To see for yourself what I’m talking about, go get a loaf of bread that you’ve bought from the store, now read the ingredient list and google all of the really long words that don’t sound like natural ingredients. You will be shocked at what you discover.

For example, the ingredient “monoglycerides,” found in almost every store bought bread, is actually hydrogenated oil/fat otherwise known as trans fat. Hydrogenated oil is oil saturated with hydrogen at a high temperature. This creates tight bonds with the hydrogen which allows it to remain semisolid at room temperature and increases shelf life drastically by delaying rancidity. What allows it to be solid is how tightly the molecules of the fat bond to each other. In your blood stream this means the fat clumps to itself much easier and clogs your veins much easier.

This is why hydrogenated oils and trans fats have been labeled “the silent killer” because they dramatically increase the risk of coronary heart disease. The bread manufacturers try to be sneaky and put monoglycerides in the list of ingredients in place of hydrogenated oils to fool you. You could look at the nutrition panel on the same loaf of bread with the ingredient monoglycerides and under trans fats it will list zero grams. This is because under FDA regulations if the serving contains less than 0.5 grams of trans fat, the package is free to say it has zero.

But lets say you eat four slices of bread (with each serving containing 0.4 grams of trans fat) then you just consumed 1.6 grams of trans fat, despite the fact that the nutrition panel on your bread claims that it has zero grams of trans fat per serving.

You can’t trust store bought bread, it’s that simple. The bread manufacturing companies do what they can to save money in production of the bread but in the long run it costs you your health. The only solution that I’ve found is to bake your own bread. This isn’t as complicated as it sounds, it’s actually very easy once you learn how.

My favorite bread to bake is whole wheat bread because it’s so heart healthy and you get so many vitamins and minerals from it. If the whole wheat bread is made correctly you also get a really amazing tasting bread that can put store bought imitations to shame. I call them imitations because a lot of bread manufacturers actually use white flour to make “whole wheat” bread and then color it with caramel to make it look authentic. So again check ingredients on your bread. If the bread has unbleached enriched flour as the first ingredient you could actually be buying white bread disguised as whole wheat bread, look for caramel coloring in the ingredients list as well to prove this.

Other ingredients to watch out for:

Calcium sulfate: This is also known as plaster of Paris, this additive is used as a dough conditioner and firming agent. As it absorbs moisture and hardens quickly, one caution is that it can cause intestinal obstruction. It is banned in some countries.

Calcium propionate: This additive is used as a mold inhibitor but may be linked to migraines.

So do yourself a favor and start baking your own bread. It’s probably one of the greatest health choices you can make.

- Beth Scott

Beth Scott is the author of The Ultimate Whole Wheat Bread Baking Guide. For more information visit her Easy Bread Baking website.

• Loaf Weight. This is determined by the number of people that you will normally serve. A one-pound loaf yields about eight slices; a 2.5-pound loaf yields about 20 slices and a 3-pound yields about 24 slices.
• Horizontal or Vertical Loaf. If you want a loaf that looks like store-bought, choose a machine that bakes horizontally. Otherwise, vertical loaves taste just as good and take less space in your kitchen.
• Delay Timer. This is the most basic feature. Many bread machines have a 13-hour timer that allows you to wake up with the smell of a fresh-baked bread.
• Crust Type. With this function you can choose a crust type for your bread (typically dark, medium or light). Some models include a sandwich bake option for an extra thin crust.
• Bread Types. Whether you like plain white bread, whole wheat or multi-grain, breadmakers can usually bake a range of bread types.
• Programs. Most breadmakers will have at least 10 baking and/or kneading programs that will cover a range of baking options suitable for a variety of breads.
• Pasta, Cake and Jam functions. This function allows you to make pasta, cakes or jam, and most bread machines include it.
• Keep warm function. Keeps your bread warm after baking, so it can be served fresh at any time.
• Viewing window. For keeping track of the loaf’s baking progress.
• Baking Speed. For busy households, a medium machine allows you to bake a bread loaf in under an hour. Larger machine set to quick-bake cycle can turn out dense bread. medium machines can bake a medium, soft loaf in 45 minutes or an hour. So, maybe you’ll end up with two different machines to cover your necessities. But always remember the golden rule of baking: “Good baking takes time.”
• Recipe booklet. Most breadmaker models include a free recipe booklet, for a range of great bread making ideas to help you get the most from it.

Other Importarnt  Points To Consider

• New bread baking machines need to be operated empty once or twice to burn off manufacturing oils. If it isn’t noted in your manual, call the customer service department to find out if it’s necessary.
• Breadmakers are also ideal for anyone allergic to gluten, as you can use them to make gluten-free bread.
• If you decide to buy a pricey breadmaker, it’s worth considering paying for an extended warranty. This ensures that your breadmaker will be covered for any repairs needed and the costs of a replacement if necessary, usually for at least a year from the date of purchase.
• Set a limit on the amount of money you are willing to spend on a breadmaker. Take out features that you don’t need and buy the one that fits your budget. That’s why I’m giving you the three best options (from budget to full-featured breadmekers) to choose from.