Share The Wealth by Chris Gupta
July 25, 2003


This interesting excerpt from "Stale Food vs Fresh Food" is eye opening. It's this kind of filth that corporations would rather push under the rug, so to speak, by the use of irradiation and other denaturing terminologies and sell to us, at high profits, without regard for nutrition. What is not indicated is that most grains today are genetically engineered causing grain sensitivity among many. Also, due to poor farming practices dependent on NPK fertilizers and exhausted soils there is very low (in some cases 90% less) mineral and protein content...

Chris Gupta

See also: White flour contains diabetes-causing contaminant alloxan.


Scientists connected with the flour industry have for many years been publishing articles in trade journals not seen by the general public which describe in detail the deteriorated fatty materials and filth found in flour. According to these articles, the wheat grain from which flour is made has a deep fold or groove on one side going more than half way through the grain. This fold contains dirt, filth and microbes in such a secluded position that the grain cannot be thoroughly cleaned. Additionally, by the time grain reaches the mills, it is vermin infested and contains insects, and droppings urine and hair from rats and mice. Many insects, grubs and their droppings are inside the wheat grains, so cannot be separated out easily. The mills do what they can to clean the grain, but flour is such a cheap and competitive product that they cannot afford to do very much and some of the filth goes on through the mill with the grain and is ground up into the flour. The flour experts have written that microscopic examination of flour commonly reveals ground up fragments of insects and rat hair, and traces of rat dung and urine. Bacteriological tests of flour have indicated an extremely high content of microbes. Flour is thus by the reports of the industry's own experts a highly contaminated filthy material, the like of which is not to be found in the whole food industry.

The experts have also described in great detail how wheat grain contains 3% or more of oily fatty materials, including sitosterol which is closely similar to cholesterol, and how it is desirable that the resulting fatty content of the flour be in an oxidized, hardened and dried out form so that the bread will rise higher and make more loaves per sack of flour. They call this the "baking quality" of the flour, but it does not improve the eating quality, only cheapening the bread. Long ago, drying out of the flour oil was done by storing the flour to "age" it before baking, but nowadays the mills add oxidizing chemicals called "maturing" or "improving" agents to the flour so this hardening of the oils is accomplished rapidly by artificial means. Flour is usually made from cheap run-of-the-trade wheat, often wheat which has been stored for many years as crop surplus, and consequently is very stale.

I have found that these hardened oils and other similar hardened materials in flour are the worst source of the fatty rubbish which causes arteriosclerosis, and this rubbish is further hardened by the baking process like baked enamel paint, so it remains lodged in our arteries after we eat bread and other flour products. The condition that makes fatty rubbish from flour so much more dangerous than any other food is its finely ground form, so fine that it can slip through the walls of our intestines with the food stream and get into our blood very easily, whereas if it were coarser most of it would pass on out of the body with little harm.
The most recent findings for this sixth edition have shown that even coarse flour, home-made flour, stone-ground flour, whole wheat flour, oatmeal, farina, grits, cornmeal, even rice, processed grains of any and every kind, contain considerable fatty rubbish and cause choked arteries in varying degree. Some people have been using their own home mills to grind their own flour, and say they have had some improvement, however where a person is trying to reduce very high blood pressure or avoid a surgical operation for choked arteries, the best thing to do is completely avoid flour and meal of any and every kind, even homemade. Potatoes (if you are not allergic to the genetic variety) are a good substitute for bread, and it has been found there is no real problem in getting used to doing without bread.

Since some people have notions about bread and flour being the indispensable "Staff of life" and so forth, we should look at the true facts. Bread and flour as we know them were developed in the Middle East only a few thousand years ago, and have become popular mostly in the industrialized nations. (Ref. "Flour for Man's Bread" by Storck & Teague, pub. 1952 by Univ. of Minn.) However, bread was not adopted everywhere, for even today there are many parts of the world where the use of bread is mostly limited to the cities, notably in the Far East, tropical Africa and South America. Since there are millions of happy well-fed people living today who do not eat flour or bread, it is very clear that it is not necessary.

Ready-to-eat cereals are made of finely ground flour and various other grains, so must be considered stale food.

Bran is the brown outer coating of the wheat grain, and is a sort of Jekyll and Hyde material. On the one hand it contains some worthwhile vitamins and protective materials, but on the other it contains toxic substances which irritate the intestines, produce stomach pains and diarrhea and have even been known to kill young children and baby animals. Bran occurs to some degree even in white flour as fine particles, and gives whole wheat flour the brown color.

Wheat grains can lie buried in the soil for several years and finally sprout, showing the extremely durable and toxic properties of the bran coating in warding off soil microbes. Bran is extremely durable and resistant to breakdown by organic action. For this reason it can in finely ground form fall in the same class as fatty rubbish and play a minor role in forming arteriosclerotic deposits. There are indications that yellow brown pigments from bran form accumulations in the body and have some bearing on skin blemishes and the discoloration of old age.

See also: White flour contains diabetes-causing contaminant alloxan


posted by Chris Gupta on Friday July 25 2003
updated on Friday November 25 2005

URL of this article:



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Readers' Comments

Loved your article and have placed a link from my page at the above url. Keep up the good work! justin.

Posted by: Justin Williams on September 3, 2003 11:32 AM


Thanks Justin, looked around your site and found it very interesing will have to read more...


Posted by: Chris Gupta on September 3, 2003 05:56 PM


I totaly agree with you about dirty grains it sure messed up my in sides . It will take 5 years to heal from the bad stuff. I am felling much better since I got off of that junk. I dont have any more hives and getting ill.

Posted by: Sandy on September 24, 2003 10:17 PM


I totaly agree with you about dirty grains it sure messed up my in sides . It will take 5 years to heal from the bad stuff. I am felling much better since I got off of that junk. I dont have any more hives and getting ill.

Posted by: Justin Williams on January 10, 2004 11:22 AM


I am a flour miller with several decades of both milling and scientific knowledge. I would treat this article as unsubstanciated and unwarranted scaremongering. Where are the facts???? and just where have you got the detrimental information from ?
The UK flour industry is 2nd to none, how unfair to generalise in this way....

Posted by: Bob Stockdale on November 2, 2004 10:57 PM


Bob, the referance is in the said article and was taken form the American industrial food journal outlined in Stale food book.

Posted by: Chris Gupta on November 3, 2004 02:15 AM


I found an eletronic copy of "Stale Food vs Fresh Food" here:

Posted by: Kathy on December 8, 2004 11:28 PM


Very vital relevant information. We should evolve method to acieve widest publicity to this in countries like. This is entirely in line with old traditional Indian views on nutrition, and is very important for the health and nutrition of the masses.

Posted by: subodh kumar on January 12, 2005 08:59 AM


The 3% or more fatty materials is only present in germ of the wheat which is removed in the milling process,and come out in the flattened form due to its elastic nature.This is done by the millers to avoid the alcoholic acidity or rancidity of the flour thereby incresing the shelf like of the flour

Posted by: Thomas George Kodenkandath on August 29, 2005 10:36 AM


I totaly agree with you about dirty grains it sure messed up my in sides . It will take 5 years to heal from the bad stuff. I am felling much better since I got off of that junk. I dont have any more hives and getting ill.

Posted by: Betty Cater on January 24, 2006 12:29 PM


Fatty Rubbish and Filth in Flour "White flour contain diabetes causing contaminant alloxan.

Posted by: Parmanand on October 19, 2008 05:09 AM


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