White Flour

White Flour is made from whole wheat. Whole wheat has three layers. The bran, the germ and the endosperm. It is the bran that contains the fibre that makes whole wheat beneficial for humans. It is the germ that has nutrients. Otherwise, other than carbohydrates whole wheat does not have significant nutrition value. Humans first started consumption of whole wheat approximately 10,000 years ago. It took time to spread globally and there are still few tribes that do not consume wheat. The numbers who don’t are dwindling though. More importantly, a significant amount of the whole wheat consumed is the the form of white flour.

White flour is made from the endosperm. Using modern manufacturing techniques, by peeling the husk and bran and then crushing the grain leaves white flour which is like sugar. It has no nutrients and the fibre has been removed. Cheap and fast to mass produce, white flour has taken over the world. Your bread, cakes, sauces, dips, pasta, pizza, biscuit, pastries, puddings, noodles and even ice cream. Nothing has been spared. White flour rules the world as a key ingredient in your food.

To make things worse, white flour is bleached to give it that white look. Azodicarbonamide, chlorine dioxide, nitrogen dioxide and potassium bromate are some of the chemicals used to bleach flour to make it white. Many countries do not permit the use of these chemicals while making flour and so if your country does, you should worry. White flour is used to give food another quality. Leavening is the quality that gives food made from flour fluffiness. Fluffy croissants anyone? This fluffiness is created by bromating the flour which makes the flour rise and gives dough elasticity. Bromating too has been banned in many countries and is now listed as potentially carcinogenic. Sorry there are no circumstances in which white flour is good for you.


Ritesh is a born again health enthusiast and holds a Certificate in Physiology from Harvard Medical School and a Certificate in Nutrition from Tufts University.

Leave a Reply

Your email address will not be published. Required fields are marked *