Bagels are a widely popular bread product which is made from yeasted wheat dough that is first briefly boiled and then baked. This two-step cooking process gives bagels their characteristic chewy and dense interior yet very crispy outer layer, which is often traditionally topped with sesame or poppy seeds. Bagels are typically hand-shaped into rings so as to allow for even cooking every time. Originating from Krakow, Poland in the early 1600s, bagels have since become widely popular and available, especially in areas with considerable Jewish populations.
Just like most commercial bread products nowadays, the potential health risks of bagels stems from its ingredients. The main issue is wheat flour and the modern ways the grain is being grown and processed after harvest. Read on to discover more of the negatives effects of bagels (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.)
Risks of Bagels:
The main ingredient of bagels is of course wheat flour. One of the possible health risks that come from wheat grains is phytic acid, which when ingested, affects the body negatively in that it blocks the uptake of calcium. Calcium is one of the necessary nutritional minerals crucial for healthy bones, and so continued eating of bagel and other wheat products will slowly result in calcium deficiency and bring about conditions such as osteoporosis.
Bagels come in two basic varieties namely wholegrain and white. White bagels, as the name suggests, are made from white flour. White flour is highly processed which when cooked and ingested, easily turns into sugar inside the body. Including white bagels in your diet, especially if in considerable amounts on a daily basis, may then result in continued elevated blood sugar levels which could eventually lead to the chronic disease diabetes.
White flour has such a color because of the bleaching process it goes through. Aside from chlorine oxide, other bleaching agents like benzoyl peroxide and nitrosyl are utilized as well. The fact that such chemicals are already being used to whiten the flour is bad enough as it is. However, there is one other potential danger lurking in white flour as well.
Called alloxan, this derivative from the breakdown of uric acid during the bleaching process is present in small amounts in white flour. Alloxan is not used commercially and is only employed in laboratory tests. This is because alloxan is highly toxic and is in fact the agent injected to laboratory rats to give them diabetes. Though no studies have been conducted on alloxan’s effects on humans, the fact that it’s being used to bring about diabetes in rats is alarming enough.
Bagels, because these are made from wheat, contain gluten as well. Individuals with Celiac disease, a condition more commonly known as gluten intolerance, should steer clear of eating bagels, and for that matter, any other wheat-based product as well. Celiac disease usually presents with gastrointestinal symptoms such as diarrhea, although may also have latent symptoms such as malnutrition and weight loss.
Lastly, commercially made bagels often contain harmful sweeteners like processed sugar as well. Furthermore, most bagels that you’ll get to buy have non-traditional add-on toppings that are sugar-rich, fat-rich, or both. Toppings like butter, cheese, and even candy sprinkles are just some examples of these.
In the next post, I’ll tell you the negative effects of bread and why you should avoid it to succeed in your quest to Become Superhuman.
In the meantime, if you care to jump ahead, here is a complete listing of the grains and legumes on Superhuman Food Pyramid:
• GMO Corn
• Soy Nuts
If you have questions, comments or feedback about the negative effects of bagels, the Superhuman Food Pyramid, this website, or other aspects of Becoming Superhuman, then leave your thoughts below, as well as any tips you have on the negative effects of bagels.