Processed and refined foods

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About
  • There is almost always some loss of nutrients during processing, no matter which method is used. During canning, vitamin C, thiamin and folic acid will be removed; in drying, as much as half the vitamin C content may be lost.
  • All processed foods – particularly snack foods – tend to be high in fat, salt and sugar. Be on the lookout particularly for so-called β€˜bran’ cereals or mueslis that are commercially produced, as they will be high in sugar. Make your own.
  • Many chemical additives in processed foods have been found to be harmful to health.
  • When flour is refined, the bran (containing fibre) and germ (containing polyunsaturated fats, vitamin E, thiamin, riboflavin, B6 and protein) is removed, leaving only the endosperm, or starchy part of the grain. Up to eighty per cent of essential nutrients can be lost.
  • During refining, rice is stripped of protein, B vitamins and minerals. It actually has less than half the vitamin B6 content of brown rice.