We are making the switch to whole wheat. It’s tough, because white flour is in everything, but there is no denying that whole wheat is healthier. Wheat grain is composed of three parts: the bran (outer layer), germ (inner layer), and endosperm (the layer between). Whole wheat utilizes all parts of the the grain and retains the fiber, nutrients, and antioxidants. White flour, on the other hand only uses the starchy endosperm and has to have lost nutrients added, therefore termed “enriched”. Even after having the nutrients added, the white flour is still a nutritional zero.
Food labels can be tricky. If you want to ensure you are getting whole wheat, here are a few things to look for on the label and packaging:
“whole wheat” or “whole grain” – these words should be at the beginning of the ingredient list and lets you know the entire grain, with all its nutritional properties went into the product
fiber – if a product is a true whole grain, it will have 2 or more grams of fiber per serving
“enriched wheat flour” – this is a fancy term for white flour. Also watch out for multi-grain and seven-grain. These will lead you to the ingredient list and enriched white flour
So, tell me what you think. Are you considering this for your household or have you been doing this for a while? I’d love to see your comments and contributions to this topic!
:: Be sure to checkout more articles in my Healthy Living on a Budget Series. Stay tuned, I”ll be talking about my fresh milled grain very soon!