Processing removes 20 essential nutrients — a mere 5 are added to the finished product. The forms added to enriched processed flour are often created in labs or harvested from soil, rather than grown in nature. After all, the flour producer did add some nutrients back to it. Consuming enriched flour products is like eating pure sugar and popping a multivitamin. What sets enriched white fiber apart from whole wheat fiber is which parts of the wheat berry make it into the flour. White flour has a very high glycemic index because it contains only the endosperm, or starchy component of the wheat berry.
Enriched white flour is not absorbed into the body like whole grains. When you eat refined flour, your digestive system quickly and easily breaks down and absorbs it like pure sugar. This causes your blood sugar to spike, which activates insulin, a hormone that herds all those free sugar molecules into cells, causing your blood sugar to drop.
A drop in blood sugar is actually the best case scenario. Over time, these cycles can lead to weight gain and insulin resistance. On the other end of the spectrum, whole grains are absorbed from the digestive tract slowly because they contain both types of fiber and a wide range of phytonutrients. The fiber and nutrients help maintain your blood sugar, help you feel full for longer, preserve your insulin sensitivity, and protect you from a slew of diet-related diseases.
It increases the risk and incidence of obesity, type 2 diabetes, high blood pressure, and certain cancers. Try replacing enriched flour with whole wheat or rye flour. You could even try to go gluten-free. Oat flour, almond meal, chickpea meal, coconut flour, brown rice flour, or millet flour are all excellent gluten-free options with a wealth of health benefits.
Pasta, bread, and baked goods are the foods that most commonly contain white flour, but pay attention to food labels — many processed and frozen foods also contain enriched flour. If available, organic, sprouted flours are best. Organic sprouted whole grain pastas and breads are much more common today than just a few years ago.
The practice of making white flour by the process of roller milling was introduced about Although the texture and color of the white flour produced by this method was a great improvement over the gray, coarse, stone-ground flour, the more refined white flour contained much less of the coatings of the wheat grain and thus less vitamins and minerals.
As a result of this process of milling and other changes in the preparation of our food, the amount of thiamine vitamin B 1 and other so-called micronutrients was reduced in the American diet. From the first, there were critics of the roller-milling process, but after McCollum and Osborne and Mendel revealed the importance to health of these vitamins in the later 's, the flour millers and commercial bakers were under constant fire from physicians and nutritionists. Reliable surveys of the nutritional condition of the people revealed that the average.
Wilder RM. Coronavirus Resource Center. Our website uses cookies to enhance your experience. Though some people refer to enriched flour as fortified flour , that term is not correct, because fortified implies the addition of nutrients that never existed in the food.
White flour first became popular during the medieval period in Europe, when it was perceived as cleaner and healthier than untreated flour. This may have been because the processing necessary to make white flour kills fungus, though people at the time would not have been aware of this feature. White flour remains more popular than other types of flour in the Western world, especially for baking. Begin typing your search term above and press enter to search.
Press ESC to cancel. Skip to content Home Sociology Where does enriched flour come from? Ben Davis April 7, Where does enriched flour come from? When did they start enriching flour?
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