Whole grain compared to flour
Consider the life of a wheat grain, which after being shaken from its parent plant, one fine day, is stored as a fully self-contained element. This grain, given the right conditions, will germinate into a healthy new wheat plant. It can be sold to you, still maintaining all its integrity, until you wish to process it for healthy eating.
Consider the life cycle of the wheat grain which goes into a loaf of bread. Firstly it is converted into flour; it is soaked, steamed, dried, rolled and generally tormented until the white portion of the original grain is separated out; at this point chemicals, such as benzoyl peroxide, potassium bromate, chlorine dioxide, and azodicarbonamide are added. Since the bran and germ, which contain much of the nutrients have been removed, the resulting white flour is often "enriched" with vitamins and minerals.
The relatively inert product is stored for months before being shipped to the baker who brings the flour to life with the aid of yeasts and other chemical additives, used to hasten proving. The final bread has the appearance of a lively food, but considering its origins and additives, this is a false perception.
Many consider bread and pasta healthy foods, but they bear no comparison to a meal or a loaf prepared directly from the original and fully viable whole grain.
It has been suggested that gluten intolerances may be caused by the changes wrought in flour during its extended storage.
Consider the life cycle of the wheat grain which goes into a loaf of bread. Firstly it is converted into flour; it is soaked, steamed, dried, rolled and generally tormented until the white portion of the original grain is separated out; at this point chemicals, such as benzoyl peroxide, potassium bromate, chlorine dioxide, and azodicarbonamide are added. Since the bran and germ, which contain much of the nutrients have been removed, the resulting white flour is often "enriched" with vitamins and minerals.
The relatively inert product is stored for months before being shipped to the baker who brings the flour to life with the aid of yeasts and other chemical additives, used to hasten proving. The final bread has the appearance of a lively food, but considering its origins and additives, this is a false perception.
Many consider bread and pasta healthy foods, but they bear no comparison to a meal or a loaf prepared directly from the original and fully viable whole grain.
It has been suggested that gluten intolerances may be caused by the changes wrought in flour during its extended storage.
