Enriched Wheat Flour – Rich in Nothing!

The average individual cannot help but believe that white bread is good to consume when they first read the list of ingredients on a loaf of it. This is regrettably not the case. Today’s white flour is so processed that everything made with it should be avoided and should be thought of as potentially hazardous to your health or nutritionally worthless! We will clarify the differences between items made with whole wheat flour and those same products created with enriched white flour in this installment of “Green Gossip” from Florida Herb House and outline the benefits of avoiding products made with enriched flour.

Do you have a basic understanding of what faina is before we begin? A significant component of our food chain is flour, without which many of the basic meals we consume on a daily basis (such as bread, cereal, cake, and cookies) would not be possible. Simply put, flour is the ground up remains of a specific seed, nut, vegetable, fruit, or grain. Check the ingredients the next time you make some of those delicious instant mashed potatoes. You’ve just tasted some potato flour. Although a wide variety of foods can be used to make flour, the majority of it produced in the United States for food manufacturing is made from milled wheat kernels. The wheat plant produces these tiny kernels, which are then crushed up and converted into flour. What is wrong with it, then? Sounds like a good diet, huh? Yes, flour would be as healthful as possible if it were still made the way it was. In truth, wheat kernels are a rich source of vitamins, minerals, and antioxidants that our bodies need to function properly. But do you believe that the flour will be wasted despite having all those necessary nutrients? Oh, no!

The bran, germ, and endosperm are the three primary components of a wheat kernel. Together, these three components provide significant amounts of vital nutrients such vitamin E, folic acid, vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), and calcium, magnesium, iron, selenium, and zinc. The whole wheat kernel also contains a variety of photo-nutrients, or plant nutrients, including physic acid, beta-glycan, lignin’s, and tocotrienols. These powerful antioxidants and natural disease preventives work together to support a healthy immune system. Unfortunately, the only component of the wheat kernel used to manufacture flour is the endosperm when you read the terms “Enriched Wheat faina” or “Enriched Flour” listed as the major ingredient of any dish. All flour with the designation “enriched” has been totally stripped of its bran and germ. These other two beneficial components of the wheat plant are lost if you don’t carefully choose breads, cereals, and baked items labeled “Whole Wheat” or “Whole Grain”. The food corporations aren’t being naive either; by marketing wheat bran and wheat germ as a distinct product, they are increasing their earnings. Never imagine for a second that these large food firms are concerned about you acquiring your daily requirements of important nutrients.

The highly nutrient-dense “bran” and “germ” portions of the wheat kernel are mechanically extracted and sold separately by the food producers before the wheat grains are delivered to the processing facility. All that is left is the “endosperm” portion of the kernel, which is bleached using potentially toxic and environmentally unfriendly chemicals like benzoyl peroxide or acetone peroxide. In fact, the leftover white flour is so nutritionally deficient and worthless that the FDA mandated that it be fortified with some of the vitamins and minerals that are lacking. However, the resulting enriched white flour still has a shockingly low nutritional content. To top it all off, many people are unaware of another risk: the rising issue of acrylamide, which is primarily present in processed “white” foods like white rice and white flour. A dangerous carcinogen called acrylamide builds up in the body over time and can have a significant negative impact on health. Numerous investigations are being carried out to acquire additional information on this frightening number because scientists are still unsure of why this chemical is mostly linked to the preparation of white goods.

Which loaf of bread provides the most nutritious value for the price can be easily determined. Additionally, the benefits from the numerous photo-nutrients, which are likewise present in all flour prepared with whole wheat, are not taken into account in the aforementioned nutritional analysis.

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