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.) Continue reading