Bleached White Flour Is More Harmful Than You Think

In addition to loss of fiber, vitamins, mineral and other nutrients, bleached white flour also contain alloxan, a very harmful chemical. Researchers use alloxan in the healthy laboratory animals to induce diabetes. Alloxan is extremely toxic to the insulin- producing cells in the pancreas, and kills them. Consequently, the pancreas cannot produce insulin and the animal develops diabetes.

In humans, consumption of small amounts of alloxan over a period of time may be a significant factor in causing diabetes. 

Where does alloxan come from:

Natural wheat does not contain any alloxan. It is a byproduct of the process of bleaching the flour, which involves treating the flour with Chlorine oxide. In addition to whitening the flour, Chlorine oxide also ages the flour within a short period of hours, as compared to the old-fashioned natural aging of flour, which takes several months. Dr. Mercola has written a great article on this topic.

http://articles.mercola.com/sites/articles/archive/2009/03/26/The-Little-Known-Secrets-about-Bleached-Flour.aspx 

Processing the natural wheat to a harmful bleached flour is just another example of “Whenever you go against Nature, you pay you price, sooner or later.”

 

This article was written by Sarfraz Zaidi, MD, FACE. Dr. Zaidi specializes in Diabetes, photoEndocrinology and Metabolism.

Dr. Zaidi is a former assistant Clinical Professor of Medicine at UCLA and Director of the Jamila Diabetes and Endocrine Medical Center in Thousand Oaks, California.

 

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