Did you ever wonder why the bread you buy in the supermarket stays "fresh" and squishy for weeks without getting hard or moldy while old-fashioned baked or artisan breads get hard in just a couple of days?
Modern breads are loaded with dough conditioners and preservatives that keep the bread squishy and "fresh" or resistant to mold for weeks. In addition to the many chemicals and added sugars put in most breads, the most dangerous of all is the added oils. Most breads have added oils in them, which are key for their so-called freshness, squishiness, and shelf life.
The oils used are typically super refined, bleached, boiled, and deodorized, which leaves them nothing like the oil when it was originally pressed from the seed or vegetable.
Freshly cold-pressed oils will go rancid more quickly when exposed to light, and baking even the best oils renders them indigestible for both humans and the bacteria that naturally make bread get hard and moldy.
Remember, the human body is made up of cells that are 90 percent bacteria and only 10 percent human—and if the 90 percent is doing the heavy lifting for most of our body's immunity, mood, and functions, don't you think we should be eating foods that both humans and the bacteria can digest?
The additives and baked oils are what makes foods processed. One study found that when folks ate a diet of processed foods, they had a 141 percent increased risk of belly fat, high blood pressure, high cholesterol, and high blood sugar. When they ate a non-processed diet including whole wheat, they saw a 38 percent reduction in risk of the same concerns.