The Little-Known Secrets about Bleached Flour...

re: The Little-Known Secrets about Bleached Flour...

preston1953 — Fri, 27 Mar 2009 23:48:00 GMT

I entered a paragraph about Dr. Wiley and did not have characters for a link. This link goes to a very good Yahoo group on health that is populated by some very informed people like Dr. Betty Martini that is known for her work opposing aspartame. Anyway, my previous entry came from that group and this link- : health.groups.yahoo.com/.../45526

re: The Little-Known Secrets about Bleached Flour...

preston1953 — Fri, 27 Mar 2009 23:39:26 GMT

Sodium Benzoate and Potassium Sorbate are used as preservatives in most of the liquid vitamin products sold in health food stores or by multi-level-marketing distributors. Usually these juice products have claims that they are the secret of peoples in a far away place who live to be 150 years old! These people did not live to be 150 drinking juices that have sodium benzoate in them! What does a preservative do? It kills everything alive in the product so it can sit on a shelf in a warehouse or store for weeks or months without spoiling. If the preservative kills everything alive in the product, what do you think it does in your body? First, a little history. Harvey W. Wiley, M.D., taught at Harvard in 1873, and Purdue after that. Dr. Wiley accepted the position of Chief Chemist in the U.S. Department of Agriculture in 1882. His main job was to assist Congress in their earliest questions regarding the safety of chemical preservatives in foods. He became known as the “Father of the Pure Food and Drug Act” when it became law in 1906. That act led to the creation of today’s Food and Drug Administration. Dr. Wiley also oversaw the laboratories of Good Housekeeping Magazine where he established the Good Housekeeping Seal of Approval. The important issues of the day were the use of bleached flour, saccharin and benzoate of soda (now known as sodium benzoate). In a letter addressed to President Coolidge he wrote regarding sodium benzoate: “The time has fully come for this monstrosity to disappear.” The Food and Drug Act had already been watered down by politicians afraid to upset big business enterprises using sodium benzoate as a preservative. Dr. Wiley went on to write to the President: “It is the crowning ambition of my career, before I die, to see these illegal restrictions, which now make a prisoner of the Food Law, removed, and the Law restored to the functional activity which Congress prescribed.” Dr. Wiley made it clear in his book, A History of Crime Against the Fo

re: The Little-Known Secrets about Bleached Flour...

herbwoman duke — Fri, 27 Mar 2009 16:17:44 GMT

About l;970 I stumbled onto the fact that bleached flour was the major cause of all my GI tract problems ranging from indigestion, heartburn, acid regurg and peptic ulcer disease along with chronic constipation. In l978 I did research for a final paper on PUD (peptic ulcer disease). Most of my research came from gastric disease journals. From these journals I learned that PUD used to be a relatively rare disease, first making an appearance in the upper socio-economic group, then moving into the middle socio-economic group, and finally into the lower socio-economic group. This reminded me that all my symptoms (including most of the gas & bloating) disappeared when I eliminated bleached flour from my diet, making me wonder about when it became a problem. After a call to my local library requesting information on when bleached flour came into being, my helpful informant told when it came into being it was so expensive that only the upper socio-economic group could afford it, next came the time that it became cheap enough that the middle socio-economic group could afford it, and lastly when someone in Minnesota (I think it was) came up with a process of bleaching flour making it cheap enough

that everyone could afford it. It has been 31 years now, and I don't remember the exact years, but in each case PUD became a problem in each socio-

economic group the same number of years after bleached flour was made available to their socio-economic groups (somewhere between 11 and

l5 years after bleached flours availability). Life has been much more pleasant since I stumbled upon the bleached flour being the major cause of

my problems. I have not had the acute gastric ulcer pain since that day. It only took getting off bleached flour, and this was before the days that

orthodox medicine decided H pylori was the cause of ulcers and I have never been treated for H pylori for the problem.

re: The Little-Known Secrets about Bleached Flour...

carllowe — Fri, 27 Mar 2009 13:08:56 GMT

What I wonder is -- what about so-called gluten-free cookies and breads. Yes, they have no wheat in them, but what chemical processes have been performed on the potato starch, rice flour, etc, to get them into processed foods? Just because they're gluten free doesnt mean they don't have the other problems bleached wheat has.

www.examiner.com/x-4592-Birmingham-Family-Health-Examiner~y2009m3d26-Bottled-water-makes-you-sterile

re: The Little-Known Secrets about Bleached Flour...

T_rex — Fri, 27 Mar 2009 12:13:28 GMT

Very enlightening article and follow up commentary by this enlightened community.

Shocking to learn that chlorine is used as bleaching agent in flour also. Where there's chlorine dioxins show up. Industry must have a love affair with chlorine. It's in pesticides, vinyl, PCB's, solvents, drugs, foods, it's everywhere. "Better life through chemistry". Heil Monsanto.

re: The Little-Known Secrets about Bleached Flour...

techmans — Fri, 27 Mar 2009 04:07:51 GMT

Somebody researched the toxicity of alloxan in humans vs rodents;

Proc Natl Acad Sci U S A. 1994 Sep 27;91(20):9253-6.

Major species differences between humans and rodents in the

susceptibility to pancreatic beta-cell injury.

Eizirik DL, Pipeleers DG, Ling Z, Welsh N, Hellerstrom C, Andersson A.

Department of Medical Cell Biology, Uppsala University, Sweden.

Though I myself have stayed away from the white stuff for some 40 years now, it doesn't seem to be all that harmful

to human pancreas cells, at least according to the study..

Yet, what else will it do? We are clearly not supposed to ingest this molecule.

re: The Little-Known Secrets about Bleached Flour...

cidal — Fri, 27 Mar 2009 03:29:53 GMT

Well i have a question to you all,,,,,what is left there to eat? Flour and anything made from it is no good, potatoes are no good, milk and dairy product are no good, rice is no good, corn is no good, vegetables are also no good[poisoned with chemicals] most meat is no good;,,so what is one to do?What staple food,if any, would you recommend?

re: The Little-Known Secrets about Bleached Flour...

curious7 — Fri, 27 Mar 2009 02:06:28 GMT

Wow, but no surprise, in this world we cannot leave well enough alone, patents and all that, that driving force behind GMOs. If you need flour, buy certified organic whole wheat, and mill it yourself. It is a great deal helathier that way.

re: The Little-Known Secrets about Bleached Flour...

sukki1goldcitynet — Fri, 27 Mar 2009 01:06:47 GMT

Speaking of marmite & vegemite they are quite salty tasting & are loaded with MSG in the regular grocery stores & bad if you have high blood pressure. to add to this nothing in nature grows bleached so why is it necessary to destroy a good thing left natural. White bread hasn't any taste & turns to glue in the digestive track & also plugs your teeth & I do not wish to pollute my body with these kinds of products that undermine my health & wouldn't serve it to anyone not even my dogs!

re: The Little-Known Secrets about Bleached Flour...

sukki1goldcitynet — Fri, 27 Mar 2009 00:57:27 GMT

If 'they ' don't think that there is enough evidence that dietary deficiencies cause disease; then why does a farmer like myself in years past put mineral blocks out for the animals in the pasture & also have their alfalfa hay tested for the protein value etc etc!!! I witnessed at calving time myself when we first moved to the prairie from the west what the lack of the mineral selenium causes. When our first cows started calving the calves were just laying on the ground with their eyes rolling around waiting for the vet to come, he said ' I'll be there as fast as possible' , little did we know that the land for miles north & south were deficient in the mineral selenium & that the lack of this causes 'White Muscle Disease' . Once you gain some experience on what happens when there are deficiencies what ever in the name of Mother Nature & God makes scientists think that mankind is above this or exempt after all we are all flesh & blood & eat the flesh of these animals & grains & vegetables etc. After all, the way I see it, the human race as of today & for a very long time now, especially since the discovery of penicillin many years ago the rate on DIS-EASE in the human race has exploded all because of food processing & chemical treatment & dozens of potentially harmful other additives to what ever you can think of. There isn't much left that hasn't been polluted in some lesser or greater extent & the human body was never designed to operate on chemicals of these sorts. So is it any wonder there is so much sickness on this poor planet & people dying off at such young ages as well. Heart disease, cancer & diabetes I believe in that order are running a race & it is terrible & also most preventable the way I see it, we have choices to eat organic & help farmers who make a living producing quality food & the prices would come down. Sincerely Cajun

re: The Little-Known Secrets about Bleached Flour...

karensunshine — Thu, 26 Mar 2009 22:22:53 GMT

I never have used bleached white flour. However, getting children to eat wholewheat and other wholegrains is not only difficult, but it is hard on their digetive systems. I have used half unbleached white and half whole wheat flour in breads and muffins throughout the years. There isn't much option if kids want breads. At least they are getting all the value of whole wheat. I have tried many gluten free breads and they are pretty bland, besides high in carbs. for the small quantity. Also, it is hard enough to get the population off of white flour in general. They look at me like I'm crazy when I sugguest using wholegrain flours in their baking. I know there are different nutritional types, but most people just want to eat what they are used to. Getting people to try using the half and half combination is a beginning to them accepting whole grains. Any comments would be appreciated.

K.S.

re: The Little-Known Secrets about Bleached Flour...

Islander — Thu, 26 Mar 2009 20:58:08 GMT

If anyone is familiar with a product called "ploughman's bread" I would surely appreciate a recipe. A bakery on the coast produces it. It seems to have no leavening and little if any actual flour; it is mainly seeds...sunflower seeds, millet, spelt etc. It's wonderfully rich and flavorful and chewy, great with cheese or soup but definitely not suitable for sandwiches (too crumbly). I've searched the 'Net to no avail. Don't confuse it with "ploughman's lunch," a popular pub meal in the U.K.

re: The Little-Known Secrets about Bleached Flour...

Laura G. — Thu, 26 Mar 2009 19:04:47 GMT

My first sentence was directed to Timmid1:) Thanks!

re: The Little-Known Secrets about Bleached Flour...

Laura G. — Thu, 26 Mar 2009 19:01:48 GMT

(Continuation of letter to the White House.)

These allowances of business to influence what goes in our food supply are completely unacceptable. In addition, I'm insulted and pained that the bills currently being fast-tracked through Congress will destroy small farms and organic food providers. What's most detrimental about destroying these small farms and organic food providers, however, is that it TAKES AWAY MY DECISION-MAKING ABILITY AS A U.S. CITIZEN! I don't appreciate or tolerate my government "shoving food down my throat," especially when it's laced with components dead-set on killing me. I want to choose how to nourish my own body-- I'd think you'd be in support of that since you are pro-choice. (By they way, thank you for your support of stem cell research. Never has there been a greater need for it, especially since we now have such a compromised, disease-promoting food supply.)

There's really nothing left for you to do but remove from office the individuals responsible for advocating their own interests over the health of the public. In my opinion, this would start with eliminating Taylor, Osterholm and Vilsack.

Regards,

Laura

re: The Little-Known Secrets about Bleached Flour...

Laura G. — Thu, 26 Mar 2009 19:01:06 GMT

I was compelled to write a letter to the White House after reading your post. I took a small portion of what you wrote and incorporated it into what I wrote. Also, I could not fit the entire letter into this post, so look for the continuation to follow. My letter:

According to Food Democracy Now:

"Michael Taylor, a former Monsanto..."

So, my question to you is are you really going to allow big business to poison the people of the United States?

If you look into poisons, such as high fructose corn syrup, hormones and antibiotics in our meat and dairy, saccharine, sucralose, alloxan produced from bleaching white bread, or soy protein (hydrolyzed) you will find chilling proof that they are what is causing rising health care costs, disease and suffering. Humans' physiology hasn't changed-- our food supply certainly has, though! And, this is why diabetes, heart disease, cancer, ADD, thyroid disease, and (dare I say it) autism have become PANDEMIC. Our food supply is no longer nourishing us; it's simply feeding us. How would we NOT become diseased?

Please read this article and commentary on the seemingly innocuous process of flour bleaching: articles.mercola.com/.../The-Little-Known-Secrets-about-Bleached-Flour.aspx

(I'm continuing my letter on my next post as there's not enough room.)