Non Organic versus Organic Breads


Do you know the difference between a non-organic bread and an organic bread ?

Ingredients and process : A non organic bread is made of wheat, yeast, salt and water.

0. Made with a selected wheat rich in gluten, (an inedible protein, some tolerate it some do not).

1. The wheat is grown using various pesticides, fungicidals, chemical fertilizers and other chemical treatments in order to increase the azote the wheat needs, and to increase the production (it involves 10 sprays of treatment). Refer to Arvalis-agricultural agency. 2. The wheat is harvested using big dirty machines full of chemicals and industrial oil. 3. Sometimes, the wheat is stocked in silos full of Lindane which is a known violent poison. 4. The wheat is made into flour using big cyclinders at high speed which causes the flour to be oxyded, which then kills part of the nutriments. 5. The yeast used to make bread does not destruct the phytic acid in the wheat; in order to neutralize this acid the body use the calcium from the bones, create a soap with it and expelled it out of the organism. Refer to Wikipedia, vulgaris medical. 6. The water used to make bread comes from the tap and is full of chlorine, pesticides, heavy metals, antibiotics and other medicine residues such as growth hormones. Refer to analysis done by the national quality of water institute. 7. The salt used is artificially made or extracted and is chemically processed. It is mainly composed of 40% sodium and 60% chlorure and thus is acidic. It contains very little minerals. 8. The bread is packaged with more added chemicals and artificial fats in order to make it stay soft and have a longer shelf life.

To summarise : non organic bread :

a) It poisons your body with various deathly chemicals. b) It takes the calcium and minerals out of your body. This create fragility in your bones and teeth. c) It is difficult to digest and it is especially hard on children under the age of 6 to get rid of chemicals as their kidneys are not fully operational.


Sour dough was in use since the Egyptian to make bread. It is a natural slow process of fermentation of the flour. This made the bread the best source of nutriments. It makes the bread last longer.

The sour dough must be prepared ten days in advance in order to make the bread. It takes an intensive training in order to be able to make sour dough on a professional basic. The sour dough is a living organism and thus it is fragile, it can be contaminated in which case, a new sour dough must be made.

The bread will stay good (soft) eight to ten days.

Yeast is used since 150 years ago, it started with the use of the barm (the foam on the top of the fermented beverage) such as beer. It is produced on an industrial basic since 1860. Louis Pasteur explained the process and then, it started to be spread around the world. Yeast can be used immediately to make the bread.

No training is requisite to make the yeast, it can be easily purchase at low cost. It produce a more attractive commercial result (the bread will look bigger and lighter). The “life” of the bread will be shorter (two/three days), thus people will buy more often.

Yeast in bakeries is known as “dynamite” as it :

– Speeds up the process of breadmaking. – Renders the breadmaking easier, with no need of trained personal. – Eliminates the potential failure. – Shorterns the life of the bread.

For those obvious financial reasons, it started to be widely used


Apart from yeast and sour dough, the ingredients used in making organic bread with yeast and organic bread with sour dough will be the same. The yeast will NOT neutralize the phytic acid. In order to neutralize the phytic acid our organisms will use the minerals contained in our bones and teeth. Organic grain and flour are richer in nutriments AND in phytic acid than non organic grain and flour. The phytic acid is contained mostly in the bran (external envelope of the grain). Thus if the bread is a whole bread there will be more phytic acid.


Ingredients and process : An organic bread is made of wheat, sour dough, salt and water. 0. Made with a selected ancient type of wheat richest in nutritive properties and being adapted to local people consumption.

1. It is grown chemical free. 2. It is Harvested chemical and contamination free. 3. It is stocked chemical free. 4. The flour is made by using cold mechanical process which keeps all nutriments alive. 5. The bread is made with locally produced sour dough which neutralize the phytic acid instead of taking nutriments FROM your body, it gives nutriment TO your body. See point 5 on non-organic bread. 6. It use real SEA salt which is full of minerals and other salts from metals, in addition to sodium it has (potassium, iron, manganese, …), algae, iodine and other nutritive elements such as : zinc, fluorine… in total 50 % of the salt. (iodine is the basic food of thyroid gland which is responsible for growth of body and building the central nervous system).This is very important for children. (more informations on the chapter on salt). 7. It uses purified water which is chemical and heavy metal free. (see chapter on water for a better understanding about water).

To summarise : your organic sour dough bread :

a) It does not poison your body, instead it gives food to your body. b) It is digestible by every-body (except those already harmed by malnutrition or other means). c) It helps to build the bones and teeth in the body of your child and to build his central nervous system.

For the sake of you and your families health, please look at eating organic sourdough breads