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Health Articles

What's in your white flour?

Brian Bartholomew - Tuesday, December 18, 2012

What's in your white flour?

flour_nutrition_facts

flour_nutrition_facts2


I don't know about you but, many people think that when you buy a bag of white flour from the grocery store, you are getting ground wheat and that's it. But this is not true. Many of the large flour producers add different things to the flour. I thought it would be good to go through what some of these ingredients are in your white flour.

Wheat flour - This is exactly what it states, ground wheat.

Benzoyl Peroxide - This is an interesting one - Benzoyl Peroxide and Calcium Peroxide are a food additive, both are used to whiten flour through oxidation of the carotenoids that naturally occur in ground flour. It seems that our governments and food manufacturers feel that the consumers here in North America and other parts of the world prefer bleached white flour over the light yellowish natural color. 

When flour is freshly ground it has a light yellowish color to it. Over a period of time ( 30 to 60 days ) the flour will naturally whiten. Large flour producers find this too long and expensive to hold the flour for that period of time. So, by using Benzoyl Peroxide you can cut that time down to 2 or 3 days. Countries such as the European Union, Japan and even China have banned the use of Benzoyl Peroxide and Calcium Peroxide as a additive to flour. One interesting note is that China was only using a maximum of 60mg/kg, which is much lower than most international levels - for example 75mg/kg, level recommended by the Codex Alimentarius Commission, an international organization that develops food standards.. So, even at 20% lower level - Benzoyl was banned in China and is still being used in Canada and the USA. From my understanding in Canada the maximum level is 150mg/kg of Benzoyl Peroxide.

flour

Amylase - Amylase is an enzyme and used for proper baking to occur. The amylase breaks down starches to provide sugars and a sweeter taste, it also helps with the fermentation process. What is important is that the amount of this enzyme can have a direct bearing on the quality of bread produced. If the right amount of amylase is used, a high volume bread with firm and soft texture is achieved. If it is too high, a sticky bread crumb and low volume could result. If it's on the low side, a dry bread crumb with large holes could result.

Because many large flour producers use grains from all over, they may get weak grains that produce low gluten - not good for bread making. By using this enzyme it helps to raise the protein levels, producing better gluten and in turn allows the bread to rise higher and faster then it would have. 

Ascorbic Acid
 - This is a form of Vitamin C and also helps to form gluten. It also encourages the maturing of the flour. Many times while harvesting you get ripe and unripe wheat grains. Ascorbic Acid helps to force ripening.

Niacin - is Vitamin B3 and is what causes your packaging to say fortified or enriched. Niacin will also help flour to retain it's white color.

Reduced Iron
 - I have no idea why it's called "reduced iron". You read that and you would think iron was removed wouldn't you? But that's the opposite of what has happened. They have added Iron to your flour. It's not necessarily a bad thing, but some have said, that reduced iron can not be absorbed by the body … so why have it in my flour?

Thiamine Mononitrate - or Vitamin B1, is part of the enriching process in flour. Thiamine is water-soluble, this means the body can expel excess amounts to stop side affects.  

Riboflavin
 - is also known as Vitamin B2 and is produced by micro-organisms and plants. So, riboflavin can be found naturally in flour. However during the stripping away of the bran and germ to make white flour, it is removed and must be added back.  

Folic acid - is a Vitamin B9 and is water-soluble. It's very important for women of child-bearing years to take folic acid. It can also be found in many dark green vegetables.

Other ingredients you may find in your flour is L-cysteine. While some L-cysteine is directly synthesized in laboratories, most of it is extracted from human hair. The hair is dissolved in acid and L-cysteine is isolated through a chemical process, then packaged and shipped off to commercial bread producers and flour producers. Besides human hair, other sources of L-cysteine include duck feathers, hog hair. This is a non-essencial ingredient added to flour as a conditioner, in order to speed up the industrial processing.

It's funny, when most of us would be appalled if we found a hair in our food at a local restaurant. But, to think that we are eating hair in our white flour or baked goods everyday, is enough to gross anyone out. I guess it's like that old saying " what you don't know won't hurt you" lol. 

Azodicarbonamide - is used to create foamed plastics, such as PVC's and imitation leathers. However it is also used in the food industry as a food additive, a flour bleaching agent and an improving agent. In the UK, the Health and safety executive has identified azodicarbonamide as a respiratory sensitizer (a possible cause of asthma) and determined that products should be labeled with "May cause sensitisation by inhalation."

In Canada and the USA, you will not find white flour without many of these Vitamins and additives added to them. In the case of the vitamins they are forced by law and must be added to all white flours. I'm not saying all these things are bad or good. That's up to you to decide. For me the Benzoyl Peroxide, L-cysteine and azodicarbonamide is the most disturbing additives to our flours and the one's that are really not necessary. 

Many of the vitamins can also be found by eating right and having a healthy lifestyle. 

I prefer to have natural vitamins rather then synthetic ones added to my food. If you use whole grain wheat flour, organic, or grind your own flour. You won't have to worry about any of these ingredients added to your food. But now you know what is in your white flour when you buy it in the stores. 

But... remember, these are the additives and vitamins added to the white flour you buy, we haven't even touched on the additives added to the bread you buy at the store. We will get into that on another day.

Happy baking all!

Article from www.thekneadforbread.com

Juice Pulp Mini Muffins

Brian Bartholomew - Sunday, October 07, 2012

Juicer Pulp Mini Muffins

MARCH 16, 2012

in BREADSBREAKFAST picklesnhoney.com

Juicer Pulp Muffins

I think it’s safe to say that I ate more fresh produce last week than any other week in my entire existence. Nearly all of my grocery budget was spent on straight up, whole fruits and vegetables, and as I was trying to cram everything into my fridge, I seriously doubted that two people could eat that much produce in the span of a week.

Juicer Pulp Mini Muffins

But when breakfast every morning consists of a smoothie with a whole cucumber, avocado, apple, head of romaine, and broccoli (yes, broccoli -it wasn’t bad), on top of daily green juice, and large salads for lunches and dinners – we nearly cleaned out our fridge by Friday. I was impressed with myself. And I also had an insane amount of leftover juice pulp.

Vegan Mini Muffins

I hate wasting food, and although I do feel like we get our money’s worth out of juicing, I wanted to try to use the pulp instead of just throwing it out. I’ve seen quite a few recipes for crackers, but sadly, I do not have a dehydrator (it’s next on my kitchen wish list). Muffins sounded like a good way to incorporate the leftover pulp, and also to use up some of my very neglected gluten-free flour. One taste of the batter and I quickly remembered that it does NOT taste good pre-bake.

Post-bake, on the other hand, these muffins have a satisfying, dense texture and a hint of the fruits and vegetables from the pulp. While I wouldn’t necessarily recommend baking with an all kale pulp, for example, the juicing process really does remove most of the flavors, so I think you could use a wide range of produce when you’re juicing and still end up with delicious muffins.

I used a combination of apple, beet, lemon, and carrot pulp, and baked them in a mini muffin pan to create a naturally sweet snack. The slightly pink color from the beets is just an added bonus.

Healthy Mini Muffins

Juicer Pulp Mini Muffins
4.6 from 5 reviews
Print
Recipe type: Muffins
Author: Amanda Maguire
Prep time: 5 mins
Cook time: 12 mins
Total time: 17 mins
Serves: 18-20 mini muffins
Ingredients
  • 1/2 C. Juicer Pulp (I used an apple/beet/lemon/carrot combo)
  • 1/4 C. Agave
  • 1/4 C. Coconut Oil, Melted (canola would also work)
  • 1/4 C. Unsweetened Applesauce
  • 1 1/2 C. Flour (I used Bob’s Red Mill all-purpose gluten-free)
  • 1 Tsp. Baking Soda
  • 1/2 Tsp. Cinnamon
  • 1/2 Tsp. Sea Salt
Instructions
  1. Pre-heat the oven to 350 degrees. Lightly grease a mini muffin pan.
  2. In a large bowl, add the juicer pulp, making sure to remove any large pieces.
  3. Add the agave, coconut oil, and applesauce. Stir to combine.
  4. Sift in flour, baking soda, cinnamon, and salt. Mix with a wooden spoon until just combined. The batter will be very thick.
  5. Transfer the batter to the mini muffin pan and bake for 10-12 minutes. A knife inserted in the center should come out clean when they’re done.
  6. Allow to cool slightly, top with a little vegan buttery spread or jam, and enjoy!
Notes

I like to use a cookie dough scoop to evenly portion out the batter into the muffin tins.

For a little added texture, feel free to fold in 1/3-1/2 C. chopped walnuts after you’ve stirred in the dry ingredients.

Coconut Crusted Fish

Brian Bartholomew - Sunday, June 17, 2012
Coconut Crusted Fish

 

Coconut Crusted Fish

 

This recipe is terrific and so incredibly simple.  You can start with frozen wild caught fish fillets.  Because they defrost so quickly, you can still have this dish on the table in a snap.


Ingredients:

1/4 cup homemade mayonnaise or vegenaise
1/4 cup brown mustard
1/2 cup almond flour
1/4 cup shredded coconut
1 teaspoon sea salt
dash cayenne pepper
1 pound wild caught cod or halibut fillets

 

Directions:

Preheat oven to 375 degrees F. Lightly rub a medium baking dish with butter. In a small bowl, blend mayonnaise and brown mustard. In another shallow dish mix almond flour, shredded coconut, salt, and cayenne pepper. Dip fish in the mayonnaise mixture, then in the coconut flake mixture. Arrange coated fish fillets in the prepared baking dish. Bake 20 minutes in the preheated oven or until fish is easily flaked with a fork.

Best Marinade Ever

Brian Bartholomew - Sunday, March 11, 2012

Photo

Photo by Bonnie Young


  • timer
  • Prep Time: 15 mins
  • Total Time: 4 hrs 15 mins
  • Servings: 4

About This Recipe

Ingredients

    • 4 tablespoons Extra Virgin Olive Oil
    • 2 tablespoons Lemon Juice
    • 1 tablespoon Worcestershire sauce
    • 3 tablespoons Bragg's Liquid Aminos2 teaspoons of Bragg's Apple Cider Vinegar
    • 1 -2 teaspoon fresh minced garlic
    • ½ teaspoon ground pepper
    • 1 (1 ½ lb) packages venison steak

Directions

  1. Mix all marinade ingredients together in a small measuring cup.
  2. Place venison steaks in a large zip lock bag.
  3. Pour marinade over steaks and seal bag.
  4. Place bag in a flat casserole dish so that the steaks are in a single layer.
  5. Refrigerate and marinate at least 4 hours, turning every half hour to marinate each side.
  6. Drain marinade and grill steaks to desired doneness.  Be sure not to over cook as that ruins the nutrients and protein of the meat. 
  7. I double or triple this recipe for each addition package of steak. Any wild game steak can be used in this recipe.

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