White flour madness
Wheat contains:
- Bran - the multi-layered outer skin of the edible kernel. It contains antioxidants, B vitamins and fibre.
- Germ - the embryo which can form a new plant. It contains many B vitamins, some protein, minerals, and healthy fats.
- Endosperm - the largest portion of the kernel which provides energy to the young plant so it can send roots down for water and nutrients, and send sprouts up for sunlight’s photosynthesising power. It contains starchy carbohydrates, proteins and small amounts of vitamins and minerals.
Refined grains are milled to take out the bran and germ of the wheat kernel, leaving only the endosperm. Carotenoid pigments in fresh milled flour give it a yellowish hue that fades naturally over time, leaving unbleached flour with an off-white or very pale yellow colour. Most manufacturers whiten flour with chlorine or peroxide to speed up that process and to give it a bright white appearance.
The milling process to create white flour removes practically all the nutrients - B vitamins, vitamin E, magnesium, fatty acids, calcium, phosphorous, fibre and iron, which are often then added to animal feed. Some manufacturers add these nutrients back in but you are still having a product that is far removed from its natural state.
Even brown flour is not good news
Unless you buy organic brown flour the chances of you buying an unhealthy product are very high. The seeds are often treated with a fungicide because wheat is easily susceptible to getting a fungus. In fact years ago many farmers suffered due to this. The growing wheat is then sprayed with hormones such as cycocel to increase production. Pesticides are then sprayed to protect the crops form insects. Once harvested the grain is stored and sprayed with insecticide once more. Then the milling process begins which with today’s machines causes more and then even further damage if white flour is made.