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Nutrition in Bread: The Problems with Enriched White Flour | The Diabetes Club - 0 views

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nutrition in bread enriched white flour

shared by Emilia Klapp on 17 Mar 11 - No Cached

Emilia Klapp on 17 Mar 11

Manufacturers do not like whole grain products because they go bad quickly and attract pests. These pests seem to be "highly educated" on white flour because knowing probably that it is not good, they stay away from it. We should follow their example. Instead, we seemed to be hooked on the white "enriched" flours that not only have been stripped of their omega 3 fats, most of their vitamins and minerals and fiber, but they are also bleached and treated with different chemicals.

<div class="cArrow"> </div><div class="cContentInner">Manufacturers do not like whole grain products because they go bad quickly and attract pests. These pests seem to be "highly educated" on white flour because knowing probably that it is not good, they stay away from it. We should follow their example. Instead, we seemed to be hooked on the white "enriched" flours that not only have been stripped of their omega 3 fats, most of their vitamins and minerals and fiber, but they are also bleached and treated with different chemicals. </div>

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