Nutrients Lost to Oxidation

I understand your concerns. From my science background I know that
oxidation is a fact of life. I have done extensive reading over the
past years and read the statements about the oxidation of nutrients in
numerous sources, many unrelated to healthy eating. Unfortunately, I
never planned for my information to be formally distributed or quoted
and therefore have never kept a reference list.

When I say I have read extensively, it is an understatement. I found that as I read, the data continuously confirmed the information presented in the Bill Gothard journal. I wish I had kept a reading list and could site
different sources but sometime the statements were unrelated to milling
of grains and I never thought to document these sources.

For instance, I was reading the works of world renown cardiologist Wilfred Shute. Dr. Shute and his brother Dr. Edward Shute did extensive research on the importance of vitamin E. The Shute brothers were the pioneers of Vitamin
E research. I remember one comment I read in Dr. Shute's book about
wheat germ oil. He said that he used it for his source of vitamin E in
his treatment of heart disease but that after 3 days there was not
enough viable vitamin E left to be useful. Once again this comment
seemed to confirm what I had read in the journals. Though no specific
numbers were mentioned, the "3 days" lines up with the numbers in the
Gothard publication.

Earlier this year I contacted North Dakota State University and spoke
with the head of the Cereal (Grain) Chemistry Department. I asked him
if he knew of any written data with specific numbers and he said he did
not. He directed me to the American Association of Cereal Chemistry. I
have not had success in finding a 1980 publication that he mentioned on
milling and oxidation. I have ordered a book from them entitled Whole
Grain Food in Health and Disease. It states that it discusses the
milling process.

We own a bakery together with our children and have recently had our fresh baked breads analyzed. The bakery mills the flour fresh for each item. The nutrition facts have been posted at The Real Bread Company bakery website: www.therealbreadcompany.com.

You may also find the comparison chart in the Exposing the Deception of Enrichment article helpful. Please see the ARTICLES link at our website home page.

One interesting thing though that the professor told me when I ask about
the oxidation of the nutrients in flour. I told him what I had read and
he stated that commercially milled flour is heat treated to destroy the
enzymes to prevent oxidation. He commented that the tocopherols
(vitamin E) are preserved better after the heat treatment. He told me
this in the light that this heat stabilized flour is better in that it
will delay rancidity and the oxidation of nutrients. He was obviously
of the opinion that destroying the enzymes was a good thing since it
increased the shelf life of the flour. But I would prefer not to destroy
the enzymes and use the flour before it spoils!

I hope this has helped some. I know what you mean when it appears that
the same information is just going around in circles. I think that is
happening in this case to some extent but I do know the scientific data
is out there. I have read it for myself in publications.

One book I can recommend is Flour Power, A Guide to Modern Home Grain Milling by Marleeta Basey, Jermer Press. It covers the history of milling and discusses oxidation.

Additionally, let me point you to the following excellent web links:
http://wholemealhealth.org.uk/freshwholemeal.html
http://eap.mcgill.ca/Publications/EAP35.htm
Sincerely, Sue Becker