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"This interesting excerpt from "Stale
Food vs Fresh Food" is eye opening. It's this kind of filth that
corporations would rather push under the rug, so to speak, by the use
of irradiation and other denaturing terminologies and sell to us, at high
profits, without regard for nutrition. What is not indicated is that most
grains today are genetically engineered causing grain sensitivity among
many. Also, due to poor farming practices dependent on NPK fertilizers
and exhausted soils there is very low (in some cases 90% less) mineral
and protein content..."
-Chris Gupta
Scientists connected with the flour industry have for many years been
publishing articles in trade journals not seen by the general public which
describe in detail the deteriorated fatty materials and filth found in
flour. According to these articles, the wheat grain from which flour is
made has a deep fold or groove on one side going more than half way through
the grain. This fold contains dirt, filth and microbes in such a secluded
position that the grain cannot be thoroughly cleaned. Additionally, by
the time grain reaches the mills, it is vermin infested and contains insects,
and droppings urine and hair from rats and mice. Many insects, grubs and
their droppings are inside the wheat grains, so cannot be separated out
easily. The mills do what they can to clean the grain, but flour is such
a cheap and competitive product that they cannot afford to do very much
and some of the filth goes on through the mill with the grain and is ground
up into the flour. The flour experts have written that microscopic examination
of flour commonly reveals ground up fragments of insects and rat hair,
and traces of rat dung and urine. Bacteriological tests of flour have
indicated an extremely high content of microbes. Flour is thus by the
reports of the industry's own experts a highly contaminated filthy material,
the like of which is not to be found in the whole food industry.
The experts have also described in great detail how wheat grain contains
3% or more of oily fatty materials, including sitosterol which is closely
similar to cholesterol, and how it is desirable that the resulting fatty
content of the flour be in an oxidized, hardened and dried out form so
that the bread will rise higher and make more loaves per sack of flour.
They call this the "baking quality" of the flour, but it does
not improve the eating quality, only cheapening the bread. Long ago, drying
out of the flour oil was done by storing the flour to "age"
it before baking, but nowadays the mills add oxidizing chemicals called
"maturing" or "improving" agents to the flour so this
hardening of the oils is accomplished rapidly by artificial means. Flour
is usually made from cheap run-of-the-trade wheat, often wheat which has
been stored for many years as crop surplus, and consequently is very stale.
I have found that these hardened oils and other similar hardened materials
in flour are the worst source of the fatty rubbish which causes arteriosclerosis,
and this rubbish is further hardened by the baking process like baked
enamel paint, so it remains lodged in our arteries after we eat bread
and other flour products. The condition that makes fatty rubbish from
flour so much more dangerous than any other food is its finely ground
form, so fine that it can slip through the walls of our intestines with
the food stream and get into our blood very easily, whereas if it were
coarser most of it would pass on out of the body with little harm. The
most recent findings for this sixth edition have shown that even coarse
flour, home-made flour, stone-ground flour, whole wheat flour, oatmeal,
farina, grits, cornmeal, even rice, processed grains of any and every
kind, contain considerable fatty rubbish and cause choked arteries in
varying degree. Some people have been using their own home mills to grind
their own flour, and say they have had some improvement, however where
a person is trying to reduce very high blood pressure or avoid a surgical
operation for choked arteries, the best thing to do is completely avoid
flour and meal of any and every kind, even homemade. Potatoes (if you
are not allergic to the genetic variety) are a good substitute for bread,
and it has been found there is no real problem in getting used to doing
without bread.
Since some people have notions about bread and flour being the indispensable
"Staff of life" and so forth, we should look at the true facts.
Bread and flour as we know them were developed in the Middle East only
a few thousand years ago, and have become popular mostly in the industrialized
nations. (Ref. "Flour for Man's Bread" by Storck & Teague,
pub. 1952 by Univ. of Minn.) However, bread was not adopted everywhere,
for even today there are many parts of the world where the use of bread
is mostly limited to the cities, notably in the Far East, tropical Africa
and South America. Since there are millions of happy well-fed people living
today who do not eat flour or bread, it is very clear that it is not necessary.
Ready-to-eat cereals are made of finely ground flour and various other
grains, so must be considered stale food.
15. BRAN IN FLOUR AND CEREALS
Bran is the brown outer coating of the wheat grain, and is a sort of
Jekyll and Hyde material. On the one hand it contains some worthwhile
vitamins and protective materials, but on the other it contains toxic
substances which irritate the intestines, produce stomach pains and diarrhea
and have even been known to kill young children and baby animals. Bran
occurs to some degree even in white flour as fine particles, and gives
whole wheat flour the brown color.
Wheat grains can lie buried in the soil for several years and finally sprout, showing the extremely durable and toxic properties of the bran coating in warding off soil microbes. Bran is extremely durable and resistant to breakdown by organic action. For this reason it can in finely ground form fall in the same class as fatty rubbish and play a minor role in forming arteriosclerotic deposits. There are indications that yellow brown pigments from bran form accumulations in the body and have some bearing on skin blemishes and the discoloration of old age.
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