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Harmful carbohydrates

In the United States, we conducted a study and found that within 15 minutes after a person eats 100 grams of refined carbohydrates (bread, chips, sugar, white rice, cookies, etc.), the human immune system function weakens by more than 90 %

A study published in the Journal of Cancer found a link between white bread consumption and an increased risk of cancer.

The study found that people who eat predominantly white bread (in the amount of up to 5 slices per day) have a twice the risk of kidney cancer than those who eat a little white bread (no more than 1.5 slices per day) .

At a vegetarian congress in Tallinn in 1990, a report was made that talked about bread. The speaker argued that bread is a deadly product for human health. Swelling from intestinal juices, it acidifies the internal environment of the body, turning into clods of clay, adhering to the intestinal walls and creating its obstruction.

If bread would be useful, then why would many educated zoo workers categorically forbid feeding them animals, justifying that from it (SUCH “USEFUL”) from illiterate animals (apparently they did not study medicine and simply don’t know about “ good ”use of this flour product) is an inversion of the intestines!

Facts: After the famine in Ukraine in 1933, a lot of deaths, especially among children, were not from hunger, but from overeating after the new crop of bread appeared.

After exhausting starvation, people simply could not resist, so as not to have enough of food, which led to mass deaths from the "gut twist."

How is bread made?

Baking bread in the oven occurs at a temperature of about 300 ° C or in a pan, where the heating reaches 250 ° C.

But carbohydrates and all other components of food processed at temperatures above 100 ° C are substances that are no different from the contents of a dead cell!

Eating bread, a person eats a dead mixture of dead cells.

This explains why it is very easy to choke on bakery, it is difficult to eat them dry, without resorting to mixing with harmful fats, liquids, which is extremely harmful for digestion.

In addition, bread does not contain enzymes, life energy, but on the contrary, it absorbs it for attempts to digest dead cells, which are deposited in the body in the form of toxins and poisons.

Therefore, lovers of bread feel fatigue, laziness, drowsiness, and in the morning they have mucous discharge.

Yogis claim that industrial bread, among other things, often contains too much salt.

Most of the rolls, executioners, horns contain a lot of sugar, milk, the recipe often includes eggs.

Such bread significantly acidifies the body more than usual, can cause fermentation in the stomach and intestines, and contributes to constipation.

And the yeast included in the yeast dough are the strongest allergens.

Bread. What was he like ?

Previously, natural malt, hop yeast was used for baking bread at home.

They are active only at a temperature of 20-25 C, dying at 37 C.

The bread that was previously made could be called useful.

But this word can not be said in relation to the current bread.

But why?

Current bread

Yeast destroying the intestinal microflora “Salt is white poison, sugar is sweet poison, bread is generally poison! (From the film "Love and Pigeons").

In the manufacture of current store bread, thermo-tolerant yeast is used to speed up the process.

For bakeries, the use of harmful yeast is economically very beneficial.

Yeast accelerates the process of making bread many times.

Many do not want to hear about their harm, so as not to suffer financial losses in production.

White flour

Empty carbohydrates Bread, which is now sold in stores, is undoubtedly harmful, which even orthodox doctors admit.

It is baked from a `` dead '' product - flour. And this is nothing but an empty carbohydrate.

Almost all vitamins and trace elements are removed with the shell (bran) and the germ.

Then the flour is bleached, flavorings, antioxidants, artificial vitamins are added to it.

The question is - why first remove living vitamins, then add artificial ones? Yes for the sake of taste!

In addition, such flour is stored longer than live flour.

Refined flour becomes a mucus-forming product that lumps to the bottom of the stomach and slags our body.

Refining is an expensive, costly process, while killing grain manpower.

And he is needed only in order to keep flour from spoilage as long as possible.

Whole flour cannot be stored for a long time, but this is not required.

Let the grain be stored, and flour can be prepared from it as needed.

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