(From Elaine Hollingsworth p.65 Take Control of your Health)
…… the original wheat seeds are treated with mercury poison, and in storage bins cyanogen gas is sprayed on them. Later, bakers saturate the dough with mycoban or calcium propionate, which destroys the enzymes that makes it possible for our bodies to assimilate Calcium.They use it because it stops mould, unaware or uncaring that anything which retards the growth of a living organism must also be dangerous to people.
There may be as many as 80 ingredients in a loaf of bread (white – wholemeal – whole grain etc) – and few of them are listed. Most of them are non-foods, and many are dangerous. There are dyes, preservatives, antioxidants, mould retarders, bread improvers, extenders, emulsifiers, leaveners and conditioners. Some are used instead of eggs, milk and shortenings, because chemicals are cheaper and real food. Others are used to make distribution easier and shelf life longer. These chemical breads remain ‘fresh’ for a long time, passing the ‘squeeze test’. And why not? they are not food anymore, and there is nothing to rot.