Today flour is produced from treated wheat with insecticides, fungicides and pesticides. There are up to 60 chemicals that are approved for bleaching the flour.
WHITE FLOUR SECRETS THAT ARE GOING TO SHOCK YOU
-BLEACHED WHITE FLOUR DOESN’T CONTAIN NUTRIENTS
During the flour production, the germ and brain from the wheat seeds are removed and along with 75% of the minerals and vitamins. Furthermore, almost 97% of dietary fiber is removed. This process eliminates 70 percent magnesium, B vitamins, iron, all the vitamin E. and 50 percent of calcium.
-POTASSIUM BROMATE IS ADDED TO THE FLOUR
After bleaching, flour is preserved and boosted with chlorine dioxide. After that, the flour is whitened with chalk, ammonium carbonate, and alum, at the final stage sorbitan mono-saturate (an anti-salting agent) is added in. Also, the powerful oxidizer, potassium bromate, additionally added to the flour. According to the International Agency for Research on Cancer (IARC), this substance is considered carcinogen and in many countries, has been banned.
-WHITE FLOUR IS LISTED AMONG NATURAL INSECTICIDES
Believe it or not, white flour is listed one of the natural insecticides, meaning that any insect that will get into the bag of white flour will die. White flour will kill off the insects that will attempt to eat it.
-WHITE FLOUR CONTAINS L-CYSTEINE
L-cysteine is non-essential amino acid and it is used to speed up the industrial processing. Usually, it is added to baked food such as cookies, fast food buns, pizza doughs, pastries and pasta. It can be made in the lab, yet there are more expensive production techniques that include feathers of duck and human hair. Other sources of L-cysteine are feathers from chicken, cow horns, and petroleum byproducts. Most of this amino acid comes from China which is considered as a country with poor food regulation.
-WHITE FLOUR CONTAINS ALLOXAN, THE DIABETES-CAUSING CONTAMINANT
At the end, white flour contains the substance called alloxan which makes it fresh and clean. Alloxan has negative effects on the pancreas by terminating its beta cells. These effects are explained as enormously severe in the Textbook of Natural Medicine that calls this substance “a potent beta-cell toxin.” Many studies also proved that the negative effects of alloxan can be reduced with vitamin E, since in a study done by Dr. Gary Null, vitamin E managed to protect lab rats from this chemical.