Grain processing destroys the vitamins and minerals contained in it, as well as the cell membrane and the germ of the grain. Only starch remains after processing.
Have you noticed that the most favorite product in Georgia – white bread – is unnaturally white? Even the small experiment – grinding any type of wheat shows that we will never get such white flour. Even the name – high or first degree wheat flour is a well-designed trick, as it is important how aggressively the grain is processed and the quality of the grain itself does not matter.
We should remember that the less grain is processed mechanically, the more it is rich with minerals. For example, when grains are spun and sorted (flour, bran), most of the fiber breaks, iron, vitamins and many other important substances disappear.
Grain processing destroys the vitamins and minerals in it, as well as the cell membrane and the germ. Only starch remains after processing.
After the wheat is grinded, the chemical treatment of the waste – the whitening process – begins.
Of course, the “chemistry” used today in flour whitening technology may be considered safe for health, but given our eating culture, how often and in what quantity we consume white flour daily, the overall result should not be so comforting.
As a result of processing all the valuable elements are destroyed and white bread, therefore, the products from white flour causes serious damage to our body.
For example, a recent study shows that taking 10 grams of white flour – cuts the immune system by 90% for 15 minutes.
Because of all these negative features and high risk, scientists have long warned about the harmfulness of white flour products, as almost no nutritional substance is preserved in white flour products.
Why is white bread bad?
Wheat grain is a unique ingredient because it contains many vitamins: A, E, F, B, etc. It also contains a large number of minerals: Copper, Selenium, Magnesium, Cobalt, Zinc, Sodium, Silicon, Potassium, Iodine…
However, these useful and essential substances are stored in the wheat grain shell and in the germ. In modern processing, the most valuable part of the grain goes to waste, leaving only the calories and starch, of which “high degree flour” is made. From this flour they bake fluffy, soft bread, as well as cookies and other tasty pastries that look great on our table.
Most doctors and nutritionists believe that the origin and development of many diseases is related to the use of white bread and high-degree flour. Given our eating habits, as we are accustomed to eating everything with bread, it is easy to understand what the notion of harmful bread is based on. People who regularly use white bread and products made with high degree flour often develop cardiovascular, gastrointestinal, endocrine and oncological diseases.
In Europe a study was conducted recently involving more than 60,000 middle-aged women. According to the results, women who consumed white bread and high degree flour products were three times more likely to have diabetes than those who consumed products that were rich with cellulose, and contained less carbohydrate. It is noteworthy that the development of the disease was not affected by heredity, movement activity, or body weight – it all depended solely on the nutrition. In short, the constant use of white bread causes a serious disruption of carbohydrate exchange resulting from the development of type 2 diabetes.
As mentioned above, wheat grains, which are made from the minerals and vitamins essential for bread, are a valuable source of vegetable protein and are rich in cellulose, although you won’t find all this in white bread, so it’s time to look for an alternative.
Are you sure you want to exchange points for this gift?