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The Dark Reality of Bread, Maida and Roti | Brown Bread vs White Bread | Dhruv Rathee

Dhruv Rathee・21 minutes read

Bread is a staple food made from flour, water, salt, and yeast, with various types like rotis lacking yeast and salt. Commercial bread often contains additives and preservatives like Potassium Bromate and Calcium Propionate, leading to potential health risks, making homemade and traditional bread a healthier alternative.

Insights

  • Salt in bread serves multiple purposes, acting as a preservative, enhancing flavor, and strengthening gluten strands, crucial for the bread's structure and texture.
  • The shift towards industrialized bread-making introduced various chemicals and additives like Potassium Bromate and Calcium Propionate, which have been linked to health risks, emphasizing the importance of opting for traditional or homemade bread options for a healthier choice devoid of artificial preservatives and colors.

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Recent questions

  • What are the main ingredients in bread?

    Flour, water, salt, yeast

  • How do rotis differ from bread?

    Lack yeast and salt

  • What are the origins of flatbreads like rotis?

    Speculated around 4,000 BC

  • What are the health risks associated with certain chemicals in bread?

    Allergies, intolerances, skin rashes, migraines

  • What are healthier alternatives to processed bread?

    Whole grains, fruits, nuts, sprouts

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Summary

00:00

Global Bread: Ingredients, History, and Evolution

  • Bread is a common food globally, consumed in various forms like bread jam, bread roll, etc.
  • Bread is made of four main ingredients: flour, water, salt, and yeast.
  • Salt in bread acts as a preservative, enhances taste, and strengthens gluten strands.
  • Yeast, a microorganism, reacts with flour carbohydrates to release ethanol and carbon dioxide, causing fermentation.
  • Ethanol evaporates during baking, enhancing bread flavor; a small amount remains, adding to taste.
  • Rotis differ from bread as they lack yeast and salt, preventing expansion and long-term preservation.
  • Flatbreads like rotis are popular worldwide, with origins speculated around 4,000 BC.
  • Industrialization introduced pressed yeast, baking powder, and refined flour, altering traditional bread-making.
  • Chemicals like Potassium Bromate, used for whitening and expanding bread, have been banned in several countries due to health risks.
  • Artificial preservatives gained popularity in bread-making over the last century, leading to the introduction of sliced bread for convenience.

14:21

"Healthier Bread Options: Avoiding Artificial Ingredients"

  • Refined wheat flour is the first ingredient in white bread, comprising 53% of the content, leading to quick sugar release and potential insulin resistance over time.
  • Sugar, the second ingredient, refers to added sugar, which should be minimized, unlike natural sugars found in fruits and grains.
  • Salt and emulsifier E-481 in white bread contribute to high sodium intake, with 100g of bread containing 497mg of sodium, a significant portion of daily requirements.
  • Calcium Propionate (E282) in white bread can cause allergies, intolerances, skin rashes, and migraines, as per research studies.
  • Lactic Acid (E270) and Ascorbic Acid (E300) in white bread are generally considered safe, but caution is advised due to potential future health risks.
  • Brown bread may contain a mix of refined and whole wheat flour, with artificial colors like caramel added to enhance appearance.
  • Homemade meals with whole grains, fruits, nuts, and sprouts are healthier alternatives to processed bread, avoiding artificial preservatives and colors.
  • Traditional methods of bread-making, like sourdough bread or flatbreads, offer healthier options compared to commercially packaged bread, with brands like Akshaykalpa Organic providing preservative-free choices.
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