We are in an era of highly processed foods. A reason why manufacturers use processed grains is because some Americans prefer the taste of processed grains found in food items like white bread, cereals, and pastries. In addition to taste, convenience plays a major role. Processors remove many nutrients, making it last a long time in the market and, unfortunately, making it less nourishing for the consumer.

Whole-grain products are much more nutritious than processed grains; they provide more fiber and numerous other nutrients. So, the question of the hour is…how did processed grains win the popularity contest?

The History of a Nutritionally Deficient Food Source

Prior to the 1870’s, white flour was only available to affluent English and American families due to the considerable amount of labor it took in processing grains on a stone mill. This labor-intensive process resulted in white flour being a product perceived as one of royalty. Eating foods made with white flour created a dividing factor in status levels and in turn was highly desired by all. While the rich and poor developed a taste for white flour, they were at the same time developing an attraction to a nutritionally deficient source of food. (2)

White flour became exceedingly popular around 1872, when roller mills began to replace stone mills. The invention of the roller mill created a way for a majority of people to afford white flour. The bran and germ were removed in the milling process and fed to the farm animals, while the least nutritious part of the wheat were made into breads, pastries, and cereals.

Today, Americans are overindulging in highly processed foods, which is a main contributor to the excessive problem of obesity. Over 1 billion adults are overweight with at least 300 million clinically obese according to The World Health Organization. Obesity is the second leading cause of preventable deaths in the United States and is soon predicted to become the first. The increase in consumption of foods with little nutrients and high levels of sugar and saturated fats, combined with reduced physical activity, have led to obesity rates that have risen three-fold since 1980. White flour is used to make most processed foods and is a contributing factor to the high consumption of foods with little nutritional value.

Nutritional Deficiencies

When compared to whole wheat, white flour is nutritionally deficient.

• White flour contains only 13 percent of the chromium, 9 percent of the manganese and 19 percent of the iron that is contained in whole wheat. Due in fact that many of the B vitamins are concentrated in the outer parts of the grain, white flour is deficient in B vitamins according to Ballentine. (1)
• White flour does not contain the germ of the wheat, which is a potent source of vitamin E and other nutrients, resulting in a high potential for vitamin E deficiency in those whose diet is inadequate for vitamin E sources and/or comparatively high in bread-stuffs. (4)
• Research shows since as long ago as the 1950’s, conventionally farmed American grains have been low in protein quality and quantity. So much so, that whenever the United States tried to give its surplus grains away to countries with starving populations, they would not accept our grains if any other country was offering theirs. They had found the deficient U.S. grains did little to maintain or improve the health of people who were starving. (3)

References

1. Ballentine, R. "Diet and Nutrition, A Holistic Approach." Himalayan International Institute. 1997.
2. Chek, P. "You are What You Eat: Grains", audiocassette series. Vista, CA, http://www.mercola.com/2004/dec/4/grains2.htm.
3. Pfieffer, E. "Ehrenfried Pfieffer Himsel", audiocassette series. Acres USA, www.acresusa.com
4. Picton, L.J. "Thoughts on Feeding". London: Faber and Faber LTD, Mcmxlvi