Comments on: White Flour & Sugar http://jcarrot.org/white-flour-sugar Jews, Food, and Contemporary Issues Mon, 21 May 2012 04:07:24 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Bryan T. http://jcarrot.org/white-flour-sugar/comment-page-1#comment-30041 Bryan T. Mon, 23 Aug 2010 15:35:33 +0000 http://jcarrot.org/?p=12756#comment-30041 Years ago I heard someone say "The whiter the bread the quicker you're dead". I know that's a bit extreme but I'm sure the point was similar to what you state in your article above. I've stopped buying white bread long ago but there are times when I do eat it but those times are very rare. In doing just a little bit of research I came across the following...some of which I was already aware of but thought I'd pass it along since it's in line with your article. Flour is commercially bleached with chemicals such as chlorine dioxide or benzoyl peroxide. Now, i am no chemist, but I do know that chlorine is used in swimming pools and that benzoyl peroxide is used in acne creams. That CANT be good for human consumption... "Most cylinder and hammer mills are used to transform whole nutritious grains into nutritionally devoid white flour. In the milling process, the bran and germ layers of the grains are stripped away, leaving only the white, pulpy interior kernel, or endosperm. When whole wheat is milled into white flour, 83 percent of the nutrients are removed, with mostly starch remaining. The fiber is gone, and the Vitamin E content is reduced, along with twenty-one other nutrients. The flour that is produced is so useless as a food that it must be fortified with synthetically manufactured thiamin, riboflavin, and niacin, as well as iron. Thirty-five of the fifty U.S. states require that white flour must be thus 'enriched' to be sold. In addition to nutritional abuse and synthetic vitamin fortification, flour often suffers further adulteration with chemicals used to age, bleach, whiten, and preserve the product. Chlorine dioxide, an irritant to both the skin and respiratory tract, is used to bleach flour. Benzoyl peroxide, another bleaching agent, is also a skin irritant. Other additives include methyl bromide, nitrogen trichloride, alum, chalk, nitrogen peroxide, and ammonium carbonate." Years ago I heard someone say “The whiter the bread the quicker you’re dead”. I know that’s a bit extreme but I’m sure the point was similar to what you state in your article above. I’ve stopped buying white bread long ago but there are times when I do eat it but those times are very rare. In doing just a little bit of research I came across the following…some of which I was already aware of but thought I’d pass it along since it’s in line with your article.

Flour is commercially bleached with chemicals such as chlorine dioxide or benzoyl peroxide. Now, i am no chemist, but I do know that chlorine is used in swimming pools and that benzoyl peroxide is used in acne creams. That CANT be good for human consumption…

“Most cylinder and hammer mills are used to transform whole nutritious grains into nutritionally devoid white flour. In the milling process, the bran and germ layers of the grains are stripped away, leaving only the white, pulpy interior kernel, or endosperm. When whole wheat is milled into white flour, 83 percent of the nutrients are removed, with mostly starch remaining. The fiber is gone, and the Vitamin E content is reduced, along with twenty-one other nutrients. The flour that is produced is so useless as a food that it must be fortified with synthetically manufactured thiamin, riboflavin, and niacin, as well as iron. Thirty-five of the fifty U.S. states require that white flour must be thus ‘enriched’ to be sold.

In addition to nutritional abuse and synthetic vitamin fortification, flour often suffers further adulteration with chemicals used to age, bleach, whiten, and preserve the product. Chlorine dioxide, an irritant to both the skin and respiratory tract, is used to bleach flour. Benzoyl peroxide, another bleaching agent, is also a skin irritant. Other additives include methyl bromide, nitrogen trichloride, alum, chalk, nitrogen peroxide, and ammonium carbonate.”

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