Nutritional Information
Did You Know?
Commercial millers remove the life-giving part of the wheat.
25 vitamins, minerals, and proteins, as well as the high fiber benefit of bran are available ONLY in freshly milled flour.
Research demonstrates that the nutrients and fiber found in freshly milled flour can prevent a number of common diseases including: coronary heart disease, colon cancer, appendicitis, gallstones, diverticular disease, diabetes, breast cancer, and hemorrhoids.
All the vital nutrients are LOCKED UP in the wheat berry. However, wheat deteriorates rapidly once it has been milled into flour. With commercial flour we FAIL to receive the essential nutritional benefit of whole grains.
All of the vitamins in freshly milled flour are oxidized within 72 hours. Whole-wheat flour contains an entire complement of B vitamins and is rich in vitamin E. However, milling the flour exposes the vitamins and minerals to oxygen. Oxygen breaks down the chemicals which make up a vitamin and converts them into useless compounds- a process which begins immediately upon milling.
Advanced Medical Training Institute, Illinois
Nutrient Content of Wheat Flours (per cup)
Nutrient |
Whole Wheat |
White Unenriched |
White Enriched |
Calories |
400 |
455 |
455 |
Protein (g) |
16.0 |
13.1 |
13.1 |
Fat (g) |
2.4 |
1.3 |
1.3 |
Carbohydrate (g) |
85.2 |
95.1 |
95.1 |
Calcium (mg) |
49 |
20 |
20 |
Phosphorus (mg) |
446 |
109 |
109 |
Iron (mg) |
4.0 |
1.0 |
3.6* |
Potassium (mg) |
444 |
119 |
119 |
Thiamin (mg) |
0.66 |
0.08 |
0.55* |
Riboflavin (mg) |
0.14 |
0.06 |
0.33* |
Niacin (mg) |
5.2 |
1.1 |
4.4* |
SOURCE: USDA Handbook No. 456
*From Added Nutrients
Nutrients Lost When Whole Wheat Flour is Refined
Nutrient |
% Lost |
Nutrient |
% Lost |
Nutrient |
% Lost |
Cobalt |
88.5 |
Zinc |
77.7 |
Copper |
67.9 |
Vitamin E |
86.3 |
Thiamin |
77.1 |
Calcium |
60.0 |
Manganese |
85.8 |
Potassium |
77.0 |
Pantothenic Acid |
50.0 |
Magnesium |
84.7 |
Iron |
75.6 |
Molybdenum |
48.0 |
Niacin |
80.8 |
Vitamin B6 |
71.8 |
Chromium |
40.0 |
Riboflavin |
80.0 |
Phosphorus |
70.9 |
Selenium |
15.9 |
Sodium |
78.3 |
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SOURCE: Henry A. Schroeder, "Losses of Vitamins and Trace Minerals Resulting from Processing and Preservation of Foods," American Journal of Clinical Nutrition 24 (1971)
Just to put this in perspective, let’s take a short look at just one nutrient lost in the refining of wheat, Vitamin E. According to Wilfred E. Shute, M.D., founder of the world famous Shute Heart Clinic in Canada and pioneer researcher on vitamin E and the heart:
“Historically, it is irrefutable that when new and more efficient milling methods were introduced into the manufacture of wheat flour, those methods permitting for the first time the complete stripping away of the highly perishable wheat germ, the diet of Western man lost its only significant source of vitamin E. Flour milling underwent this great change around the turn of the century, and it became general around 1910. The amount of vitamin E in the diet was greatly reduced, and with the loss of this natural anti-thrombin, CORONARY THROMBOSIS APPEARED ON THE SCENE.” (emphasis mine)
[Quote taken from Vitamin E for Ailing and Healthy Hearts, Wilfred E. Shute, M.D., 1969, pp 11-12]
Adelle Davis, the world famous biochemist and nutritionist said this about vitamin E:
“Our intake of this vitamin has been estimated to have been 150 units daily before wheat germ was discarded during the milling of flour, but now averages 7.4 units…Not one unit of vitamin E remains in refined flour and packaged cereals; NONE is added to “enriched” products.” (emphasis mine)
[Quote taken from : Let’s Eat Right to Keep Fit, Adelle Davis, 1970, pp 148-149]
Both of these medical pioneers were tops in their field and their research in this areas is still quoted and built upon. Now, multiply this picture by every nutrient listed that is lost in the refining process, and then multiply that by the number of refined and processed foods we consume, and by the nutrients in which we are deficient, and I think you can begin to see the magnitude of the picture we face with health problems, today. And then there is the issue of man-made “foods” and additives and how they affect the body….
DISCLAIMER: Nothing on this web site should be construed as medical advice. Consult your medical professionals for your individual nutritional and medical needs.