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Nutrients Lost

What are refined grains? The refining of grain converts whole grains into white flour. It is one of the most detrimental practices in our food supply. Refined grains have both the bran and the germ removed from the grain kernel. What remains is the starchy white inner core, which is used to make white bread and white flour products.
  • The bran is the protective outer layer, which is high in fiber and rich in protein.
  • The germ is the part of the seed that actually sprouts, and is rich in vitamins, minerals, and essential fatty acids.
  • Perhaps the greatest refining loss is fiber. The sweeping action of high fiber foods is vital for intestinal health, and their lack has been linked to health problems ranging from heart disease to colon cancer. Fiber comes only from plants; it is a structural material for them. (Animals have bones and cartilage but no fiber.) Once consumed, the fiber acts as an intestinal sweeper. Any loaf of bread that can be scrunched to the size of a golf ball has no fiber.
Nutrition 101

A fundamental principle of good nutrition is that you do not process the nutrients out of your food, especially since commercial soil is often low in nutrients to begin with. Two basic things separate a health building food from a junk food. First, junk foods suffer nutrient loss from the refining process, often wiping out much of the vitamin, mineral, phytonutrient and fiber content. This generally occurs by stripping away nutritious parts, excessive heating, or exposure to air. Second, there is an onslaught of over 4000 artificial additives put in junk foods today, ranging from artificial sweeteners, artificial colors and preservatives, to chemically altered fake fats. Additives are often poorly tested, can have unforeseen effects, and are rarely tested in combination.