Healthy Head Honcho/ Oct 22, 2019/ BTB Blog Posts, BTB International Research, BTB Product Information, BTB Product Nutritional Information

Why? What did bread ever do to you? Did it really, or are you just “trending”?

Wheat contains “gliadin” a protein that has been shown to stimulate appetite. More and more of this protein has been added to mainstream bread over the years, as it increases the fluffiness and stretch of the bread – but this also explains why a sandwich no longer satisfies, and why 1 sandwich leads to 2 and a packet of chips from the vending machine.

Wheat, the key ingredient in most mainstream bread is processed in the following way: Its farmed in mass, so mass agricultural techniques are used. After all, farming one type of produce in one place, tells all those bugs, “The party is here!” . So farmers spray poison, and again just before it gets harvested – so freshly sprayed with glyphosate. Most of it is then milled – the components are separated to form Wheat Flour, Wheat Bran and Wheat Germ. This process strips the actual grain of any beneficial oils it might have had so that it can stand on a shelf for years waiting to be sold. To make the flour light and consistently white, it’s also bleached.

To bake whole wheat bread most bakeries buy flour, follow a recipe which adds some whole wheat back – and now you have whole wheat bread. Doesn’t that sound just delicious! Yes, whole wheat bread is supposed to contain the whole wheat but my information is coming from the products whose ingredient’s list I randomly read while in store aisles. If the whole wheat bread ingredients panel says “Wheat ( White bread flour, bran, whole wheat)” then this is how that was done. If you are going to read a food label, pay attention to the order in which the items are listed. It is supposed to be in the order of percentage ingredient used (highest to lowest). In the example above, it shows that “White bread flour” is the highest percentage in the bread, with whole wheat trailing as a side note or after thought.

Even if it is the most artisanal bread that is golden in colour, as round as a clock, and has the beautifully hollow sound when you tap it…they used store bought flour right? Unless you know they somehow got their hands on organic, not poisoned or bleached wheat from the handful of organic farmers out there…

This is wheat, the basis of most packaged meals today. If you think about it wheat is in, well, what is it not in? It’s in bread definitely so that’s; white bread, brown bread, whole wheat bread, rye bread (read the ingredients), artisanal breads, croissants, chappati, parathas, rotis, cakes, scones, biscuits, cookies and this is the stuff we know about. What about hidden wheat? Well think packet soups, in sauces as a thickening agent, ice-creams, puddings, mousses.

What about when they don’t call it wheat? From www.doctorsdata.com, other names used for wheat in ingredient labels are:

  • Bran
  • Cereal Extract
  • Cracker Meal
  • Durum
  • Enriched Flour
  • Gluten
  • Graham Flour
  • High Gluten Flour
  • High Protein Flour
  • Vital Gluten
  • Gelatinized Starch
  • Hydrolyzed Vegetable Protein
  • Kamut
  • Modified Food Starch
  • “Natural Flavoring”
  • Gum
  • Vegetable Starch

Supposedly 20% of the world’s total food calories comes from wheat, which if true means that wheat is a major component of our diet. Another statistic I’ve recently read is that the average American eats 55 pounds of wheat flour a year – so converting that to kilograms it means 25 kilograms of wheat flour. Have a think about the quantity of wheat you eat on a daily basis, and multiply it out 365 days a year to get a general feel. Could this number be close in your case?

Chances are without even knowing it you’re probably eating plenty of wheat already. And you’re feeding it to your family, those little kiddies who eat cereal (mostly wheat based) before school, then go of to school every day with their two sandwiches (wheat) and snoopy money enough to buy themselves a pie (pastry is made of wheat) or a packet of chips ( yay! rehydrated potato – finally something different) if they feel peckish.

It’s not any different for me. I eat the same stuff, well use to. My own personal experience with wheat: I noticed as a young woman that I was falling asleep after lunch while at university. Yes. It was me snoring in the lecture. Yes, that was why the lecturer kept asking me questions. In his defence – he might say he was helping me pass by trying to keep me awake! Mr Lecturer, you were not helping! So even though I thought it THE MOST BORING SUBJECT EVER, it is not like me to not even attempt passing, I changed my meals and that point was the “Aha! Inception Moment” for creating Better Than Bread. I gave up normal bread, started playing around with alternatives and a few months down the line one of my friends on campus told me that my pants were sliding off – unintentionally in every way, I might add. Fast forward a few years, I started many a corporate job and had to change my meals but I still kept it semi-healthy. Portion sizes though were no longer small and dainty. As a side project, to keep life interesting, to help the South African economy, to employ less privileged local women, I decided to open a franchise of our family business – a little boutique bakery that supplied major retailers with delicious buttery shortbread biscuits. Guess what’s the main ingredient in shortbread? WHEAT! 20kgs later, I closed doors. I’m so glad I did! Now I’m almost back to pants sliding off – although it is slower to the fore in my thirties. Thankfully this business, has limited interaction with wheat.

So “Yes”, we make a delicious bread that I happen to love. It contains no gluten, there is no wheat or cornflour here. It’s made with a fresh blend of ground seeds for every order and has no preservatives or artificial sweeteners.

Yes, I feel super full when I make it and eat the portion size. No, I do not fall asleep immediately after eating lunch now!

Wheat Free Bread that comes with Guilt Free Convenience from Better Than Bread !

Many lifestyles punt eating a variety, but at 20% – wheat is a major factor in our lifestyles today. I’m suggesting we change it up a little, by just changing the bread you make sandwiches with. It’s not too hard a change to make – our bread mix is flexible enough for you to perfect the way you like it (at the moment my favourite version for me is made with 2 heaped tablespoons of seed mix to 1 Small Organic Egg from my cute chicken). Try it out, see how it goes.

That’s enough food for thought for today.

Take care.

Healthy Head Honcho!

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