They're problematic in two ways. Much of their vitamins and minerals and fiber have been removed in the refining process. For example, there's pretty good evidence that the magnesium that's removed has some protective effect for diabetes and heart disease.
Labels usually call the flour "enriched" and in parentheses you'll see a list of vitamins that are added back. It should be called "depleted" flour. Or "depleted and partially restored."
So there's a problem with what's lost, but also with what's created--which is a rapidly absorbed, high glycemic form of carbohydrate that has clear adverse affects on the risk of diabetes, weight gain, and heart disease.
Walter Willett is chair of the Dept. of Nutrition at the Harvard School of Public Health and professor of medicine at the Harvard Medical School. He has published over 1,400 scientific articles on diet and disease. Excerpt from Nutrition Action Healthletter
Labels usually call the flour "enriched" and in parentheses you'll see a list of vitamins that are added back. It should be called "depleted" flour. Or "depleted and partially restored."
So there's a problem with what's lost, but also with what's created--which is a rapidly absorbed, high glycemic form of carbohydrate that has clear adverse affects on the risk of diabetes, weight gain, and heart disease.
Walter Willett is chair of the Dept. of Nutrition at the Harvard School of Public Health and professor of medicine at the Harvard Medical School. He has published over 1,400 scientific articles on diet and disease. Excerpt from Nutrition Action Healthletter
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