To make matters worse, the refining process results in a substantial loss of dietary fiber, B vitamins, iron, magnesium, and vitamin E. (8)  Don’t be fooled by the term “enriched wheat flour”; so many nutrients are stripped away during processing that manufacturers attempt to replace them through “enriching” the flour with vitamins and minerals. But the flour is still a refined carbohydrate that will have a negative impact on blood sugar, canceling out any “enriched” benefits. Furthermore, the refining process makes use of several man-made chemical compounds to turn whole-grain flour into homogenous white flour:

• Potassium bromate strengthens gluten development; “bromate” is derived from bromine, a chemical that displaces iodine from tissues throughout the body and may have especially harmful effects on the thyroid.
• Chlorine gas is also used as a bleaching agent and weakens gluten development, making a thicker batter and stiffer dough. Chlorine gas undergoes oxidation reactions with proteins in flour, creating alloxan, a toxic byproduct that induces diabetes in animal models.
• Benzoyl peroxide is a bleaching agent used to impart a “pure” white hue to refined flour. This is the same industrial chemical used in some acne medications.

Refined Flour Displaces Healthy Foods

Refined flour, unfortunately, makes up a significant portion of the average American’s diet. The consumption of bread, cakes, cookies, cereal, crackers, snack foods, and pasta made with refined grains frequently displaces healthier foods in the diet, such as high-quality protein, vegetables, and fruits.

If refined flour is so terrible, then whole-grain flour must be better, right? Not exactly. Most of the whole-grain flour used to make whole-grain bread and bread products, cereal, and pasta has been milled to a fine particle size, with just some germ and bran added back. This flour may be labeled “whole grain,” but it is still relatively depleted in nutrients and has a higher glycemic index and glycemic load than intact whole-grain kernels such as oats and quinoa.