Refined flour vs. wholemeal flour

By: Yamila Papa

(iMujer Otra Medicina)

Why is believed that white flour is better?

From advertising, we have believed that white flour is better than other flours, but it is time to break down that myth. The refined or white flour is more likely to cause heart diseases and overweight. Since there is not much information about wholemeal and, in many cases, is more expensive, it is preferred white, further its consider more tasty. Refined flour has no nutritional value adequate for feeding people, plus the fact that the process they use to make it white is not among the canons of health. It only provides carbohydrates that help store fat.

What happens when you eat white flour?

Medical studies say that the more refined flour you eat, your body will produce more insulin, which promotes fat storage. That is why you increase weight fast and not only that, but also triglyceride levels, leading to heart diseases. In the mean time, the pancreas has to work harder for insulin to form. When it fails in its function, the person begins to suffer from type 2 diabetes.

What does whole grain flour offers?

Wheat flour or whole grain wheat flour has a different but more concentrated and natural flavor. It provides vitamins, proteins and minerals. It is more nutritious than refined flour because it has no chemical bleaching process, which is why its color is brownish, like the cereals that are contained in it. By consuming whole grain your body receive selenium, iron and calcium, and all the protein and fiber from wheat germ.

Butter vs. margarine

Comparison:

• Both have the same amount of calories.
• Butter is slightly higher in saturated fats at 8 grams compared to 5 grams for margarine.
• Eating margarine instead of butter can increase by 53 % the risk of coronary heart disease in women, according to a recent medical study at the University of Harvard.
• Eating butter increases the absorption of many nutrients found in other foods.
• Butter has many nutritional benefits while margarine has a few only because they are added.
• Butter tastes much better than margarine and it can enhance the flavors of other foods. 
• Butter has been around for centuries where margarine has less than 100 years.

More about margarine:

• It is very high in transgenic fatty acids. (Yes, those which scientists discovered recently that are terrible and some governments began banning).
• Triples risk of coronary heart disease.
• Increases total cholesterol and LDL (bad cholesterol) and lowers HDL (good cholesterol).
• Increases fivefold cancer risk.
• Lowers quality of breast milk.
• Decreases immune response of the organism.
• Decreases insulin reaction.

And here's the most disturbing factor: Margarine is just ONE MOLECULE far for being PLASTIC!

This fact alone is sufficient to avoid using margarine for life and anything else that is hydrogenated (this means hydrogen is added, which changes the molecular structure of substances).

(www.veinformativo.org)