White bread is dead

Why is the color of white bread so white when the flour taken from wheat is not?

According to nutritionalist, Sam Worthington, "it’s because the flour used to make white bread is chemically bleached, just like you bleach your clothes". So when you are eating white bread, you are also eating residual chemical bleach. Flour mills use different chemical bleaches, all of which are pretty bad. Here are a few of them: oxide of nitrogen, chlorine, chloride, nitrosyl and benzoyl peroxide mixed with various chemical salts.

One bleaching agent, chloride oxide, combined with whatever proteins are still left in the flour, produces alloxan. Alloxon is a poison and has been used to produce diabetes in laboratory animals. Chlorine oxide destroys the vital wheat germ oil. It will also shorten the flour’s shelf life and nurture insects.

Besides, in the process of making flour white, half of the good unsaturated fatty acids, that are high in food value, are lost in the milling process alone, and virtually all the vitamin E is lost with the removal of wheat germ and bran. As a result, the remaining flour in the white bread you buy, contains only poor quality proteins and fattening starch.

So why is flour so bad?

Highly processed white flour or wheat flour is missing the two most nutritious and fiber-rich parts of the seed: the outside bran layer and the germ (embryo). Flour contains high proportion of starches, which are complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles. Flour has been refined and processed. A diet of refined foods leaves many people malnourished, constipated, enervated and vulnerable to chronic illness.

The more refined foods a person eats, the more insulin must be produced to manage it. Insulin promotes the storage of fat, making way for rapid weight gain and elevated triglyceride levels, which can lead to heart disease. Over time, the pancreas gets so overworked that insulin production grinds to a halt, and hypoglycemia (low blood sugar) or diabetes sets in. Either way, the body is getting little or no fuel from the food you eat and tries to convert muscle and fat into energy.

So ditch the white bread all together and opt for whole wheats and whole grains. I use buckwheat as an alternative to flour! You can use buckwheat to make yummy pancakes or savory crepes.

Here's why buckwheat is so cool and is the new "flour"

1. Buckwheat is energizing and nutritious
2. Contains no gluten
3. Buckwheat is available throughout the year and can be served as an alternative to rice or made into porridge.
4. It is actually a fruit seed that is related to rhubarb and sorrel making it a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein glutens.
5. A Grain That's Good for Your Cardiovascular System
6. Better Blood Sugar Control and A Lowered Risk of Diabetes
7. Helps Prevent Gallstones
8. Low in saturated fats
9. rich in potassium and phosphorus

Check out World Healthiest Foods (www.whfoods.com) you can search most foods and find out their nutritional benifits.

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