As we saw, phytate depletes copper. The decision between white flour and whole wheat is a bad one. They each deplete copper.
The values of phytic acid in breads ranged between 1.48 mg/g (white wheat-bread) and 7.53 mg/g (bran bread).
At first glance, you might think, oh ok, white bread is better?
However, enriched White Flour has been stripped of the bran, and 5 nutrients are added: thiamin, riboflavin, niacin, folic acid, and iron. The first four are B vitamins.
“The process of enriching flour restores its nutritive value by replacing nutrients lost during milling in amounts similar to those lost. Almost 95 percent of the white flour in the United States is enriched with iron and four of the B vitamins: thiamin, niacin, riboflavin and folic acid.”
But does it really restore the nutritive value by restoring all that was lost? What is lost?
What are the vitamins and minerals in wheat germ?
per 100 gram of wheat germ:
Pantothenic B5 2.26mg
What are the vitamins and minerals in 100 grams of white bread?
Vitamins and minerals
Calcium 144 mg15%
Iron 3.6 mg46%
Magnesium 23 mg7%
Phosphorus 98 mg10%
Potassium not listed
Sodium not listed
Zinc 0.7 mg5%
Copper 0.1 mg6% Fluoride 48.9 μg- added!
Manganese 0.5 mg27%
Selenium 22 μg32%
Vitamin A IU 1IU-
Vitamin B6 0.1 mg7%
Vitamin E 0.2 mg2%
Vitamin K 0.2 μg1%
The copper declined from 0.76 mg to 0.10 mg.
The copper content in wheat germ is higher than the total intake of copper for the average person! A cup of wheat bran (not germ), has a list of similar minerals, including 0.58 mg of copper!
Enriched White Flour is a major food staple in the food supply that is in nearly everything. It is not just “white bread”. It’s in sourdough bread, noodles, pasta, tortillas, cereals, the cracker aisle, the cookie aisle, the baking good section, hot dog buns, hamburger buns, muffins, cakes, pie crust, croissants, gravy, and anything made with flour.
The 5 nutrients added, the B vitamins and the iron, all block copper. The phytate blocks copper.
But bread is even worse, as the iodine doctors have noticed.
In most breads, before 1980, they used iodine as a dough conditioner. Today, they use neurotoxic bromine, instead of iodine. And bromine blocks iodine.
They often also remove natural yeast, and use aluminum instead, another neurotoxin.
Most bread also contains traces of glyphosate. Glyphosate is even sprayed on organic wheat to kill it for the harvest. Since it is not used while it is growing, but only to kill it, it is still considered organic. Glyphosate is a metal chelator. It chelates copper! It chelates other minerals, too, like calcium and magnesium.
Let’s review the copper antagonists in enriched white flour:
1. Phytate blocks copper. (even more phytate in whole wheat bread)
2. Iron blocks copper.
3. Niacin and B vitamins block copper.
4. Has the copper content removed.
5. Bromine, a neurotoxin. (Copper is a major nerve healer)
6. Aluminum, a neurotoxin. (Copper is a major nerve healer)
7. Glyphosate, a metal chelator/binder/remover (it chelates/blocks copper)
A lot of people have “gluten intolerance”. This is also called “Celiac disease”. Others have noted that Celiac disease is copper deficiency.
Copper is good for the gut. It helps build collagen. Copper is an astringent. Copper should tighten the pores in the intestine, healing “leaky gut”. Copper thickens the skin and similarly strengthens the walls of the intestine.
A few quotes on glyphosate and the diseases it potentially causes:
“RoundUp has been potentially linked to instances of cancer, celiac disease, Parkinsons, and more.” Sounds like copper deficiency.
“In the next 50 pages [not me, I’m quoting here] I will present irrefutable research-based evidence that casual exposure to the chemical glyphosate is one of the causes of birth defects, miscarriages, premature births, cancer – non-Hodgkin’s lymphoma and hairy cell leukemia, DNA damage, autism, irreparable kidney and liver damage, infertility, …”
“AMPA, the glyphosate metabolite, also has genotoxic effects. Neurotoxicity effects include Parkinsonism have emerged following acute exposure. Exposure to glyphosate resulted in oxidative stress in lab animals and death of neuronal cells, correlating with Parkinsonian pathology.”
I apologize for losing the source of those quotes, but this is a book on copper, not glyphosate.
Glyphosate, pathways to modern diseases II: Celiac sprue and gluten intolerance
“Celiac disease, and, more generally, gluten intolerance, is a growing problem worldwide, but especially in North America and Europe, where an estimated 5% of the population now suffers from it. “
Glyphosate, a chelating agent—relevant for ecological risk assessment?
Those are copper deficiency symptoms! Cancer, Celiac Disease, Parkinson’s, infertility, birth defects, miscarriages, premature births, irreparable kidney and liver damage, neurotoxicity…
And it’s a very similar story with white rice. But you can’t just eat white rice all the time, because rice is high in arsenic, another toxin.
Some people say if you look hard enough, all food is bad for you. That view might be a bit extreme. What is realistic? I am not perfect. I eat hamburgers with white bread, because I live in the USA. This is one reason why I will continue to supplement with copper and iodine, and other things.