Wheat has been a main staple of civilizations around the world for centuries. The millstones used to grind these grains into flour were slow and required the expertise of the miller, who had to clean and prep these stones.
In the late 1800’s the invention of high speed roller milling machines came on the scene and began to replace the tried and true grist mills. There were advantages to the production of pure flours in the speed of milling and in the reduction of man hours in cleaning grist stones and pest issues.
Because the entire nutrition of the grain remained in the flour milled by the original stone process, it spoiled easier and there were problems of insects invading the finished product. The invention of Roller milling machines allowed for the removal of both the germ, (which contains essential fatty acids), and bran, (which contains the B-vitamins, especially B-1).
Roller milling sped up the milling process and produced a finer flour with better shelf life, but no health benefits since all that was produced was starch without the needed nutrition to assist the body in metabolizing it. Sort of like having gas for your car and no oil.
Roller milling reduced insect problems since all viable nutrition has been removed. If there’s no nutrition for bugs, there’s none for you. This elimination of nutrients birthed the need to fortify flour with crystalline vitamins. It’s been proved that crystalline thiamine cannot alter the course of diabetes or heart disease, which are heavily dependent on the availability of thiamine.
Over decades of providing nutrient deficient foods to the public, we are seeing a continued increase in various degenerative diseases, of which diabetes and heart disease top the list. Both scream deficiency of essential fatty acids and B vitamins, especially thiamine.
Restoring health in the case of chronic deficiencies like this involves proper, whole food nutritional support for a period of no less than three months, and in some cases, years. Obviously, adopting healthy life style changes are critical to restoring a body to health.
When we see escalating numbers of gluten sensitive patients, the loss of essential fatty acids, required to maintain healthy cell walls could be one part of the equation. I’m still confident that genetically altered foods play a hefty part in this condition as well.
In a 1936 article in ‘Vitamin News’, Dr Royal Lee showed evidence of the effectiveness of a whole food B vitamin in rapid changes of heart function. Within ten minutes there was marked changes and completely normal response after five days of treatment. Here he states:
“None of our other concentrates alone has the slightest action in 15 minutes, according to sphygmograph tests. They do contribute, however, very much over a period of time to the resumption of normal physiological balances where the heart abnormality has been adding to the difficulty of other organs in accomplishing their functions. A reduced blood supply obviously aggravates a low nutritional supply, whether it be vitamins or other food elements required by each organ. In this manner a multiple vitamin deficiency may develop in the patient with cardiac disease. That is the probable explanation for the remarkable tonic action of “Catalyn” in these cases. Vitamin B deficiency is a key factor here, too, in that one of the first signs of its lack is a reduction of assimilative efficiency through the debilitation of the alimentary mucosa, to say nothing of the frequent loss of appetite also due to this cause. Now follow this with a breakdown of the nervous structures that control the heart and you will realize what an important “staff of life” vitamin B is--and it normally would occur in ample quantities in our bread if we used only that made from unbleached flour, or better, that made from fresh whole wheat.”
Dr Royal Lee has been called the Einstein of Nutrition.