White Flour: What Fiber, Protein, and Healthy oils are missing?

When wheat is milled, only the endosperm is made into white flour, the bran and germ are removed and sold separately.  Yet the Bran and Germ have most of the good stuff!

The endosperm is mostly starch, and quickly converts to sugar after you eat it, making you hungry again, and more likely to get diabetes and other diseases.  It’s no longer the staff of life that civilizations depended on the past 6,000 years for most of their calories and survival!

So you think you can avoid this by eating more food and picking up nutrition elsewhere?  Sure you can, that’s one of the reasons we’re getting wider rather than taller (not good, height is an indicator of good health), and have shorter lifespans that 50 other nations.

Source: http://upload.wikimedia.org/wikipedia/commons/4/4d/Wheat-kernel_nutrition.png

Bran (Removed).  fiber, niacin, thiamin, riboflavin, magnesium, phosphorous, iron, zinc & trace minerals.

Germ (Removed): Vitamins B1, B2, B3, B6, and E.  25% of the protein. phytochemicals (may protect us from disease), essential fatty acids, folates, magnesium, phosphorous, iron, zinc, anti-oxidants, calcium, copper, potassium, niacin, riboflavin, and pantothenic acid.

Endosperm (KEPT)  

About Alice

I've milled and baked with whole grains for many years, because whole grains are delicious, and white flour is missing the nutrition that protects you from cancer, stroke, heart disease, diabetes and many other diseases. Plus it's a good emergency food.
This entry was posted in Industrial Food Sucks, Nutrition Stolen, Outrageous! and tagged , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *