Don't just walk away - run away from any enriched, white flour in your foods.
White flour is used in the process of making white bread and it is devoid of nutrition for the human body. It cannot feed a living cell, nor does not contain any enzymes. Moreover, the body has a difficult time digesting this chemical residue.
There is more - a lot more.
Unbelievable, this lifeless white flour began it's life as yellowish pigments (carotene) nutritionally healthy, grains of wheat that would grow in the ground if planted.
Here are some of the processing standards for making white bread and keeping a pristine white color for the sake of commercial production.
The first thing that is removed is the outer shell or layer called the bran which contains most of the B vitamins and minerals. Then the germ is removed which contains all of the nutrients and essential fatty acids and vitamin E. Next the endosperm or starch is ground into a very fine white powder and bleached and once complete this renders the flour dead, and stripped of it's nutritional value. Placed into this fine white powder are artificial vitamins which has only a similar chemical composition to the real thing. Thus it is called enriched flour. This is done for precise controll standards. And to increase reliable volume production. Natural ingredient deviations are a characteristic not desirable in commercial bakery production.
This enriched flour is then gassed in special ovens using chlorine dioxide ( like chlorine in the swimming pool ) it forms compounds such as dichlorostearic acid. They remain in the flour and destroy vitamin E, and react with certain proteins to form methionine sulfoxide , which is known to cause central nervous system damage in humans. Enriched flour also contains nitrous dioxide. These two dioxides create a white ( bleached ) product, and both chlorine dioxide and nitrous dioxide together create a by-product called "Alloxan".
Remember "Alloxan"? It was used for testing in subject mice to create diabetic subject mice for health studies. Many of the test mice had complications during their diet of enriched bread. Making the ultimate sacrifice were the pregnant female mice which died during the gestation period having never given birth.
The healthy alternative to chemicals would be to wait ten to fourteen days for the natural yellow color to change to white solely from oxidation (exposure to oxygen).
Dr. Harvey W. Wiley who founded the F.D.A. in the United States was very concerned about processed foods, and especially about the ill effects on the human body regarding bleached flour. He once won in a court ruling over the Supreme Court. But it went unheeded and unenforced. This was in 1914 to 1920. ( The New York Times ). Soon afterwards he left the position as a result of no support to stop the process.
Bleached bread or bleached flour which is a major ingredient in white bread is known to spike blood sugars to a very high glycemic index because it almost immediately turns into sugar the moment it hits the stomach. This chemical residue over a period of time could wrench the gut and severely restrict the flow of nutrients to cellular tissues.
There is hope - an extreme alternative to this would be Ezekiel bread -it is an Organic Sprouted Whole Grain Product. This bread is Flourless, Organic, Complete Protein, And Sprouted Whole Grain. It can be found in the special foods frozen section of the grocery. It also has a quote inscribed from the Bible on the product wrapping. ( Ezekiel 4:9 ) "Take also unto thee Wheat and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it..."
Stay Healthy,
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