Fascinating article and of interest to me as the vast majority of my baking is with sourdough. Here is an essay on whole grains that may shed more light on the subject.
But this is another piece by the Mary Enig, famous for spouting pseudoscientific nonsense. "Cruelty to grains"? "...process that destroys nutrients and turns the proteins in grains into veritable poisons."? Puh-leze. If we start believing into this sort of stuff we might as well get our financial advice from Kevin Trudeau.
I'm afraid that despite being named Graham the author of the study is about to be crucified by the "health community" for saying that under certain conditions white flour may provide more benefits than whole wheat.
Seems to me Prof. Terry Graham, is rather slow or he would have included more sourdough & flour varieties in his test. That is why I feel this test in still incomplete. He could just be starting a base study and going on from there, I surely hope so. No one can tell me this is new information. And where are the women test persons? :)
There is a lot of nutritional information on how fermented and sprouted, flours and grains have more beneficial effects than their original counterparts, non-gluten grains included. The best thing about having a grain shortage, is that this kind of information is coming to light. Good! With a demand for more nutrition and positive grain benefits, the processing of grains and flour and how we make our bread is being questioned. Very Good!
Everyone should question everything, quality control demands constant attention.
One thing I noticed, btw, is that the article specified the difference b/n whole wheat flour and whole GRAIN flour. It's so sad to me that whole wheat does not mean whole grain, but the general public is largely not aware of this "deception". Mimi, you make a good point too: the added benefits of other whole grain flours, sprouted grains, etc., are not factored in. It does make me happy that there are - apparently - recognizable benefits to sourdough - I love wg bread, but sometime a good crusty, holey baguette is just the tops.
I'm gonna develop me a sourdough, whole grain, multi flour, sprouted wheat, crusty and holey baguette. That should have all the bases covered!
I've been making white sourdough bread now for a few months and, after reading this study, I started testing my blood sugar more often and it turn out there's some truth in what he says. My blood sugar is not spiking as it would were I to eat plain white bread or even non-sourdough ww bread. Maybe it doesn't work to the benefit of all diabetics, but it does for me, and it's worth trying.
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Fascinating article and of
Fascinating article and of interest to me as the vast majority of my baking is with sourdough. Here is an essay on whole grains that may shed more light on the subject.
Jeff
http://www.westonaprice.org/foodfeatures/be_kind.html
Forgive me for saying this
But this is another piece by the Mary Enig, famous for spouting pseudoscientific nonsense. "Cruelty to grains"? "...process that destroys nutrients and turns the proteins in grains into veritable poisons."? Puh-leze. If we start believing into this sort of stuff we might as well get our financial advice from Kevin Trudeau.
Mike
I'm afraid that despite
I'm afraid that despite being named Graham the author of the study is about to be crucified by the "health community" for saying that under certain conditions white flour may provide more benefits than whole wheat.
Mike
"...the Mary Enig, famous
"...the Mary Enig, famous for spouting pseudoscientific nonsense"
Please fill me in. What's her story?
Jeff
Prof. Terry Graham, slow
Seems to me Prof. Terry Graham, is rather slow or he would have included more sourdough & flour varieties in his test. That is why I feel this test in still incomplete. He could just be starting a base study and going on from there, I surely hope so. No one can tell me this is new information. And where are the women test persons? :)
There is a lot of nutritional information on how fermented and sprouted, flours and grains have more beneficial effects than their original counterparts, non-gluten grains included. The best thing about having a grain shortage, is that this kind of information is coming to light. Good! With a demand for more nutrition and positive grain benefits, the processing of grains and flour and how we make our bread is being questioned. Very Good!
Everyone should question everything, quality control demands constant attention.
Mini O
One thing I noticed, btw, is
One thing I noticed, btw, is that the article specified the difference b/n whole wheat flour and whole GRAIN flour. It's so sad to me that whole wheat does not mean whole grain, but the general public is largely not aware of this "deception". Mimi, you make a good point too: the added benefits of other whole grain flours, sprouted grains, etc., are not factored in. It does make me happy that there are - apparently - recognizable benefits to sourdough - I love wg bread, but sometime a good crusty, holey baguette is just the tops.
I'm gonna develop me a sourdough, whole grain, multi flour, sprouted wheat, crusty and holey baguette. That should have all the bases covered!
Works for me.
I've been making white sourdough bread now for a few months and, after reading this study, I started testing my blood sugar more often and it turn out there's some truth in what he says. My blood sugar is not spiking as it would were I to eat plain white bread or even non-sourdough ww bread. Maybe it doesn't work to the benefit of all diabetics, but it does for me, and it's worth trying.