White Flour Contains Alloxan?

[AgimA]

An alarming article:

http://www.organicconsumers.org/foodsafety/alloxan061605.cfm

That would explain a lot!

Alloxan is one of the methods used to induce Type I diabetes in animals.

[soapluvr]

yes that does explain a lot. No wonder there is an epidemic.

[AgimA]

Hello!!!??? What are those criminals at the FDA thinking about!!!

This shouts for a class action suit!!!

They put a well known diabetes agent in common food???

What the HELL!!!

A study linking alloxan with diabetic Type 1 children:

http://www.springerlink.com/content/r001211h96j18266/

[girlbug2]

I agree with the sentiment.

How long exactly has this connection between alloxan and diabetes been known?

I suspect, the USDA and many related industries wanted this kept quiet when it was discovered -- white flour after all is a staple ingredient in many processed foods of the SAD. People probably wouldn't want to eat a whole wheat twinkie, for instance, or a twinkie that tasted the same only "browner". Wheat is big business in this country, imagine what would happen to all the farmers, bakeries, junk food manufacturers, etc... if we all just stopped eating white flour because of a health scare.

Great for our bodies, horrible for the economy as it exists right now.

[AgimA]

I agree with the sentiment.

How long exactly has this connection between alloxan and diabetes been known?

The oldest I've found for now is from 50s.

There's a study claiming that human b cells are immune to alloxan. LOL what a pack of gangsters! Just like the tobacco industry claiming that smoking has no relation to lung cancer.

You can make pigs, horses, dogs, etc... diabetic with alloxan, but not humans? Don't make me laugh!

The cycle for GAD65 diabetics would be:

Alloxan damages the b-cells and alters (but not only) the DNA of lymphocites.

The injured b-cells release GAD65

GAD65 gets into the blood plasma, where it shouldn't be

GAD65 antibodies are generated

Aberrant T cells recognize GAD65 as a problem

Aberrant T cells begin to attack the source of GAD65, the b-cells

The alloxan is used to make the flour white, for nothing else, it's not like farmers would get jobless.

It seems that you can prevent/reverse alloxan induced diabetes with vitamin E supplementation, at least in animals.

Does someone knows how much alloxan is contained in 1kg of white flour? I read a study which claimed that the toxicity is shown in umg dosages, it seems that you don't need very much to wreak havoc...

PS: Flour bleach, which is used as whitener as well, even for whole grain flour, seems to form Alloxan as well, China is considering a ban on the stuff.

THIS IS A SCANDAL

[AgimA]

I was incorrect, they don't seem to use alloxan directly but it's a byproduct of the bleaching product's reaction with proteins contained in the flour.

Alloxan seems to damage livers and kidneys as well.

[AgimA]

The plot thickens:

http://www.springerlink.com/content/e2450r1101642j8w

[Hismouse]

That is rotten, why did it take o long for us people to find out...Gezz I have been a Diabetic since 1972, and its 2009 and I am finding this out,,,,,,,at 52 just another reason to eat Low Carb. wonder if ya can ever heal fromt he damage, if not can we sue the Flour bleaching idiots?

[AgimA]

That is rotten, why did it take o long for us people to find out...Gezz I have been a Diabetic since 1972, and its 2009 and I am finding this out,,,,,,,at 52 just another reason to eat Low Carb. wonder if ya can ever heal fromt he damage, if not can we sue the Flour bleaching idiots?

We could sue the b~stards, and then invest the money in diabetes research.

Here is another article that shows a sudden rise of childhood diabetes, beginning the mid 50s in several countries.

http://diabetes.diabetesjournals.org/cgi/content/full/51/12/3353

Somewhere I read that in the 50s they began to use chlorine to industrially bleach flour, before they used chlorine gas. The US Supreme Court was then debating, it seems, if bleaching with chlorine gas was a criminal act.

But it's not only white flour, it's the chlorine in the water as well, if your water has chlorine, it will produce alloxan with almost every organic substance you'll find around. They will produce dioxins and stuff like alloxan.

The good news is that you can get most of the chlorine out by boiling the water.

http://sciencelinks.jp/j-east/article/200413/000020041304A0366812.php

According to the article, with chlorine bleached flour, you'll not only get your dose of alloxan but also your nice amount of dioxins.

What a perspective, like the morons telling us that lead in gasoline was safe to use and harmless to humans, when it was known for centuries that lead was a natural born killer.

[AgimA]

I've researched a bit into the alloxan problem and the apparent resistance of human B cells to it.

It seems that rats have a higher expression of th GLUT 2 gene, that means that there's more GLUT 2 protein in them and the average human has less expression of the GLUT 2. It is said, that fetal human b cells are up to 10x more resistant to alloxan than rat b cells. Emphasis on more resistant, which doesn't mean immune to alloxan.

The tests of the apparent resistance to alloxan were made with b cells of fetal origin. It is known that pigs are also quite resistant to alloxan, noneless depending on the dose you can make them diabetic with it. It has also been observed that fetal b cells of pigs are more resistant to alloxan than b cells from adults.

The problem is that there seems to be the possibility that some humans have also an overexpression of the GLUT 2 gene. Thus having more of the protein, which is also observed in diabetics. Downregulation of the gene expression, by injecting insulin f.e., seems to lower GLUT 2 expression in diabetics to almost normal levels after 6 days.

After reading for some hours medical studies on the issue, my humble recommendation to any diabetic, is to avoid anything that contains white flour, or any organic substance that has been bleached with the help of chlorine and to boil tap water. Chlorated tap water, according to the chemical reactions shown by chlorine with organic substances, can and will react in your body with proteins, the chances that those chemical reactions will produce alloxan, are high.

Although the I haven't found any data regarding the effects of Alloxan on already damaged adult human b cells, I can imagine that the oxidation effects that lead to necrosis of b cells are highly possible.

[AgimA]

It seems that people with a genetic GLUT 2 variation are more "GLUTtonic" towards carbs:

http://physiolgenomics.physiology.org/cgi/content/abstract/00148.2007v1?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&fulltext=Glucose+transport&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT

http://ajpendo.physiology.org/cgi/content/abstract/00004.2009v1

[Cajunboy47]

White flour contains white flour.

White flour is a refined carbohydrate.

Diabetics should reduce or eliminate use of refined carbs.

There is nothing else that needs to be known or worried about, unless a person cannot accept a simple answer to a problem...

Stress over things that we don't need to concern ourselves with also have impact on blood glucose....

Keep It Simple Students... :lol:

[AgimA]

White flour contains white flour.

White flour is a refined carbohydrate.

Diabetics should reduce or eliminate use of refined carbs.

There is nothing else that needs to be known or worried about, unless a person cannot accept a simple answer to a problem...

Stress over things that we don't need to concern ourselves with also have impact on blood glucose....

Keep It Simple Students... :lol:

I suspect that you're (Thr110Ile)ic :D

Thr110Ile (Gene) = #½~# up glucose sensing metabolism and, it seems, greater alloxan sensivity.

BTW, the green tongue has gone

[Nancy LC]

I don't think whole wheat flour is much better. The bran and germ actually contain a lot of things that prevent us from absorbing vitamins and minerals.

http://wholehealthsource.blogspot.com/2009/02/few-thoughts-on-minerals-milling-grains.html
The phytic acid content of whole grains is the main reason for their low mineral bioavailability. Brown rice, simply cooked, provides very little iron and essentially no zinc due to its high concentration of phytic acid. Milling brown rice, which turns it into white rice, removes most of the minerals but also most of the phytic acid, leaving mineral bioavailability similar to or perhaps even better than brown rice (the ratio of phytic acid to iron and zinc actually decreases after milling rice). If you're going to throw rice into the rice cooker without preparing it first, white rice is probably better than brown overall. Either way, the mineral availability of rice is low. Here's how Dr. Robert Hamer's group put it when they evaluated the mineral content of 56 varieties of Chinese rice:
This is about rice but the same applies to wheat.

The author goes on about fermenting and processing the grains to reduce their phytic acid content... but to my way of thinking... why bother? Just get your nutrition from better sources.

[Cajunboy47]

My wife makes bread and noodles using a 40/60 ratio of buckwheat/white flour........

I have no problems with my BG when I eat these. Buckwheat has a BG lowering effect and I suppose it offsets what the white flour does...

I sometimes eat just bread or noodles made with white flour and that impacts my BG somewhat more than when the buckwheat is in the mix....

Just thought I'd share that, but no scientific studies to account for this.... :)