Why was bleached white flour invented when it is so bad for you??

Answer 1

To extend the shelf life of the flour. The bleaching process reduces its susceptibility to bugs. There was less awareness in those days of the nutritional impact this would have. Just like medical science once thought smoking was good for you.

Answer 2

When Was White Flour Invented

Answer 3

Bleached flour is flour that was subjected to flour bleaching agents in order to whiten it (freshly milled flour is yellowish) and give it more gluten-producing potential. Similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging"); however this process is too slow to be commercially viable. Oxidizing agents are therefore employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.

Answer 4

Bleached refers to flour that has been bleached chemically to whiten it or, as touted by the milling industry, “to improve the baking qualities.” They claim that flour develops better baking qualities if allowed to rest for several weeks after milling and that freshly milled flour produces sticky dough and products with less volume than those made with aged flour. The truth is that the fresh flour has not lost its naturally occurring moisture and emollients, such as the vital vitamin E. Slightly reducing the liquid ingredients in a recipe completely solves this supposed problem. The industry will be quick to point out that there is little nutritional difference between bleached and unbleached flour, but we know that is because both have lost the majority of their nutritive value after the first seventy-two hours anyway. For historical reasons, the yellow coloration is valued in pasta, and so semolina flour (from durum wheat) is never bleached.

The milling industry would also have us believe that no change occurs in the nutritional value of the flour and no harmful chemical residues remain. In speaking with a representative of one major mill, we were told that bleaching is not a chemical process, the flour is only “exposed” to bleaching agent. In spite of much questioning, the woman would not explain her evasive term “expose” and claimed it was confidential corporate information. However, from other sources it is known that the process of bleaching flour leaves a chemical residue on the product. We found this particularly interesting as even homemade bread made with “a little” white flour has what we would describe as a “perfume” flavor. A-ha! It is chemicals we are tasting. Apparently we are not the only ones noticing this peculiar flavor. We left a container of white flour sitting out on our patio for over a year and the bugs and mice would not even touch it. On the contrary, we must be careful not to leave fresh grain products open in the house or we find ourselves with an insect infestation.

Bleaching is most often accomplished with a gas called chlorine dioxide, which is toxic by inhalation, and is a skin irritant. This chemical process will accomplish in minutes what naturally would take weeks. A report from the Medical Post in Vancouver claims a “bleaching agent formerly used to whiten flour may have contributed to this century's increase in neurological conditions such as Parkinson's and Lou Gehrig's disease (amyotrophic lateral sclerosis, ALS). Working with colleagues in Halifax and Finland, University of British Columbia neuroscientist Dr. Christopher Shaw (PhD), has located a smoking gun of neurotoxicity in the bleaching agent methionine sulfoximine (MSO). This is a toxic byproduct of nitrogen trichloride once used to bleach unprocessed flour in Britain and North America.”

Nitrogen trichloride has been banned along with a few other bleaching chemicals, but new ones, whose safety is questionable, have been introduced. One example is Benzoyl Peroxide, which many scientists believe to be toxic. Isn’t Benzoyl Peroxide that special ingredient in acne medicine also?? But don’t worry, it has only been “exposed” to the flour, remember?

All-purpose flour is a blend of hard and soft flours designed for general everyday use in foods typically made by those on the S.A.D. (Standard American Diet).

Answer 5

Because it's a staple in cooking. They removed all the good stuff to make it more visibly appealing. Never mind what it does to the inside of your body. People are more likely to buy a product when it looks pretty. Like sugar. Natural cane sugar is a weird color and grainy. Processed white sugar is uniform in crystal size and color and looks better to us. We have become slaves to our eyes and tongues. It's the same reason we would choose a store-bought apple or other piece of fruit over organic. The organic one would be smaller, not of consistent color, and possibly a little pitted. It's much better for you but the other one looks better.
There have been a lot of things invented that are bad for you. We just have to realize it. Thanks for asking this question.

Answer 6

This site explains that it is most fattening thing in USA-- last fat tip.
http://phifoundation.org

Whole wheat is heavy and bland. We have whole wheat pizza here and I am health enthusiat but it is heavy and bland. But there are other grains.

Answer 7

Because it tastes SO good!