Did you know that in the common apple there are well over 1000 chemical compounds that science has identified? Yet, it is still not understood what their nutritional worth actually is. It has been suggested that these chemicals have an effect on digestion, absorption of nutrients, and ph.

Did you know that the common carrot has over 200 usable nutrients? Besides these nutrients the carrot also has well over 500 additional chemical compounds.

Did you know that dozens of key nutrients are lost with the wheat’s bran and germ during the refining process? Just to name a few: Protein, sugar, fiber, fatty acids, calcium, copper, iron, magnesium, phosphorus, potassium, selenium, sodium, zinc, vitamin’s A, C, B-6, B-12, E, K, folate, niacin, riboflavin, thiamin, carotene, lutein, zeaxanthin, lignans, phytoestrogens, phenolic compounds, tocotrienols and the list goes on.

Fortified flour has these natural compounds replaced with synthetic forms of vitamins B, C, calcium and iron. Not a very fair trade off is it?