Enriched Vs Whole Grain

There has been a lot of controversy regarding the benefits of enriched flour in relation to those of <a href="http://en.wikipedia.org/wiki/Whole_wheat_flour" title="Whole wheat flour" class="mw-redirect" >whole wheat flour</a>. Although enriched flour does contain the similar amounts of vitamins as the unrefined flour products, it does not have the same nutritional benefits of whole wheat flour.

One of the most significant differences is the amount of fiber. During the production of white enriched flour, a lot of the fiber-containing components (the bran and germ) are reduced or removed. Thus, products made from this type of flour contain smaller amounts of fiber than those made with whole wheat flour. Another concern is the effect on blood sugar levels. There is also a significant difference in the type of iron added to enriched flour, a type that may be toxic rather than nutritional.[<a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a>]

Enriched flour products tend to be higher on the <a href="http://en.wikipedia.org/wiki/Glycemic_index" title="Glycemic index" >Glycemic Index</a>, quickly raising blood sugar levels.

In contrast, foods made from whole grains tend to be lower on the Glycemic Index. Because they contain higher amounts of fibre and other complex carbohydrates, they take longer to digest; therefore, sugars enter the bloodstream in a slow and more controlled manner. A diet containing primarily low Glycemic Index foods has been related to many health benefits: reduced cholesterol levels, reduced risk of heart disease, and healthy weight loss.