- White flour in ancient Egypt
- Atherosclerosis in ancient Egypt
- Does Weissmehl promote arteriosclerosis?
- White flour bad for heart and blood sugar
- White flour and rheumatism
- White flour and sick eyes
- White flour and gallstones
- Death by white flour?
- Whole wheat flour instead of white flour?
- What is wholegrain?
- The canned white flour
- What does "flour type 405" mean?
- Childless by white flour
- If wholegrain flour, then freshly ground
- Flour makes you fat and addictive
- Flour contains dangerous lectins
- Lectins also have advantages
- Gluten sensitivity not at all by gluten, but by ATIs?
- Rule No. 1: Avoid wheat flour
- Rule # 2: Alternatives
- Rule No. 3: Reduce cereal consumption
- Your training as a holistic nutritionist
Wheat flour is naturally unhealthy and wholemeal flour is very healthy. Are you also of this opinion? On the one hand you are right, because many studies prove who prefers whole wheat flour to white flour, clearly has better chances to stay healthy and alert for as long as possible. On the other hand, there are the "evil" lectins, which are especially contained in wholemeal flour and which are said to be true horror fairies. If you ask yourself, what should one eat then, just read on. We tell you :-)
White flour in ancient Egypt
Even the ancient Egyptians should have loved it, the white flour. Of course not the white and dusty white flour, as we know it today, but an ancient version of it. With more or less fine sieves they were able to separate the coarse parts from the flour and received a kind of white flour.
But please do not believe now that in ancient Egypt they had eaten country-fresh table-fresh rolls of antique white flour every day. Not at all. The white flour was a privilege of the rich upper class. The masses had to eat bread made from whole wheat flour.
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Atherosclerosis in ancient Egypt
Researchers have recently examined some Egyptian mummies, which date back to around 1.550 BC. To have lived. Since the deceased were only embalmed when they belonged to the upper classes, the scientists had to deal with priests, rulers and court employees.
The researchers were very surprised when they found in the blood vessels of an Egyptian princess arteriosclerotic deposits - it was thought so far, it was atherosclerosis a disease of modern prosperity society, which prefers time with fatty food, smoking and as little physical activity markets.
In arteriosclerosis, deposits in the blood vessels narrow it, increasing the risk of heart attacks and strokes. In the course of the investigations it turned out that the princess was apparently not alone with this suffering, but that half of all mummies during her lifetime had suffered from atherosclerosis.(1)
Does Weissmehl promote arteriosclerosis?
Since the ancient Egyptians basically devoted themselves to a very exemplary way of life, that is, fed themselves low-fat, belonged to the non-smokers and showed movement, the scientists concluded that atherosclerosis should rather be rather conditioned and can be influenced by external factors only a little.
Although they still considered the probably abundant meat consumption of the rich Egyptians as a possible risk factor, but even that seemed to be the only trigger hardly in question. Unfortunately, one did not think of the many cereal products to which the Egyptians gave abundantly - and one did not think of their preference for white flour.
White flour bad for heart and blood sugar
However, white flour is, according to some studies with people of our age, quite problematic in terms of the development of arteriosclerosis and thus to evaluate cardiovascular diseases(2) - And not only that: Diabetes also feels much more comfortable with people who like to eat products made from white flour than where wholemeal flour is preferred.
According to the researchers, the risk of diabetes could actually be reduced if, instead of white flour products, they were to eat whole wheat flour instead.
The explanation for this is quite simple: white flour is an isolated product with a very high carbohydrate content. Fiber is far from being seen. Consequently, the starch in the small intestine is very quickly split into sugar. This enters the blood unchecked, where it raises the blood sugar level as quickly as the usual table sugar makes. (3) (4) (5) (6)
White flour and rheumatism
In addition, experience has shown that rheumatic joint problems improve even when the consumption of white flour and other isolated carbohydrates (sugar, starch, etc.) is stopped and instead - to a lesser extent - whole grains, but better still very much vegetables and fruits are eaten.
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White flour and sick eyes
Eye health also benefits the less white flour is eaten.Researchers found that macular degeneration - an eye disease that destroys retinal cells - is favored or developed by people who like to eat white flour products.(7)
White flour and gallstones
Even the bile is grateful when saved with white flour & Co. Thus, gallstones are much more likely to develop in those people who have isolated carbohydrates such as sugar and white flour on their diet.(8)
Death by white flour?
Fortunately, most people do not just eat white flour. Otherwise, you might be able to do the same thing as those experimental animals that many years ago had to be available to German nutritionist Professor Werner Kollath for various feeding experiments.
Kollath divided his test eaters into three groups: one part fed white flour, but also other food, a second part was fed with whole wheat flour, while a third part was fed exclusively with white flour.
Those animals, which eat white flour among other things, suffered at once, at the latest in the next generations at the most different metabolic disturbances. They developed tooth and gum problems, jaw, skeletal and blood changes, eye diseases, kidney and liver damage, tumors, etc., so basically all the complaints that drive people today in the doctors' offices.
The poor Weissmehl troop (whose diet contained only white flour), on the other hand, had no time to develop any chronic diseases, as she had died within a few weeks.
Whole wheat flour instead of white flour?
The one or the other may now think: no problem, then we eat from now just pasta, pizza, bread and cake from whole wheat flour instead of white flour. But as soon as the change-willing is in his preferred grocery store with this new intention, it turns out that the implementation is by no means as easy as expected. Because: What is wholegrain?
In the supermarket there is hardly a flour with the inscription "wholegrain flour". There are - depending on assortment - quite a few flour types, for example flour type 405, flour type 550, type 1050, type 1150, type 1700 etc. But which of these is wholegrain flour and which is white flour? You have to do something:
What is wholegrain?
A cereal grain consists of three parts:
- The fiber-rich margins, which are also called bran
- The tiny greasy germ from which the plant would emerge
- The starchy bulk of the grain, called endosperm, is said to serve as the first food to the germ when the plant begins to germinate and grow
If this grain is now completely ground, then the result is called wholemeal flour. It does not matter from which grain the flour was ground. Some people believe that white flour is made from wheat and wholegrain flour, so "dark" flour is made from rye.
However, this is not the case. Whole wheat flour is then a whole wheat flour, if it comes from the whole grain, no matter if it concerns wheat, rye, spelled, barley or whatever.
If a bread is made from it (and if no white flour is mixed under it), then the result is called wholegrain bread. If you make noodles, it's whole wheat pasta. If it turns into biscuits, then it's the wholegrain biscuits.
However, bakers and the food industry are allowed to write "wholegrain" on a bread or other cereal product even if it is only 90 percent wholemeal flour.
The canned white flour
However, freshly ground whole wheat flours can not be stored for very long. The germ is high in fat and when that fat gets rancid, the flour spoils. To increase the shelf life of the flour, it was about 150 years ago that the flour was mechanically sieved. The marginal layers and the germ were sorted out.
What remained was the ground endosperm, the white flour, which was now stored almost indefinitely - and thus became a genuine preserve.
On the other hand, bran and germ are fed to cattle. Why? Because that's a nutrient-rich and vital-rich food. No livestock owner would feed his animals white flour. Their efficiency and thus their profit would suffer greatly from such a meager malnutrition.
Humanity, however, eats whitewash products with enjoyment and still imagines that it is therefore particularly cultured and progressive.
In the production of white flour, however, go 60 percent fiber, 50 percent calcium, 70 percent iron, 80 percent magnesium, 99 percent chromium (chromium deficiency is involved in the development of diabetes), 90 percent vitamin E and 90 percent vitamin B1 lost to only to give a small selection of this mineral and vitamin loss.
What does "flour type 405" mean?
If now on a flour a type designation, such. If, for example, type 405 is to be read then this should give an idea of the residual content of minerals. The lower the number of types, the less minerals are contained. Weissmehl carries the number 405 and contains per 100 grams of flour 405 milligrams of minerals.
A type 1050 flour, often purchased for making bread, provides a good gram (1050 milligrams) of minerals per 100 grams.Whole wheat flour carries the type number 1700 or 1800. But before you storm into the nearest store and buy wholegrain flour, read on...
Childless by white flour
The researchers Kühnau and Bernasek wanted to find out the different effects of white flour and wholemeal flour on the fertility of rats. Although rats are not human, they are somewhat similar in some ways, so you can compare them.
A professor of human medicine once mentioned during a lecture, in addition to rats and humans, there were only a few animals that could successfully feed on garbage. In any case, Messrs. Kühnau and Bernasek divided the experimental animals into five groups. They received all 50 percent "normal" feed. The other 50 percent of the feed consisted of the following ingredients:
- Group 1 additionally received freshly ground whole wheat flour
- Group 2 received bread made from freshly ground whole wheat flour
- Group 3 received whole wheat flour, which was 14 days old
- Group 4 got bread from wholemeal flour, which had been stored for 14 days before baking
- Group 5 had to settle for white flour
The white flour group 5 gave birth to an average of 8 babies in the first generation, only 1.2 in the third, and died in the fourth because there were no more descendants. This was within the expected range and did not surprise the scientists too much.
Also, the healthy health of groups 1 and 2 with consistently high baby figures in all generations fit very well into the expected picture. What shook the researchers, however, was that Groups 3 and 4, just like before, became extinct in the fourth generation of the white flour group. Although they produced slightly more offspring in the third generation than group 5, this did not change the fact that these offspring remained sterile.(9)
Also read: Children's desire? How to promote your fertility
If wholegrain flour, then freshly ground
So it looks as if wholemeal flour can only be beneficial to health if, as the wholesome gurus preach for decades, it is freshly ground immediately before consumption or before further processing.
The oxygen, which immediately after grinding over each Mehlstäubchen hermacht and there leads to the oxidation of vital substances, should therefore not be underestimated - which makes the purchase of a separate grain mill again worth considering. But only if you are not overweight...
Flour makes you fat and addictive
Although there are several studies that show that people who consume whole grains are much less likely to be overweight than those who love white flour. Nevertheless, the cardiologist Dr. William Davis an interesting discovery.
In his diabetes patients, he found that flour made fat - especially when it was wheat flour, it did not matter so much whether the patients now prefer wholegrain or white flour.
Dr. Davis finally found the obvious culprit of this disaster: a protein called gliadin. It is part of the wheat protein gluten, which in some people leads to an intolerance reaction, the celiac disease. But apart from that, gliadin has quite different effects on the human organism - and not only on sensitive people, but on all humans.
Gliadin leads Davis - basically the following reaction: When gliadin is digested, so-called exorphins are released. Exorphins are substances that, like opium, can be somewhat anesthetic and at the same time addictive. They can cross the blood-brain barrier and bind to so-called opioid receptors in the brain, which initiates an addiction - an addiction to wheat.
The appetite for wheat products is stimulated in this way, which increases the desire for more and more dough and pastries. If this desire pursued, of course, the calorie intake increases and the person concerned increases.
Incidentally, the wheat exorphins are so addictive that a pharmaceutical company has already developed a drug that can block the opioid receptors - with continued consumption of wheat products - and serve as a slimming product. First tests then showed amazing results. The subjects lost 10 kilograms in the course of six months - without any change in diet. If you are smart, you do not need a slimming pill, just leave the wheat behind.
Flour contains dangerous lectins
In addition, in recent years, other cereal ingredients have come more frequently into the headlines: the so-called lectins. Lectins are also proteins. They are also called agglutinins (in wheat they are called wheat agglutinin or WGA for Wheat Germ Agglutinin).
Apart from the fact that they can connect with the red blood cells and in this way make the blood viscous (which can promote thrombosis and consequently stroke and heart attack), they also influence the process in the intestine.
There they cause inflammation, interfere with the intestinal flora and can also outsmart the intestinal mucosa or its natural protective function by making them permeable.As a result, on the one hand dangerous bacteria (which can now infect internal organs) and on the other hand incompletely digested substances from the intestine get into the blood. This condition of a permeable intestinal mucosa is called "leaky gut syndrome", which is now being discussed as a possible cause of autoimmune diseases such as arthritis, type 1 diabetes, inflammatory bowel disease, multiple sclerosis, etc. WGAs are also expected to damage the pancreas and promote colon cancer.(10) (11)
Lectins also have advantages
However, those studies that led to the above negative assessment of the lectins were conducted with such high levels of lectin that most likely can not be achieved with the diet.
At the same time, there are indications that lectins can also have positive effects. Thus, lectins - precisely because they can attach to the intestinal mucosa - prevent that there pathogenic germs can settle. In this context, there is also talk of a preventive anti-cancer effect. It is said that lectins cause tumor cells to clump together, which is why research is currently being conducted on cancer drugs based on lectins. Healthy body cells clump under the influence of lectins, however, only at a much higher lectin dose.(12) (13)
Gluten sensitivity not at all by gluten, but by ATIs?
In addition to gluten and lectins, the common types of flour also contain so-called ATIs (amylase trypsin inhibitors). The protein in the grain is about 4 percent ATIs. These are therefore also Korneigene proteins. In the meantime, the ATIs are associated with the development of autoimmune diseases because they can lead to such strong inflammatory processes in the intestine that they no longer remain only in the intestine, but can spread beyond the intestine into the body. In this way, chronic inflammatory diseases such as multiple sclerosis, rheumatoid arthritis, lupus, asthma or, of course, chronic inflammatory bowel disease can arise.
It is also believed that it is the ATIs that lead to so-called celiac-independent gluten sensitivity. The gluten does not seem to be the sole responsible here. Details of the ATIs we have explained here: Wheat protein causes inflammation
And if you think that gluten sensitivity is nothing but hype and based on imagination, then you might be interested in this article: Gluten Sensitivity - No Longer Imagination
Rule No. 1: Avoid wheat flour
The first rule is therefore to avoid wheat in general - both white flour and whole wheat products (including sprouts, wheat germ and wheat bran). Anyone who wants to proceed consistently will soon notice that wheat flour from the food industry is mixed into almost every finished product. It is not only included in bread, pastry and pasta, but also in creamed spinach, ice cream, ready-made sauces and sausage.
Rule # 2: Alternatives
Cereal crops that were not quite processed in the same way as wheat could be better. For example, many people who are sensitive to wheat tolerate spelled quite well, although it also contains gluten and is therefore rich in the gliadin mentioned above. However, spelled gliadin is not identical to wheat gliadin. Other sparsely bred cereals are emmer, einkorn and urroggen as well as supposedly also the Kamutkorn from the USA.
Whole gluten free and therefore less risky are the millet and the pseudo cereals quinoa, buckwheat and amaranth. But here, too, there are always indications of potentially harmful ingredients. However, this can be avoided if one takes the time to process and adhere to certain traditional methods of preparation.
For example, thorough washing and soaking overnight, followed by purging of the soaking water to the basic rules for healthy preparation of pseudo cereals.
Bread - from whatever grain - is then better tolerated if it was allowed to experience long dough times and was baked with sourdough or baking ferment. In addition, there are also flours that are not of cereal origin and promise a special taste experience.
These include z. Chestnut flour, nut flour, almond flour and coconut flour. Although it is not possible to bake bread with them alone, they can be mixed with bread dough, at least reducing the amount of common flour.
Rule No. 3: Reduce cereal consumption
Why the consumption of cereals should be fundamentally reconsidered, we explain here: cereals prevent health
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Wheat should no longer be considered as a staple food. Other cereals can be consumed in small quantities. We recommend - if it must be pastries - to use freshly ground whole wheat flour, to process it in the traditional way and if possible to mix with other flours (nut, almond, chestnut, etc.).
The consumption of white flour has no special advantages. Although it has a lower lectin content, but to take his extreme vital nutrient poverty and the above-mentioned health disadvantages (diabetes, eye problems, gallstones, rheumatism, etc.) in purchasing, makes little sense.
Also read: Volksdrogen milk and wheat
Your training as a holistic nutritionist
Healthy diet is your passion? You love the surplus base, natural diet? You would like to understand the connections between our food and our health from a holistic perspective? You want nothing more than to make all your knowledge about health and nutrition your profession?
The Academy of Natural Medicine trains people like you in 12 to 18 months as a consultant for holistic health. If you want to know more about the distance learning at the Academy of Natural Medicine, then you will find here all the details and feedback from current and former participants.