Talking Bread

So I thought I’d write you an article about why you might want to choose real sourdough instead of conventional factory store brought bread. I thought it would be a long, in-depth article and as I sit here with a ‘loaf’ of conventional brown bread that I brought from one of our better retailers and ran my eye through the ingredients list, I realised that this article isn’t going to take all that much work at all. All I need to do here is list the difference in ingredients between the 2 and the point is made all for me.
Personally, I do not believe that there is a place inside a conscious nutritious lifestyle for conventional bread. I don’t think it adds any value, more so, I think it detracts from health terribly. Not only because of the poor nature of the flour – bleached, irradiated, conventional, poor quality, undigested, unfermented, unbroken down gluten which is horrendous for many people, but also because of the additives, preservatives and chemicals that go into store brought bread to increase it’s shelf life and keep it softer than bread should be.
“If you wanted to create a nation of underperforming children, you could hardly do better
than to add a preservative known to cause learning difficulties to an everyday staple food”
Sue Dengate Author of ‘Fed Up; Understanding how food affects your child and what you can do about it

I am highly, highly concerned about one of the preservatives particularly, that has been banned in Germany as an additive because it was linked to tumours in rats, linked to behavioural disturbances in children in an Australian based study and to brain damage in rats in a study in Brazil. There is a host of information on the concern with this food additive, levels of it are banned in other countries, in South Africa, it is literally in every bread product on the shelves without any limit imposed. I will put further reading links at the end of this article.
I shudder at the idea of this being in a child’s everyday diet, in their every day lunchbox. My husband and I both know now about the 100% guaranteed tantrum and nightmare session my daughter has, without fail when she is exposed to white conventional bread or food colorants. For most children, this is a daily part of their diets that nobody is talking about, nobody is monitoring and this bread is considered normal. Rising levels of ADHD, behavioural disturbances, learning difficulties and hyperactivity in children and adults alike are also considered normal.
Here is the ingredients list for sourdough bread made with stone-ground, unbleached, non-irradiated flour that has been fermented for 3 days and more minimum, in order to pre-digest the gluten and allow natural yeast from the air to ferment.

  • Flour – stoneground, unbleached
  • Water
  • Wild yeast from the air

Store brought Bread Ingredients List:

  • Fortified wheat flour. (Bleached, irradiated, from conventional poor quality soil, treated with pesticides and fertilisers)
  • Bran, Electrolytic Iron, Vitamin A Palmitrate
  • Niacinamide
  • Zinc Oxide
  • Pyridoxine hydrochloride
  • Thiamine mononitrate
  • Riboflavin
  • Water
  • Commercial yeast
  • Salt
  • Genetically modified soya flour
  • Calcium carbonate
  • Emulsifier – doesn’t identify which emulsifier – there are many that are concerning for health that could be included
  • Palm fat
  • Flour improver – doesn’t identify which flour improvers are used – there are some that are highly concerning, some that are banned in other countries like potassium bromate, yet we have no idea which it is and this is one of the best ‘brown ‘breads on the market
  • Calcium propionate

More Reading on Calcium Propionate and Effect on Children:

  • Fed Up – Sue Dengate – you can order this from Amazon or
  • Bread Matters – Andrew Whiteley – order from Amazon or
  • – Controlled trial of cumulative behavioural effects of a common bread preservative – Journal of Paediatric Child Health 2002 Aug;38(4):373-6


Leave a Reply