Enriched Flour – The word enriched can be very misleading when it comes to flour. The term enriched flour can easily be interpreted that the flour is enhanced, and therefore better for you.

But in this case the word “enriched” is actually misleading. Because it leads you to think that you’re eating something better and healthier for you, when in fact you’re not.

Enriched means adding synthetic nutrients and elements to the flour

Essentially enriched flour is one where natural nutrients (bran and germ) are first stripped out of wheat. Then synthetic vitamins and nutrients are added to the flour. Hence, the flour is enriched by these synthetic vitamins.

Why strip the flour of its nutrients only to then add them back again?

Because it prolongs the shelf-life. And consequently bread made out of enriched flour also stays fresh longer. For example, bread made out of non-enriched Polish flour stays fresh for about two days. Bread made out of enriched flour can stay fresh between two weeks to about a month, and in some cases even longer if other preservatives are added.

Enriched flour means longer shelf life, but potential weight gain for you

When wheat is stripped of it’s natural minerals and nutrients, such as germ and bran, your body no longer absorbs flour the way it would absorb flour made from the wheat left in its entirety.

Enriched flour is absorbed as sugar and stored as fat. Whereas whole wheat flour takes longer to be absorbed, giving you a steady level of blood sugar and energy.

Be a discerning label reader!

Most breads you’ll find in grocery stores are made with enriched flour. Just look at the label and read the very first ingredient. You’ll quickly discover that in the U.S. it’s very difficult to find breads that are not made with enriched flour.

Therefore, the first step to eating healthier, not just flour-based foods, but other foods too, is to read labels and avoid breads, cakes, or cereals made with enriched flour.