Flour can act like sugar

As far as the body is concerned, white flour is not much different from sugar. Because the grains in flour have been so finely ground, it is easy to overconsume them, and they are broken down very quickly by the body, creating the same blood-sugar spikes and crashes.

Large spikes of glucose cause inflammation and wreak havoc on our insulin metabolism.

White flour retains none of the good things from whole grains, such as fiber, B vitamins, and so on. So the takeaway message is: eat more whole grains and less white flour! People who do this tend to be healthier and live longer. It’s a fact.