Although bread has been a staple in man’s diet for thousands of years, bread these days can be sticky business. In fact, the whole process of bread making has undergone dramatic changes. Take a look at what happens to the seed even before it is ground into flour:
Seedlings receive an application of fungicides and insecticides
Heavy doses of pesticides and fertilizers
“Plant growth regulators” (hormones)
Chemicals in storage
High-heat used in drying (which denigrates the nutrients)
Now that the grain is “ready” to be milled, it will undergo an even greater assault. In a matter or 72 hours it will go rancid and loose up to 80% of its nutrient content! To avoid this, the wheat germ oil and bran is immediately removed from the gluten in order to make “white” flour. Synthetic vitamins are then added to try to make up for this nutrient loss. Also, you can be sure that most “whole wheat” grocery store varieties contain harmful preservatives that prevent rancidity, and still spoil the nutrients.
That is why, for optimum health, making your own bread is essential-you can avoid rancidity and chose organic grains. This way you will “reap” all of of the nutritional advantages of a high vitamin and mineral content food source.