WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

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WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

JoAnn Guest

Oct 30, 2004 20:33 PDT

 

WHAT YOU SHOULD KNOW ABOUT REFINED GRAINS

 

There is a jingle that goes like this: " The whiter the bread, the

sooner you're dead! "

 

Bread is supposed to be the " staff of life. "

But because most folksconsume 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 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 practically devoid of natural fiber.

 

There can be up to approximately 25 different chemicals that are

added to refined grains and breads products.

 

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 several, degenerative diseases.

 

Calcium-leaching from the 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 being 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 real 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 THSE 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 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 " —nobody knows the effects on

those that eat such additives.

 

But 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 salt, 3

pounds of 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.

 

" ENRICHMENT " WITH SYNTHETIC VITAMINS

 

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, and that does more harm

than good.

 

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

suspected of being cancer-producing. 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.

 

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 happens to refined wheat.

 

White rice is a nutritionally unbalanced food and should

never be eaten.

 

For improved health, all 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

real, 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

 

 

Katy Chamberlin' Books New

 

 

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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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JoAnn Guest

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