漂白与未漂白面粉

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如果你认为所有的面粉都是一样的,再想一想。 许多人知道白面粉对我们的健康不利。 但是,漂白面粉更糟糕。 在历史的某个时候,磨面粉总是未漂白的。 这种旧学校面粉呈淡黄色,并且老化约12周。 这个老化过程允许蛋白质和面筋发展,这使得它更好地烘烤。 此外,在这个过程中,面粉漂白并变得更白。 自然。

但是,我们是不耐烦的人,我们现在想要的一切。 所以在1900的同时,一些科学家发明了一个过程,允许在48小时内漂白面粉,而不是几个月。 因此,(漂白面粉的化学过程)被发明出来。

漂白粉

当引入漂白面粉时,它遭到了广泛的反对。 威利博士是反对它的人之一。 他相信食物会比一些药物造成更大的伤害。 他甚至将此事交给最高法院审理,尽管他们对他有利(不允许漂白或改变面粉),但从未执行。 FDA成立并将重点转移到药物上。 漂白面粉一直存在。

漂白面粉的问题在于漂白过程中会产生一种名为四氧嘧啶的副产品。 四氧嘧啶被用于在实验室动物(大鼠和小鼠)中产生糖尿病,因此他们可以研究糖尿病治疗。 FDA仍允许使用化学工艺,而不用生产四氧嘧啶的食物。 另外,与任何精制食品一样,在这个过程中会有大量的营养物质流失。 有太多的失去的营养物质列出,但这里有一小部分:

  • 一半有益的不饱和脂肪酸
  • 几乎所有的维生素E
  • 百分之五十的钙
  • 百分之七十的磷
  • 百分之八十的铁
  • 百分之九十八的镁
  • 五十到80百分之B维生素

漂白过程中使用的一些漂白剂包括二氧化氯,二氧化氮,氯气,过氧化钙,偶氮二甲酰胺和过氧化苯甲酰。 在漂白过程中失去的营养物质和维生素往往被添加并制成所谓的“富含”面粉。 但是,大部分营养素仍然缺失,实际上只有很少量的营养物质被替代。 这些营养素通常与有毒添加剂一起添加。 在“富含”和“强化”产品中发现了金属铁填充物。

未漂白的面粉

当你看到你的面粉的标签,它不被标记为漂白或未漂白时,它被漂白。 然而,由于人们开始关注和教育自己,对老式未漂白面粉的需求增加了。 如果产品被标记为“未漂白”,则其未被化学漂白。 未漂白的面粉正在卷土重来。 未漂白的面粉含有更多的营养成分,更有利于您的健康。 但是,尽量限制你的白面粉的摄入量。 小麦含有麸质,通常含有农药等。美国农业部在小麦上发现了16不同的农药残留。

购买有机,未漂白,未富含面粉。

漂白与未漂白

来源:

articles.mercola.com/sites/articles/archive/2009/03/26/The-Little-Known-Secrets-about-Bleached-Flour.aspx

http://en.wikipedia.org/wiki/Flour_bleaching_agent

http://www.whatsonmyfood.org/food.jsp?food=WF

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鲁本
鲁本

美国农业部有机面粉漂白了吗?

Eetheart
Eetheart

Better to be safe than sorry; go for organic flour only if it specifically says ‘unbleached’ on it. I recommend flour from Sprouts, they really have some good whole grain flours! 🙂

大卫·考夫曼
大卫·考夫曼

“One of the possible minor side products of xantophyll oxidation is alloxan. It may therefore be found in small amounts in flour. There is no available research that shows trace amounts are a problem or that alloxan builds up in the body. The amounts, if present at all, must be small because xantophylls themselves only occur to the extent of 1 microgram per gram of flour.” One of your sources contained this paragraph. The source you used, used a source that essentially debufs your argument. Even if the bleaching agents do somehow react with the xantophylls, it is in a... 阅读更多 ”

汉娜
汉娜

David, I agree that a tiny bit of alloxan will not hurt anybody right away, however, no studies have been done to see if it builds up in people over time. Type 2 diabetes is also known as adult onset diabetes. Maybe children are less likely to get it because they haven’t been exposed to alloxan for so many years. I don’t claim to know that bleached flour causes diabetes, but I think there needs to be more research before we can rule it out. What I do know is that bleached flour makes me terribly sick- headache, nausea, vomiting,... 阅读更多 ”

АлёнаСуханова
АлёнаСуханова

你有的症状最可能是心身(正畸多?)。 无论如何,推断你的高度主观经验并不是一个合理的做法,因为即使1%的人口都不关心他们使用的面粉是否被漂白了。 有机标签甚至不保证在“有机”条件下生产的食物比其余部分更好/更有营养/更健康; 这就是真正需要研究的地方。

汉娜
汉娜

I can’t believe I just now came across your reply. Why would you try to discount my experience by saying that my symptoms “are most probably sychosomatic”? What can you possibly have to gain by it unless you are a paid troll trying to hide from the general public how harmful bleached flour actually is. Although I feel no need to explain anything to you, for other readers out there who are trying to find the truth, I’ll share my experience. I’ve been affected by bleached flour many times when I didn’t even know there was flour in the food... 阅读更多 ”

蒂娜
蒂娜

Hi Hannah, my name is Tina and I am 58 years old. I have known since my late twenties that my body did not tolerate white flour. Every time I ate anything with white flour, extreme side effects such as those you mentioned plus constipation and achy joints were the results for me. I had a car accident in my late twenties and x-rays showed that every joint in my body was arthritic from my neck down. I refused to give in to that diagnosis and began a very healthy eating/exercise routine which became my way of life. I began... 阅读更多 ”

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