Bread, the staff of life, is also a cornerstone of civilized life. Bread started out simply enough, becoming ever more complicated as new ingredients were added, until, today, mainstream bread is a toxic cocktail of traditional and high-tech ingredients. Just like the rest of our civilization.
It wasn't always so. Time was, bread was a simple product, consisting of not more than wheat, barley, or other wholesome grains, ground into flour, mixed with water, and baked over a fire.
In ancient Egypt there were professional bakers; loaves could be purchased from them rather than baked in every home. By the time of the Greeks and Romans, if not before, numerous natural additives were routinely employed--salt first, probably, or wine, oil, milk, and so on. Medieval bakers probably continued the traditions they inherited. Bread was still bread.
And so it went until the mid-twentieth century. Then, with the industrialization of food (and everything else), pure wholesome bread took a nosedive. Chemicals were identified to make bread quicker and easier to make, and therefor cheaper.
azodicarbonamide or ADA--conditions dough, bleaching agent, carcinogen and also used in manufacturing rubber products
potassium bromate--dough conditioner, lessens baking time, carcinogen and endocrine disruptor,
Calcium propionate--preservative, causes autism-like symptoms in laboratory animals
Ammonium sulfate, ammonium chloride and phosphates - provides food for yeasts, hastening rising, acidity regulator for dough, also used as a flame-retardant
High-fructose corn syrup--sweetener, implicated in obesity, diabetes and other metabolic disturbances
L-cysteine --softening agent, derived from feathers,cow horns and human hair. A supposedly harmless amino acid, but not approved for vegetarians. Soylent green, anyone?
Better not lean too hard on that "staff of life"!
Start growing your own wheat to make your own healthy and wholesome bread. We recommend White Sonora Wheat. To order go here: http://www.rareseeds.com/white-sonora-wheat/