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White Flour: Quick, Inexpensive and Destructive 
Wheat is a good and nutritious food, but by the time it is ground up and processed into white flour, there is little resemblance (nutritionally or physically) to wheat. White flour contains little nutrition, is toxic and is an antinutrient like sugar. Yet the average american consumes more than 200lbs of white flour on a yearly basis. Most of the nutrients in wheat are destroyed during the process of creating white flour, including: - 60% of the calcium - 77% of the magnesium - 78% of the zinc - 89% of the cobalt - 98% of the vitamin E - 80% of the vitamins B1 and B3 - 75% of the folic acid - Essential Fatty acids and Fibre Because the flour lacks these nutrients, your body removes what it needs from your cells during digestion, causing major deficiencies. One thing of great concern is puffed grains. The high heat and pressure used during the processing of these grains causes an alteration in the molecular structure of proteins, making them toxic enough to kill laboratory animals. In the book Fighting the Food Giants, Paul Stitt talks about an experiment in which rats were fed either whole wheat or puffed wheat. The rats that ate the whole wheat lived more than a year, while the rats that ate the puffed wheat died within two weeks. As Raymond Francis suggests - to avoid health problems created by processed grains, choose whole grains such as millet, oats, quinoa, spelt, barley, amaranth, teff, kamut and brown rice. <Return to the Health Guide> |
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