Whole Wheat Question Please

Bob Newman said:

Everything I've seen & heard says that whole wheat is the best type of bread
for you. No one has been able to tell me if "Stone Ground 100% Whole Wheat"
is any better or worse for you than simply, "100% Whole Wheat". Can anyone
enlighten me please?
--

Thanks in advance... Bob

The ideal wheat bread is stone ground 100% whole wheat bread made from
fresh wheat berries. And yes, that is the correct terminology for wheat
grains used in making bread. But first, the berries should be soaked
for a couple of days to start sprouting a bit and soften up so that we
can more completely digest its nutrients and to neutralize
phyto-toxins. Stone grinding is a cold grinding process. It does not
heat up the material like other grinding processes do. The heat
depletes the wheat of any water soluble vitamins like the B vitamins.
The more heat the more vitamin is lost.

But remember wheat contains gluten (a protein) which can and does cause
a large number of people some gastro-intestinal problems to varying
degrees. From IBS to Crohn's disease. It also contains no vitamin C and
no vitamin A whatsoever.

Even if bread is labelled 100% whole wheat, it can contain up to 40%
white four. Because white four is a component of the original grain,
they mix the screened out chaff back with the starchy inside to re-form
a really [censored]-poor semblance of the original 100% whole wheat flour.

And it most likely has been ground with metal grinders at high heat and
it most likely has lost most of the vitamins it originally had which
are mostly B vitamins that are heat sensitive. And you don't know how
long it sat in storage which further depletes the sensitive water
soluble vitamins. And you can be certain that it has not been properly
soaked to soften up the grains to make it digestible and to neutralize
the phyto-toxins.

My recommendation is minimize the amount of wheat bread and wheat flour
in your diet. I eat non-wheat breads or bread made with less wheat. Rye
bread is much much better healthwise and tastewise.

TC

Thanks... Bob

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

Quoted message said:

Bob Newman said:

Everything I've seen & heard says that whole wheat is the best type of

bread

Quoted message said:

Quoted message said:

for you. No one has been able to tell me if "Stone Ground 100% Whole

Wheat"

Quoted message said:

Quoted message said:

is any better or worse for you than simply, "100% Whole Wheat". Can

anyone

Quoted message said:

Quoted message said:

enlighten me please?
--

Thanks in advance... Bob

The ideal wheat bread is stone ground 100% whole wheat bread made from
fresh wheat berries. And yes, that is the correct terminology for wheat
grains used in making bread. But first, the berries should be soaked
for a couple of days to start sprouting a bit and soften up so that we
can more completely digest its nutrients and to neutralize
phyto-toxins. Stone grinding is a cold grinding process. It does not
heat up the material like other grinding processes do. The heat
depletes the wheat of any water soluble vitamins like the B vitamins.
The more heat the more vitamin is lost.

But remember wheat contains gluten (a protein) which can and does cause
a large number of people some gastro-intestinal problems to varying
degrees. From IBS to Crohn's disease. It also contains no vitamin C and
no vitamin A whatsoever.

Even if bread is labelled 100% whole wheat, it can contain up to 40%
white four. Because white four is a component of the original grain,
they mix the screened out chaff back with the starchy inside to re-form
a really [censored]-poor semblance of the original 100% whole wheat flour.

And it most likely has been ground with metal grinders at high heat and
it most likely has lost most of the vitamins it originally had which
are mostly B vitamins that are heat sensitive. And you don't know how
long it sat in storage which further depletes the sensitive water
soluble vitamins. And you can be certain that it has not been properly
soaked to soften up the grains to make it digestible and to neutralize
the phyto-toxins.

My recommendation is minimize the amount of wheat bread and wheat flour
in your diet. I eat non-wheat breads or bread made with less wheat. Rye
bread is much much better healthwise and tastewise.

TC

Whole wheat, not whole wheat bread. Wheat, those grains. Whole, not
ground into flour, not stripped of any part (except husk). Cook with 3
parts water for 1/2 hour. Eat as cereal or whatever.

k

FWIW, whole wheat bread is mostly white flour. Real whole wheat bread is
very dense and dry.

Bob Newman said:

Everything I've seen & heard says that whole wheat is the best type of bread
for you. No one has been able to tell me if "Stone Ground 100% Whole Wheat"
is any better or worse for you than simply, "100% Whole Wheat". Can anyone
enlighten me please?

On Mon, 06 Jun 2005 20:20:50 -0700, Karsten's Rage wrote in
<news:[email hidden]> on sci.med.nutrition :

Quoted message said:

Whole wheat, not whole wheat bread. Wheat, those grains. Whole, not
ground into flour, not stripped of any part (except husk). Cook with 3
parts water for 1/2 hour. Eat as cereal or whatever.

Agreed, but... I cook it a bit less 🙂

Quoted message said:

FWIW, whole wheat bread is mostly white flour. Real whole wheat bread is
very dense and dry.

Dry? Are you sure about that? I thought it was just the other way round 🙂

I also believe organic is best, as the in whole wheat flour there also goes
the bran, the outer layer of the kernel just below the hull, so it's more
exposed to contamination...

--
Enrico C

On 6 Jun 2005 20:08:45 -0700, TC wrote in
<news:[email hidden]> on
sci.med.nutrition :

Quoted message said:

My recommendation is minimize the amount of wheat bread and wheat flour
in your diet. I eat non-wheat breads or bread made with less wheat. Rye
bread is much much better healthwise and tastewise.

Yes, rye bread is tasty too 🙂

Would you recommend long-duration rye bread (pumpernickel type) as well, or
just freshly made rye bread?

--
Enrico C
==================================

Enrico C said:

On 6 Jun 2005 20:08:45 -0700, TC wrote in
<news:[email hidden]> on
sci.med.nutrition :

Quoted message said:

My recommendation is minimize the amount of wheat bread and wheat flour
in your diet. I eat non-wheat breads or bread made with less wheat. Rye
bread is much much better healthwise and tastewise.

Yes, rye bread is tasty too 🙂

Would you recommend long-duration rye bread (pumpernickel type) as well, or
just freshly made rye bread?

--
Enrico C
==================================

Either would be better than any wheat bread.

TC

Bob Newman said:

Everything I've seen & heard says that whole wheat is the best type of bread
for you. No one has been able to tell me if "Stone Ground 100% Whole Wheat"
is any better or worse for you than simply, "100% Whole Wheat". Can anyone
enlighten me please?

This article tells you what to look for on bread labeling and what some
differences are: http://www.mdhealthnotes.net/03914_wheat_white.htm

For some tasty breads, try some sprouted breads such as:
http://www.alvaradostreetbakery.com/breads.html

joanne

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

Quoted message said:

Bob Newman said:

Everything I've seen & heard says that whole wheat is the best type of
bread
for you. No one has been able to tell me if "Stone Ground 100% Whole
Wheat"
is any better or worse for you than simply, "100% Whole Wheat". Can
anyone
enlighten me please?
--

Thanks in advance... Bob

And it most likely has been ground with metal grinders at high heat and
it most likely has lost most of the vitamins it originally had which
are mostly B vitamins that are heat sensitive.

Doesn't baking the bread subject the flour to high heat?

Allen Fischer said:

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

Quoted message said:

Bob Newman said:

Everything I've seen & heard says that whole wheat is the best type of
bread
for you. No one has been able to tell me if "Stone Ground 100% Whole
Wheat"
is any better or worse for you than simply, "100% Whole Wheat". Can
anyone
enlighten me please?
--

Thanks in advance... Bob

And it most likely has been ground with metal grinders at high heat and
it most likely has lost most of the vitamins it originally had which
are mostly B vitamins that are heat sensitive.

Doesn't baking the bread subject the flour to high heat?

Yep. The less heat that is applied to the grain over the course of it's
processing the more water soluble nutrients will be preserved.

TC

Allen Fischer said:

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

Quoted message said:

Bob Newman said:

Everything I've seen & heard says that whole wheat is the best type of
bread
for you. No one has been able to tell me if "Stone Ground 100% Whole
Wheat"
is any better or worse for you than simply, "100% Whole Wheat". Can
anyone
enlighten me please?
--

Thanks in advance... Bob

And it most likely has been ground with metal grinders at high heat and
it most likely has lost most of the vitamins it originally had which
are mostly B vitamins that are heat sensitive.

Doesn't baking the bread subject the flour to high heat?

And that is why fresh whole-food fruit and vegetable carbohydrates that
require little or no processing and/or cooking deliver way more useful
nutrition than carbohydrates that need to be ground up and cooked -
like grains, which need to be processed and cooked before they can be
consumed.

TC