Enriched flour, a common ingredient in many processed foods, begins as refined flour. During the refining process, the bran and germ, the nutrient-rich parts of the wheat kernel, are removed, leaving primarily the endosperm. This stripping away of components results in a product that is lower in fiber, vitamins, and minerals. To compensate, manufacturers add back certain nutrients, such as iron, niacin, thiamin, riboflavin, and folic acid. This process of adding nutrients back into the flour is termed “enrichment.”
The perceived detriments of utilizing refined and subsequently enriched flour stem from the fundamental nutritional losses incurred during initial processing. While enrichment aims to restore some lost nutrients, it doesn’t replicate the full spectrum of vitamins, minerals, and fiber naturally present in whole grains. The high glycemic index of enriched flour can lead to rapid spikes in blood sugar, potentially contributing to insulin resistance and increasing the risk of type 2 diabetes. The absence of significant fiber can also impact digestive health and satiety. Furthermore, some individuals may experience sensitivities to the additives used in the enrichment process.
