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7 Negative Effects of Refined Flour

GI Disorders. Studies show that the lectins in grains inflame the lining of the gut and create fissures between cells. Also, when whole-kernel grains are refined, 80 percent of the fiber is lost, and gut health suffers. “Without the fiber, you end up with rapid-release carbs in these grains, which is a bad thing for the gut,” says Kathie Swift, MS, RD, coauthor (with Mullin) of The Inside Tract. Plus, fiber helps sweep the gut of debris and supports the body’s critically important elimination and detoxification processes, which also play a role in keeping high cholesterol and inflammation at bay.

Food Allergies/Intolerances. Wheat, in particular, is one of the biggest dietary triggers of food allergies and intolerances. While the exact reason is unclear, many experts blame the higher gluten content of modern wheat varieties. A type of protein found in many grains, including wheat, gluten gives dough elasticity, trapping air bubbles and creating a soft texture. Because soft is considered desirable, wheat today is bred to have more gluten than ever before.

Acid-Alkaline Imbalance. The body has an elaborate system of checks and balances to keep its pH level at a steady 7.4. A diet high in acidic foods, such as grains, forces the body to pull calcium from the bones to keep things on an even keel. When researchers looked at how the diets of more than 500 women affected their bone density, they found that a diet high in refined grains, among other nutrient-poor foods, was linked to bone loss. A highly acidic diet also chips away at our cellular vitality and immunity in ways that can make us vulnerable to chronic disease. “Grains are the only plant foods that generate acidic byproducts,” says Davis. “Wheat, in particular, is among the most potent sources of sulfuric acid, a powerful substance that quickly overcomes the neutralizing effects of alkaline bases.”

6 Reasons to Go Wheat-Free (At Least For a Bit)
The Not-So Wholesome World of Breakfast Cereals
7 Whole Grains to Add to Your Diet
Great Grains: Easy Greening

Read more: Allergies, Conditions, Conscious Consumer, Diabetes, Diet & Nutrition, Eating for Health, Food, Health, Heart & Vascular Disease, Obesity, , , , , , , , , , , ,

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Molly, selected from Experience Life

Experience Life magazine is an award-winning health and fitness publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective. Visit to learn more and to sign up for the Experience Life newsletter, or to subscribe to the print or digital version.


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4:03AM PDT on Jun 26, 2015

Treasure and enjoy our natural resources

9:45AM PST on Jan 23, 2013


8:24AM PDT on Jul 31, 2012

Marvellous, white bread is convenient but often tasteless. Just love whole grains and wheats. There are some who are saying that we should avoid eating grains and wheat but these are some of my favourite foods which will never be given up. Prefer organic items.

Some people have an intolerance to gluten and can't eat wheat but for me, whole grains are delightful and very tasty.

4:18PM PDT on Jul 1, 2012

Over time, I have come to realize that anything more than 2 serving of wheat a day is too much. I use whole wheat when I bake for myself.

I work in a restaurant where most people eat biscuits and gravy for breakfast. It doesn't have any apeal to me nor does cereal, pancakes, etc. I would rather have a piece of chicken.

3:44PM PDT on Jul 1, 2012

I totally agree !

3:08PM PDT on Jul 1, 2012


10:10AM PDT on Jul 1, 2012

I'm surprised about the wheat. I thought whole-grain wheat bread was good for you vs white bread.

9:57AM PDT on Jul 1, 2012

Very informative article, thanks!!

7:48AM PDT on Jul 1, 2012

what about whole wheat?

7:47AM PDT on Jul 1, 2012


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