what are you eating?
I just thought some of you would want to know this.
Once wheat berries are broken open, the nutrients begin to oxidize. Within 72 hours of milling, 90% of 30 nutrients are virtually gone. With white flour, some of the chemicals used to "improve" white flour include oxides of nitrogen, chlorine, acetone peroxide, ascorbic acid, and potassium bromate. So, not only are you losing most of the goodness of the wheat berries, you are ingesting traces of chemicals whenever you eat bread or other products made from rancid white flour. People may no longer develop beri beri or pellegra from eating white flour, because it is enriched now with 4 vitamins to replace 25-30 nutrients that are lost from removing the germ, germ oil, and bran, but now they are plagued with many diseases that are directly related to their consumption such as appendicitis, diverticulitis, hiatal hernia, heart disease, diabetes, obesity, and more! The use of fermentation and soaking was done to maximize the body's ability to digest bread without hurt to the body. All grains and legumes contain phytic acid (myoinositol-hexa) in the outer layer or bran portion. It binds with the calcium, iron, magnesium, phosphorus and zinc in the intestinal tract and prevents their absorption of these minerals unless it is deactivated. If you consume sufficient quantities of phytate-laden foods, you can become mineral deficient, which can lead to allergies, intestinal distress, and bone loss. Because phytates bind up the calcium, extensive use of unfermented or soaked grains worsens an already natural predisposition to calcium deficiency. Reseach also indicates that phytic acid may also play an important role in causing some cancers. We need more calcium than phosphorus and we get that only after the grains are allowed to soak or ferment overnight so that the enzymes can do their job. If we don't soak the grains, the phosphorus ratio is higher than the calcium and this can cause alot of health problems.