Ugly Truths about White Flour
processed white flour (alias "enriched wheat flour" or "wheat flour") is missing
the two most nutritious and fiber-rich parts of the seed: the outside bran
layer and the germ
A diet of refined foods leaves many women malnourished, constipated, enervated
and vulnerable to chronic illness. Popping fiber, vitamins and mineral
supplements, in the hope of compensating for
what's missing from our diet, will not work. For just as "enriching" refined
flour with spray-on nutrients can't make up for those lost during refining,
health experts say supplements can never replace whole foods.
conducted by the National Institutes of Health show that taking
in supplement form may actually increase the risk of some cancers,
even though all evidence shows that getting the same vitamins in
whole food form is beneficial On the other hand, there is no risk of
imbalance involved in getting nutrients from whole foods. For
example, most experts agree that beta carotene is effectively
absorbed only when taken in conjunction with one or all of the 500
other carotenoids found in vegetables.
more refined foods a person eats, the more insulin must be produced to manage
it. Insulin promotes the storage of fat, making way for rapid weight gain and
elevated triglyceride levels, which can lead to
heart disease. Over
time, the pancreas gets so overworked that insulin production grinds to a halt,
hypoglycemia (low blood sugar) or
diabetes sets in.
Either way, the body is getting little or no fuel from the food you eat and
tries to convert muscle and fat into energy.
Besides, refined/bleached flour and wheat products, is the fuel of infection
and high blood sugar levels created by the consumption of these products
decrease immune reservoir and response.
Don't be fooled by
the term "enriched flour," because only four vitamins and minerals
are added back, compared to the15 lost, along with most of the fiber
and other beneficial substances like antioxidants.
The constant refined sugar/refined flour intake places a continual stress on
the adrenals to pump out balancing hormones. This, of course, ultimately weakens
the adrenals making it harder and harder for them to respond as the "emergency
system" they were created to be. When real adrenal failure sets it, you really
have a problem.
White bread is "dead" bread.
is the color of white bread so white when the flour taken from wheat is not?
Itís because the flour used to make white bread is chemically bleached, just
like you bleach your clothes. So when you are eating white bread, you are also
eating residual chemical bleach. Flour mills use different chemical bleaches,
all of which are pretty bad. Here are a few of them: oxide of nitrogen,
chlorine, chloride, nitrosyl and benzoyl peroxide mixed with various chemical
One bleaching agent, chloride oxide, combined with whatever proteins are
still left in the flour, produces alloxan. Alloxon is a poison and has been used
to produce diabetes in laboratory animals.
oxide destroys the vital wheat germ oil. It will also shorten the flourís shelf
life and nurture insects.
Besides, in the process of making flour white, half of the good
unsaturated fatty acids,
that are high in food value, are lost in the milling process alone, and
virtually all the
is lost with the removal of wheat germ and bran. As a result, the remaining
flour in the white bread you buy, contains only poor quality proteins and
But that is not the whole story as to the loss of nutrients. About 50% of
80% iron, 98%
75% manganese, 50%
and 65% of
destroyed. If that is not bad enough, about 80%
and about 50% of
is also lost.
sugars and refined
(white flour, noodles, processed, devitalized foods, etc.) require little
metabolism and enter the bloodstream rapidly. This is the "lift" phase! But oh,
the crash that follows!
Strike One! The pancreas, the organ that regulates how much insulin is
released into the blood, is "caught off guard" by the sudden surge of sugar.
Sensing that it has more work to do than it really does, it releases too much
insulin. (Insulin processes starches and sugars to keep blood sugar at an even
Strike Two! The result of all this chemical "warfare" is a dramatic drop in
blood sugar (usually within the hour), and a resulting feeling of lethargy,
mental confusion, weakness, and false feelings of "hunger!"
Three! If it could be worse, this has got to be it: Sugar causes
not merely because of its caloric content, but because it actually alters
the metabolism, as well! What does this mean? This means: If two groups of
people are fed the exact same number of calories, but one group takes its
calories in sugar and refined products, while the other group consumes the
calories in the form of whole grains, fruits, nuts, and vegetables, the sugar
group will gain weight, while the other will not. This finding comes to us from
studies published by the U.S. Department of Health.
A final note. Don't forget to check a bread's level of
sodium, a prime culprit in
high blood pressure.
Breads range from 90-300 mg per slice. However, since size and
calories per slice vary so much, an
easily gauged upper limit is two milligrams of sodium per calorie.
Dated 02 October 2011
Your article is
excellent. I'm hoping that if I read them to my elderly friend (she
has severe macular degeneration & can't read, and is "addicted" to
white-flour pancakes & syrup), that she will see the light, change
her diet and feel much better.