The Hidden Truth About Enriched White Flour
April 11th, 2009 | 
Author: To enrich something means to make it richer by adding good things to it. If you add some organic apple cider vinegar to your water, you’ve enriched it. Enriched white flour, then, has had lots and lots of good things added into it, so it’s good for you. Right? WRONG!
The truth is, so many of the good things that were originally in it have been stripped out through refinement that they HAD to add a little something back in. Now here’s the really scary part. What they are adding back into your flour is actually toxic!
Iron is one of the “nutrients” added back into enriched flour, except that the type of iron that is added in is not really a nutrient at all, but is metallic iron. Metallic iron is obviously not available for use by the body, and was never meant to be consumed in the first place.
Enriched flour is absorbed by the body not as wheat or a grain, in which case your body could use the energy slowly and effectively, but as a starch. That is because the wheat germ has been stripped from the flour; the FDA specifically states that enriched flour cannot have greater than 5 percent wheat germ.
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