Bread is a popular food consumed worldwide and was historically crucial for sustenance. Early societies would make flat breads by mixing flour and water, then baking them in the sun or on heated rocks and ashes. Presently, bread remains highly consumed globally and is found in numerous locations, surpassing all other foods in terms of quantities consumed.
Both leavened and unleavened breads are widely consumed in many households with each meal (http://agitated.sacs.us.du). Bread holds significance in the Christian religion as it symbolizes the life of Jesus Christ. During their special ceremony known as the Eucharist, Christians partake in bread and wine, representing “the Lord’s last supper” Jesus shared with his disciples before his arrest. He instructed his disciples to continue this practice in remembrance of him.
The bread and wine in Christian denominations symbolize Jesus Christ’s body and blood, but their interpretations differ. In the Roman Catholic Church, it is believed that during the Eucharist, the bread and wine undergo Transubstantiation, changing into the literal physical presence of Christ. This transformation actually makes them equivalent to Jesus’ essence: his body, blood, soul, and divinity. Even though their appearance remains unchanged, these beliefs are commemorated during Corpus Christi festival as a way to show reverence for the Eucharist.
The Eucharist is the main act of worship for Roman Catholics and encourages them to receive communion at least once a week during Mass. Some Catholics even receive the Eucharist daily (source: http://www.bbc.co.uk). During this celebration, unleavened bread is used as a symbol of the Passover meal before Christ’s betrayal and crucifixion by many Christians, including Roman Catholics. However, Eastern churches like the Eastern Orthodox Church use leavened bread instead (source: http://bow.oho.com). In Jewish culture, bread holds significant importance as a symbol of sharing and social interaction. Traditionally, Jews would tear bread apart and share it with their hands (source: http://agitated.sacs.us.du). Additionally, during the Passover festival, Jewish people consume unleavened bread called matzo.
The consumption of flat bread or unleavened bread serves as a reminder of the ancestors of the Israelites who, while fleeing from pharaohs’ army, did not have time to let the dough rise (http://agitated.sacs.us.du). Exodus 12 states that God instructed the Israelites to prepare a meal consisting of roasted lamb, bitter herbs, and unleavened bread. It was crucial for them to quickly consume this meal while having their loins girded, shoes on their feet, and staff in hand. This symbolizes that their liberation from Egypt would happen so rapidly that there wouldn’t be sufficient time for leavened bread to rise.
The Jews commemorate God’s instructions to the Israelites during their liberation from Egypt by serving unleavened bread at this feast (http://www. How. Com). In various regions around the world, flat bread holds similar significance today as a quick and convenient food and a vessel for holding or scooping other foods (http://agitated. Sacs. Us. Du). Additionally, Jews also consume challah, a traditional bread made with eggs and butter. The term “challah” originates from Hebrew and dates back to 280 BC during the Temple period, when a portion of dough from the Sabbath loaf was given to the temple priests.
The act of chalk is to burn a small part of the dough as an offering before the remaining dough is baked. Chalk is served on Friday nights for the Sabbath dinner and on holidays. The Friday night chalk is usually braided, but Ross Hashish’s chalk is always rounded and smooth. On Ross Hosanna, it is customary to dip a piece of Chalk in honey to symbolize the sweetness of the New Year. This bread is broken (not sliced) at the start of the meal. Each person breaks off a piece and passes the chalk around the table.
Bakery challis are typically made with six strands of dough, forming two braids. However, symbolic challahs consist of seven strands to represent each day of the week. According to the website agitated.sacs.us.du, the tradition of using twelve humps from two small or one large braided bread is a reminder of the miracle of the 12 loaves for the 12 tribes of Israel.
Additionally, bread is employed to commemorate milestones in life. For instance, in Europe, it is customary to place bread in a newborn baby’s mouth to ensure their health and happiness. Furthermore, it is believed that tucking bread into a bride’s shoe can assist her and her husband in conceiving children.
In Greece, special rings called Kilojoules are used to celebrate engagements, weddings, and births. The wedding breads in Greece are equally impressive as wedding cakes and come with intricate designs. In the northern region of Greece, these breads are decorated with beautiful wildflowers. On the island of Crete, they feature small dough figures and symbols. Moreover, wheat symbolizes both life and death and is closely connected to the symbolism of bread. It was believed that wheat held the secret of life and death, and in the Old Testament, both wheat and bread represent the earth’s fertility.
The New Testament links God’s gifts to humanity to wheat, symbolizing the rebirth of human life. It also associates the hearts of humans (grace) with God’s gifts, as demonstrated in the parable of the good seed and bad seed. Bread represents the ultimate gift from God, eternal life, representing Christ’s body in the Eucharist. Therefore, both wheat and bread symbolism are intertwined as they represent human life and Jesus Christ’s body.
The Romans built a temple to Jupiter Pastor, which symbolized the importance of wheat in representing life, death, and rebirth. The process of loading, baking, and unloading the oven was seen as analogous to copulation and also represented pregnancy and childbirth. (source: http://www.notes.com)
Bakers have created different types of bread with a low glycemic index (GIG) that are beneficial for overall health. These low-GIG breads are suitable for individuals with issues related to insulin or blood sugar levels such as obesity (particularly resistant obesity), hypoglycemia (low blood sugar levels), insulin resistance, metabolic syndrome, polycystic ovary syndrome (PCOS), type 1 diabetes, and type 2 diabetes. Unlike white, brown, and whole-wheat breads, low-GIG breads do not cause rapid spikes in blood sugar or insulin levels. They provide a slow and consistent release of energy while aiding in maintaining satiety for an extended period. (source: http://www.leather.com)
According to Health.com, incorporating low-GIG and other healthy breads into your diet can help manage cravings and stabilize blood-sugar levels. This, in turn, can prevent overeating and hunger pangs, both of which contribute to obesity. These breads are rich in dietary fiber, with a range of 7.2 g to 1 g per two-slice serving. This amounts to 36% to 57% of the recommended daily fiber intake. The majority of the fiber found in these breads is insoluble, which aids in promoting bowel function and preventing constipation. It should be noted that Woolworth Low-GIG Omega-3 Whole-wheat bread stands out due to its exceptionally high content of insoluble fiber.
Insoluble dietary fiber assists in lowering blood fat and cholesterol levels (http://WV. Health. Com). Low GIG breads contain beneficial fats that are free from cholesterol and harmful trans-fatty acids, providing protection for the heart as they mainly consist of polyunsaturated fat.
Breads that contain omega-3 fatty acids offer added protection. A serving of Woolworth Low-GIG Omega-3 Whole-wheat bread provides 134 MGM of EPA and DADA, which is equivalent to 13.4% of the recommended daily intake of omega-3 fatty acids. Consuming low-GIG and/or omega-3 enriched breads has cardiovascular benefits. Certain health breads are suitable for vegetarians as they utilize plant-derived ingredients and non-animal sourced emulsifiers and baking enzymes.
However, some low-GIG health breads may not be suitable for individuals with wheat, gluten, or soy allergies due to the inclusion of wheat flour, crushed wheat, wheat bran, and soy flour in their composition.
The following list includes various low GIG bread options available in South Africa along with their respective prices: Fine from Low GIG Multi-Grain Brown Bread= RE.00-8.50 (egg), Woolworth Cholesterol-lowering Low GIG Soya & Linseed = R 1 1.95 (egg), Woolworth Low-GIG Seedless = R 10 (egg), Woolworth LOW – GIG Omega-3 whole-wheat = ROR. 95 (egg), Albany Older Cape Honestly Low GIG brown Health bread = R 8.89 (egg), Sacks Nature’s Harvest Low GIG Seeded Brown Loaf = R 937 (egg), Sacks Daybreak Low GIG True whole wheat Brown Loaf = RE .89 (egg).
It’s worth noting that the pricing varies among these low-GIG bread options compared to standard brown or whole-wheat bread alternatives mentioned earlier. The prices range from R 7.89 to RI 3.95 per loaf containing approximately15 slices or about eight servings.
Individuals with insulin resistance, diabetes, or elevated cholesterol levels will need to allocate additional funds for bread. Nevertheless, taking into account the benefits of reduced blood sugar and insulin levels, enhanced digestion, weight loss, decreased blood fats, and increased satiety; it is a wise choice to invest more in this essential food source (http://www.Health.com). Furthermore, reintroducing local bakeries that produce artisan bread solely using flour, yeast, salt, and water would be advantageous.
There are different types of artisan bread such as rye, pumpernickel, baguettes, and brioche (source). In the past, all American bread was made by skilled bakers or home cooks until the late 19th century when large-scale commercial baking gained popularity. However, the emergence of soft and sweet commercially-produced bread in the 1900s caused a decrease in demand for coarse-grained, handcrafted loaves (source).
Reviving the local bakery scene brings several advantages, including affordable bread options like health bread, which has become more expensive. Choosing artisan bread allows individuals to enjoy nutritious bread with higher nutritional content. Unlike many commercial bread producers that use artificial additives or vitamin injections, artisan bread is made entirely from scratch without any synthetic enhancements. These artificial injections of vitamins and minerals have been associated with diseases such as cancer, heart disease, and other illnesses.
The consumption of homemade bread offers numerous benefits in reducing the risk of obesity, heart disease, and insulin and blood sugar issues. Homemade breads are rich in good fats and high fiber content, which can be advantageous for individuals with these conditions. By incorporating more homemade bread into our diets, we can alleviate strain on the healthcare system and reduce reliance on high taxes to cover medical expenses. Moreover, increased accessibility to homemade breads can contribute to improved mental well-being and a higher quality of life. Additionally, promoting the consumption of homemade breads not only has health benefits but also environmental advantages such as reduced traffic congestion and cleaner air quality. It is important to recognize the crucial role that good bread plays in maintaining overall health. To effectively address these health concerns, the National Health Service (NHS) has established the National Bread Service (NBS), prioritizing the integration of baking skills education in schools. By including good bread in school lunches, it becomes an essential part of foundational education. Let us prioritize making good bread central to our learning experiences! Environmental organizations like Greenback or Friends of the Earth should make baking bread a top priority to showcase their commitment to the environment.These organizations should make sure not to offer sandwiches made with white bread. (Source: http://geese.wordless.com)
Bread made with stone-ground, organic flour should be easily accessible at the village bakery. It is crucial to inform the public that white flour, bleached with chlorine dioxide, is harmful. White bread is synonymous with anguish. The significance of bread quality cannot be entrusted solely to bread factories and manufacturers, who prioritize profit over health. To escape the monopolistic grip of large bread corporations, individuals can either bake their own bread or opt for bread from a local small bakery.
The first step towards individual and community autonomy is reclaiming our basic right to access good bread. It is everyone’s birth right to have a healthy loaf. According to http://geese.wordless.com, climate change is detrimental to bread due to the high levels of CO in the atmosphere. These high CO levels negatively affect wheat crops by reducing the gluten content in the flour, which is a vital protein for dough formation. As a result, the dough may now rise almost 20% less than before because CO disrupts nitrogen uptake in plants, leading to a protein deficiency.
A world with less gluten may appeal to both people with celiac disease and those in the hatless protection program. However, it is crucial to acknowledge the downsides. One drawback is that bread will resemble sponge cake in texture, which is disheartening. Moreover, various grains and essential food items will be impacted as well. Undoubtedly, this will have a significantly negative effect on the local environment. The most harmful aspect of contemporary farming is nitrogen runoff, which can lead to extensive algae blooms that could potentially cause fatal harm to nearby waterways’ ecosystems.
