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Originally Posted by Cha Cha  I really think there is a lot to the white flour thing. I have a close friend who went off white flour and sugar, and oh my goodnes she looks great! That's all she did too. So, I am wondering, is there some documentation on this or is this just something you discovered through trial and error? I too think I can live without white flour, so I am very interested in learning more about it as getting in shape in on my list of things to do too in the new year. |
I had read that white flour was bad for years, if I'm remembering correctly; they take out the wheat germ, which is the embryo, of the seed. Now for years they have been saying the wheat germ contains xyz vitamins, we take out the wheat germ, and add those vitamins back, same nutrition, right? Well, some people believe that that might be wrong about this Nutrition is still somewhat of a mystery and the wheat germ may be contributing something more than xyz vitamins. White bread can taste better, it's easier to make, the flour stays fresher longer because bugs really love the wheat germ, and you have to refrigerate whole-wheat flour if you aren't using it rapidly, so that is some of the reasons white bread is so popular.
I have read some documentation lately to the effect that whole wheat reacts with insulin differently than refined wheat, this is controversial though, and I'm not sure there is that much scientific evidence to prove this. I have suffered from hypoglycemia for years, and while I'm not an emotional eater, I have to use so much will power sometimes to not give into my cravings. I just don't think that's natural. The problem also was exacerbated by the fact that I craved more refined carbohydrates. Once I gave them up, the cravings are very easy to control. So that's why I suggest a food dairy, while many of us do well on the same diet, there are great individual differences, we all know that skinny person who can eat 5000 calories a day.
(I talking about you Mary!)