Almost all bread, pasta and baked goods are made of white flour.  It’s easy to use, easy to store, and highly processed from what used to be wheat.  Wheat is a good and nutritious food, but by the time it is so processed it hardly resembles what it once was.  White flour contains very little nutrition and is actually toxic and is an antinutrient (like sugar).  But did you know that the average American consumes more than 200 pounds of white flour every year.  Almost all the nutrients that were once in the wheat are lost in the process of making it into white flour.  You also lose the fatty acids and fiber that were in wheat.  And worse many of the nutrients that you body needs to metabolize the flour for energy are lost as well.  Because the flour does not contain those nutrients. your body is robbed of them.  Because of severe nutritional problems in 1941 our government passed legislation that certain  nutrients had to be added back to the flour.  That is how “enriched flour” was born.  When the wheat is processed into white flour more than twenty-five known nutrients are lost and only a handful are added back in.