THE CASE FOR ORGANIC BREAD

IN a study by Washington-based The Organic Centre, an average loaf of organic bread contains 49 per cent whole food ingredients compared to 12 per cent in conventional bread.The presence of preservatives and additive ingredients is almost four time higher in conventional bread than in organic — 27 per cent to 7 per cent. The study states that 63 per cent of ingredients in organic bread are nutritionally beneficial, compared to only 27-28 per cent in conve tional breads. The refining process in conventional breads leads to a loss of nearly 75 per cent of the nutrients.

As a result of fewer irrigation practices and no synthetic fertilisers and pesticides being used in crops’ growth, a higher amount of significant health-promoting nutrients, minerals, vitamins, and antioxidants can be found in organic grains.

Eating organic and whole grain breads also helps in weight management and helps keep bowel movements regular. Organic breads have minimal processing, which makes them easier to digest and provide the benefit of allowing more nutrients to be absorbed with your body’s natural digestion processes.

Reduction of chemical treatments, genetic modification and other unnatural processes to commit the grains to flours for breads mean that organic bread takes far less processing and reduces the impact on the earth.