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Medical Forum / General / Nutrition / August 2005Whole Wheat Question Please
Some of the bread I have seen in the stores say "Stone Ground Whole Wheat" while others just say "Whole Wheat". What is the difference between the two? Is either better for you than the other?  SignatureThanks in advance... Bob > Some of the bread I have seen in the stores say "Stone Ground Whole Wheat" > while others just say "Whole Wheat". Stone ground implies that it's been milled in the traditional way, which is somehow reassuring, however I'm not sure what the modern way is, though it's probably not nice ;) Ian > Some of the bread I have seen in the stores say "Stone Ground Whole Wheat" > while others just say "Whole Wheat". What is the difference between the > two? Is either better for you than the other? > -- > Thanks in advance... Bob Stone ground implies slow grinding at a low temperature and not completely ground to a fine powder. White flour is ground at high speed with steel grinding rollers which generates high heat which degrades the nutritional value of the product. Either of the two products you've mentioned can contain up to 40% regular white flour. The process usually entails seperating the components of the grain and then re-formulating it by adding white flour to the already separated grain germ and the grain bran. In other words, the flour maker usually completely separates the parts of the grain and then re-formulates it to make a whole wheat flour. As opposed to simply taking whole grains and gringing it into a flour in one step. Part of the reason is that once the grains parts are separated, they remove the oils from the germ. If they leave the oils, the grain flour will go rancid faster. By removing the oils, the germ will not cause problems with the shelf life of the product. Of course the most nutritious parts are now gone or completely denatured. You are left with a nutritionally-bereft manufactured flour, regardless of whether it is whole wheat or not. For real healthy flour, do what previous generations did. Soak fresh wheat berries for a day or two and grind it by hand into a coarse flour. And when you bake it, bake it at the lowest temperature that will do the job. TC Stone ground whole wheat, being coarser than whole wheat that has been ground to a powder, also delivers the benefit of making your body work harder to digest it. That makes it a lower calorie food than fine WW flour because you are expending more energy digesting it than you would finer WW flour. There is a good deal to learn about alternative grains. I hope to post some information about them next week. > Stone ground whole wheat, being coarser than whole wheat that has been > ground to a powder, also delivers the benefit of making your body work [quoted text clipped - 4 lines] > There is a good deal to learn about alternative grains. I hope to post > some information about them next week. None of these "grains" has the nutritional benefits of sprouted grains. But sprouts are a lot of work and they must be refrigerated. So, convenience usually trumps nutrition. An exception to the consumer's "convenience trumping nutrition" is bread made principally from sprouts. Such bread is usually found in the frozen food section of your health food store and sometimes your super market. If you try it, please post your experience. GWC I appreciated all the input but this is just a regular grocery shopper at heart and I'd like to get the best I can, but off the traditional grocery shelves. Bob >> Stone ground whole wheat, being coarser than whole wheat that has been >> ground to a powder, also delivers the benefit of making your body work [quoted text clipped - 17 lines] > > GWC >> Stone ground whole wheat, being coarser than whole wheat that has been >> ground to a powder, also delivers the benefit of making your body work >None of these "grains" has the nutritional benefits >of sprouted grains. But sprouts are a lot of work >and they must be refrigerated. So, convenience >usually trumps nutrition. And sprouting removes the phytic acid. Whole meal cereals and other seeds have in their shells phytic acid which strongly binds to minerals like iron, calcium, zinc and magnesium to form insoluble salts, phytates. There is overwhelming evidence that whole meal cereals through this mechanism decrease the absorption of such minerals. Don <www.donwiss.com> (e-mail link at home page bottom). > And sprouting removes the phytic acid. What about leavening and cooking? Do those processes remove the phytic acid as well, in some extent? SignatureEnrico C >> And sprouting removes the phytic acid. > >What about leavening and cooking? Do those processes remove the phytic acid >as well, in some extent? I don't believe so. But soaking does, as long as you through away the water. Don <www.donwiss.com> (e-mail link at home page bottom). There are more "rock" chips in the stone ground wheat. > Some of the bread I have seen in the stores say "Stone Ground Whole Wheat" > while others just say "Whole Wheat". What is the difference between the > two? Is either better for you than the other? >Some of the bread I have seen in the stores say "Stone Ground Whole Wheat" >while others just say "Whole Wheat". What is the difference between the >two? Is either better for you than the other? Most likely there is not much difference, I would go for the one which is the freshest. You really have to be on your toes these days to get fresh bread since it has often been on the shelf for a week or more. If the loaf is quite heavy in comparison to size I don't buy it because I don't like heavy bread. Ora |
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