What’s the difference between refined white flour and wheat flour? White flour comes from wheat flour, but white flour has been processed and bleached. Anything that has been processed from its original state lowers the frequency of it, as well as the nutritional value. White flour also turns into glue in your body. Refined white flour is one of the first things to switch out in trying to raise your vibration and your health.

Gluten intolerant? Bloating?

The reason gluten intolerance has become such rampant problem these days is our bodies can no longer handle breaking down this white flour. Everything has to be broken down by enzymes. When your body lacks the cellulase enzyme to break down the flour and flour products, you will develop a gluten intolerance. This intolerance is possible to heal, so do not give up hope!

In addition, the amount of gluten content in the grain itself has gone up because the seed itself was genetically altered back in 1950 by large companies.

What is GMO?

When a seed is modified, it is called GMO, or genetically modified organism. This means they have changed the DNA structure, and in changing the DNA, the seed now has over 60 percent more gluten. This genetic technology has changed the nutrient content and made it cheap, resistant to pests and readily available.

And now after generations of eating this way, our own DNA has been changed, our systems are weaker and we can no longer handle and digest it.

This modified seed with higher gluten content and no nutritional value or enzymes to aid in breaking it down, then breaks down the stomach lining, leaving you with inflammation and things associated with “gluten intolerance.”

Enzymes are important!

It is possible to find a grower who has not changed the seed and is growing the same seed they did 60 or more years ago, which means it will not have the high amount of gluten.

If you have a gluten intolerance, your kids are more likely to have it as well. So you have probably already taken flour out all together, and that’s good!

If you and your family do not have gluten intolerance yet, great!

Making a switch to other grains—whole grains—will help prevent gluten intolerance, and it will be a proactive solution so that you, or the generations that come after you, don’t become gluten intolerant. Try whole grains such as Kamut, which bakes just like wheat flour (and you can switch it out one for one in recipes). Others flours include barley, spelt, rice, coconut, tapioca, arrowroot, almond and whole wheat.

Start with ordering whole wheat breads, and buy whole grain breads for your sandwiches at home. You could even grind your own flour and make bread! Do what you can and just take one step forward away from white flour.

There are brands also selling alternative flour mixes out there, and these are a much better option than white flour—truthfully, anything is! Although I do not have gluten intolerance and nor do my kids, I live this way so that I do not develop this intolerance (and it’s a good switch to make anyways).

See the food recipe page for whole-grain pancakes and recipes.

If you would like more information on other grains and helping to make this switch in your family see Using Other Grains and Flours

Similar Posts