{"id":1214,"date":"2007-01-10T18:56:03","date_gmt":"2007-01-10T18:56:03","guid":{"rendered":"http:\/\/drconnieamundson.com\/?p=1214"},"modified":"2007-01-10T18:56:03","modified_gmt":"2007-01-10T18:56:03","slug":"refined-carbohydrates","status":"publish","type":"post","link":"https:\/\/heartmountainchiropractic.com\/es\/refined-carbohydrates\/","title":{"rendered":"Refined Carbohydrates (January 2007)"},"content":{"rendered":"

Why are refined carbohydrates bad for me?<\/h2>\n

When carbohydrates are refined, nearly all of the vitamins, minerals and fibers are removed, leaving only calories. Certain products like flour and sugars are refined and then \u00abenriched\u00bb meaning that only certain nutrients removed in the refining process are added back into the product. In white flour, the kernel of the grain is processed to remove the germ portion. This removes about 33 nutrients. \u201cEnriching\u201d adds 4-6 nutrients back into the product. This creates the nutritive deficit. White flour is literally a sugar in itself, and where it is mixed with fats in processed foods, the fats are commonly hydrogenated and rancid, increasing your susceptibility to a number of disease processes.<\/p>\n

White flour contains only 13% of the chromium, 9% of the manganese and 19% of the iron that is contained in whole wheat. Due to the fact that many of the B vitamins are concentrated in the outer parts of the grain, white flour is deficient in B vitamins. The germ of the wheat is a potent source of vitamin E.<\/p>\n

White flour consumption results 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.<\/p><\/blockquote>\n

Potassium Bromate has long been used to increase the volume of bread and to produce bread with a fine crumb (the non-crust part of bread) structure. Most bromate rapidly breaks down to form innocuous bromide. However, bromate itself causes cancer in animals. The tiny amounts of bromate that may remain in bread pose a small risk to consumers. Bromate is rarely used in California because a cancer warning is required on the label. \u00abIn 1992 and again in 1998, the FDA found baked goods that had bromate at levels the agency considers unsafe,\u00bb said Center for Science in the Public Interest (CSPI) attorney Darren Mitchell. \u00abBut instead of banning the additive, as the UK and Canada have done, the FDA has tried\u2014with only partial success\u2014to get bakers to voluntarily stop using it.\u00bb Buyer beware.<\/p>\n

Sugar Stats<\/h2>\n