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Dangers Of Refined White Flour

Dangers Of Refined White FlourThere is mounting and evidence of the health challenges associated with using refined white flour.    It is staggering to the mind when you consider the overwhelming facts showing the problems and dangers of consuming refined white flour.  I am convinced we must educate people if we are ever going to have a major impact on the health crisis that is facing the world.

Studies have been done on many ailments since the processing (stripping for shelf purposes) of whole grains in the early 1900’s. 

Gout, anemia, diabetes and depression are just a few of the ailments that are impacting people worldwide.   These health concerns can all be linked to vitamin deficiencies that are missing in refined flours after the turn of the century.  It’s a problem that we created for ourselves with the move toward the “convenience” of shelf flour.

The answer to many health issues is to use the whole grain as it was intended.    Fresh, live and whole is what is best for your health, your body, and your energy.   Most people can understand the logic that in order to improve “life” in your health, you need to consume live food.  It takes no more time to mill your own flour at home with live whole wheat, than it does to gather the ingredients for pancakes. 

Do your body and your family a favor by feeding them ALL the nutrients designed in grains rather than partial, processed and packed convenient ‘dead’ flours.

Dangers Of Refined White Flour
Dangers Of Refined White Flour
Dangers Of Refined White Flour

Dangers Of Refined White Flour

Related terms: Flour Effects, Chalk in Flour, Raw Flour Dangers, Toxicity of Sugar, Bleached Flour Products, Flour Bleaching Process, Danger of Refined Flour, Sugar as Poison

5 Responses to Refined White Flour Impact on Your Cells

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  2. Courtney Vanhoesen March 21, 2012 at 12:33 pm

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  3. I have tried this chili..and it’s really good. Even my kids liked it, and my son is a die-hard bean hater. I doubled the roasted tomatoes.

    Black Bean Chili:
    4 large poblano peppers
    2 tablespoons extra virgin olive oil (EVOO)
    1 jalapef1o pepper, seeded and finely chopped1 large onion, chopped4 garlic cloves, finely chopped or grated
    Salt and freshly ground black pepper
    2 cans black beans (15 ounces), drained of half their liquid
    2 tablespoons chili powder (a large palm full)
    2 teaspoons ground cumin (about half a palm full)
    1/2 teaspoon allspice (eyeball it)
    1 bottle dark lager beer, such as Negro Modelo
    1 can crushed fire-roasted tomatoes (15 ounce can or half a 28o ounce can)
    2 cups beef or vegetable stock (use vegetable to make it vegetarian)
    Hot sauce, to taste
    1/2 cup sour cream, for garnish
    1/2 cup chopped cilantro, for garnish

    Heat broiler to high.Char the poblanos under the broiler so their skins blacken, 7-8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes. Once the peppers have cooled enough to handle, peel and seed them, then roughly chop them up and set them aside.Place a medium-size pot over medium-high heat with 2 tablespoons EVOO, about two turns of the pan. Add the jalapef1o, onion and garlic to the pan, and cook 6-7 minutes, until the veggies are tender. Season with salt and freshly ground black pepper, then add in the beer, scraping up any brown bits from the bottom of the pan. Cook a few minutes to reduce the liquid by half, then add the black beans and their liquid, the chopped poblanos, spices, crushed tomatoes and stock. Bring up to a bubble, then reduce the heat and simmer to thicken slightly, about 5 minutes. Adjust the seasoning with salt and freshly ground pepper as needed.Serve the chili up and pass around hot sauce, sour cream, and cilantro at the table to top it with.

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