Re: Bread?

Del Cecchi said:

"KR3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am trying hard to avoid bread and if I must eat bread I want to make
sure I eat bread that is good for me, no enriched flour or bleached
flour. My question is what is considered good healthy bread that has no
enriched or bleached flour?

I called up my local deli and they told me that even their pumpernickel
have enriched flour.

Please help.

Keith

I believe that in the US, flour is required by law to be enriched to prevent
deficiency diseases. What possible objection could you have to enriching
flour?

the only reason flour would need to be enriched is if it were stripped
of its original nutrients (i.e. white flour-no bran). whole grain flours
do not need to be enriched because they have not been messed with. If
you want bread made with whole grain flour, and no enriched bleached
stuff, look for the first ingredient to be "100% whole wheat flour". You
may be able to find bread products made with other whole grains as well.

--

saerah

"I think there's a clause in the Shaman's and Jujumen's Local #57 Union
contract that they have to have reciprocity for each other's shop rules."
-König Prüß

sarah bennett said:

Del Cecchi said:

"KR3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I am trying hard to avoid bread and if I must eat bread I want to make
sure I eat bread that is good for me, no enriched flour or bleached
flour. My question is what is considered good healthy bread that has no
enriched or bleached flour?

I called up my local deli and they told me that even their pumpernickel
have enriched flour.

Please help.

Keith

I believe that in the US, flour is required by law to be enriched to
prevent deficiency diseases. What possible objection could you have
to enriching flour?

the only reason flour would need to be enriched is if it were stripped
of its original nutrients (i.e. white flour-no bran).

You're assuming that the purpose of enrichment is merely to replace that
which has been removed in processing. Not the case.

Same issue with enriched milk (vitamins A and D) and salt (iodine) and
other foods that are enriched to deal with health issues that are on
longer issues because of the additives.

Quoted message said:

whole grain flours
do not need to be enriched because they have not been messed with.

The act of commercially milling grains subjects them to fairly high
heat. That cooking process dramatically alters the nutritive profile,
whole grain or not. Enrichment is a more broad nutritional package.

Quoted message said:

If
you want bread made with whole grain flour, and no enriched bleached
stuff, look for the first ingredient to be "100% whole wheat flour". You
may be able to find bread products made with other whole grains as well.

Flours are aged or bleached. The bleaching process merely cuts time off
the aging time. The flour ends up being essentially the same whichever
process if followed. It can go to market faster and therefore be cheaper
because it doesn't have to sit in warehouses getting older.

Fresh-milled grains don't taste as good as aged ones and they don't work
the same way in cooking or baking, either.
<http://www.wholehealthmd.com/refshelf/foods_view/1,1523,81,00.html>

Pastorio

Bob (this one) said:

sarah bennett said:

Del Cecchi said:

"KR3" <[email hidden]> wrote in message
news:[email hidden]...

> I am trying hard to avoid bread and if I must eat bread I want to make
> sure I eat bread that is good for me, no enriched flour or bleached
> flour. My question is what is considered good healthy bread that has no
> enriched or bleached flour?
>
> I called up my local deli and they told me that even their pumpernickel
> have enriched flour.
>
> Please help.
>
> Keith

I believe that in the US, flour is required by law to be enriched to
prevent deficiency diseases. What possible objection could you have
to enriching flour?

the only reason flour would need to be enriched is if it were stripped
of its original nutrients (i.e. white flour-no bran).

You're assuming that the purpose of enrichment is merely to replace that
which has been removed in processing. Not the case.

Same issue with enriched milk (vitamins A and D) and salt (iodine) and
other foods that are enriched to deal with health issues that are on
longer issues because of the additives.

Quoted message said:

whole grain flours

Quoted message said:

do not need to be enriched because they have not been messed with.

The act of commercially milling grains subjects them to fairly high
heat. That cooking process dramatically alters the nutritive profile,
whole grain or not. Enrichment is a more broad nutritional package.

Quoted message said:

If you want bread made with whole grain flour, and no enriched
bleached stuff, look for the first ingredient to be "100% whole wheat
flour". You may be able to find bread products made with other whole
grains as well.

Flours are aged or bleached. The bleaching process merely cuts time off
the aging time. The flour ends up being essentially the same whichever
process if followed. It can go to market faster and therefore be cheaper
because it doesn't have to sit in warehouses getting older.

Fresh-milled grains don't taste as good as aged ones and they don't work
the same way in cooking or baking, either.
<http://www.wholehealthmd.com/refshelf/foods_view/1,1523,81,00.html>

Pastorio

Fresh-milled corn meal is an exception. If you have access to good
dried corn, it's worth getting a hand crank grain mill (a "Corona", for
instance) just for making corn bread.

Best regards,
Bob

Bob (this one) said:

Default User wrote:

Quoted message said:

Quoted message said:

Enrichment has a specific meaning, that is to replace natural
components lost in processing. Added vitamins or minerals beyond

what

Quoted message said:

Quoted message said:

would normally be found is called "fortifying".

I stand corrected.

I went cruising the FDA and other sites and found that my notion was

wrong.

Quoted message said:

Thanks.

Just a definitional thing. What it comes down to for flour is that
whole wheat can't really be enriched, but can be fortified.

Brian