Does Your Bread Cause Palpitations?

Google Ads

This week my wife brought home some new bread. Try this, she said. It's healthy and wholesome.

I looked at the package and it appeared to be a wholesome bread. It even had the name of the bread written in a nice earthy font.

In the morning, I had two pieces of this nice new wholesome bread with my regular peanut butter and banana. I had coffee brewed with pH 9 water and spiked with shilajit powder for my minerals. It all tasted great!

For most of the day, however, I felt a slight uneasyness in my system. I didn't give it a lot of thought. I went to bed that first night but woke up suddenly at 3 am to what felt like palpitations. I went to the fridge and took a gulp of my aloe gel then went back to bed.

The next day, I did NOT have the bread. Instead I had three hard boiled eggs, some cheese and some gluten free bread. Of course, I had my usual coffee.

That night, I slept like a baby.

I decided to try an experiment off and on for the next 6 days. Every other day I ate this bread and every night my palpitations tried to return.

Okay. So… What's in this stuff. Let's go have a closer look.

Ingredients:

Whole wheat flour, enriched wheat flour, water, flax seeds, Millet, rye flakes, barley flakes, sunflower seeds, sesame seeds, oat flakes, yeast, salt, fumaric acid, vegetable oil, sodium diacetate, malted barley flour, lactic acid, ascorbic acid, azodicarbonamide, l-cysteine hydrochloride, dextrose, diacetyl tartaric acid, esters of mono-diglycerides, amylase and calcium propionate.

The label goes on to say: This product may contain traces of soy, egg, milk derivatives and tree nuts.

Holy Crap! Looking closer at this list just makes me sick. First off, the very first enzyme in your system is in your mouth. It is called salivary amylase. It is there to help digestion along. So, if the product has to add amylase, then they are telling us that they suspect difficulty digesting this bread.

So Let's do some research!

Fumaric Acid

According to the European Commission for Consumer Health and Protection:

At the Standing Committee for Feedingstuffs, Germany drew the attention of the Commission on a recent scientific publication1 relating to the toxicity of fumaric acid when used as feed additive (preservative) in feedingstuffs for calves. The article reported about dose-dependent clinical adverse effects (heart, kidney), however also death occurred. Similar nephrotoxic signs of fumaric acid were described when used in human therapy against psoriasis (see attached literature)…

The State of New Jersey lists Fumaric Acid as a Dangerous Substance used in making dyes and resins and as a food preservative. Gee. Do you think this might make you feel sick?

Isn't that lovely. Adverse effects on the heart huh? Okay. Duly noted. Let's move on.

Vegetable Oil

They fail to specify what the vegetable oil is. Could it be the widely used pesticide – Canola Oil?

Sodium Diacetate

Well, speaking of pesticides, the US EPA in publication 738-F-91-109 lists sodium diacetate as an ingredient in common pesticides. They say it has few adverse human effects. I could go on for days about this little monster, but let's keep going.

Lactic Acid and Ascorbic Acid

If you have been reading this blog for the past few years, then you know that ACID is our common enemy. Acid leads to chronic inflammation and palpitations. Acid = BAD, Alkaline = Good. The last thing we want to be doing is putting acid into our foods. Also, ascorbic acid and sodium benzoate (which you could find in some other foods) when mixed together create benzene – a most potent cancer forming agent.

Azodicarbonamide (WARNING – THIS WILL ANNOY YOU)

Hold on to your blood pressure! This one is a chemical whose primary use is in the production of foamed plastics. In the United States it is also used as a food additive and flour bleaching agent.

Most of the world does not look upon azodicarbonamide very favorably. It is banned as a food additive and in food packaging in the United Kingdom. It is banned in most European countries as well as Australia. And its use in Singapore has some pretty severe penalties (up to 15 years in prison and $450,000 fine). The rest of the world seems to know something that those in charge of food safety in the United States either don’t know or don't care.

According to Food Lorists, In the UK, the H.S.E has identified azodicarbonamide as a respiratory sensitiser (a possible cause of asthma) and determined that products should be labeled with May cause sensitisation by inhalation.

While much of the world has recognized that this product should not be added to food, the US Food and Drug Administration apparently doesn’t even know that most commercially made bread in the United States uses this chemical additive.

Among the big names in fast food using azodicarbonamide in their bread: McDonalds, Burger King, Subway, and Kentucky Fried Chicken – and there are many more.

Diacetyl Tartaric Acid

Diacetyl tartaric acid esters of monoglycerides is an extremely versatile emulsifier which has many varied applications in food production, even though it is not always understood how it works. In fact, the additive has several ester configurations, which have different capabilities.

It is dispersible in cold water and can be used in acidic substances, two reasons it may be such a highly prized emulsifier. The fact that fat and oil will not mix with water causes a myriad of problems in the mass production of foods. After a while, carefully combined ingredients separate and crystallize, which would result in disastrous consequences. Emulsifiers are chemically engineered molecules which contain a fat component, but are very at home in water. They bridge the surface tension barrier between oil and water.

So basically, let's not just let the digestive system decide how things are going to be handled. Let's interfere with the process and force it to do what we want! Ah, no thanks.

Calcium Propionate

Hands up? Who wants a stomach ulcer? While food products do not directly cause inflammation of the stomach lining, also called gastritis, your diet can greatly affect the ability of your stomach to heal the inflammation or make it worse.

According to the Live Strong website, HealthAssist.com keeps an extensive database of the side effects of many popular food additives. They say that Calcium and sodium propionate have the potential to permanently damage your stomach lining by exacerbating gastritis and inducing severe ulcers. You should avoid fast-food products that have a higher ratio of calcium propionate, such as buns, pastries and pizza. Typically, freshly baked bread products avoid the addition of calcium propionate, which is why they tend to spoil more quickly.

Over the years, I have corresponded with thousands of readers about the issue of heart palpitations. Often people say things like, I don't know why I have palpitations. I have a good diet. I don't eat any bad things…. Well, if we just look at this article alone I would have to say to them. So, you don't eat at any of the restaurants mentioned above? You don't consume commercially baked bread?

The smallest digression can put you at risk. I found out this week purely by accident, but my accident can be your benefit. Learn to read those labels. Buy fresh bread! It will only last two days, so buy fresh bread ever second day if need be. What is your health worth?