₦airaland Forum

Have stopped already...

When am making it myself, i will add only the necessary and ingredient-value elements.
All those other sophisticated or artificial-improved-materials for marketing purposes wont be infused into it.

This is home-made bread by myself, for my genuine-health.

Basmec:
It’s deeper than just sugar. The whole processing and all those additives in regular bread make it unhealthy too.

gr8child:
It’s rice you people should worry about.

Hmm
Educate me on this please

correctguy101:
Maria and Angela, I know you'll support something like that.

But no be lie sha. I get free baked foods many times especially when her girls are doing practicals. Her cakes remains the best I've tried. And most of her girls almost bake like her.

You will have a rethink if you're lucky enough to have a taste of our chocolate cake.
The best recipe ever.

E remain ya food wey I go chop. You that always threaten us with mouth watering dishes on NL. I no go pay you aswia.

How business wan take grow if customers no pay, ehn?

No matter how I love a food, if they asked me to stop eating it for the sake of my health, I will stop it.


I remembered 2011/2012 when I cut my beriberi, I was told to stop eating rice for a month and I did, I didn't die, to live healthy cannot be negotiated

Apcnewrecruit:
Nothing can make me not to eat bread. If eating bread will kpai me, I don sign my death warrant already

Gbamsolutely

The "highly processed" you are referring about, is it when they turn the natural wheat to flour?

uchennamani:
Day play, bro.

Removing sugar won't help much. The best remedy is to stop eating it entirely. I decided to stop eating bread and my life has never been the same ever since. Bread is bad, very bad. If you can't stop eating it like me, portion your intake and make sure you don't take more than 3 slices.

What you don't know is that all bread are carbs, and carbs convert to a form of energy called glucose regardless of whether you add sugar or not. Unlike yam, plantains, beans, rice, etc that are carbs, bread is highly processed carbs without fibers. Because of this, your blood sugar shoots to the roof each time you eat bread because of the absence of fibers.

But the flour is a natural wheat-crop na.

PepeXKermit:
Its the flour thats the problem and not the added refined sugar, but that one sef dey too..

Its now that am understanding dis your write-up. I didn't read deep before.

I have one question and a conclusion.

Is it only wheat dat is use to make most of our breads?

From what i read in your post, the glutten is a mild illness/stuff. Its not dat serious. So continuing eating bread is still safe to me. The main health danger in bread is the sugar.

Onetechnews:
For many of us, bread is not just food. It’s comfort, it’s joy, it’s memory. Think about that first aroma of freshly baked agege bread in the morning; soft, warm, with steam still rising when you break it. Or the way you pair it with beans, butter, or even a bottle of cold Coke. Bread in Nigeria is not just a meal, it’s an experience. It fills the stomach, but more than that, it fills the heart.

But here’s the part we don’t like to talk about: that same bread, those same wheat snacks we crave every day, puff-puff, meat pie, doughnuts, might be the reason some people are constantly in pain without even knowing why.

This is where gluten allergy comes in.

What Exactly is Gluten?

Gluten is a protein found in wheat, barley, and rye. It’s what gives bread its stretch and softness. That chewy feel in meat pie crust or that fluffy pull of agege bread? That’s gluten at work. For many, it’s harmless. But for others, their body treats gluten like an enemy.

When someone with a gluten allergy or intolerance eats food with gluten, their system reacts badly. It’s like their body is saying, “This thing you’re eating is not good for me,” and it fights back.

Signs Your Body May Not Like Gluten

The painful part is, most people keep on eating bread and snacks without realizing their body is giving them warning signs. If you’ve ever noticed these after eating bread or wheat foods, it might not be “ordinary stomach trouble”:

Frequent bloating: that uncomfortable swelling that makes you loosen your belt.

Stomach pain or cramps after eating bread or snacks.

Unexplained tiredness, even when you’ve had enough rest.

Skin rashes or itching that come and go.

Constant headaches you can’t explain.

Diarrhea or constipation that seems to happen regularly.

These are your body’s way of waving a red flag.

The Emotional Battle of Giving Up Wheat

Let’s be honest, it’s not easy. Imagine someone telling you to stop eating bread. For many Nigerians, that’s like taking away a small part of daily joy. It’s not just food — it’s the smell that reminds you of mornings in Lagos, the taste that brings comfort after a stressful day.

But if your health is paying the price, it becomes a tough choice: continue enjoying bread for a few minutes or protect your body for a lifetime.

What You Can Do If You Suspect Gluten Allergy

Pay attention to your body: If you always feel sick after eating bread or wheat-based food, don’t ignore it.

See a doctor: Get tested. Sometimes it’s not just “indigestion,” it could be celiac disease (a severe form of gluten allergy).

Try alternatives: Today, there are gluten-free flours like rice flour, cassava flour, and even oat flour. You can still enjoy snacks, but with healthier options.

Educate yourself: Read food labels. Many packaged foods contain hidden gluten.

Final Thoughts

Food is joy, but health is peace. Bread will always hold a special place in our hearts, but for some people, it may come at too high a cost. If your body keeps crying out after every bite, maybe it’s time to listen.

At the end of the day, no meal should steal your peace or make you live in constant pain. Protect your health, because that’s the true comfort you deserve.
A question for you can you stop eating because you have allergy to it?

So how do you balance the sugar stuff?

So you don't eat sugar again!

ngel0v3:
WETIN YOU DEY TALK?

Me that recently discovered my blood sugar is now 6.5. Officially pre-diabetic.

No be person tell me to stop bread.

Been a month plus now since I stopped. And as soon as I stopped, my body started craving sugar.

Showed how addicted my body was to sugar.

Now I'm working to reverse my blood sugar levels.

STOP NOW WHILE IT'S STILL EARLY OOOOOOO.

So how do you balance the sugar stuff?

So you don't eat sugar again?

ngel0v3:
WETIN YOU DEY TALK?

Me that recently discovered my blood sugar is now 6.5. Officially pre-diabetic.

No be person tell me to stop bread.

Been a month plus now since I stopped. And as soon as I stopped, my body started craving sugar.

Showed how addicted my body was to sugar.

Now I'm working to reverse my blood sugar levels.

STOP NOW WHILE IT'S STILL EARLY OOOOOOO.

What's the meaning of bromate?

Maigaskiya04:
You didn't even mention some dangerous addictivess like bromate that is being added in the making of bread.

What is white flour?

DeLaRue:
Two of the biggest causes of killer diseases in Nigeria are bread and rice.

Nigerian bread is particularly unhealthy - they use excess magerine, salt, sugar etc.

Magerine is damaging to heart health. Sugar and salt are not good either. Then add white flour, and you get all the recipes for diabetes, then high blood pressure, then blocked arteries (leading to stroke and heart attack), then once you are put on the powerful drugs doctors prescribe for these serious diseases, and you use them for long enough, the drugs starts affecting the person's organs.

So from diabetes, the person ends up with damaged kidney etc

All because of excessive eating of foods like bread and rice.

The way Nigerians have taken to bread and rice in the past 20 years is creating a big health problem, but people don't even know.

What's wrong with rice?

gr8child:
It’s rice you people should worry about.

This "refined flour" caught my interest.

Is refined flour harmful?
If you can still define it for me, i will be glad.

ednut1:
Bread is refined flour( carbohydrates) , then we eat it with bean ( another carbohydrate) plus coke ( another carbohydrate)

Some do bread with tea, sugar, akara. All carbohydrates. We just dey kill ourselves as Nigerians

You can't burn everything out with exercise.

Just imagine dis, you want to get rid of water in a tank, but you are still refilling it and opened a hole under where the water will pass and leave the tank. Inside the tank, spyrogiral and other harmful contents will grow gradually.

So saying because you let the water pass out of the tank after refilling, just like you always exercise after eating sugar, it does not make any sense.

GindoX:
Someone finally talk sense.... With exercises, you might not experience some diseases or illnesses or simply just do intermittent fasting.

First time am hearing dat groundnut is harmful.

So the boiled ones are the better ones?

DeLaRue:
Groundnut, particularly the Nigerian and other African varieties have aflatoxin which can damage the liver.

Aflatoxin is in most African soils, and groundnut in particularly take in so much of it as it grows in the soil.

I personally don't eat groundnut much. But I guess it may not do much damage to people who eat moderate portions and not too often.

The problem with people is we eat too much of everything. An individual can sit in his living room and eat a bowl of groundnut, or drink 5,6,7 or 8 oranges in one seating. Way too much. These ways of eating put too much pressure on the liver and kidney.

If I were to eat groundnut, I would prefer boiled ones, as boiling reduces aflatoxin.

What's unleavened bread?

VladimirTheGrea:
There's a reason unleavened bread is much more better.

Why don't you make cassava bread?

JuanDeDios:
I'm gluten intolerant. When I eat gluten (wheat, rye and barley), really really horrible things happen - not the bloating and other discomforts you describe here. These are child's play compared to what I go through.

Now, I was never really a bread person. So I was always most at threat from drinking beer or malt. And the occasional noodle or spaghetti or semovita. But I recently I started eating beans again and since bread is the only thing I really enjoy with beans, I had to find a way. So I now bake my own bread using gluten-free flour.

That's why I made this thread - https://www.nairaland.com/8280972/yay-baked-cassava-bread

I don't make cassava bread anymore though. I've found I prefer other flours, usually a combination of three or four different flours.

Love800:
You can't burn everything out with exercise.

Just imagine dis, you want to get rid of water in a tank, but you are still refilling it and opened a hole under where the water will pass and leave the tank. Inside the tank, spyrogiral and other harmful contents will grow gradually.

So saying because you let the water pass out of the tank after refilling, just like you always exercise after eating sugar, it does not make any sense.

There some senseless comparison, something's don't work like that... It's totally a different scenarios.

Love800:
The "highly processed" you are referring about, is it when they turn the natural wheat to flour?

It is highly processed because Nigerian bread contain refined flour, lots of sugar, margarine, preservatives which make them soft, sweet and extend their shelf life. Let nobody deceive you: If you could, stop eating it. If you can't, don't take more than 3 slices. Like me, I don't eat bread, noodles or take soda. But I talk alcohol and I make sure I restrict to once in a while. What is best for me is to stop taking Heineken. But since I love it so much, I make sure I restrict to once in a while.

Yea... it was a senseless comparison. Maybe i should compare better. But i hope you got the message, that's the main thing.

GindoX:
There some senseless comparison, something's don't work like that... It's totally a different scenarios.

Love800:
What's unleavened bread?

Bread baked without adding too many artificial flavors. Just flour, salt, and little butter.

Wow... yea... exactly. Thats what i want to be doing. Baking it myself so that i can add the needed ingredients which suit me. And of course, no sugar.

But from the many comments in the post, people are saying that the ingredients/flavours are not the problem. The real destroyer is the flour because it is being converted from natural wheat to flour.
So am confused about the whole situation concerning bread.

VladimirTheGrea:
Bread baked without adding too many artificial flavors. Just flour, salt, and little butter.

Like you saying many things goes through it during coversion from natural wheat to flour?

uchennamani:
It is highly processed because Nigerian bread contain refined flour, lots of sugar, margarine, preservatives which make them soft, sweet and extend their shelf life. Let nobody deceive you: If you could, stop eating it. If you can't, don't take more than 3 slices. Like me, I don't eat bread, noodles or take soda. But I talk alcohol and I make sure I restrict to once in a while. What is best for me is to stop taking Heineken. But since I love it so much, I make sure I restrict to once in a while.

Love800:
Wow... yea... exactly. Thats what i want to be doing. Baking it myself so that i can add the needed ingredients which suit me. And of course, no sugar.

But from the many comments in the post, people are saying that the ingredients/flavours are not the problem. The real destroyer is the flour because it is being converted from natural wheat to flour.
So am confused about the whole situation concerning bread.

There are flavoured flour. It's not the flour that's dangerous mate. It's the potassium bromade added for preservation and sometimes as rising agent that causes the real damage. The flour follows some safe processing standard which is also used by noodles and pasta producing companies.

Best flour for baking unleavened bread is whole wheat flour. You may not find that around too much but if you can, use a golden penny all purpose flour.

Even the wheat flour you talking about, you don't know what and what have passed through it during its processing/conversation stage. We don't know the ingredients added or what it consists of when finally turned to flour.

Thats the issue. I don't know wedar you are understanding my picture.

Well, i will still keep eating bread. I will ignore the evils associated with the processing path.
Na sugar be my wahala. I will just try to bake myself so as to remove sugar.

VladimirTheGrea:
There are flavoured flour. It's not the flour that's dangerous mate. It's the potassium bromade added for preservation and sometimes as rising agent that causes the real damage. The flour follows some safe processing standard which is also used by noodles and pasta producing companies.

Best flour for baking unleavened bread is whole wheat flour. You may not find that around too much but if you can, use a golden penny all purpose flour.

Love800:
Even the wheat flour you talking about, you don't know what and what have passed through it during its processing/conversation stage. We don't know the ingredients added or what it consists of when finally turned to flour.

Thats the issue. I don't know wedar you are understanding my picture.

Well, i will still keep eating bread. I will ignore the evils associated with the processing path.
Na sugar be my wahala. I will just try to bake myself so as to remove sugar.

Yes I get the picture. I think most wheat flour are imported. Though Nigerian companies claim to process it wheat is not the kind of plant that truly survives the Nigerian weather.

Let's be clear, the processing and conservation process might be unclear but wheat is a grain that once exposed to sun and well demoisturerized it will stay a long time in storage. What we don't know is the synthetic processing that gives it the flour powder texture. Most bread today are dangerous especially burger bread, Lebanese bread used for shawama, flavoured pizza bread and even your staple bread down the street with high amount of uncontrolled substance like potassium bromade, doctors will be extremely busy at the special wards.

Love800:
Like you saying many things goes through it during conversion from natural wheat to flour?

That's the first part. Lots of the fibers are lost during processing from wheat to flour. This is not inherently bad as eba/garri is still healthy even though it loses much of its fibers during processing from cassava to the finished state. The second part is why you should be concerned with eating bread. This is when preservatives, sugar, margarine and all other nonsense are added to make it soft, sweet and to extend the shelf life.

Wow.

Thanks so much.

uchennamani:
That's the first part. Lots of the fibers are lost during processing from wheat to flour. This is not inherently bad as eba/garri is still healthy even though it loses much of its fibers during processing from cassava to the finished state. The second part is why you should be concerned with eating bread. This is when preservatives, sugar, margarine and all other nonsense are added to make it soft, sweet and to extend the shelf life.

Wow.

I really appreciate.

VladimirTheGrea:
Yes I get the picture. I think most wheat flour are imported. Though Nigerian companies claim to process it wheat is not the kind of plant that truly survives the Nigerian weather.

Let's be clear, the processing and conservation process might be unclear but wheat is a grain that once exposed to sun and well demoisturerized it will stay a long time in storage. What we don't know is the synthetic processing that gives it the flour powder texture. Most bread today are dangerous especially burger bread, Lebanese bread used for shawama, flavoured pizza bread and even your staple bread down the street with high amount of uncontrolled substance like potassium bromade, doctors will be extremely busy at the special wards.

I am not allergic to gluten, I don't eat bread always.