We find buffets in hotels that seem to have everything and abundant (even from the 5 * hotels that charge € 25) but really do you know what you are eating as soon as you start the morning? So as not to get too involved, today we are going to look at what two basic things have for breakfast: the juices and the breads.
Also at home when we turn on the television, they sell it to us saying what our children have to do to have energy first thing in the morning and live in full health! (There is no right ..)
Well, let’s see what is inside these drinks and breads … Write down the magic recipe !!!
Soft drinks or conventional juices
5 sachets of refined white sugar or saccharin (espartamo) to sweeten. Followed by synthetic preservatives, dyes, acidulant, flavoring agent, fungicide, antioxidants (Vitamin C as ascorbic acid), stabilizer, emulsifier, dispersant … And do not forget that in each of these there are several types and put more than one in Many occasions…
This is the chemical shake you have in the glass that is in your hand and that of your children every morning.
Quite the opposite of these chemical juices that allow a lot of juice to be manufactured at a very cheap and easy cost, the Aran de Terra juice is made in a completely handmade way, dedicating time and love.
Our breakfast juice: Aran de Terra apple juice
Apple juice collected from the natural trees in the Aran Valley.
And the bread?
Besides being breakfast is the basis of food in the West. It would be good if we considered what type of bread to consume ..
What we eat today as bread often comes from a conglomerate of bleached flour and chemical products, among them numerous additives of all kinds: dyes to make it look like wholemeal bread, so that the skin is crunchier, so that it stays more, to that are more spongy .. Consumption of these breads is giving rise to stomach and intestinal problems as well as numerous cases of intolerance when not allergy.
Because they not only lack the expected nutritional properties, they are less rich in protein, minerals and vitamins. They hardly contain fiber, which causes constipation when they do not damage the intestines and the colon. And it is that a good part is made with refined industrial yeast, bleaching agents like chlorine dioxide, propylene glycol, calcium propionate that is antibacterial and fungicide that destroys at the same time enzymes Aluminum, toxic to the brain, potassium bromate, ammonium chloride, tartrate, amylase chloride, emulsifiers, preservatives, flavor enhancers. That is why it is hard and indigestible after a few hours (information obtained from the magazine health discovery)
Nor did we mention the pastries that would be much worse. Here we inform you what is a simple industrial mold bread.
Industrial mold bread
They can take more than 30 different additives in a shoot you take. Preservatives, emulsifiers, acidity correctors, fats, thickeners and even colorants are part of the formulas today.
Here you ready “a part” of bread additives of industrial mold that I found in the blog of mamabio.
Thickener Sweetener. It causes frequent diarrhea if it is consumed in a large quantity.
-E-415 Xanthan Gum
Thickener It is obtained by fermenting the glucose obtained from corn, soy, lactose or wheat. It is not recommended for newborns and pregnant women because it could produce necrotizing enterocolitis. In very low doses causes intestinal inflammation.
-E-471 Mono and diglycerides of fatty acids
Emulsifier and antioxidant obtained from the hydrolysis of animal or vegetable fatty acids, most of the times transgenic.
In large doses, this additive produces a poor assimilation of essential fatty acids and has increased the size of liver and kidneys in laboratory animals.
E-472e Monoacetyltartaric and diacetyltartaric esters of mono-diglycerides fatty acids
Emulsifier and antioxidant with the same effects as the previous one. It is not usually indicated on the labels if its origin is vegetable or animal.
-E-341i Monocálcico Ortofosfato
Acidity corrector. In large doses can cause digestive problems and hyperactivity. And in the long term it can disrupt the natural balance between calcium and phosphorus.
-E-466 Sodium carboxymethylcellulose
Synthetic stabilizer It is extracted from vegetable fibers. Caution.
-E-460 Microcrystalline Cellulose
Synthetic stabilizer and thickener. The fibers come in a large percentage of cotton. The reports on its effects are contradictory. Our stomach does not digest cellulose but we can ferment it in the large intestine. The long-term effects have not been studied and are unknown.
There are many other additives in processed breads: E-330 (citric acid), E-282 (Calcium propionate), E-200 (sorbic acid), E-300 (ascorbic acid), dyes such as riboflavin ..
A part of the chemicals, they carry more ingredients that do not suit us: sugar, vegetable fat, palm oil … And beware of transgenics: There are breads containing high fructose corn syrup, which is used in bakery because it is very cheap to improve the flavor and contribute to increase the mass. Like breads that include soybean oil, also very low price.
Uff, what a lot of things! In short, most of today’s breads are made with flour conglomerate and a milkshake of noxious chemicals and sweeteners!
And .. our bread?
Integral flour of ecological origin, water, salt and mother yeast. Watch out!! They may contain nuts and seeds.