Your Daily Bread

This is more than just a nutritional crisis, it’s a spiritual war.

“He causes the grass to grow for the cattle, And vegetation for the service of man, That he may bring forth food from the earth, And wine that makes glad the heart of man, Oil to make his face shine, And bread which strengthens man’s heart.”
~ Psalms 104:14–15

Bread has been a staple in nearly every culture throughout history, and for good reason. It was created by God as a source of strength and sustenance. The psalmist even writes that bread strengthens a man’s heart, a poetic yet biologically accurate truth when you consider how wheat was originally designed.

But something changed…

Modern bread is no longer the life-giving, heart-strengthening food it once was. Man, in pursuit of profit, has stripped bread of the very nutrients that made it nourishing. As a result, what many eat today is a shadow of what God intended.

What Was Removed from Wheat

In order to increase shelf life, reduce spoilage, and mass-produce bread cheaply, industrial milling processes in the 20th century began to remove critical components from wheat.

1. Omega-3 Fatty Acids – Naturally occurring in wheat germ, omega-3s play a vital role in heart health, circulation, and inflammation reduction. But they are fragile, going rancid quickly, so manufacturers removed them.

2. Vitamin E (Tocopherol) – A powerful antioxidant, vitamin E protects the cardiovascular system and supports cellular repair. It is also abundant in wheat germ but removed during refining.

3. Lecithin – An essential phospholipid important for brain function, nerve signaling, and fat metabolism. It helps regulate cholesterol and keeps cell membranes healthy. Again, it’s removed during milling, 

What’s Been Added to Wheat

1. Soy lecithin - A cheaper, more shelf-stable lecithin that acts as an emulsifier keeping ingredients from separating. Mostly derived from genetically modified soybeans, it brings with it potential problems, including:

• Often contaminated with glyphosate and pesticide residue
• Can be estrogenic due to phytoestrogens in soy
• Highly processed and chemically extracted
• May trigger allergies or sensitivities in vulnerable people

2. Folic Acid (Synthetic Folate) - In the late 1990s, governments mandated folic acid fortification in bread and cereals to reduce neural tube defects in infants. While well-intentioned, this move created a massive problem in today’s population.

Folic acid is a synthetic form of folate that’s not found naturally in food. For many people it’s not a problem. But, for around 45% of people who carry MTHFR gene mutations that impair their ability to convert folic acid into usable methylfolate, the overconsumption can become an issue.

For those people with homozygous mutations (double mutations), overconsumption of synthetic folic acid can build up in the bloodstream and worsen detoxification, contribute to inflammation, and even raise the risk of cancer and mood disorders.

3. Synthetic Iodine in Salt - In the early 20th century, iodine deficiency led to goiters and hypothyroidism, prompting the addition of potassium iodide to table salt, including the salt used in most commercial breads.

However, synthetic iodine:

• Does not mimic the complex bioavailable iodine found in sea vegetables or unrefined salt
• Is poorly utilized by the thyroid in the presence of halogens like bromine and fluoride (found in tap water)
• Has contributed to thyroid dysfunction, autoimmunity, and iodine overload in some individuals

The irony…

In trying to solve one health problem through fortification, it created a cascade of others. This is what happens when man tries to improve on God’s already perfect design.

Once wheat is stripped of its bran and germ where most nutrients reside, what remains is the endosperm which is mainly starch. That starch is then bleached and baked into soft, fluffy loaves that look appetizing but lack true substance.

It’s fascinating how God moves…

Modern day bread is a representation of the modern church, delivering soft and fluffy sermons that please a crowd, but lack true substance.

This isn’t just about what’s in the bread, it’s also about what’s missing!

Much of the public debate focuses on what’s added to modern bread that makes people sick:

• Glyphosate, sprayed on wheat crops and linked to gut inflammation, endocrine disruption, and cancer risk.
• Added gluten, concentrated beyond natural levels to improve dough elasticity.
• Preservatives, emulsifiers, and additives to extend shelf life.

But what’s often overlooked is that the real damage began when we started taking out what God put in.

Your Daily Bread

Bread is mentioned over 400 times in Scripture. It was symbolic, yes, but also literal. Jesus referred to Himself as the “Bread of Life” (John 6:35), linking physical sustenance with spiritual nourishment. In the wilderness, God provided manna, bread from heaven, to sustain the Israelites. At the Last Supper, Jesus broke bread as a sign of covenant.

There’s a duality here:

• Bread as a physical provision
• Bread as a spiritual metaphor

Let me be crystal clear on this: God’s Word declares bread literally strengthens a man’s heart. Man has stripped wheat of the very components that promote heart health and support your cardiovascular system. The enemy is attacking the Word of God, using bread as the weapon.

And, we’re seeing the same pattern unfolding in our modern churches, where sermons comfort the heart rather than convict it. They entertain instead of leading people to true repentance.

The result is a generation that’s starving, both in body and in spirit.

When corporations modify bread in the name of profit, they’re not just altering food, they’re perverting a biblical symbol of provision, covenant, and sustenance.

It’s a spiritual war,

“For we wrestle not against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this world, against spiritual wickedness in high places.”
~ Ephesians 6:12

Historical Timeline & Decline of Bread

“But my grandparents ate bread and lived to 100… “

• 1900s – Steel roller mills introduced, removing the wheat germ and bran to improve shelf life, eliminating vitamin E, omega-3s, and lecithin.
  
  
• 1930s – Enrichment laws in the U.S. were passed after nutritional deficiencies rose sharply, leading to synthetic vitamin replacement adding iron and B vitamins to white flour to compensate for rising deficiencies, ironically caused by refining.
  
  
• 1960s–80s – Food manufacturers increasingly used bromate, bleach, and added gluten to make bread fluffier and longer-lasting.
  
  
• 1990s - Mandatory folic acid fortification is introduced in the U.S., Australia, and other nations. Synthetic folate causes issues for those with MTHFR mutations.
  
  
• 2000s–present – Glyphosate sprayed pre-harvest on wheat becomes widespread. Synthetic iodized salt continues to be used in processed foods. Soy lecithin replaces natural lecithin in most baked goods.

The truth is that most people alive today have never tasted real bread.

Scientific Evidence

A 2006 study in The American Journal of Clinical Nutrition emphasized the role of whole grains (with intact germ and bran) in reducing cardiovascular disease risk.

• https://pubmed.ncbi.nlm.nih.gov/16441941/

A 2014 paper published in Nutrients found that vitamin E deficiency contributes to oxidative stress and cardiovascular inflammation.

• https://pmc.ncbi.nlm.nih.gov/articles/PMC3997530/

Omega-3 deficiency is now widespread, and a 2020 BMJ article noted that restoring omega-3 intake could reduce inflammation-related diseases, including atherosclerosis and metabolic syndrome.

• https://pmc.ncbi.nlm.nih.gov/articles/PMC7023944/

When you remove omega-3s, vitamin E, and lecithin from wheat, you’re removing the very things that made bread “strengthen a man’s heart.”

A Return to Edenic Eating

It’s time to reclaim God’s original design. If bread is to strengthen and nourish us again, we must return to versions closer to what He intended. Here’s 5 actionable steps you can do today:

1. Choose true whole grains – Look for stone-ground, sprouted or sourdough breads made from ancient grains like spelt, einkorn, or emmer wheat.

2. Avoid “enriched wheat flour” – It’s a red flag for stripped flour filled with synthetic additives.

3. Watch for synthetic fortification – Especially cyanocobalamin, folic acid, iodized salt, and added soy lecithin because it’s an indicator the bread isn’t what it should be.

4. Bake your own bread – Using organic, unrefined ingredients, you can return to a bread that nourishes the way God intended.

5. Refer to point 1 – Before you come at me about “phytic acid” and “anti nutrients” in whole wheat, grains are designed by God to be fermented or sprouted before we consume them. It minimizes, or completely eliminates the phytic acid.

If you can’t achieve any of these, then it might be wise to eliminate bread from your diet completely.

“Why do you spend money for what is not bread, And your wages for what does not satisfy? Listen carefully to Me, and eat what is good, And let your soul delight itself in abundance.”
~ Isaiah 55:2

God’s warning is clear! Not everything sold as “bread” is good for us. And not every food that satisfies the flesh satisfies the soul.

Don’t let this wisdom stop with you.

SOUND THE ALARM

Share this message of nourishment, because someone you know needs to hear this!

It’s time to end the counterfeit and restore Gods Word in health, and at the pulpit.