http://www.breadandapples.com/2009/11/06/how-digestible-is-your-bread/ Food for the Body, Mind and Spirit Sun, 06 Nov 2011 18:48:23 +0000 hourly 1 http://wordpress.org/?v=3.1.3 http://www.breadandapples.com/2009/11/06/how-digestible-is-your-bread/comment-page-1/#comment-368 Kristi Sat, 08 Oct 2011 19:08:49 +0000 http://www.breadandapples.com/?p=155#comment-368 Thanks for your comment. Interesting about the potassium bromide. I agree with you that there may be a number of factors affecting digestibility and tolerance. Many gluten-free breads contain added starches (and sugars), and I think that's one reason why I did not feel better after switching to G-F breads. Now I try to buy breads that don't have added potato starch or potato flour (if someone is sensitive to nightshades, then potato could be a problem...) or soy (which is allegedly only digestible in fermented forms). They're not easy to find and often quite expensive, but at least I feel like I'm eating something "real" and my body definitely prefers that to the more processed products. Thanks for your comment.
Interesting about the potassium bromide. I agree with you that there may be a number of factors affecting digestibility and tolerance. Many gluten-free breads contain added starches (and sugars), and I think that’s one reason why I did not feel better after switching to G-F breads. Now I try to buy breads that don’t have added potato starch or potato flour (if someone is sensitive to nightshades, then potato could be a problem…) or soy (which is allegedly only digestible in fermented forms). They’re not easy to find and often quite expensive, but at least I feel like I’m eating something “real” and my body definitely prefers that to the more processed products.

]]> http://www.breadandapples.com/2009/11/06/how-digestible-is-your-bread/comment-page-1/#comment-367 laura Sat, 08 Oct 2011 18:52:35 +0000 http://www.breadandapples.com/?p=155#comment-367 Interesting concept. I had been wondering how "the staff of life" had become toxic. Many commercially made breads also use potassium bromide (might be bromine) in their breads instead of iodine. I believe they use it to a longer shelf life. Europe has outlawed the use of this ingredient in their breads. I realize this is a gluten conversation but there may be more than one reason people are becoming more intolerant to their foods. Most organic breads do not contain this ingredient but it is interesting to think that by letting the bread rise as long as it needs gluten may be much more digestible. Interesting concept. I had been wondering how “the staff of life” had become toxic.
Many commercially made breads also use potassium bromide (might be bromine) in their breads instead of iodine. I believe they use it to a longer shelf life. Europe has outlawed the use of this ingredient in their breads. I realize this is a gluten conversation but there may be more than one reason people are becoming more intolerant to their foods. Most organic breads do not contain this ingredient but it is interesting to think that by letting the bread rise as long as it needs gluten may be much more digestible.

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