WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

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WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

JoAnn Guest

Jan 26, 2005 20:42 PST

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Bread has been frequently called the " staff of life. "

However 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 whole form with any of

its components intact.

Whenever we eat wheat, we typically ingest it in the form of white

bread, pies, cakes, cookies, biscuits, spaghetti, cream of wheat,

refined cereal, 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, cookies, 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 fibers " .

 

There can be up to approximately 25 different chemicals that are

added to refined grain and bread 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 bones and teeth occur because of the

" altered " phosphorous-calcium balance in these products.

 

Refined 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 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

maintain freshness and softness for a longer period,

without becoming stale while standing on the 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.

 

(Moderator's Note: These are some of the same exact chemicals which are

added to margarines in order to create the harmful, artery clogging

transfatty acids!

 

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 refined salt,

3 pounds of refined 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 are 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 usually does more harm than good.

Synthetic vitamins are " coal tar " products, and coal tar products are

suspected of being carcinogens (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 also 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 organic 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

 

 

 

There is a jingle that goes something like this:

" The whiter the bread, the sooner you're dead! "

 

 

---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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_________________

 

JoAnn Guest

mrsjo-

DietaryTi-

www.geocities.com/mrsjoguest/Genes

 

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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