Why Not White Flour?

We live in a “white” society and I mean nothing whatsoever about skin color. We bake desserts with white flour, we eat white bread, we dredge our meat in white flour, we flour our pans with white flour. We are dependent upon white flour. If you were eating ice cream and I took out the milk, what would you be left with? A bunch of sugar and flavorings. That is exactly what is done to create white flour. Both the bran and germ are removed, which consequently removes the fiber, B vitamins, iron, vitamin E, magnesium and a host of other nutrients. Then the endosperm of the wheat is taken and bleached. To meet nutritional guidelines, a few synthetically-produced nutrients are added back to the flour and we refer to the product as “enriched”. If we added back a tablespoon of milk in the above example, would we call it ice cream ? White flour is, simply put, “the leftovers”.

Besides the fact that white flour is lacking nutritional value, it has a negative impact on your health. The latest information reveals that white flour is linked to increased rates of obesity and insulin resistance, a pre-cursor to Type 2 Diabetes. It also significantly increases LDL cholesterol levels, which lead to a variety of heart problems. In contrast, consumption of whole grains has been shown to decrease the risk of developing both of these conditions. White flour also contributes to the one thing that has plagued my family...CONSTIPATION! . Many of us go days, even weeks without a bowel movement...how much extra weight are you carrying that a whole grain diet could help remove?