Food has to rot! If it doesn’t, we’ve got a huge problem!
Real food naturally goes bad – that’s what it is supposed to do. So when I see bread that lasts over 10 days, I start to squirm thinking about all the additives it must contain to keep it looking “fresh.” Bread only has a few basic ingredients: flour, yeast, water, salt – and then maybe some fat (oil or butter) and sugar. However, the buns at popular fast food restaurants are designed to last much longer than fresh baked buns, sometimes longer than 2 weeks. In order to achieve this long shelf life that improves profitability they have to pump those buns up with artificial, man-made, chemical ingredients.
The real question is, what are these chemicals doing to our bodies? How does our health react when we load them up day after day with diets full of GMO soybean oil, azodicarbonamide, calcium peroxide, high fructose corn syrup, caramel color made from ammonia, and other artificial ingredients? Could this be the real reason that so many people feel better after they stop eating bread?
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