flour) and water was mashed potatoes and baked. The first and tools used in the manufacture of bread are dated to about 8000 years BC.

Egypt with popularizing the art of making bread. Egyptians are regarded as pioneers of agriculture of the ancient world, probably will benefit from interactions with Samaria. The closed oven was invented around 3000 BC and allowed for more varieties of bread are produced. It is during this time that Leavened is first described, is that bread, bread with yeast added so that it would increase during the production. Refined grains were considered superior and therefore were widespread in the higher courts, so that the poorer population groups are barley and sorghum in their bread.

Around 1000 BC the Mosaic laws were introduced. These laws, in the books of Leviticus and Deuteronomy, contained instructions to the nation of Israel in relation to adequate food preparation. When the Hebrew people fled Egypt during the legendary Exodus, they were forced to Unleavened (flat) bread in a hurry. Moses says, a festival commemorating the exodus with flatbread. Bread is a common symbol of grace in the Bible? Leviticus 21:22 says,? He will eat the bread of his God. If the people of God were lost in the wilderness, they were fed manna, as the bread from heaven. The Christian Savior, Jesus Christ, does that mean? Bread of Life?.

The Bible is also one of the earliest recipes for sprouted-grain bread. It reads, in Ezekiel 4:9-17:? Which you also wheat and barley and beans and lentils, and millet, and Fitch, and put them into a boat, and you bread, according to the number of days that thou shalt lie on your side, three hundred and ninety days shalt thou eat them . While more than a year of nothing, but this bread sounds like quite a marathon diet, analysis of products today with the same recipe show that it is a well-balanced, nutritious bread, during which a quantity of protein, fiber Carbohydrate, fat and healthy.

in 400 BC, around the time when Socrates was a legend nutrition counseling, Plato imagined an ideal world. In this world, men would live to a ripe old age. Their main source of food would be whole grain bread from local wheat.

168 BC saw the establishment of baker? S guilds in Rome. Bread also play an important role in politics, if in 40 BC, as part of a campaign, it was decreed that bread should be freely distributed to all male adults.

In 1202 AD, were English laws to regulate the production of bread. While many people are aware of the differences between whole grain (brown) and white bread loaves, few know that it caused quite a stir in 1307, when the white bread bakers and brown bread bakers split to separate guilds! It was not until two centuries later, in 1569, that the guilds were reunited and called? Worshipful Company of Bakers.

early 1826, the whole-grain bread, which the military was superior to the health of the white, refined bread, which the aristocrats. In fact, the term refined today comes from this fact. Before the industrial revolution, there was more work (and thus expensive) to refine, bread, bread, so white was the main staple food for the aristocracy. This made them? Refined?.

In 1910, Americans were eating 210 pounds of flour each year. The commercial bread-slicing machine was invented in 1912 by Otto Rohwedder, and unveiled in 1928. The 1930s saw the United States pursue a diet enrichment program to begin strengthening the bread with vitamins and minerals after their discovery in the late 1920s. In 1941, calcium was added to prevent rickets, which in many female recruits to the military. In 1956, the law was to enrich all refined breads. From 1971 consumption of white bread had dropped to around 110 pounds per year, but by 1997 (possibly in part on the low fat, high carbohydrate cry and the food pyramid) consumption was up to 150 pounds? still 60 pounds shy of the fit, trim Americans at the turn of the century.

types of bread

There are many kinds of bread. This is by no means an exhaustive list.

In the most basic form, grinding grains, water, heating, and it produces whole grain flatbread. Whole grain bread is similar, only yeast is added so that the bread rises. White bread begins like whole grain bread. The grain is processed, however. The hard, outer part of the grain is stripped, the removal of fiber and many vitamins, minerals, and healthy fats, which are naturally available. The remaining portion is ground to a fine powder, which enriched with a generic spray of vitamins and minerals. This is then used to bake bread.

spelled bread is a grain bread, but from special wheat that do not contain gluten. Gluten, a form of protein, is a common allergen and gluten intolerance or allergies are quite common.

Since whole grains are not sweet, sourdough bread is simply wheat bread without sweeteners. Once a sweetener is? often high fructose corn syrup used in commercial bread, but usually brown sugar, honey or molasses in freshly baked bread? It is the typical bread you are used to buying.

varieties such as oats, barley, rye, kamut, triticale, millet, rice and even bread are simply variations using different grains other than traditional wheat. Sometimes seeds and spices are added, so that varieties such as basil, garlic, onions, cinnamon or bread.

sprouted grain bread, has been in popularity in recent years. Traditional bread is made from flour ground from the hardened core of grain. Sprouted grain bread with soaking the seeds and allowing them to sprout. The sprouted seedlings are then mashed together and baked. Germs can enzymes in the grain to convert some of the carbohydrates and fats in vitamins, minerals and amino acids. Because of the changes that take place, sprouted-grain bread is generally higher in protein, fiber and certain vitamins and minerals than ordinary bread. It is also less refined and processed as well as stone ground wheat bread, so there is less of an impact on your blood sugar.

bread and food

Many commercial types of bread are very refined. Enriched breads have the original nutrients stripped out and replaced with inferior, often smaller quantities of standard vitamins and minerals. Some companies will try to healthy-looking bread by grains to the outside, even if the main ingredient is enriched bread. High fructose corn syrup is often added as a sweetener.

The first thing is when buying bread is the ingredients list. Look for bread, where the first part is? Whole grain? or? Stone floor? instead? enriched? (even if whole grains follow the enriched flour ingredient). Look for natural sweeteners such as molasses or honey on High Fructose Corn Syrup. Preferably, the sweetener and salt should be last on the ingredients list. If you consume large quantities of bread or keep the bread chilled, it will take longer and you can buy fresh varieties which are no additives or preservatives. The most basic ingredients list is as follows: whole-wheat flour, water, salt. There should be a few grams of protein and fiber per slice? low protein and /or fiber is a sign of excessive processing has stripped that these nutrients, and implies that the other nutrients are also missing.

rye bread typically contains moderate parts of the protein and fiber per piece. A 100-calorie slice is a few grams protein, a few grams of fiber, about 20 grams carbohydrates, and decent amounts of calcium and iron. The addition of linseed increased protein and fiber (for the 100 calories the same piece), but also adds traces of Health, unsaturated fats.

There are indeed some amazing bread recipes that can be very beneficial for the bodybuilder. A variety of bread called? Men? S bread? French Meadow Bakery contains the following: organic whole wheat flour, filtered water, organic flaxseed, organic pumpkin seeds, organic oat fiber, low fat organic soy flour, organic wheat flour, organic sesame seeds, organic raw sprouted Fava Beans, Organic -Sunflower, millet Bio-Bio-pea protein isolate (non-GMO), organic wheat flour (wheat germ restored), soy germ isoflavones concentrate (non-GMO), organic sprouted quinoa, amaranth sprouted organic, organic sprouted spelled, Kamut organic sprouted grains, wheat gluten, organic sprouted barley, oats sprouted organic, organic sprouted wheat, unrefined sea salt.

This power-packed ingredients list provides a 100-calorie slice of bread with essential fatty acids, 5 grams of fiber and 8 grams of protein only 11 grams of carbohydrates. It is rich in more than 13 vitamins and minerals. Compare this to a typical piece of white bread, no fiber, trace of protein, and twice the carbohydrates.

Summary

bread has been ages. While trends such as low carbohydrate nutrition or low-fat diets come and go, bread is here to stay? People? earn their bread? or? bring the bread at home? and are constantly in search of? Best thing since sliced bread?. Prior to the removal of bread from your program, which many kinds of bread that are available and decide whether it accepts that suits your needs. Bread for your protein intake, add fiber to your diet, your muscles mine by offering quality carbohydrate addition to the healthy fats, vitamins and minerals. The people are always on the lookout for the next big protein or energy bar. Why not try a slice of bread?

Jeremy Likness is an International Health Coach and motivational speaker. After losing 65 pounds of fat, he discovered his true vision to coach thousands around the world to better health. A Certified Fitness Trainer and Specialist in Performance Nutrition, Jeremy is the author of the internationally-selling e-Book, Lose Fat, Not Faith and the companion 5-CD set. Jeremy has been published in major online publications including Tom Venuto's Fitness Renaissance and Bodybuilding.com. Jeremy's approach is unique because he focuses on fitness from the inside out. Visit Jeremy online at Natural Physiques.

Article Source: http://EzineArticles.com/?expert=Jeremy_Likness