Bread has been a staple of the American diet for the longest time. The first bread from cornmeal was thought to be brought to the Americas by Christopher Columbus in the late 1400s. Then in 1602, the first wheat crop was planted by British sea captain Bartholomew Gosnold in Massachusetts. More than 200 years later, commercially produced yeast was made available allowing for softer and more flavorful bread products.
Not long after, Edmund LaCroix would release a more improved version of the steel roller which made possible the production of white flour. Fast-forward to 1928, the year when Otto Rohwedder’s invention of the bread slicer was released, and the first sliced bread product was sold to the public in Missouri.
It can sometimes be difficult to shift perspective and see how eating this staple can have detrimental effects to our health. But you have to understand that the wheat or other grain flour and methods of food production used back then are completely different from current standards. Continue reading to know more about the negative effects of bread (and be sure to also check out the recommended soak times for beans, grains, legumes, nuts and rice.) Continue reading