WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

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WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

Oct 30, 2004 20:33 PDT

 

Bread is supposed 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 non-organic commercial 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 devoid of

natural fiber. There may be up to approximately 25 different

chemicals that are added to refined grains and breads products.

 

Refined 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 numerous degenerative diseases.

 

Calcium loss from 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 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 major 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 (a known transfat)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 " however little is known about

the effects on individuals which eat such additives.

 

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 must be definitely disease-inducing over

time.

 

 

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 which does much more harm

than good.

 

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

are

suspected of being cancer-producing (carcinogens). 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 as wekk.

 

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 typically happens with the refining of wheat.

White rice is a nutritionally unbalanced food.

 

For improved health, 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 organic 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

 

http://www.foodforlife.com

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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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