Fatty Rubbish in Flour

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Fatty Rubbish in Flour

JoAnn Guest

Oct 25, 2006 13:49 PDT

 

 

" This interesting excerpt from " Stale Food vs Fresh Food " is eye

opening. It's this kind of filth that corporations would rather push

under the rug, so to speak, by the use of irradiation and other

denaturing terminologies and sell to us, at high profits, without

regard

for nutrition.

 

What is not indicated is that most grains today are genetically

engineered causing grain sensitivity among many. Also, due to poor

farming practices dependent on NPK fertilizers and exhausted soils

there

is very low (in some cases 90% less) mineral and protein content... "

 

-Chris Gupta

 

Scientists connected with the flour industry have for many years

been

publishing articles in trade journals not seen by the general public

which describe in detail the deteriorated fatty materials and filth

found in flour. According to these articles, the wheat grain from

which

flour is made has a deep fold or groove on one side going more than

half

way through the grain. This fold contains dirt, filth and microbes

in

such a secluded position that the grain cannot be thoroughly

cleaned.

Additionally, by the time grain reaches the mills, it is vermin

infested

and contains insects, and droppings urine and hair from rats and

mice.

Many insects, grubs and their droppings are inside the wheat grains,

so

cannot be separated out easily. The mills do what they can to clean

the

grain, but flour is such a cheap and competitive product that they

cannot afford to do very much and some of the filth goes on through

the

mill with the grain and is ground up into the flour. The flour

experts

have written that microscopic examination of flour commonly reveals

ground up fragments of insects and rat hair, and traces of rat dung

and

urine. Bacteriological tests of flour have indicated an extremely

high

content of microbes. Flour is thus by the reports of the industry's

own

experts a highly contaminated filthy material, the like of which is

not

to be found in the whole food industry.

 

The experts have also described in great detail how wheat grain

contains

3% or more of oily fatty materials, including sitosterol which is

closely similar to cholesterol, and how it is desirable that the

resulting fatty content of the flour be in an oxidized, hardened and

dried out form so that the bread will rise higher and make more

loaves

per sack of flour.

 

They call this the " baking quality " of the flour, but it does not

improve the eating quality, only cheapening the bread. Long ago,

drying

out of the flour oil was done by storing the flour to " age " it

before

baking, but nowadays the mills add oxidizing chemicals

called " maturing "

or " improving " agents to the flour so this hardening of the oils is

accomplished rapidly by artificial means.

 

Flour is usually made from cheap run-of-the-trade wheat, often wheat

which has been stored for many years as crop surplus, and

consequently

is very stale.

 

I have found that these hardened oils and other similar hardened

materials in flour are the worst source of the fatty rubbish which

causes arteriosclerosis, and this rubbish is further hardened by the

baking process like baked enamel paint, so it remains lodged in our

arteries after we eat bread and other flour products.

 

The condition that makes fatty rubbish from flour so much more

dangerous

than any other food is its finely ground form, so fine that it can

slip

through the walls of our intestines with the food stream and get

into

our blood very easily, whereas if it were coarser most of it would

pass

on out of the body with little harm.

 

The most recent findings for this sixth edition have shown that even

coarse flour, whole wheat flour, farina, grits, cornmeal, even rice,

" processed " grains of any and every kind, contain considerable fatty

rubbish and cause choked arteries in varying degree.

 

Some people have been using their own home mills to grind their own

flour, and say they have had some improvement, however where a

person is

trying to reduce very high blood pressure or avoid a surgical

operation

for choked arteries, the best thing to do is completely avoid flour

of

any and every kind, even homemade. Potatoes (if you are not allergic

to

the genetic variety) are a good substitute for bread, and it has

been

found there is no real problem in getting used to doing without

bread.

 

Since some people have notions about bread and flour being the

indispensable " Staff of life " and so forth, we should look at the

true

facts.

 

Bread and flour as we know them were developed in the Middle East

only

a few thousand years ago, and have become popular mostly in the

industrialized nations. (Ref. " Flour for Man's Bread " by Storck &

Teague, pub. 1952 by Univ. of Minn.)

 

However, bread was not adopted everywhere, for even today there are

many

parts of the world where the use of bread is mostly limited to the

cities, notably in the Far East, tropical Africa and South America.

Since there are millions of happy well-fed people living today who

do

not eat flour or bread, it is very clear that it is not necessary.

 

Ready-to-eat cereals are made of finely ground flour and various

other

grains, so must be considered stale food.

 

15. BRAN IN FLOUR AND CEREALS

 

Bran is the brown outer coating of the wheat grain, and is a sort of

Jekyll and Hyde material. On the one hand it contains some

worthwhile

vitamins and protective materials, but on the other it contains

toxic

substances which irritate the intestines, produce stomach pains and

diarrhea and have even been known to kill young children and baby

animals. Bran occurs to some degree even in white flour as fine

particles, and gives whole wheat flour the brown color.

 

Wheat grains can lie buried in the soil for several years and

finally

sprout, showing the extremely durable and toxic properties of the

bran

coating in warding off soil microbes.

 

Bran is extremely durable and resistant to breakdown by organic

action.

For this reason it can in finely ground form fall in the same class

as

fatty rubbish and play a minor role in forming arteriosclerotic

deposits. There are indications that yellow brown pigments from

wheat

bran form accumulations in the body and have some bearing on skin

blemishes and the discoloration of old age.

 

 

JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets