What you Should know about Refined Grains

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WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

 

There is a jingle that goes like this: “The whiter the bread, the sooner you're

dead!”

 

Bread is suppose to be the “staff of life.” But because most folks consume it in

its refined state, this staple contains virtually no nutritive properties and

cannot support animal or human life!

 

“Fortified” grain products are useless and deceptive.

 

In America, “Wheat is King!” But after being milled, it is seldom utilized in

its whole form with its components intact. Invariably, when we eat wheat, we get

it in the form of bread, pies, cakes, cookies, biscuits, spaghetti, cream of

wheat, cereals, and other forms that have been treated, heated, fractioned,

fragmented, until it is next to impossible to recognize it for what it was

originally.

 

A refined grain or its product, is made by processing a natural, whole grain so

that some or most of the nutrients are lost. Almost all grain products have been

refined in some way or another.

 

White rice, cream of wheat, a cookie, pop tarts, the bowl of

snap-crackle-and-pop each morning — all are examples of refined grain products.

 

WHY ARE REFINED GRAINS HARMFUL?

 

Refined grains and their food products are substandard foods for several

reasons:

 

They are excessively starchy.

They are practically devoid of natural fiber.

There can be up to approximately 25 different chemicals that are added to

refined grains and breads products.

Grains are fumigated.

They are “enriched” with synthetic vitamins.

Bleaching chemicals are used.

Artificial colorings and flavorings are used.

Refined grain products are nutritionally imbalanced.

Because refined grain products are nutritionally imbalanced, they are

responsible for contributing to several, degenerative diseases.

 

Calcium-leaching from the bones and teeth occur because of the altered

phosphorous-calcium balance in these products.

 

Sugar and refined grain products are primarily responsible for tooth decay in

this country, as well as being the major cause of brittle bones in the elderly.

 

 

A LOAF OF CHEMICALS!

 

At the end of World War II, the making of bread and flour products took a real

turn for the worse. Bakeries in America began using large amounts of chemicals,

additives, bleaches, and preservatives.

 

The millers discovered they could make the flour very white by bleaching it.

Other chemical oxidizers are added to bleach and “mature” the flour, such as

nitrogen dioxide, bencoyle peroxide, potassium bromate, potassium iodate, and

azocarbonamide.

 

ARE THESE CHEMICALS DANGEROUS? Well, Germany banned all such oxidizers back in

1958, almost 40 years ago!

 

The next step in the chemicalization of bread is to add chemical dough

conditioners to the dough to enable the resulting bread to freshness and

softness for a longer period, without getting stale while standing on grocers’

shelves.

 

To give this softness and white-bread texture, mono– and diglycerides are added

to the bread dough at the rate of about 1/4 pound per year per person

consumption. The effect is to make the bread more “plastic” or “squeezable”

—nobody knows the effects on those that eat such additives.

 

But some of the chemicals used as dough conditioners are similar to the

anti-freeze mix used for automobile radiators.

 

One of the chemicals used as a dough conditioner is polyexy ethelyne

monosterate.

 

Workers in factories where this chemical is made have been known to develop

skin rashes, even from the fumes. Polyexy ethelyne monosterate is also used in

making peanut butter, ice cream, candy, and salad dressings.

 

The average person eats about 100 pounds or so of commercial bread each year.

Besides eating the refined flour, the average person also eats these toxic items

in the grain products:

2 pounds of salt, 3 pounds of sugar, 2 pounds of skim milk powder, 2 pounds of

yeast, 1 pound of “enzyme-activator,” 1/2 pound of sulfate, chloride and bromate

chemicals, and 1/4 pound of other food additives.

 

When all of these chemicals and nonfoods are eaten together, a multi-toxic

effect occurs that has never been thoroughly studied by scientists. Surely, the

cumulative effect of daily intake of such chemicals present in baker’s bread

must be definitely disease-inducing over time.

 

“ENRICHMENT” WITH SYNTHETIC VITAMINS

 

Over twenty vitamin and mineral elements are removed when whole wheat is

converted into white flour. Yet only four or five are replaced by enrichment.

And these are supplied in an inferior synthetic form, which the body cannot use,

and that does more harm than good.

 

Synthetic vitamins are coal tar products, and coal tar products are suspected of

being cancer-producing.

 

Synthetic vitamins are products of the chemical laboratory or factory, and they

cannot replace the natural vitamins that are formed in grains that grow on the

open field in the sunshine.

 

Although most grains consumed in America are in the form of breads, cereals, or

pasta, other products are used in large amounts. White rice is generally

polished, whole rice. This polishing strips away many of the B vitamins and some

of the protein — this is about the same thing that happens to refined wheat.

White rice is a nutritionally unbalanced food and should never be eaten.

 

For improved health, all refined flour products should be eliminated from the

diet.

 

Only whole grains should be used.

 

The crux of the situation is — the keeping qualities or shelf-life are far more

important in our economy than the health, and the well-being of the people. If

we are to lean on The Staff of Life for nutrition, we must identify the

counterfeit refined grains from the real, whole grains.

 

 

In the U.S., the familiar white flour which is the result of modern refining

process is “72% extraction.” This means that it has lost 28% of the bulk of the

wheat, including half or more of many of the crucial nutrients.

 

Rudolph Ballentine, M.D., —Diet & Nurtition

 

By Katy Chamberlin

 

 

Katy Chamberlin' Books New

 

 

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References:

 

J.I. Rodale, The Health Finder, Rodale Press, London, SW5.

Jacqueline Verrett, Ph.D., Eating May Be Hazardous to Your Health, Simon and

Schuster, NY.

Ross Hume Hall, Food for Nought, The Decline in Nutrition, Random House, Inc.,

NY.

 

Page updated 04/28/2004

http://www.amazingdiet.org

 

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