5 Reasons To Avoid Supermarket Wheat Products
For millennia, grains have been a staple food of humanity in cultures all around the world.
Not only do they grow easily in many different climates, but they tend to naturally store well for extended periods of time. When ground up they offer a bonanza of nutrition and nourishment then easily made into breads and ‘porridges’.
The problem is that with the advent of modern 'Agri-Business', the mass production of food products, grains - especially wheat - have been commoditised into forms far removed from how our ancestors used to cultivate, harvest, store, prepare and eat them.
It’s no coincidence that in the past 50 years, we’ve correspondingly seen a huge increase in the number of people experiencing various forms of dis-ease.
From white bread to pastries, pasta to cookies, our supermarket aisles are full of products manufactured from what is commonly called ‘wheat flour’.
What is Wheat Flour?
Wheat flour can take several different forms, but what each of these have in common is that they are generally heavily processed and have had certain components such as the bran and germ layer ‘stripped out’.
So what exactly is the problem with this?
Well here are 5 important reasons why you should avoid buying these products and what you should nourish your body with instead…
Even though wheat flour products may be tempting and tasty, the fact that they have been heavily modified, refined and in some cases ‘fortified’ makes them a bad choice for anyone serious about optimal health and wellness.
In addition to lacking the grain’s original bran and germ layers, which contains most of wheat’s nutritional value and dietary fibre, what’s left over in most cases is pretty much just a starchy residue containing carbohydrates and a small amount of protein.
In this state, it’s by far inferior to its whole food unrefined equivalent!
It’s for this very reason that you’ll see on many wheat product labels that they’ve added ‘artificial’ vitamins and minerals to make up for the ones processed out.
To make matters worse, chemicals are often in processing and manufacturing processes that themselves can taint the final 'product'.
2. Toxic Additives
Aside from the stock standard iodised ‘salt’, refined white sugar and ‘fortifications’ that are indiscriminately added to most manufactured wheat flour foods, you’ll also find chemically-derived sweeteners, preservatives, emulsifiers, stabilisers, colouring or other toxic additives.
Some of these include:
- Potassium Bromate - added to strengthen dough and make bread ‘rise’ this chemical has been linked to nervous system issues and kidney damage;
- Calcium Proportionate - Although it may prolong product shelf life it can also trigger headaches, mucosal and gastrointestinal tract irritation;
- Polysorbate 80 & carboxymethylcellulose - emulsifiers that can cause inflammatory bowel syndrome (IBS) and metabolic syndrome;
- Azodicarbonamide - texture enhancer which can cause allergies and respiratory issues;
- High Fructose Corn Syrup - artificial sweetener which can contribute to hypertension, metabolic syndrome and non-alcoholic fatty live disease.
Natural, unmodified wheat when freshly milled or ground is a yellow kind of colour.
The synonymous white colour you see in white bread, pastries, pastas and other supermarket products comes about from bleaching using several chemicals:
- Benzoyl peroxide - can cause gut & skin irritations;
- Chlorine dioxide - although classified as toxic by many governing bodies, it is somehow deemed to be safe in small quantities until definite health effects can be ‘proven’;
- Nitrogen dioxide - can cause fatigue, lethargy and negative affect the human nervous system.
As with most crops cultivated using contemporary methods, wheat is often treated with pesticides such as glyphosate.
Recent court judgements based on numerous scientific studies now leave little doubt that these and other pesticides are significant contributors to cancer in humans.
Learn more in Organic Versus Non-Organic
Even if the wheat is grown organically, if it is still subject to the same processing, additives and treatments mentioned above, this by itself is not going to do your health any favours.
Additionally, more than likely you’ll also find other carcinogenic compounds in wheat flour products as a result of theme ‘creeping in’ at various stages of the manufacturing process.
Learn more in Cancer-Causing Chemicals In Supermarket Foods
5. Digestion, Intolerance & Autoimmune Issues
With such a concoction of toxic chemicals and detrimental treatments, it’s no surprise that commercial wheat flour can wreak havoc on the human body and health not just in the form of autoimmune disease but also a major cancer risk.
It’s coming to light that what many people previously believed was an intolerance to gluten, the protein found in wheat, is actually an intolerance to chemicals used in the storage and processing of mass-market wheat-derived products.
Learn more in What Really Is Gluten Intolerance & Hidden Sources
By the same token, many cases of celiac disease can also be attributed to these modern-day epidemics.
Learn more in Celiac Disease: Signs, Causes & Natural Solutions
The answer is really quite simple.
Instead of buying wheat products from the supermarket, seek out fresh organic whole grains as close to their natural state as possible.
Learn more in What Are Whole Foods? 7 Benefits Of A Whole Food Diet
With many people becoming more conscious about the hidden dangers of commercial food products, chemically-based pesticides and the life-giving and healing properties of plant-based whole foods, there are alternatives available.
Local farmers’ markets, along with health food stores and organic collectives are a great place to start.
Then you can either experience authentically prepared breads from naturally harvested grains, or prepare and make your own breads and other meals at home.
Tolman Self Care.