EXAMPLE PAGE - GUIDE - BTU - Flipbook - Página 95
Enriched Wheat Flour
Although enriched wheat sounds like it would be nutritious, it is essentially white flour.
When wheat is refined into white flour, the bran and germ are removed. By law, four of
the vitamins and one mineral that have been depleted during processing must be added
back in to “enrich” the flour: thiamin, riboflavin, niacin, folic acid and iron. Even though
nutrients have been added back in, many others have been depleted during processing.
Enriched wheat flour is not a whole grain. It lacks the fibre which is needed for a healthy
digestive system, elimination, improving immunity, lowering cholesterol, and balancing
blood sugar levels.
WHAT CAN BE DONE?
Artificial Flavours
•
eware of “grain” bread that still has enriched wheat flour
B
as the first or most predominate ingredient;
•
L ook for whole wheat, whole grain or sprouted grain in the ingredients
as the first ingredient;
•
Ensure at least 2 grams of fibre per serving of grain product.
Artificial flavours represent the largest number of food additives – the majority of which
humans don’t need. Most products that contain artificial flavours are highly processed,
highly refined, and best limited to an occasional treat.
WHAT CAN BE DONE?
•
Artificial Colours
eware of the words “natural” and “natural flavouring”. The term “natural” is
B
misleading as it designates something derived from nature that may not necessarily
be natural. The word natural may seem safe, but when it comes to flavourings,
artificial or natural flavourings are all chemicals that can affect our health. Obtaining
something from a natural source isn’t the same thing as using something in its natural
state.
Artificial colours are chemicals manufactured from petroleum and coal-tar products.
Many of these chemicals have been incorporated into foods with little research as
to their safety. Some have been withdrawn because of studies showing toxicity or
carcinogenicity. There are many major concerns with coloured foods, including
potential toxicity, allergic reactions, liver stress from metabolizing these chemicals,
potential carcinogenicity, and possible behavioural problems in children.
WHAT CAN BE DONE?
•
void coloured foods, including coloured drinks, candies, cereals, cookies and
A
cakes with colourful toppings.
•
L ook for foods that are coloured naturally with beta-carotene, annatto, powdered
beets, saffron, turmeric, paprika, grapes, vegetable and fruit juices.
