In her book titled: “Swindled” THE DARK HISTORY OF FOOD FRAUD, FROM POISONED CANDY TO COUNTERFEIT COFFEE, Bee Wilson writes, "Regardless of the colour and dimensions, this “bread” could, and probably does, include all kinds of rather unsavory ingredients: emulsifiers; flour treatment agents; Soya flour; bleach and flavourings; hardened fat to give the crumb its requisite soft and springy texture; hidden enzymes that are not even listed on the label. Even if it has been neither proved nor fermented nor kneaded–but hastily mixed by the so-called Chorleywood method–it can still call itself “bread.”
What is "the so-called Chorelywood method"? https://vimeo.com/173019474 (NOTE: English, Scottish and Irish are made famous for processing bread in a manner whose origins began in Kemet - ancient Egypt. Sourdough bread is the oldest and most ancient form of leavened bread. The use of leavening was discovered and recorded by the Kemites, later called Egyptians. Author, Ed Wood, MD, PhD, physician and research scientist whose quest for ancient sourdough cultures, bears witness to the discoveries of ancient grains in Egypt believed to be established as early as 10,000 to 15,000 BC, that they know of).
And on top of all of this fraud we NOW have this!!!! Scientists Finally Crack Wheat’s Absurdly Complex Genome