White flour "causes" diabetes 2?

[Jen111]

http://www.newstarget.com/008191.html

This was interesting. I had no idea.

[Iapetus999]

Re: White flour "causes" diabetes 2?

Definitely food for thought.

[not2late]

Re: White flour "causes" diabetes 2?

Interesting....

But since the "whole grain" breads on the market and even in cookbooks contain white flour, I can see how the folks eating whole grain products would still be affected by this chemical....

Just goes to show that Dr. Atkins was right when he said refined grains were bad.

[Jen111]

Re: White flour "causes" diabetes 2?

I know what you are saying, Megs. I agree.

After reading this article, I checked the buns and breads that our boys are eating (they eat lower carb than most youngsters, but still eat the regular breads every day). Anyway, some had unbleached flour and the buns just said wheat flour. I'm hoping the unbleached flour is okay (I assume so) and the one that does not say "unbleached" must not be and therefore contains that chemical.

Interesting that vitamin E can possibly protect one from the effects of this chemical. Did you read that far?

[Reginia]

Re: White flour "causes" diabetes 2?

Lots and lots of breads and "whole grains" tend to have flour in it still. I've tried flax meal and it's ok. Does anyone use flaxseed meal for breads?

[not2late]

Re: White flour "causes" diabetes 2?

They add the white flour because it helps to "lighten" the texture of the bread. If the bread were made completely from whole grains, it would have a heavier texture, which folks today aren't used to because we want our breads fluffy, light, and not too chewy. I once made a loaf from a variety of whole grains: wheat, oat, rye, and seeds. No one liked it because it was "too heavy"---a half a slice was very filling (which is probably good in a way because you wouldn't overeat it and have the full benefit of the fiber and nutrients). Most whole grain recipes use a 3-1 white flour to whole grain ratio in order to keep the texture fluffy, light and not too chewy. Once the ratio tilts towards the whole grains, the bread will be heavier and chewier.

Bleached and unbleached flour are more or less the same thing. When you grind wheat into flour it has a dull grayish-brownish-yellowish tint to it, so to make it look "prettier" they bleach it white. All it really does to the finished product imo is make it look white (like Wonderbread white). Some people say there's a difference in texture, cooking properties, taste, but I never noticed a difference (Did you guess I'm a home baker?)

I'm not too crazy about flax, so I don't use it often. There is a recipe around here for a flaxbread made in the microwave. But I've never tried it.

[nomorekugel]

Re: White flour "causes" diabetes 2?

speaking of flaxmeal.........I just found a flaxseed/whole wheat bread at Krogers. They were 2 for $4. I made my son's lunch with it (hoping he eats it!) - grandma will have to let me know later. Cross your fingers!

[Reginia]

Re: White flour "causes" diabetes 2?

Thanks for your replies. I've had rye bread from a whole foods/natural type of place. It is indeed very heavy as you indicated. It fills you up very quickly. I would make a sandwhich from one slice of bread verses two like regular bread.

However, I am doing an Atkins like program now so I exclude bread.

[2big4mysize]

Re: White flour "causes" diabetes 2?

well crap cyber space ate my long reply with sited sources but basically I have yet to find any milling or bread making stie that says they use alloxan in the processing. Has anyone found any place other then that article or sites quoting that article that corroberate that story?


so far I have discovered that naturally aging the ground white flour will bleach it white but the gluten doesn't develope as well, a natural soy active
lipoxygenase enzymes are used by some flour companies, some according to http://www.littletongristmill.com/nutrition.html an organic stone ground company some compamies use the following chemicals
In addition to nutritional abuse and synthetic vitamin fortification, flour often suffers further adulteration with chemicals used to age, bleach, whiten, and preserve the product. Chlorine dioxide, an irritant to both the skin and respiratory tract, is used to bleach flour. Benzoyl peroxide, another bleaching agent, is also a skin irritant. Other additives include methyl bromide, nitrogen trichloride, alum, chalk, nitrogen peroxide, and ammonium carbonate.

Nothing in the FDA about using it in foods either just as a chemical used medically to induce diabetes in lab animals and it is dervived from uric acids.
finally there are some studies about controlling the effects of alloxan in causing hyperglycemia through beta cell death


a-Phenyl-t-butyl-nitrone (PBN) stabilizes free radicals and inhibits NF-kB activation offering protection against the onset of insulin-dependent diabetes mellitus (IDDM) E.Ho, G. Chen and T.M. Bray
The Ohio State University, Columbus, OH 43210


The book she refers to Freedom From Disease is by Dr. Hari Sharma and it discusses how free radicals are implicated in everything and that uric acid can be superoxidized to make it and when it is present how it effects the beta cells.

[Jen111]

Re: White flour "causes" diabetes 2?

I'd love to hear too from other sources. I'm a bit confused now. Anyway, no matter, I don't eat the white flour on my WOE. Either way, the bleached flour is not good. I think too much sugar and white flour in the diet (refined carbs) does lead to diabetes, but one will never catch the CDA or ADA saying that. Strange.