Alloxan: Chemical In White Bread Induces Diabetes


We all know how bad white bread is for us. Several years ago a study found that it “was the food most strongly related to diabetes.” But not for the reason you think, which in a nutshell boils down to refined carbohydrates that quickly convert into sugar that in turn spikes blood sugar levels, which can result in insulin resistance.

Diabetes… with your marmite and toast

In laboratory studies, when researchers want to ‘give’ rats diabetes, they give them something called alloxan… In fact, there is no other commercial application for alloxan – it is used exclusively in the medical research industry because it is so highly toxic.

Alloxan is a chemical that actually destroys the insulin-producing cells (beta cells) in the pancreas, which is why it’s the go-to compound if you need to get yourself a diabetic rat for research. According to Dr. Hari Sharma’s book Freedom from Disease, alloxan causes free radical damage to DNA in the beta cells of the pancreas, causing them to malfunction and die. When they fail to function normally, they no longer produce enough insulin.

Of course there’s another group of ‘lab rats’ out there – you and me – and everyone else who eats. In fact, we all get our regular doses of alloxan since it can be found in white bread, pizza dough, cookies and cakes, or anything made with bleached flour.

Technically alloxan is not deliberately added to white the flour. Instead, it’s a by-product of the flour bleaching process when the chlorine reacts with the protein in the flour.

Now I’m sure that none of our readers are under the illusion that white bread and other products made with bleached flour are health foods, but the fact that they contain a chemical known to cause diabetes – even if it’s just a tiny amount – really pushes these foods into the ‘avoid at all costs’ category.

But here’s the real kicker: Researchers have long known how alloxan causes destruction of the beta cells in the pancreas. Even though the toxic effect of alloxan is common scientific knowledge in the research community, it is still tolerated as a by-product in our food, as a result of food processing.

Clearly, fuelling the diabetes epidemic is not enough to get this poisonous junk removed from our food. And sadly, the bleaching process, causing alloxan to end up in our food, will be continued to be used until alloxan has been proven to be toxic for human consumption (by way of human deaths) or has severe side effects, or when the public screams loudly enough…

It’s important to realise that chemicals are always used for any form of food processing and we simply don’t know what the long-term effects will be of ingesting chemicals, on top of chemicals, on top of more chemicals. My guess is, it won’t have a positive outcome.

That’s why it is entirely up to you to protect yourself, especially if you are diabetic, have cancer, or a compromised immune system, or if you are in some other high-risk category. Educate yourself to know what foods contain hazardous ingredients in order to avoid them.

In the case of alloxan, there is no way to know that it might be in your food, not by reading the ingredient list or by any other means. And that gives you another very good reason to stick to whole-wheat and whole-grain foods, and to take any item containing bleached flour off your shopping list once and for all.

Disclaimer: Bear in mind the material contained in this article is provided for information purposes only. We are not addressing anyone’s personal situation. Please consult with your own physician before acting on any recommendations contained herein.


The Little-Known Secrets about Bleached Flour… published online,

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