Mike Adams, the Health Ranger
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 Don't be fooled by the word "wheat" when it comes to flour. All flour derived from wheat can be called "wheat flour," even if it is processed, bleached and stripped of its nutrition. Only "whole grain wheat flour" is a healthful form of wheat flour. (Many consumers mistakenly believe that "wheat flour" products are whole grain products. In fact, this is not true. Food manufacturers fool consumers with this trick.)
7. Don't be fooled into thinking that brown products are healthier than white products. Brown sugar is a gimmick -- it's just white sugar with brown coloring and flavoring added. |
The Editors of FC&A
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| You can replace a cup of wheat flour in home recipes with any one of the following:
7/8 cup rice flour
5/8 cup potato starch flour
1 cup soy flour plus 1/4 cup potato starch flour
1 cup corn flour
Try picking up a loaf of rye, oat, or barley bread instead of wheat bread. But still check the ingredients list just to be safe.
Fish and shellfish. Flying fish in the Adantic ocean use their wing-like fins to glide over the surface of the water. But they're not the only seafood that's going airborne. |
Dr. Steve Blake
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 Whole wheat flour has:
(a) Half as much zinc as enriched flour.
(b) The same amount of zinc as enriched flour.
(c) Four times as much zinc as enriched flour.
(d) Eight times as much zinc as enriched flour.
90. Zinc can return to the intestines in:
(a) Pancreatic juice.
(b) Bile.
(c) Insulin.
(d) Transferrin.
91. Iodine is needed by:
(a) The hypothalamus gland.
(b) The thyroid gland.
(c) The liver.
(d) The adrenal glands.
92. Deficiency of iodine can cause:
(a) Beriberi.
(b) Goiter.
(c) Pellagra.
(d) All of the above.
93. Which is NOT a good source of iodine?
(a) Seaweed. |
Dr. Edward F. Group III, DC, ND, DACBN
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| Replace white breads and pasta with whole grains or sprouted grain flour. You can purchase whole grain products online or purchase them from natural food markets. Whole grains should be soaked or sprouted to avoid irritation to the intestinal lining.
Start by reducing your white flour intake to just 2 times weekly.
Regular colon cleansing (2 to 3 times weekly) can help relieve
How to Eliminate Toxins from White flour (contd.) symptoms of constipation and toxin buildup associated with eating white flour. |
| Enriched flour is bad for you because the nutrients have been replaced with derivatives of coal tar.
Replace white breads and pasta with whole grains or sprouted grain flour. You can purchase whole grain products online or purchase them from natural food markets. Whole grains should be soaked or sprouted to avoid irritation to the intestinal lining.
Start by reducing your white flour intake to just 2 times weekly.
Regular colon cleansing (2 to 3 times weekly) can help relieve
How to Eliminate Toxins from White flour (contd. |
Dr. Steve Blake
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| The same amount of zinc as enriched flour.
(c) Four times as much zinc as enriched flour.
(d) Eight times as much zinc as enriched flour.
90. Zinc can return to the intestines in:
(a) Pancreatic juice.
(b) Bile.
(c) Insulin.
(d) Transferrin.
91. Iodine is needed by:
(a) The hypothalamus gland.
(b) The thyroid gland.
(c) The liver.
(d) The adrenal glands.
92. Deficiency of iodine can cause:
(a) Beriberi.
(b) Goiter.
(c) Pellagra.
(d) All of the above.
93. Which is NOT a good source of iodine?
(a) Seaweed.
(b) Fish.
(c) Apples.
(d) Iodized salt.
94. |
Jeffrey M. Smith
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 High pup mortality was characteristic of every litter from mothers fed the GM soy flour."91
As there was no detailed analysis of the feed, it is possible that substances such as mycotoxins had contaminated the GM soy flour and were responsible for the damage to the offspring. More recent events from the same laboratory, however, suggest that whatever caused the high mortality is not unique to the one batch of GM flour used in the experiments.
In November 2005, the supplier of rat food used at the RAS laboratory began using GM soy in the formulation. |
Ben Davis
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| Flour of all kinds, whether it is whole wheat (unless grown without artificial fertilizers and poisonous sprays), white flour, corn flour, rye flour, soy flour, etc.
2. All flour products, like bread, toasts, cakes, pies, cookies, crackers, buns, crullers, doughnuts, spaghetti, macaroni, noodles, pizza, etc.
3. Coffee, tea, cocoa, liquor, beer, wine, colas, carbonated beverages and all so-called "soft drinks."
4. Sugars, candies, ice cream and artificial sweeteners.
5. Jellies, jams and marmalades.
6. Canned or processed foods such as jello, custard, pudding and prepared mixes.
7. |
Herbert Ross, DC with Keri Brenner, L.Ac.
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 Refined flours: white, bleached, unbleached, and enriched flour and products containing these flours.
Organic whole grains: heirloom varieties, which aren't genetically altered, are bestsuch as Kamut, quinoa, amaranth, and spelt. People with gluten intolerance or celiac disease may tolerate these better.
Synthetic fats: margarine, hydrogenated or partially hydrogenated oils, vegetable shortening, and olestra and otherfatsubstitutes. High levels of saturated fats. |
Ray D. Strand
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 For example, the refinement process of our flour to create white bread removes more than twenty-three essential nutrients, magnesium being one of the most important. Our food industry then puts about eight of these nutrients back into our bread and calls it "enriched."
Did you know?
In the process of making white flour, our removing the germ from the outer portion of the grain costs us more than 80 percent of flour's magnesium.
The processing of our meats removes 50 to 70 percent of vitamin B6.
Cold storage removes up to 50 percent of tangerines' vitamin C. |
Mike Adams, the Health Ranger
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| Only "whole grain wheat flour" is a healthful form of wheat flour. (Many consumers mistakenly believe that "wheat flour" products are whole grain products. In fact, this is not true. Food manufacturers fool consumers with this trick.)
7. Don't be fooled into thinking that brown products are healthier than white products. Brown sugar is a gimmick -- it's just white sugar with brown coloring and flavoring added. Brown eggs are no different than white eggs (except for the fact that their shells appear brown). |
Ben Davis
See book keywords and concepts |
| Flour of all kinds, whether it is whole wheat (unless grown without artificial fertilizers and poisonous sprays), white flour, corn flour, rye flour, soy flour, etc.
2. All flour products, like bread, toasts, cakes, pies, cookies, crackers, buns, crullers, doughnuts, spaghetti, macaroni, noodles, pizza, etc.
3. Coffee, tea, cocoa, liquor, beer, wine, colas, carbonated beverages and all so-called "soft drinks."
4. Sugars, candies, ice cream and artificial sweeteners.
5. Jellies, jams and marmalades.
6. Canned or processed foods such as jello, custard, pudding and prepared mixes.
7. |
Bill Sardi
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 Nutrition Cancer 17:153-9, 1992] Lignans are reduced in flax flour compared to crushed flaxseed meal.
But again, in a contrary finding, since lignans have been suggested to have some cancer-protective effects, flaxseed, the most abundant source of lignan precursors, was tested for its effect on early markers of risk for mammary carcinogenesis. Supplementation of a high-fat diet with flaxseed flour or defatted flaxseed meal (5% or 10%) was provided to animals. Flaxseed flour appeared to be superior to de-fatted-flaxseed meal in inhibiting cancer in the breast of rodents. |
Dr. Edward F. Group III, DC, ND, DACBN
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| White flour is a common ingredient made from grains of wheat. Unlike whole grain flour, which utilizes wheat in its entirety (starch, protein, and fiber), white flour is made from just the starchy part. In effect, the healthful parts of the wheat are removed. Synthetic B-vitamins engineered from petrochemicals (derived from coal tar), are then added to replace the natural B-vitamins removed, which cause imbalances in the body. These synthetic vitamins are usually labeled thiamine (Bl), riboflavin (B2), niacin (B3), and calcium pantothenate (B5).
Did You Know? |
Mark Sircus
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 For example, refined wheat flour has only 5% of the vitamin E as whole wheat flour.
It is reasonable as well to suspect chronic latent magnesium deficiency in anyone eating white bread and white rice and other heavily processed foods.
Folate Vitamin B12 Selenium Copper Iron
Potassium Zinc Fiber Niacin Riboflavin Magnesium Vitamin B6 Vitamin E
I Refined flour I Whole Wheat
0%
20%
40%
60%
100%
Harvard University
People who regularly eat whole grains develop cancer less often than those who don't. |
Ron Garner
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 Breads and pastries: Bread made from any commercial flour, white flour, or flour that is more than 48 hours old. Macaroni, spaghetti, pasta. Breads that are high in salt. Over-cooked toast. Rolls. Pastries, crackers, biscuits, cookies, cakes, pies, pancakes, waffles, pizza. Potato and corn chips, pretzels, fried snacks, and doughnuts. Fats from animal sources: None, except unsalted butter. All foods fried in fats. Lard, shortenings. All fat meats.
Butter: Salted butters, stale, rancid. Any that has been stored unfrozen for months. |
Alan R. Gaby, M.D., Jonathan V. Wright, M.D., Forrest Batz, Pharm.D. Rick Chester, RPh., N.D., DipLAc. George Constantine, R.Ph., Ph.D. Linnea D. Thompson, Pharm.D., N.D.
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 Read labels and avoid "flour" and "unbleached flour," both of which are simply white flour. Junk food is also fiber depleted. The diseases listed above are more likely to occur with low-fiber diets.
The benefits of eating whole grains are largely derived from the beneficial constituents present in the outer layers of the grains, which are stripped away in making white flour and white rice. Preliminary research has found that women who ate mostly whole grain fiber had a lower mortality rate than women who ate a comparable amount of refined grains.16
How much is usually taken? |
Ron Garner
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| Animals that were fed enriched white flour products died first because the enrichment of this flour is from synthetic vitamins and minerals. Raw whole wheat contains approximately fifty main nutrients whereas refined white flour contains no more than two or three.
Too Much Protein
Our bodies use protein to make, repair, and replace tissue. The structural materials of cells are proteins reinforced by minerals. Contrary to popular opinion, the body does not use protein from its tissues for energy. |
Mike Adams
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| In fact, a lot of so-called "wheat bread" is just white flour with just a litde bit of wheat flour thrown in to fool consumers!
Remember, white flour is also made from wheat. So the word "wheat" doesn't mean anything. The only bread you should be buying and eating is whole grain bread (or sprouted bread such as Ezekiel bread). If you eat whole grain bread that's made with nothing but whole grains, and contains no enriched, bleached, white flour whatsoever, then you have a shot at good nutrition. |
| White flour is literally killing you
And yet, many Americans are attempting to live off white flour because they consume it at every single meal in alarming quantities. Then they wonder why they suffer from chronic disease. The fact is that white flour will (slowly) kill you. It will cause nutritional deficiencies and it will ultimately put you in a state of chronic disease that could easily be avoided by consuming whole grain flour and getting outstanding nutrition rather than consuming processed grains. |
| White flour is an insecticide
As a side note to all of this, it's interesting to look at the companies that produce white flour and how they ship that white flour to cereal companies, bread companies and other commercial users of the product. You may know that if you're in the food business, it's difficult to ship food without having it infested by various pests. There are mice, rats and insects that want to eat your food as it is being transported.
But when companies ship refined white flour in large 50 lb. bags, they don't have to use any insecticide whatsoever. |
Ron Garner
See book keywords and concepts |
| Breads and pastries: Bread made from any commercial flour, white flour, or flour that is more than 48 hours old. Macaroni, spaghetti, pasta. Breads that are high in salt. Over-cooked toast. Rolls. Pastries, crackers, biscuits, cookies, cakes, pies, pancakes, waffles, pizza. Potato and corn chips, pretzels, fried snacks, and doughnuts. Fats from animal sources: None, except unsalted butter. All foods fried in fats. Lard, shortenings. All fat meats.
Butter: Salted butters, stale, rancid. Any that has been stored unfrozen for months. |
Dr. Steven R. Gundry
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 Soy flour Finely ground soybeans, useful for "breading" and as a substitute for wheat flour in certain recipes; available in natural foods stores.
Soymilk Use only unsweetened products such as those made by WestSoy, Pacific, and Trader Joe's. Don't be fooled by terms like "lite" or "low fat."
Soy protein powder A vegetarian alternative to protein or whey powders, soy protein powder can be used in shakes and smoothies. Be sure to select a product without any added sugars, such as Twinlab's VegeFuel. |
Mike Adams, the Health Ranger
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 They can take whole wheat berries from nature, mill them down and strip out 98% of the nutrients, bleach the flour with chemicals, "enrich" the flour with synthetic chemical vitamins, and then claim their wheat is "all natural."
And why is it natural? Because it comes from the earth, they would say. It was grown by nature.
Sure it was, but then it was physically and chemically modified, adulterated, contaminated and altered in ways that destroy its natural properties. The final product has no resemblance to anything truly natural. |
Brenda Davis and Tom Barnard
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 Whole grain flour as the principle grain in the product (even multigrain products often have "enriched flour" or "wheat flour" as a first ingredient?both are refined white flours).
/ The absence of shortening, lard, hydrogenated, or partially-hydro-genated vegetable oil, or other hard fats.
/ Sweeteners that provide some nutritional value (i.e., concentrated fruit juices, dried fruits, or blackstrap molasses).
/ An ingredient list with words you recognize. Some unfamiliar words are harmless everyday items (e.g. |
Mike Adams, the Health Ranger
See article keywords and concepts |
| They can take whole wheat berries from nature, mill them down and strip out 98% of the nutrients, bleach the flour with chemicals, "enrich" the flour with synthetic chemical vitamins, and then claim their wheat is "all natural."
And why is it natural? Because it comes from the earth, they would say. It was grown by nature.
Sure it was, but then it was physically and chemically modified, adulterated, contaminated and altered in ways that destroy its natural properties. The final product has no resemblance to anything truly natural. |
Steven V. Joyal
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 MUSHROOM BARLEY SOUP
Serves 3
2 cups plain rice milk 2 tablespoons barley flour 1 cup cooked barley Vi cup mushrooms, sliced V4 teaspoon garlic powder Va teaspoon salt
Pinch each: dried marjoram, sage, thyme, dill weed
Place the rice milk and flour into a blender and process on high for a few seconds. Add the barley and blend on high for 10 seconds. Add mushrooms, and blend just enough to coarsely chop the mushrooms. Transfer the blended mixture into a saucepan, and add all the remaining ingredients. Simmer for about 5 minutes, or until the soup has thickened. |
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