Thursday, October 1, 2015

White Foods

What is Meant by ‘White Foods’?: The term white foods refers to processed and refined foods that are white in color from being bleached to remove the milled yellow color and increase the amount of gluten the flour can produce. These foods include: flour, pasta, bread, crackers, rice, cereal, table sugar and corn syrup; these are known as ‘Bad Carbs’. The term White Foods does not include natural unprocessed white foods like potatoes, cauliflower, onions, turnips, etc.

The difference between refined white foods and their healthier counterparts known as ‘Good Carbs’ like wheat flour, wheat pasta, etc., is the processing and fiber. The majority of white flour has been ground and refined by stripping off the outer layers where the fiber is located. Vitamins and minerals are generally added back to enrich the refined products. Their healthier counterparts have the natural fiber, vitamins and minerals left intact.

Bad Carbs are less satisfying and we tend to over-eat them. Our bodies absorb the processed grains and simple sugars quickly and in one to two hours after eating we are hungry again. However, Good Carbs are higher in volume and tend to be more filling so we stay fuller longer and eat less.

NOTE: Don’t buy products simply because the label says Wheat; read the ingredients and verify it is not made with white flour but whole grain flour.

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