STAY HEALTHY!
KEEP YOUR IMMUNITY INTACT!
AVOID REFINED FLOUR PRODUCTS!
Are you aware?
Are you aware of the nutrients lost when wheat flour is refined?
When whole wheat flour is milled into white flour , much of the germ (embryo),
bran, and surface endosperm are removed. As a result, the flour loses most of
its energy, vitality, natural oils and nutrients.
Even though a few of the vitamins and minerals are returned when it is enriched,
the quality will never be the same. The following table reflects this
loss.
Nutrient........................Loss%
Thiamimine (B1)........77.1
Riboflavin (B2)..........80.0
Niacin.........................80.8
Vitamin (B6)..............71.8
Pantothenic acid.........50.0
Vitamin E....................86.3
Calcium.......................60.0
Phosphorous...............70.9
Magnesium.................84.7
Potasium.....................77.0
Sodium........................78.3
Chromium...................40.0
Manganese................85.8
Iron.............................75.6
Cobalt.........................88.5
Copper........................67.9
Zinc.............................77.7
Selenium.....................15.9
Molybdenum..............48.0
(Source: Henry A. Schroeder, "Losses of Vitamins and Trace Minerals Resulting from Processing and Preservation of Foods," American Journal of Clinacal Nutrition, 1971)