Tuesday, March 13, 2012

The Chemical Additive Of The Week - White Flour

Health Effects: 
Flour used to be aged naturally to improve its baking quality. The milling industry now uses a gas known as chlorine oxide as an aging, bleaching, and oxidizing agent. Industry leaders claim that bleaching and oxidizing agents don’t produce harmful residues in flour, but they can’t cite published data or studies to confirm this.
The Environment Protection Agency  warns that chlorine oxide is a dangerous irritant. Chlorine oxide interacts with some of the proteins in the flour and produces alloxan, a product of the decomposition of uric acid. Alloxan is a poison used to produce diabetes in healthy laboratory animals so that researchers can study diabetes “treatments.” Other chemicals used on flour include nitrogen oxide, nitrosyl, and benzoyl peroxide mixed with various chemical salts. - Dr. Mercola 

It has been shown that alloxan is a byproduct of the flour bleaching process, the process they use to make flour look so “clean” and -- well, white. Alloxan, or C4 H2O4N2, is a product of the decomposition of uric acid. It is a poison that is used to produce diabetes in healthy experimental animals (primarily rats and mice), so that researchers can then study diabetes “treatments” in the lab. Alloxan causes diabetes because it spins up enormous amounts of free radicals in pancreatic beta cells, thus destroying them. - Healthier Talk 

Refined white flour contains almost no natural minerals and vitamins. The wheat seeds are treated with fungicide. Once they become wheat, they are sprayed with hormones and pesticides. Even the bins in which the harvested wheat is stored have been coated with insecticides. - Dr. Mercola

Don't be fooled by the term "enriched flour," because only four vitamins and minerals are added back, compared to the 15 lost, along with most of the fiber and other beneficial substances like antioxidants. - Womens Fitness 

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