网络图片
面粉在加工精制过程中失去绝大部分营养，然后靠加入化学成份使之“营养化”，实际上这种精制面粉不仅没有营养，而且有害健康。
以下英文资料来自:
Wheat Flour: A Silent Killer in Your Food?
By Ty Bollinger
Milling and Refining Grains Destroys Their Nutrient Content
For one, the wheat flour used to make most of the bread products at your local supermarket has been heavily processed and refined, meaning it’s been mostly or entirely stripped of its nutrient content. Then, to create the illusion that this flour is still somehow healthy after all that it’s gone through, manufacturers “enrich” and/or “fortify” it with synthetic vitamins and minerals that, as I’ll explain shortly, do nothing for the body in terms of nourishment.
A revealing study published in the American Journal of Clinical Nutrition back in 1971 found that the milling process alone denatures or destroys nearly half of the nutrients naturally found in a whole wheat berry within the first 24 hours following extraction. After 72 hours (three days), nearly all of the nutrients are lost, including most of the B vitamins, vitamin E, and fiber that are present in the bran and germ of wheat kernels.
But nearly everything beneficial in whole wheat is lost. Not only as a result of the milling process, which exposes the nutrients in wheat to irreversibly damaging oxidative stress, but also the refining and bleaching process which finishes off the job. All of this milling, refining, and bleaching turns what would otherwise be nutritious wheat grain into little more than empty wheat starch, a form of simple sugar that the body ends up storing as fat. Hence why wheat in general has become something of a food villain in the modern age.
Compositionally speaking, highly-processed wheat flour, a.k.a. starch, is nothing like wheat grain. It contains almost none of the 22 vitamins and minerals naturally present in whole wheat, and only trace amounts of fiber, linoleic acid (omega-6), vitamin E, and amino acids such as lysine, a necessary component of protein synthesis.
Fortified Wheat Flour “Nutrients” are Toxic to the Body
But artificially “enriching” this flour with the nutrients that were lost during processing makes everything better, right? Not exactly. The so-called “vitamins” added back to refined flour to make it seem edible are synthetic impostors that the body can’t even use. “Reduced iron,” for instance, isn’t even bioavailable because it’s in metallic form, which the body doesn’t know how to properly metabolize.
The same is true for folic acid, a synthetic form of natural folate (vitamin B-9) that the body has an even harder time metabolizing. Folic acid doesn’t undergo the same metabolic cycle as folate, which is metabolized into usable form by the mucosa that lines the small intestine. Instead, folic acid goes straight to the liver where it’s processed so inefficiently that most of it ends up entering the bloodstream non-metabolized, triggering the growth of cancer-causing neoplasms.
So what we have with refined, enriched flour is essentially a disguised form of simple sugar laced with synthetic vitamins and minerals that, for all intents and purposes, is completely toxic to the body. Seeing as how obesity, heart disease, and many other chronic health conditions began to skyrocket after refined flour hit the mainstream, it’s only logical that this common food additive is one of the major contributors to the perpetual downward spiral of public health.
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