WHITE FLOUR- health RISKS/BENEFITS?

Question

I have a (slim) friend who has recently given up entirely on white flour, she claims that it "sticks" to your arteries and she heard about this from an older woman. This friend of mine is 15 years old and I agree it might not be the best thing but im sure cutting it out entirely has no point, there can’t be a problem with eating flour which we’ve been doing for thousands of years I would think. I would be extremely happy if you have a link to an article about the benefits of flour, but id like to see both sides of the story, though I still don’t see how bad can it be? Is it worth cutting out entirely?

Answer 1

White flour doesn't stick to arteries. It is, however, metabolized like sugar, which means it leads to a quick spike in blood sugar because it has the fiber removed, which would slow down the metabolism. The things we add to it to enrich it redeem it somewhat.

Answer 2

1

Answer 3

bleached white flour has not been in use for thousands of years, it's been in use since about 1920. when flour is milled it is yellow so benzoyl peroxide and other chemicals are used to make it white. this destroys many nutrients so the government started to make companies add vitamins and minerals back in making it "enriched".

when consumed bleached white flour has close to the same effect on blood sugar as consuming table sugar. humans are designed to ingest whole grains not processed grains the response from the endocrine system when they are ingested is nothing but negative. there are no health benefits from consuming white flour or any other processed grain.

Answer 4

I have cut white flour out entirely and feel alot better. Its like eating sugar and spikes your blood sugar and is addictive. I only eat whole wheat flour and pasta and also have no refined sugar. I lost 86lbs doing this.

Answer 5

White Flour you mean Bleached flour
This is a flour that was subjected to flour bleaching agents for health purposes, to whiten it (freshly milled flour is yellowish), and to give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required. [1]

From Wikipedia, the free encyclopedia
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For other uses, see Flour (disambiguation).
Look up flour in Wiktionary, the free dictionary.
wheat flourAn ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (now called corn in many parts of the Western Hemisphere), rye, barley, and rice, amongst many other grasses and non-grain plants (including buckwheat, grain amaranths and many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts.

Flour is always based on the presence of starches, which are complex carbohydrates (aka polysaccharides).

Usually, the word "flour" used alone refers to wheat flour, which is one of the most important foods in European and American culture and it usually is enriched. Wheat flour is the main ingredient in most types of breads and pastries. Wheat flour was often called corn before the introduction of corn from the Western Hemisphere.

Wheat is so widely used because of an important property: when wheat flour is mixed with water, a complex protein called gluten develops. The gluten development is what gives wheat dough an elastic structure that allows it to be worked in a variety of ways, and which allows the retention of gas bubbles in an intact structure, resulting in a sponge-like texture to the final product. This is highly desired for breads, cakes and other baked products. However, certain individuals suffer from an intolerance to wheat gluten known as coeliac or celiac disease. Increased awareness of this disorder, as well as a rising belief in the benefits of a gluten-free diet for persons suffering certain other conditions, has led to an increased demand for bread, pasta, and other products made with flours that do not contain gluten.

A coarser, somewhat granular preparation, rather than a fine dust, is often called meal.

Contents [hide]
1 Types of flour
1.1 Wheat flour
1.2 Other flours
2 Flour type numbers
3 References



[edit] Types of flour

[edit] Wheat flour
Protein
5-8% Cake Flour
8-10% Pastry Flour
10-11.5% All-Purpose Flour
11-13% Bread Flour
14% and up High-Gluten Flour
The vast majority of today's flour consumption is wheat flour.

Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

All-purpose or plain flour
This flour is a blended wheat flour with an intermediate gluten level which is marketed as an acceptable compromise for most household baking needs.
In terms of the parts of the grain (the grass seed) used in flour—the endosperm or starchy part, the germ or protein part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Whole grain flour is made from the entire grain including bran, endosperm, and germ. A germ flour is made from the endosperm and germ, excluding the bran.
Whole-wheat flour
This flour is whole-grain wheat flour.
Bleached flour
This is a flour that was subjected to flour bleaching agents for health purposes, to whiten it (freshly milled flour is yellowish), and to give it more gluten-producing potential. Oxidizing agents are usually employed, most commonly organic peroxides like acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine. A similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural aging") for approximately 10 days; however, this process is more expensive due to the time required. [1]
Bromated flour
This is a flour with a maturing agent added. The agent's role is to help with developing gluten, a role similar to the flour bleaching agents. Bromate is usually used. Other choices are phosphates, ascorbic acid, and malted barley. Bromated flour has been banned in much of the world, but remains available in the United States.
Cake flour
This is a finely milled flour made from soft wheat. It has very low gluten content, making it suitable for soft-textured cakes and cookies. The higher gluten content of other flours would make the cakes tough.
Graham flour
This is a special type of whole-wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside of the USA and the cities of Romania. It is the basis of true graham crackers. Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour.
Pastry flour or cookie flour or cracker flour
This flour has slightly higher gluten content than cake flour, but lower than all-purpose flour. It is suitable for fine, light-textured pastries.
Self-rising or self-raising flour
This is "white" wheat flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be substituted by Maida when cooking under the Indian Cuisine. Typical ratios are:
U.S. customary:
one cup flour
1 to 1½ teaspoon baking powder
a pinch to ½ teaspoon salt
Metric:
100 g flour
3 g baking powder
1 g or less salt
Durum flour
This flour is made of durum wheat. It has the highest protein content, and it is an important component of nearly all noodles and pastas. It is also commonly used to make Indian flatbreads.
Wheat flour is highly explosive when airborne. In medieval flour mills, candles, lamps, or other sources of fire were forbidden.

In Britain, many flours go by names different than those from America. Some American flours and British equivalents include:

Cake and pastry flour = soft flour
All-purpose flour = plain flour
Bread flour = strong flour, hard flour
Self-rising flour = self-raising flour
Whole-wheat flour = wholemeal flour

[edit] Other flours
'Corn' (maize) flour is popular in the Southern and Southwestern US and in Mexico. Coarse whole-grain corn flour is usually called corn meal. Corn meal that has been bleached with lye is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with cornstarch, which is known as "cornflour" in British English.
'Rye flour' is used to bake the traditional sourdough breads of Germany and Scandinavia. Most rye breads use a mix of rye and wheat flours because rye has a low gluten content. Pumpernickel bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal.
'Rice flour' is of great importance in Southeast Asian cuisine. Also edible rice paper can be made from it. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is commercially available.
'Noodle flour' is special blend of flour used for the making of asian style noodles.
'Buckwheat flour' is used as an ingredient in many pancakes in the United States. In Japan, it is used to make a popular noodle called Soba. In Russia, buckwheat flour is added to the batter for pancakes called blinis which are frequently eaten with caviar. Buckwheat flour is also used to make Breton crepes called galettes.
'[[Sweet Chestnut'|Chestnut]] flour is popular in Corsica, the Périgord and Lunigiana. In Corsica, it is used to cook the local variety of polenta. In Italy, it is mainly used for desserts.
'[[Chickpea]] flour' (also known as gram flour or besan) is of great importance in Indian cuisine, and in Italy, where it is used for the Ligurian farinata.
'Teff flour' is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread injera, an important component of Ethiopian cuisine.
'Atta flour' is a wheat flour which is important in Indian cuisine, used for a range of breads such as roti and chapati.
''''Tang flour'''' (not to be confused with the powdered beverage Tang) or wheat starch is a type of wheat flour used primarily in Chinese cooking for making the outer layer of dumplings and buns.
'Glutinous rice' flour or sticky rice flour, used in east and southeast Asian cuisines for making tangyuan etc.
'Peasemeal' or pea flour is a flour produced from roasted and pulverized yellow field peas.
'''''''Bean flour''''''' is a flour produced from pulverized dried or ripe beans.
'''''''Potato flour''''''' is obtained by grinding the tubers to a pulp and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein. Potato flour is used as a thickening agent. When heated to boiling, food added with a suspension of potato flour in water thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for wheat flour in cooking by Jews during Passover, when grains are not eaten.
*''''Amaranth flour''''''' is a flour produced from ground Amaranth grain. It was commonly used in pre-Columbian meso-American cuisine. It is becoming more and more available in specialty food shops.

'Nut flours' are ground from oily nuts--most commonly almonds and hazelnuts--and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Cakes made with nut flours are usually called tortes and most originated in Central Europe, in countries such as Hungary and Austria.
Flour can also be made from buckwheat, soy beans, arrowroot, taro, cattails, acorns, peas, beans, and other non-grain foodstuffs.


[edit] Flour type numbers
In some markets, the different available flour varieties are labeled according to the ash mass ("mineral content") that remains after a sample was incinerated in a laboratory oven (typically at 550 °C or 900 °C, see international standards ISO 2171 and ICC 104/1). This is an easy to verify indicator for the fraction of the whole grain that ended up in the flour, because the mineral content of the starchy endosperm is much lower than that of the outer parts of the grain. Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50-60%) leaves only about 0.4 g.

German flour type numbers (Mehltype) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.
French flour type numbers (type de farine) are a factor 10 smaller than those used in Germany, because they indicate the ash content (in milligrams) per 10 g flour. Type 55 is the standard, hard-wheat white flour for baking, including puff pastries ("pâte feuilletée"). Type 45 is often called pastry flour, but is generally from a softer wheat. Types 65, 80, and 110 are strong bread flours of increasing darkness, and type 150 is a wholemeal flour.
In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers. However, the legally required standard nutrition label specifies the protein content of the flour, which is also a suitable way for comparing the extraction rates of different available flour types.

It is possible to find out ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with .48 ash would approximate a French Type 55.

In general, as the extraction rate of the flour increases, so do both the protein and the ash content. However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise.

The following table shows some typical examples of how protein and ash content relate to each other in wheat flour:

Ash Protein Wheat flour type
US German French
~0.4% ~9% pastry flour 405 45
~0.55% ~11% all-purpose flour 550 55
~0.8% ~14% high gluten flour 812 80
~1% ~15% first clear flour 1050 110
>1.5% ~13% white whole wheat 1600 150

This table is only a rough guideline for converting bread recipes. Since the American flour types are not standardized, the numbers may differ between manufacturers.








[edit] References
The Bread and Flour Regulations 1998, United Kingdom.
This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia.
Retrieved from "http://en.wikipedia.org/wiki/Flour"
Category: Flour

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Flour 1 cup (115g)
Calories: 407
Protein: 16.4g
Carbohydrate: 87g
Total Fat: 2.2g
Fiber: 0.0g
*Excellent source of: Magnesium (165mg), Selenium (84.8mcg), and Niacin (7.6mg)
*Good source of: Folate (52.8mcg)


http://ehealthforum.com/health/topic2868.html

http://www.actabit.com/blog/eve-collette/white-vs-whole-wheat-bread

http://www.ediets.com/news/article.cfm/cmi_2259989

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