Starting from the beginning, in this post we will be referring to white flour as flour obtained from processed wheat, and brown flour as unprocessed flour from wheat. As they may seem similar, the case is they are very different when absorbed or metabolized by the body.
In the case of white flour, please note that once it accesses the body, its molecules are digested equally in sugar, therefore producing a similar effect in blood sugar spikes, which in the long term can support the development of insulin resistance and ultimately diabetes type 2.
You may ask, then if white flour is so bad, white was developed in the first place? The case is that white flour tends to last more on the shelves and therefore it produces more profit for the companies commercializing it, additionally, as it possesses an addictive effect on the brain partly related to the blood sugar spikes, it also increases profits by increasing its consumption.
Besides this, please note this type of food can deplete the body from minerals as B complex minerals and others. Additionally, as its fiber quantities are reduced or non-existent for some brands, the lack of fiber also affects your digestive system and gut.
Another important fact is that if you choose to change from white to brown flour, please note the majority of “brown flour” out there does not contain the proper amount of fiber as it was not processed from the complete grain but is the result of mixing white flour with some of its germ.
My final suggestion will be that you reduce your consumption of white flour as much as possible and use brown flour made from the whole grain of wheat.
If you have any questions or suggestions regarding this post, please contact us, and we will be happy to assist you.
