quote marks
Roman Legions marched all day on bread. They fought for their lives on bread. Today laboratory rats and mice die of malnutrition when fed as much bread as they can eat!
What has changed?
A background to the history of bread is essential to get the most out of 'your daily bread'.

Bread As It Used To Be

Detailed information on the history of bread coming soon as we continue building our website.
Some of the information that will be covered is:

  • Bread has been the staple diet for most of the old world for thousands of years. Building the pyramids, building world empires, it was all fueled by high protein wheat formed into bread.
  • Towards the final stages of the industrial revolution, two events changed the structure and 'goodness' of bread. The discovery of yeast by Louis Pasteur (1860's) and the first subsequent production of commercial yeast by Fleishman in the USA (1870's). The bread industry said 'thank you very much' and moved away from the traditional sourdough (natural yeast) fermentation process, in use for thousands of years.
    The second change was the invention of the roller mill. All flour for thousands of years had been made with the use of grinding stones (stoneground flour). The new roller mills (1870's) had the ability to break down a grain of wheat into all its eight main parts. White flour was seen (invented) for the first time at the Paris exposition in 1867. All flour, for thousands of years, had been wholegrain, stoneground flour, complete with all its constituents.
    Not any more. Once they could separate the 'germ' out from the wheat, it would prevent the short shelf life that had been a problem for storing flour. All the other parts contained in the outer layers (the bran) were sold off for other uses. All the vital phytochemical and nutrients went with it.
    Trouble was, now, not even the insects could survive in the new white flour. neither rats or micr could live on it. Each year in the winter we are told not to feed the ducks and swans bread, since they will die of malnutrition.
    Why would we eat it?
  • Today in the UK, seven factories use the Chorlywood process to produce 9.2 million loaves a day in acycle lasting a couple of hours. This bread has no food value at all, in fact it can produce a lot of harm including the millions of people who are now intolerant of bread– full stop.

It is necessary to understand the difference between historic bread and modern commercial 'bread'. That is, if you want to be able to benefit from bread – and it really does have many benefits. See our Health Benefits section.

A lot more to come as we complete our site.