Nutritional value
When wheat is ground into flour in the traditional way, all the nutrients and the outer layer of bran (fibre) are retained, resulting in wholemeal or wholewheat flour. To make white flour, the wheat germ, the most nutritious part, and the bran are largely destroyed; 60 to 90-odd per cent of a raft of nutrients are lost, including all the B vitamins, folic acid, iron, calcium, manganese, potassium, copper, zinc and essential amino acids. All of the vitamin E is destroyed.
Bran is the most effective form of fibre we have. Its bulk makes us feel full sooner and also keeps us 'regular'. White flour products contain virtually no bran, so they are less filling, leading to over-consumption and weight gain. Regular consumption of white cereal foods promotes constipation. Large numbers of children now suffer from severe constipation because they eat so little fibre. Constipation can cause several serious diseases of the digestive tract.
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