FATTY RUBBISH AND FILTH IN FLOUR
This interesting excerpt from "Stale Food vs Fresh Food" is eye opening. It's this kind of filth that corporations would rather push under the rug, so to speak, by the use of irradiation and other denaturing terminologies and sell to us, at high profits, without regard for nutrition. What is not indicated is that most grains today are genetically engineered causing grain sensitivity among many. Also, due to poor farming practices dependent on NPK fertilizers and exhausted soils there is very low (in some cases 90% less) mineral and protein content...
Chris Gupta
See also: White flour contains diabetes-causing contaminant alloxan.
---------------------------14. FATTY RUBBISH AND FILTH IN FLOUR
Scientists connected with the flour industry have for many years been publishing articles in trade journals not seen by the general public which describe in detail the deteriorated fatty materials and filth found in flour. According to these articles, the wheat grain from which flour is made has a deep fold or groove on one side going more than half way through the grain. This fold contains dirt, filth and microbes in such a secluded position that the grain cannot be thoroughly cleaned. Additionally, by the time grain reaches the mills, it is vermin infested and contains insects, and droppings urine and hair from rats and mice. Many insects, grubs and their droppings are inside the wheat grains, so cannot be separated out easily. The mills do what they can to clean the grain, but flour is such a cheap and competitive product that they cannot afford to do very much and some of the filth goes on through the mill with the grain and is ground up into the flour. The flour experts have written that microscopic examination of flour commonly reveals ground up fragments of insects and rat hair, and traces of rat dung and urine. Bacteriological tests of flour have indicated an extremely high content of microbes. Flour is thus by the reports of the industry's own experts a highly contaminated filthy material, the like of which is not to be found in the whole food industry.
The experts have also described in great detail how wheat grain contains 3% or more of oily fatty materials, including sitosterol which is closely similar to cholesterol, and how it is desirable that the resulting fatty content of the flour be in an oxidized, hardened and dried out form so that the bread will rise higher and make more loaves per sack of flour. They call this the "baking quality" of the flour, but it does not improve the eating quality, only cheapening the bread. Long ago, drying out of the flour oil was done by storing the flour to "age" it before baking, but nowadays the mills add oxidizing chemicals called "maturing" or "improving" agents to the flour so this hardening of the oils is accomplished rapidly by artificial means. Flour is usually made from cheap run-of-the-trade wheat, often wheat which has been stored for many years as crop surplus, and consequently is very stale.
I have found that these hardened oils and other similar hardened materials in flour are the worst source of the fatty rubbish which causes arteriosclerosis, and this rubbish is further hardened by the baking process like baked enamel paint, so it remains lodged in our arteries after we eat bread and other flour products. The condition that makes fatty rubbish from flour so much more dangerous than any other food is its finely ground form, so fine that it can slip through the walls of our intestines with the food stream and get into our blood very easily, whereas if it were coarser most of it would pass on out of the body with little harm.
The most recent findings for this sixth edition have shown that even coarse flour, home-made flour, stone-ground flour, whole wheat flour, oatmeal, farina, grits, cornmeal, even rice, processed grains of any and every kind, contain considerable fatty rubbish and cause choked arteries in varying degree. Some people have been using their own home mills to grind their own flour, and say they have had some improvement, however where a person is trying to reduce very high blood pressure or avoid a surgical operation for choked arteries, the best thing to do is completely avoid flour and meal of any and every kind, even homemade. Potatoes (if you are not allergic to the genetic variety) are a good substitute for bread, and it has been found there is no real problem in getting used to doing without bread.Since some people have notions about bread and flour being the indispensable "Staff of life" and so forth, we should look at the true facts. Bread and flour as we know them were developed in the Middle East only a few thousand years ago, and have become popular mostly in the industrialized nations. (Ref. "Flour for Man's Bread" by Storck & Teague, pub. 1952 by Univ. of Minn.) However, bread was not adopted everywhere, for even today there are many parts of the world where the use of bread is mostly limited to the cities, notably in the Far East, tropical Africa and South America. Since there are millions of happy well-fed people living today who do not eat flour or bread, it is very clear that it is not necessary.
Ready-to-eat cereals are made of finely ground flour and various other grains, so must be considered stale food.
15. BRAN IN FLOUR AND CEREALSBran is the brown outer coating of the wheat grain, and is a sort of Jekyll and Hyde material. On the one hand it contains some worthwhile vitamins and protective materials, but on the other it contains toxic substances which irritate the intestines, produce stomach pains and diarrhea and have even been known to kill young children and baby animals. Bran occurs to some degree even in white flour as fine particles, and gives whole wheat flour the brown color.
Wheat grains can lie buried in the soil for several years and finally sprout, showing the extremely durable and toxic properties of the bran coating in warding off soil microbes. Bran is extremely durable and resistant to breakdown by organic action. For this reason it can in finely ground form fall in the same class as fatty rubbish and play a minor role in forming arteriosclerotic deposits. There are indications that yellow brown pigments from bran form accumulations in the body and have some bearing on skin blemishes and the discoloration of old age.
See also: White flour contains diabetes-causing contaminant alloxan
posted by Chris Gupta on Friday July 25 2003
updated on Friday November 25 2005URL of this article:
http://www.newmediaexplorer.org/chris/2003/07/25/fatty_rubbish_and_filth_in_flour.htm
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