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Medical Forum / General / Alternative / January 2005if white flour is mixed with bran flakes, is it wholewheat?
i wonder. suppose you take one cup of bran and mix it with one cup of white flour. is it same as wholewheat? or does flour chemically change when it's defiberized so that even if you mix it later with bran flakes, it's still bad for you. No! But, I know quite a few food processors who try to convince consumers that their food science garbage is actually healthier for them. Do not believe their nonsense. -- john gohde http://naturalhealthperspective.com/blog/ "Mr-Natural-Health" wrote. > No! > [quoted text clipped - 4 lines] > john gohde > http://naturalhealthperspective.com/blog/ I hate to say that John is correct but he is. Bran is not the main component removed from wheat to make white flour but wheat germ is. The reason for the removal is that the germ contains oils which can go rancid in flour. If you use whole wheat flours you should use them while still fresh. Refrigeration may help a bit. Bran can get stale too. Buy in small amounts keep tightly closed and replace if the odor changes. Same goes for wheat germ. And I doubt very much the proportion mention of a cup to a cup is anywhere near the bran in whole wheat flours. Food faddists need to learn more about the topic. later bliss -- C O C O A Powered... (at california dot com) -- bobbie sellers - a retired nurse in San Francisco It is by the beans of cocoa that the thoughts acquire speed, the thighs acquire girth, the girth become a warning. It is by theobromine alone I set my mind in motion." --from Someone else's Dune spoof ripped to my taste. so if you add bran AND wheat germ to white flour, is it same as whole grain flour? alikedisalike@hotmail.com wrote. > so if you add bran AND wheat germ to white flour, is it same as whole > grain flour? Most likely not but why not simply use white wholegrain flour to start with? It does exist you know and it gets rancid if not promptly used. You don't give a clue as to how the flour will be used. Let me say that you should be careful about the amount of bran sued per day, so don't od. later bliss -- C O C O A Powered... (at california dot com) -- bobbie sellers - a retired nurse in San Francisco It is by the beans of cocoa that the thoughts acquire speed, the thighs acquire girth, the girth become a warning. It is by theobromine alone I set my mind in motion." --from Someone else's Dune spoof ripped to my taste. >so if you add bran AND wheat germ to white flour, is it same as whole >grain flour? Not really. It will be more or less the same as commercial or supermarket "whole wheat" flour, which is white flour with bran added back. It won't be the same as real whole grain flour, which is whole grain ground to flour without anything removed or added. If you want the real thing, go to a bulk food store and buy "stone-ground" whole wheat flour. While flour is seldom actually ground between stones any more, "stone-ground" means that it's ground by a technology that doesn't let it get as hot as does flour in large scale commercial milling. This retains more nutrients and flavor than the commercial flour, and it hasn't been bleached or had aging agents added. It also hasn't had nutrients added, as commercial white flour often does. If you taste supermarket whole wheat flour and stone ground whole wheat flour, you'll find they taste quite different. Stone ground flour makes a somewhat heavier but much more flavorful bread. Remember that hard wheat flour is for yeast-raised breads, and soft wheat flour is for other baking. Durum flour is for pasta and noodles, or a small amount will add extra gluten to a bread recipe. Try stone ground soft whole wheat flour for a chocolate cake sometime. The whole wheat gives it a very rich flavour. You can get a delicious cake with much less fat and sugar. As for other whole grains, refer to this list: Whole Refined Pot barley Pearl barley Large flake oats Minute, quick or instant oats Brown rice White rice Cracked wheat, bulgur Semolina, cream of wheat Dark rye flour Light rye flour Most millet and buckwheat is unrefined. Almost all cornmeal is refined. You can sometimes find whole corn meal, but the seed hulls will really give your guts a good scrubbing on the way through. While whole grains are an excellent source of dietary fibre, often lacking in modern diets, it's worth switching to them just for the flavour alone, aside from the health benefits. You'll find that refined grains seem rather bland, mushy and dead-tasting once you're used to the real thing. Whole grains are interesting, flavourful foods in their own right, not just starchy fillers in a meal. There are hundreds of cookbooks about using whole grains, beans, lentils, etc, for both ethnic cuisines and variations on more familiar dishes. You can eat more healthily, more interestingly and much more cheaply than most North Americans do by using these foods. Have a look in your local public library. what is a 'bulk food store"? is it a health store? how do i look it up? Good health food store is a also a bulk food store with flours, legumes, grains, raw nuts, dried fruits, bulk herbs, and spices. In bigger communities, they can have organic produce, organic dairy and organic eggs. A good health food store is more than a supplement store. > what is a 'bulk food store"? is it a health store? how do i look it > up? >> so if you add bran AND wheat germ to white flour, is it same as whole >> grain flour? [quoted text clipped - 3 lines] > back. It won't be the same as real whole grain flour, which is whole > grain ground to flour without anything removed or added. That would depend on your supermarket or grocery store. Mine carries King Arthur flour, which is: a.. Milled from hard red spring wheat from the Northern Great Plains. a.. Traditional stone ground whole wheat flavor. a.. Very finely ground. a.. Includes 100% of the bran and germ of the wheat berry. a.. Cool stone grinding preserves nutrients. So at least according to its label and website, this flour will meet your needs, even if you buy it in your supermarket. A lot of the so-called experts will tell you in their books about all the things that you cannot find in a conventional supermarket. Perhaps it's true where they live, but I found that items such as whole grain spaghetti are readily available on my supermarket shelf. There are more whole grain breads than I can count, but still some are better than others, and some have more sugar than others. There's still far more junk on the shelves than anything else, but if you ask your supermarket manager for an item, it may make it onto store shelves. That's especially true if your friends and neighbors do the same thing. The white flour will still be NOT whole grain. The bran will still be whole grain. >The bran will still be >whole grain. Well, no... It will still be bran. All the best,  SignatureKenneth If you email... Please remove the "SPAMLESS." > i wonder. > [quoted text clipped - 3 lines] > or does flour chemically change when it's defiberized so that even if > you mix it later with bran flakes, it's still bad for you. There's a mechanical difference which interacts with digestive physiology: the whole wheat takes longer to digest. That means that the starch component, which gets digested into glucose, is released more slowly, which means that the glucose is absorbed into the bloodstream at a lower rate for a longer period. This can be important if you have glucose-regulation problems, since the regulatory system does a better job of coping with a slow, steady influx of glucose than with a big load of it coming into the bloodstream all at once. >> i wonder. >> [quoted text clipped - 13 lines] > influx of glucose than with a big load of it coming into the > bloodstream all at once. Even if you don't have glucose regulation problems, the body will react to the pure white flour's quick digestion with a sudden large release of insulin. When the glucose has been absorbed and the insulin level is still high, you can "crash" and get strong cravings for more sugar. It's best to avoid those swings in blood sugar whether you have a "problem" or not. If you don't have a problem in the medical sense, you might still have a problem with respect to the way you feel, and how it affects your body in general. > Even if you don't have glucose regulation problems, the body will > react to the pure white flour's quick digestion with a sudden large [quoted text clipped - 4 lines] > medical sense, you might still have a problem with respect to the way > you feel, and how it affects your body in general. Actually, if you do experience such a swing you almost certainly *do* have glucose-regulation problems, although they may be at a subclinical level. alt.support.diabetes is replete with stories of diabetics who measured their non-diabetic spouses' blood glucose both before and after a carb- heavy meal and got readings of 85 mg/dl (4.7 mmol/L) both times. There are potential issues (the area is still quite debated) involving the effects of the temporarily increased insulin levels themselves in people with normal glucose regulation, though. > i wonder. > suppose you take one cup of bran and mix it with one cup of white > flour. is it same as wholewheat? > or does flour chemically change when it's defiberized so that even if > you mix it later with bran flakes, it's still bad for you. This is part of paper I wrote. Hopefully this will explain it. Bread. "The staff of life." A staple that's been around since the beginning of civilization suddenly has a reputation worse than Mike Tyson's. How in the world could this be? How can a food that has been sustaining mankind for thousands of years now suddenly be bad? Well, what happened is what the food companies have done to bread. Decades ago, all bread used to be made of pure "whole wheat/grain" flour. Now, although things have gotten better in the last decade or so, most bread and baked goods are still made out of "enriched" wheat flour. Want to know why the food companies "enrich" it? It's because they stole all the goodness from the natural wheat/grain. Here's what they do. There are three parts to a piece of grain. The food companies, when making wheat/white flour, remove the two nutritious parts, the bran and germ, and leave you with the un-nutritious part the endosperm. In removing the bran and germ parts of the grain, they also remove significant amounts of twenty-two different natural vitamins, minerals and all of the fiber. The food companies feel really bad about this, so they "enrich" the remaining endosperm with four to six, cheapy synthetic vitamins in an attempt to compensate you after they ripped you off. Aren't these guys nice? Patrick In removing the bran and germ parts > of the grain, they also remove significant amounts of twenty-two > different natural vitamins, minerals and all of the fiber. The food > companies feel really bad about this, so they "enrich" the > remaining endosperm with four to six, cheapy synthetic vitamins in an > attempt to compensate you after they ripped you off. Aren't these > guys nice? In the US, they also put it prominently on the label along with a picture of the food pyramid. They make you think that the vitamins in it can be measured by what's on the labels, and there's no difference between how the body absorbs the naturally occuring vitamins and the synthetic ones of the same quantity. Could they possibly be wrong, given the state of health and weight of the average American? No, it is not. Go to: http://www.nal.usda.gov/fnic/foodcomp/search/index.html and do a search for enriched white flour, and one for whole wheat flour and another for wheat bran. Note that 1 cup of wheat bran weighs only 58 grams while 1 cup of whole wheat flour weighs about 120 grams and 1 cup of enriched white flour weighs 125 grams. And bran flakes are a whole lot different than wheat bran. Ora >i wonder. > [quoted text clipped - 3 lines] >or does flour chemically change when it's defiberized so that even if >you mix it later with bran flakes, it's still bad for you. I wonder if you are a "half-wit" is it the same as being a dim wit? Sounds like it. If you take a cup of sh.t and mix it with sugar, is it the same as sugar or does it still have some sh.t in it? >i wonder. > [quoted text clipped - 3 lines] > or does flour chemically change when it's defiberized so that even if > you mix it later with bran flakes, it's still bad for you. ROFLMAO! > i wonder. > [quoted text clipped - 3 lines] > or does flour chemically change when it's defiberized so that even if > you mix it later with bran flakes, it's still bad for you. Is the white flour you are planning to bleached? Does your white flour have added iron? As others have already pointed out, you'll need to added germ also. If you add "too much" bran and you try to sell your bread here in the states the US FDA may come after you in a hostile way. In the 70's Oroweat was selling a bread with added wheat bran, the US FDA told them to stop. Granted some of the new low carb breads have added fiber, so the pinheads over at the FDA may have changed the regs. And some years ago, there was a white bread with added celluose to provide a lower calorie product. If you are make it locally or for yourself don't sweat it. Added bran will likely not cause any problem. Indeed, it help keep the bowels moving. Hopefully all your flour, bran, and germ will be freshly ground. And hopefully you aren't the 1 to about 150 that has some level gluten intolerance ailment known a celiac disease. In that case, a wise person avoids all gluten like the plague. Know also it is hard to diagnosis this problem in a timely fashion. May I suggest brown rice or perhaps millet:-) <snip> > If you are make it locally or for yourself > don't sweat it. Added bran will likely not [quoted text clipped - 10 lines] > > May I suggest brown rice or perhaps millet:-) You know, I've just started eating white rice (used to totally avoid the stuff) and actually like it. Is brown rice different and how, well, other than the obvious colour. SignatureCheers Dennis Remove 'Elle-Kabong' to reply > You know, I've just started eating white rice (used to totally avoid the > stuff) and actually like it. Is brown rice different and how, well, > other than the obvious colour. White rice is mainly starch. Brown rice has much more fiber and more B vitamins. I much prefer the taste of brown rice or rather the various types of brown. My favorite is either brown Texmati which a type of Basmati. > i wonder. > [quoted text clipped - 3 lines] > or does flour chemically change when it's defiberized so that even if > you mix it later with bran flakes, it's still bad for you. Re-constituted "whole grains" are not even close to being the same as the real thing. TC >i wonder. > [quoted text clipped - 3 lines] >or does flour chemically change when it's defiberized so that even if >you mix it later with bran flakes, it's still bad for you. True whole wheat would be the ground wheat kernel sans bleaching and used whole with nothing removed. SignatureSincerely, | NOTE: Best viewed in a fixed pitch font | (©) (©) Andrew H. Carter | ------ooo--(_)--ooo------ d(-_-)b | /// \\\ |
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