There are few foods more comforting and enjoyable than bread…
Whether it is a warm piece of focaccia dipped in olive oil… a sandwich on a chewy baguette… a flaky croissant… or even the simplest slice of toast with butter…
And the blissful “intoxication” you experience when you eat bread is real.
In fact, you might say bread is the original food addiction.
Traditional bread produces compounds called gluteomorphins. And as their name implies, these compounds engage opioid receptors in your brain – the same receptors triggered by drugs like morphine and heroin.
Very similar compounds, called casomorphins, are found in cheese.
And just to make sure you keep coming back for more – the blood-sugar spike you get from high-carb bread elevates dopamine – the “craving neurochemical” from which the word “dope” originates.
So it is no stretch of logic to say that…
Our love affair with comforting (and addictive) bread is as old as recorded history…
The Bible practically commands followers to eat it: “Give us this day our daily bread…”
It was so revered in ancient Greece, the rest of the meal was called ópson – meaning “condiment” or bread’s accompaniment.
However, that fuzzy glow you feel when you bite into a slice of warm bread is short lived.
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it. The average American consumes 55 pounds of wheat flour every year – making refined flour the number-one source of calories in the American Diet!
Functional nutrition expert, Chris Kresser, describes this as “a public health catastrophe.”
And it’s one you have likely experienced firsthand…
Eating traditional bread can elicit a range of symptoms. It might make you feel sluggish and foggy headed. Or cause you to gain unsightly fat on your belly, butt and thighs… while packing deadly visceral fat around your internal organs.
And part of the reason is because of the…
My name is Kelley Herring.
My educational background is nutritional biochemistry. Over the years, I’ve spent a lot of time in the library – and the laboratory. But my true passion is for the culinary arts…
And it is the kitchen laboratory where my heart’s truly at home… cooking, baking and creating recipes.
Nearly 20 years ago, I founded a company, called Healing Gourmet
I’ve also written more than a dozen books, cookbooks and programs, touting the life-saving benefits of a natural, low-sugar, grain-free, anti-inflammatory diet.
I Didn’t Start Out to Become a Nutrition Expert It All Began When I Became Very Sick…
I Made it My Mission to Create Nourishing & Healthy Bread Recipes That Taste JUST Like the Real Thing!
Click Below To Learn More…..
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