為了讓民眾停止進食，瑞士已加了白麵包的購買稅。
稅款付給麵包師，以減少全麥麵包的價格，來鼓勵人們改用。

加拿大政府已經通過了一項法律，禁止添加合成維生素的“強化營養”白麵包。
麵包必須包含穀類原有的維生素，而不是仿照的。

從本質上講，白麵包是“死”的麵包。通常情況下，消費者沒有被告知這個事實已經謂的
“ 強化營養 ”麵粉。

為什麼白麵包會那麼白，而從小麥裡得到的麵粉卻不？
這是因為用來製作白麵包的麵粉是經過化學漂白，就像你漂白你的衣服。當你是吃白麵包時，
你也吃下了殘留的化學漂白劑。

麵粉廠使用不同的化學漂白劑，所有這一切都是非常糟糕的。下面是其中的幾個：氮的氧化物、
氯、氯化物、亞硝基和過氧化苯甲酰氧化物混合各種化學鹽。

漂白劑氯氧化物，會與任何仍留在麵粉裡的蛋白質結合，產生氧嘧啶Alloxon。氧嘧啶是一種毒藥，
並已用於實驗動物使產生糖尿病。氯氧化物破壞了重要的小麥胚芽油。它也將縮短麵粉的保質期。

你將無法在白麵包找到良好的營養：
在使麵粉變白的過程中，僅僅是碾磨的程序就把食用價值高，良好的不飽和脂肪酸，丟失了一半，
而幾乎所有的維 生素E隨著小麥胚芽與米糠的去除而丟失。因此，在你買的白麵包裡，
剩下的麵粉只含有劣質蛋白質和令人肥胖的澱粉了。

但是，營養成分的流失並不僅只於此。約50％的所有鈣，70％的磷，80％的鐵，98％的鎂，
75％的錳，50％的鉀，以及65％的銅被破壞。如果這還不夠糟糕，約 80％的硫胺素，
60％的核黃素，75％的菸酸，50％的泛酸，以及約50％的維生素B6也被破壞了。

科學研究已經證實了多年來瑞士已熟知的，這些可怕的數字是由加州大學農學院進行的
一項研究得到的結果。

從我們已經學到的，很明顯的，應避免白麵包。用全麥粉製成的全麥、黑麥、
穀類麵包是一種更好的選擇。

這是一個好主意：經常要細看標籤，絕不買含有人工香料、色素、漂白麵粉、防腐劑、
氫化或部分氫化油的食品。

Danger of eating white bread

The Swiss government has been aware of the dangers of eating white bread
for decades and in order to get its populace to stop eating it, Switzerland
has placed a tax on the purchase of white bread. The tax money is given to
bakers to reduce the price of whole wheat bread to encourage people to switch.

The Canadian government passed a law prohibiting the “enrichment” of
white bread with synthetic vitamins. Bread must contain the original vitamins
found in the grain, not imitations.

Essentially, white bread is “ dead ” bread. Frequently, consumers are not told
the truth about this and so called “ enriched ” flour.

Why is the color of white bread so white when the flour taken from wheat is not?
It’s because the flour used to make white bread is chemically bleached, just
like you bleach your clothes. When you are eating white bread, you are also
eating residual chemical bleach.

Flour mills use different chemical bleaches, all of which are pretty bad.
Here are a few of them: oxide of nitrogen, chlorine, chloride,
nitrosyl and benzoyl peroxide mixed with various chemical salts.

One bleaching agent, chloride oxide, combined with whatever proteins
are still left
in the flour, produces alloxan. Alloxon is a poison and has been used to produce
diabetes in laboratory animals. Chlorine oxide destroys the vital
wheat germ oil.
It will also shorten the flour’s shelf life.

Good Nutrition: You Won’t Find It In White Bread
In the process of making flour white, half of the good unsaturated fatty acids,
that are high in food value, are lost in the milling process alone,
and virtually
all the vitamin E is lost with the removal of wheat germ and bran. As a result,
the remaining flour in the white bread you buy, contains only poor
quality proteins
and fattening starch.

But that is not the whole story as to the loss of nutrients. About 50% of all
calcium, 70% of phosphorus, 80% iron, 98% magnesium, 75% manganese,
50% potassium,
and 65% of copper is destroyed. If that is not bad enough, about 80% thiamin,
60% of riboflavin, 75% of niacin, 50% of pantothenic acid, and about 50% of
Pyridoxine is also lost.

Scientific Study Has Confirmed What The Swiss Have Known For Years These
horrific numbers are the results of a study run by the University of California,
College of Agriculture.

It is obvious, from what we have learned, that white bread should be avoided.
Whole wheat, rye, and grain breads made with whole wheat flour is a better way.

It is a good idea to always read the labels and never buy foods that contain
artificial flavors, colors, bleached flour, preservatives, hydrogenated or
partially hydrogenated oils.