It’s Not Salt or Sugar, Yet It’s the Most Dangerous White Poison We Eat Daily

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This “white poison” isn’t salt or sugar—it’s refined white flour. Widely used in bread, pasta, pastries, and countless processed foods, refined white flour can have a profound impact on our health, often more harmful than many realize.

Why Is Refined White Flour So Dangerous?
Refined white flour is made by stripping away the bran and germ from whole wheat grains, leaving behind mostly starch. This process removes most of the fiber, vitamins, and minerals, turning it into a nutrient-poor ingredient that:

Spikes blood sugar: It digests rapidly, causing sharp rises in blood glucose and insulin levels, increasing risk for insulin resistance and type 2 diabetes.
Lacks nutrients: With the fiber and nutrients stripped, it provides empty calories that don’t satiate hunger well, leading to overeating.
Promotes inflammation: High intake is linked to chronic inflammation, a root cause of many diseases including heart disease and arthritis.
Contributes to weight gain: Rapid blood sugar swings promote fat storage and cravings.
May harm gut health: Without fiber, it can disrupt healthy digestion and gut microbiome balance.
How We Consume Refined Flour Daily
From the bread we toast in the morning to the cookies we snack on at night, refined white flour is everywhere:

White bread and bagels
Cakes, cookies, and pastries
Crackers and snack foods
Pasta and many convenience meals
Some sauces and breaded foods
Because it’s so common and often hidden in processed foods, many people unknowingly consume large amounts daily.
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