Whole wheat bread is often recommended as a healthier alternative to white bread. However, do you know what the difference is?
Both white and whole wheat bread are made from wheat flour. Wheat berries used to make flour have three parts: the bran, the germ and the endosperm. White flour uses only the endosperm, while whole-wheat flour uses all the three parts, each of which contains nutrients essential for your health.
Whole wheat bread is much higher in fiber than white bread. Fiber aids digestion and most people are aware of this. However, fiber's benefits go beyond healthy digestion. Fiber helps you feel full and makes it easier for you to control your weight. Moreover, it has many health benefits. For example, fiber reduces the risk of heart attacks and strokes.
How can you tell if bread is whole wheat or not? Read labels. Look for "Whole Grain" or "Whole Wheat". If bread is labeled “Wheat Bread”, this does not mean that you get more nutrients. Bread can be made with a combination of white and whole-wheat flour. You do need to read the label.
For more information, see
- Wheat Foods Council
- Stacking up white vs. wheat bread
- Fiber - Digestion and digestive-related information
- Sourdough Home: Whole Wheat Versus White Flour
Whole Wheat vs. White
I would love to eat whole wheat bread and reap the benifits of its many nutritional components, however, I am terribly allergic to whole wheat bread, and for that matter most grains, bran, etc. I am not however allergic to white bread. Do you know of any substitute for people with allergies or any way to gain the nutritional benifit of whole wheatbread without actually eating it.
Grain substitutes
Question about whole wheat products
I've done some research online about wheat allergies. I've just started eating healthier and have been eating whole wheat pasta, but every time I do it, it I become extremely sick to my stomach. So I thought I may be allergic to the whole wheat. But after doing the research, it says that there is wheat in almost all store bought products. And I don't get sick from those. So what could be the problem?
Wheat Intolerance
Wheat pasta
It has a lower glucemic index than normal pasta, so it will not be digested as quickly. Wheat pasta takes longer to digest. I think it may be too heavy for you so you may want to change to spinach pasta or mix regular with some wheat pasta instead of pure wheat pasta.
Wheat Intolerance??
I've just started trying to eat healthier, but every time I eat whole-wheat pasta, etc., I get a migraine. Could I be allergic to whole grains? What could my problem be?
allergy to whole or multi grain bread
I'm glad I'm not the only one who has this problem of allergy to whole grain bread. I'm not allergic to wheat or gluten, but give me a slice of ANY whole or multi-grain bread, either baker or home made (with one exception) and I end up a screaming mess on the floor for about six hours with a stomach ache to end all of them.
There is only one kind of grain bread I can eat, which is Vogels' original or ancient grains bread. And I'll be honest, I'm terrified they'll change how they make it. There has to be a chemical action somewhere, with an additive (Vogels do not use additives) that creates a reaction that reacts badly. But there is so little information out there. I have found quite a number of people who are like me - but even the net with all it vast resources, has no answer that I can find. If anyone knows what it is that happens, or why it happens, I'd be very pleased to know. I suffer from the same thing with avocados and there is some thought it could be a latex allergy, but if it was that, there'd be other things I'd be allergic to which I am not.
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