Wish I had the newspaper article in front of me, but I recently read an article that agreed with your post. The bleaching process done to many of the foods we take for granted produce a chemical known as alloxan. Here's a short quote from an online article I found:
Originally Posted by Dr. Funkenstein
It has been shown that alloxan is a byproduct of the flour bleaching process, the process they use to make flour look so “clean” and -- well, white. No, they are technically not adding alloxan to the flour -- although you will read this bit of misinformation on the Internet. But, they are doing chemical treatments to the grain that result in the formation of alloxan in the flour.
With so little food value already in a piece of white bread, now there is potentially a chemical poison lurking in there as well.
So what is so bad about alloxan?
Alloxan, or C4 H2O4N2, is a product of the decomposition of uric acid. It is a poison that is used to produce diabetes in healthy experimental animals (primarily rats and mice), so that researchers can then study diabetes “treatments” in the lab. Alloxan causes diabetes because it spins up enormous amounts of free radicals in pancreatic beta cells, thus destroying them.
"The heart of the wise inclines to the right, but the heart of the fool to the left." Ecclesiastes 10:2