Many people omit bread due to gluten sensitivity, or carb sensitivity. But did you know about these shocking facts?
A little known fact is that farmers use glyphosate on crops such as wheat, oats, edible beans and other crops right before harvest.
“Farmers often had trouble getting wheat and barley to dry evenly so they can start harvesting. So they came up with the idea to kill the crop (with glyphosate) one to two weeks before harvest to accelerate the drying down of the grain,” Charles Benbrook, Ph.D., who published a paper on the mounting use of glyphosate.
This chemical has been linked to cancer, kidney disease and even the rise in autism!
Scientists for Monsanto insist that glyphosate is safe because it targets a metabolic system called the shikamate pathway – which humans and animals lack. Yet the trillions of beneficial bacteria in the human digestive tract do have this pathway – and disrupting it can have catastrophic health consequences.
Phytic acid in grains, nuts, seeds and beans can represent a serious problem in our diets. This problem exists because we have lost touch with our ancestral heritage of food preparation.
When a diet including phytates is consumed, the body will bind calcium to phytic acid and form insoluble phytate complexes. You lose calcium and won’t absorb phosphorus, altering the acid/alkaline mantle in the body. Further, research suggests that we will absorb approximately 20 percent less zinc and 60 percent less magnesium from our food when phytate is present. A high phytate diet frequently induces bone mineral pathologies in populations dependent upon cereal grains as a primary food source. We are not stating no one can ever have any grains, Paleo may not be for everyone, but moderation is best.
This may sound far fetched, but based on the life work of Candace Pert, a molecular biologist, refined carbs such as white bread break apart into simple sugar molecules as soon as the go in the mouth. These sugars quickly attach to the opioid receptors in the brain and spinal column, affecting mood via the dopamine pathway, making us feel rewarded and good. Heroin does the same thing! Simultaneously, sugar inhibits the release of GABA, which calms our nervous system. GABA also plays a role in regulating insulin, making a sugary diet a fast track to diabetes.
Anyone who’s attended the Lucy Rose Clinic knows how disruptive bromide is to our thyroid hormones. A part of staying well after our protocols is to reduce exposure to toxins as much as possible – and commercially prepared breads are definitely on the no-no list. And ofcourse for anyone who is low in iodine, Bromide exposure is even worse. Dr Brownstein goes into lots of detail in his book.
Bromated flour is “enriched” with potassium bromate. Commercial baking companies claim it makes the dough more elastic and better able to stand up to bread hooks.
Unfortunately, bromide is found in many other sources and impossible to avoid. However, optimising iodine levels in the body and maintaining that will ensure those nasty bromides can’t take residence again in your cells.
Here’s some bread alternatives to enjoy – without the health risks
- PURE LIFE SPROUTED ESSENE BREAD. This dense and delicious bread is kept in the fridge. It is a bio-dynamic sprouted grain bread – so you get the nutrients from the grain. It is yummy toasted with butter. Only suitable for people with no gluten allergy.
- Use big mushroom for burgers. Carefully grilling large Portobello mushrooms makes for a very tasty hamburger alternative. Large slices of sweet potato can work well too, or zucchini or cauliflower wraps.
- Bake your own Paleo bread. This is surprisingly delicious! Plus it’s super nutritious.
1 1/2 cup almond meal.
3/4 cups arrowroot flour.
1/2 teaspoon sea salt.
1/2 teaspoon bicarbonate of soda.
1 1/2 teaspoon apple cider vinegar.
1 large (200g) zucchini, grated with extra moisture squeezed out.
1 large (200g) carrot, grated.
1/2 cup finely grated Parmesan cheese. (Optional, or use 1 TBSP nutritional yeast)
2 tablespoons pepitas (sunflower seeds).
- Preheat the oven to 180°C/325°F/Gas Mark 3 and line a standard loaf tin with baking paper.
- In a large bowl, mix together the almond meal, arrowroot flour, salt and bicarbonate of soda.
- In a separate bowl and using a fork, whisk the eggs lightly with the apple cider vinegar.
- Squeeze as much excess liquid out of the zucchini and carrot as you can. Add to the eggs along with the cheese and whisk well.
- Add the egg mix to the dry ingredients. Mix well to combine. Pour the dough into the prepared loaf tin and sprinkle with pepitas.
- Bake for 40-45 minutes or until the top starts turning golden and a skewer comes out clean. Remove from the oven and transfer to a wire rack. Allow to cool for five minutes before slicing into 1.5cm thick slices.
* This bread is quite dense and may require longer cooking time depending on your oven.
* Lasts up to one week in the fridge. To freeze, cut into slices and freeze with a piece of baking paper between each slice and pop into zip lock bags.
* Please keep in mind this nutrient-dense Paleo Veggie Bread will not rise like traditional loafs. Try toasting each slice of veggie bread before eating.
Dairy-free option: Omit Parmesan cheese.
ABOUT THE AUTHOR:
Tanya is an avid animal lover and believes in the healing power of nature. She initially saw the healing power of natural medicine working with animals when pharmaceuticals could no longer help a very unwell dog. The transformation from sickness to health inspired her to understand the mechanisms behind the healing response.
She later undertook a four year Advanced Diploma of Naturopathy and sought mentors in the field with exceptional experience and knowledge.
Tanya has also faced cancer herself, and cared for a loved one with cancer. She understands the importance of collaborating with specialists and using the best health options at our disposal. She successfully has used conventional medicine in combination with natural medicine to return to health and is cancer free. She now uses natural medicine to treat any ongoing side effects from conventional intervention including, but limited to, nutrition, herbal medicine, acupuncture, scenar therapy and homeopathy.
She believes in finding the root cause behind her patients presentation and empowers her patients to take ownership of their health and tune into their own body wisdom.
Tanya is passionate about her career and enjoys keeping up to date with science based research, professional seminars, and collaborating with other health professionals. She is a fully registered and insured Naturopath who takes each person as a unique being which requires a unique treatment approach suited to their personal, emotional, and physical needs.