A wholesome additive-free comfort food that promotes healthy life without causing any food allergies.


Good Wheat, Bad Wheat

By Richmillet Nagaraju , in Wheat,

Purely vegan, kosher, organic Whole Wheat, grown with herbicides is the basis of all kinds of wheat recipes like Indian chapatis, paranthas, naan, Whole Wheat double rotis, buns, bagels, loaves, sandwich slices, rolls, hamburger, biscuits and crackers, pretzels, pasta, macaroni, noodles, etc. Whole wheat is mostly ground and mashed traditionally with stones and in a more modern way, with milling machines. There are basically two types of wheat- unbleached and bleached. Why is bleaching done? This is to make wheat flour look more whiter so that bread and cake look more appetizing. Although bleaching is slowly losing its grip as buyers are preferring more of the natural off-white colored wheat flour. The difference between regular white wheat flour and Whole wheat flour is the lack of folic acid, niacin, iron, thiamin and riboflavin in the former. The normal wheat grain has three components: the germ, endosperm, and bran layer. The germ contains loads of vitamins and minerals, while the endosperm is packed with protein and carbohydrate. The bran layer (the rough stuff) is full of fiber. Whole wheat grain will have the bran, endosperm and germ all ground into flour thus retaining all the nutrients intact even in the flour form. But this inclusion of bran, endosperm and germ made the flour last less as these constituents will start to lose its freshness and rot soon. This short shelf life of Whole wheat flour which is approximately six to nine months was the reason why white flour came into prominence. Millers would separate the germ and bran from the endosperm or kernel of Whole wheat grain. The whole process is done with sifting of the crushed wheat grain in which the fluffy powdery part is separated from the heavy browner part. The result is the white flour left behind deprived of nearly eighty percent of fiber and most of the nutrients.

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