In the manufacture of white flour, manufacturers first remove the wheat seed’s bran, its six outer layers, and the germ (or embryo) which contains 76% of the vitamins and minerals. 97% of the dietary fiber is also lost.
Then it gets even worse. What little is left is then bleached, preserved, and aged with chlorine dioxide. It is further whitened by adding chalk, alum, and ammonium carbonate to make it look and feel more improved and appealing to the consumer. An anti-salting agent called sorbitan mono-saturate is added in the final stage.
A few synthetic nutrients are then added back into the white flour and it is then called “enriched.” In actuality, there has been no real “enrichment” of the original product, but deception and destruction of the life-giving properties of one of the many perfect creations we find in nature.
Laboratory rats usually die in a week to ten days when placed on a diet of white flour. All of the chemicals from white flour and other elements in our environment wreak havoc on the human body. Humans were not designed nor equipped to ingest cumulative chemicals. A tremendous amount of strain is placed on the pancreas when it is forced to try to protect the body from chemicals. It cannot, at the same time, adequately perform its critical role of protecting the body from diseases.
Whole wheat flour and other whole-grain flours retain their bran, germ, and nutrients, and the vitamin E present in whole-grain flours acts as a natural preservative that keeps it from turning rancid for several months, after which it can be refrigerated or frozen.
Don’t be deceived by products that are advertised as whole grain, but really are not. They may have some whole grains in them, but there may be a lot of other unnecessary and unhealthy ingredients. For example, if bread is soft, it is not primarily whole grain. It should be firm, heavy, and “grainy” with texture — not spongy. Make sure you read all ingredients carefully on all products.