What about Wheat?

February 25, 2008

At 12:26 PM 2/24/2008, you wrote:

Most sources say that while whole wheat is definitely more nutritious, it

has essentially the same effect on blood sugar. However, it is said that

if the wheat grain is not ground totally into flour, it takes the

body much longer to digest it, and so it does not cause as high a spike

in blood glucose. In other words, “whole” grains should ideally be truly

“whole” when eaten. I think most of use know the difference in terms of

carb spikes from plain white wheat bread versus whole wheat or

multi-grain bread

Whole wheat flour is a coarse, brown flour with a sweet, nutty flavor

made from the entire wheat kernel (hence the name " whole

wheat " ). A wheat kernel is made up of three main components, the

endosperm, bran, and germ. Since whole wheat flour contains all of these

components it retains the nutrients contained within them. The bran

contains most of the fiber and minerals, including vitamin B and E,

present in the kernel. The endosperm accounts for most of the flour's

weight and contains most of the kernel's protein and carbohydrates.

Finally, the germ contains a decent amount of healthy polyunsaturated

fat.

There are two common ways to produce whole wheat flour. The older

technique is called " stone-ground " where the wheat kernels are

ground between large stones. These stones are often placed in water mills

and are moved by the flow of water from a river. When the flour is

stone-ground the bran, endosperm, and germ are all crushed together. The

oil present in the germ is often released into the flour. This makes

stone-ground wheat more susceptible to spoilage. The other technique,

developed during the Industrial Revolution, is called

" roller-milled. " This method is used by large-scale flour

producers and is also used to produce white flour. Here the kernels are

crushed between high-speed rollers which separate the bran and germ from

the endosperm. When making whole wheat flour this way the bran and germ

must be added back after processing. This form of milling often subjects

the flour to high heat, which is thought to destroy some nutrients,

vitamins, and enzymes in the flour. However, this heat also increases the

life span of the flour by decreasing spoilage. Since roller-milled flour

is mass-produced it is generally cheaper than stone-ground

flour.

Whole wheat flour is much more nutritious than white flour. White flour

has been milled so that most of the germ and bran have been removed,

leaving only the endosperm. This process removes about 80 percent of the

nutrients that are present in whole wheat flour. White flour has only

trace amounts of fiber, vitamin B, and vitamin E. This flour was

originally so nutritionally empty that in 1943 the United States

government mandated that white flour must be enriched with thiamin,

riboflavin and niacin. In 1998 the government also stated that folate

must also be added to white flour. White flour with these additions is

labeled as " enriched. " However, even after all these additions

this enriched white flour is nowhere near as nutritious as whole wheat

flour. Many nutrients that are lost during production, such as fiber,

vitamin E, magnesium, protein, zinc and copper, are never added back to

the flour. White flour is also often subjected to potentially unhealthy

chemicals that whiten and mature the flour.

Because of its additional nutrients, whole wheat flour has more health

benefits than white flour. The fiber present in the flour helps to keep

the gastrointestinal tract functioning normally and may help prevent more

serious problems such as colon cancer, diverticulosis, and hemorrhoids.

Whole wheat flour may also reduce the risk for diabetes and coronary

artery disease. It also contains healthy phytochemicals, including

antioxidants, which may help ward off cancer.

source:

http://answers./question/index?qid=20080224040033AAZzldi

http://lowcarbdiets.about.com/od/nutrition/a/wholewheatbread.htm

Well, I wonder to, I have

hardly ever eaten pasta, I do not know what the difference is between

pasta and wheat bread. What wheat does, it kick your blood sugar

up...rapidly.

February 25, 2008

The thing that is important about wheat in this case is that it is the world indicator for the abundance of food planet wide. If wheat is in short supply look for famines---and I'm not talking Africa....Lynn Ward <lynnward wrote: At 12:26 PM 2/24/2008, you wrote:Most sources say that while whole wheat is definitely more nutritious, it has essentially the same effect on blood sugar. However, it is said that if the wheat grain is not ground totally into flour, it takes the body much longer to digest it, and so

it does not cause as high a spike in blood glucose. In other words, “whole” grains should ideally be truly “whole” when eaten. I think most of use know the difference in terms of carb spikes from plain white wheat bread versus whole wheat or multi-grain breadWhole wheat flour is a coarse, brown flour with a sweet, nutty flavor made from the entire wheat kernel (hence the name "whole wheat"). A wheat kernel is made up of three main components, the endosperm, bran, and germ. Since whole wheat flour contains all of these components it retains the nutrients contained within them. The bran contains most of the fiber and minerals, including vitamin B and E, present in the kernel. The endosperm accounts for most of the flour's weight and contains most of the kernel's protein and carbohydrates. Finally, the germ contains a decent amount of healthy polyunsaturated fat.There are two common ways to produce whole wheat flour. The older technique is called

"stone-ground" where the wheat kernels are ground between large stones. These stones are often placed in water mills and are moved by the flow of water from a river. When the flour is stone-ground the bran, endosperm, and germ are all crushed together. The oil present in the germ is often released into the flour. This makes stone-ground wheat more susceptible to spoilage. The other technique, developed during the Industrial Revolution, is called "roller-milled." This method is used by large-scale flour producers and is also used to produce white flour. Here the kernels are crushed between high-speed rollers which separate the bran and germ from the endosperm. When making whole wheat flour this way the bran and germ must be added back after processing. This form of milling often subjects the flour to high heat, which is thought to destroy some nutrients, vitamins, and enzymes in the flour. However, this heat also increases the life span of the flour by decreasing spoilage.

Since roller-milled flour is mass-produced it is generally cheaper than stone-ground flour.Whole wheat flour is much more nutritious than white flour. White flour has been milled so that most of the germ and bran have been removed, leaving only the endosperm. This process removes about 80 percent of the nutrients that are present in whole wheat flour. White flour has only trace amounts of fiber, vitamin B, and vitamin E. This flour was originally so nutritionally empty that in 1943 the United States government mandated that white flour must be enriched with thiamin, riboflavin and niacin. In 1998 the government also stated that folate must also be added to white flour. White flour with these additions is labeled as "enriched." However, even after all these additions this enriched white flour is nowhere near as nutritious as whole wheat flour. Many nutrients that are lost during production, such as fiber, vitamin E, magnesium, protein, zinc and copper, are never

added back to the flour. White flour is also often subjected to potentially unhealthy chemicals that whiten and mature the flour.Because of its additional nutrients, whole wheat flour has more health benefits than white flour. The fiber present in the flour helps to keep the gastrointestinal tract functioning normally and may help prevent more serious problems such as colon cancer, diverticulosis, and hemorrhoids. Whole wheat flour may also reduce the risk for diabetes and coronary artery disease. It also contains healthy phytochemicals, including antioxidants, which may help ward off cancer. source: http://answers./question/index?qid=20080224040033AAZzldi http://lowcarbdiets.about.com/od/nutrition/a/wholewheatbread.htm Well, I wonder to, I have hardly ever eaten pasta, I do not know what the difference is between pasta and wheat bread. What wheat does, it kick your blood sugar up...rapidly.

Be a better friend, newshound, and know-it-all with Mobile. Try it now.

February 25, 2008

Well, in Europe, but is corn not the most grown in US.......when ever I see an American on TV, he have a steak in one hand....and a corn-cob in the other. Also what I have seen on TV is that corn is the basis food in Africa. Den 25/02/2008 kl. 05.56 skrev Bea Bernhausen:The thing that is important about wheat in this case is that it is the world indicator for the abundance of food planet wide. If wheat is in short supply look for famines---and I'm not talking Africa....Lynn Ward <lynnward (AT) earthlink (DOT) net> wrote:At 12:26 PM 2/24/2008, you wrote:Most sources say that while whole wheat is definitely more nutritious, it has essentially the same effect on blood sugar. However, it is said that if the wheat grain is not ground totally into flour, it takes the body much longer to digest it, and so it does not cause as high a spike in blood glucose. In other words, “whole” grains should ideally be truly “whole” when eaten. I think most of use know the difference in terms of carb spikes from plain white wheat bread versus whole wheat or multi-grain breadWhole wheat flour is a coarse, brown flour with a sweet, nutty flavor made from the entire wheat kernel (hence the name "whole wheat"). A wheat kernel is made up of three main components, the endosperm, bran, and germ. Since whole wheat flour contains all of these components it retains the nutrients contained within them. The bran contains most of the fiber and minerals, including vitamin B and E, present in the kernel. The endosperm accounts for most of the flour's weight and contains most of the kernel's protein and carbohydrates. Finally, the germ contains a decent amount of healthy polyunsaturated fat.There are two common ways to produce whole wheat flour. The older technique is called "stone-ground" where the wheat kernels are ground between large stones. These stones are often placed in water mills and are moved by the flow of water from a river. When the flour is stone-ground the bran, endosperm, and germ are all crushed together. The oil present in the germ is often released into the flour. This makes stone-ground wheat more susceptible to spoilage. The other technique, developed during the Industrial Revolution, is called "roller-milled." This method is used by large-scale flour producers and is also used to produce white flour. Here the kernels are crushed between high-speed rollers which separate the bran and germ from the endosperm. When making whole wheat flour this way the bran and germ must be added back after processing. This form of milling often subjects the flour to high heat, which is thought to destroy some nutrients, vitamins, and enzymes in the flour. However, this heat also increases the life span of the flour by decreasing spoilage. Since roller-milled flour is mass-produced it is generally cheaper than stone-ground flour.Whole wheat flour is much more nutritious than white flour. White flour has been milled so that most of the germ and bran have been removed, leaving only the endosperm. This process removes about 80 percent of the nutrients that are present in whole wheat flour. White flour has only trace amounts of fiber, vitamin B, and vitamin E. This flour was originally so nutritionally empty that in 1943 the United States government mandated that white flour must be enriched with thiamin, riboflavin and niacin. In 1998 the government also stated that folate must also be added to white flour. White flour with these additions is labeled as "enriched." However, even after all these additions this enriched white flour is nowhere near as nutritious as whole wheat flour. Many nutrients that are lost during production, such as fiber, vitamin E, magnesium, protein, zinc and copper, are never added back to the flour. White flour is also often subjected to potentially unhealthy chemicals that whiten and mature the flour.Because of its additional nutrients, whole wheat flour has more health benefits than white flour. The fiber present in the flour helps to keep the gastrointestinal tract functioning normally and may help prevent more serious problems such as colon cancer, diverticulosis, and hemorrhoids. Whole wheat flour may also reduce the risk for diabetes and coronary artery disease. It also contains healthy phytochemicals, including antioxidants, which may help ward off cancer. source: http://answers./question/index?qid=20080224040033AAZzldi http://lowcarbdiets.about.com/od/nutrition/a/wholewheatbread.htmWell, I wonder to, I have hardly ever eaten pasta, I do not know what the difference is between pasta and wheat bread. What wheat does, it kick your blood sugar up...rapidly.Be a better friend, newshound, and know-it-all with Mobile. Try it now.

February 25, 2008

At 06:54 AM 2/25/2008, you wrote:

A couple of things - first, I grew up in Europe, mostly Germany. One of

the things I miss most, is the fresh brotchen (sorry, have no umlauts),

so I'm very familiar with the breads made and served in European

countries. Secondly, and perhaps more importantly, what you're seeing on

T.V. is not the reality in the U.S. as a whole. As I'm sure you're aware,

people select the footage they think will be the most visually appealing

- but is not always the TRUTH. No question that Americans like their

steak and potatoes, but it is not the norm to eat that way unless one

lives in cow country, where steak is somewhat cheaper. Aside from that,

I've found America to be incredibly diverse - more so I think than any

other country I've lived in - which is not a few. Especially food-wise,

it's difficult to say all Americans do one thing or another. The food

differs greatly from one part of the country to another. In fact, it is

not uncommon for many people in America to never have eaten some of

the foods prevalent in another part of the country. Remember, America is

larger than all of Europe put together - unless you include Russia, which

I don't really consider part of Europe.

Also, Bea is correct to say that if there is a wheat shortage, it will

affect the world, and that a lot of people will be hurting. Just

FYI, the United States is the leading corn grower, and grows more

than 35% of the world's corn. So, I'm not sure what you were trying to

say. My research shows that

Cassava (or yucca) is the primary food source for

more than 250 million Africans – about 40 percent of the continent's

population. And the plant's starchy tuberous root is a substantial

portion of the diet of nearly 600 million people worldwide.

Lynn

Well, in

Europe, but is corn not the most grown in US.......when ever I see an

American on TV, he have a steak in one hand....and a corn-cob in the

other. Also what I have seen on TV is that corn is the basis food in

Africa.

Den 25/02/2008 kl. 05.56 skrev Bea Bernhausen:

The thing that is important

about wheat in this case is that it is the world indicator for the

abundance of food planet wide. If wheat is in short supply look for

famines---and I'm not talking Africa....

Lynn Ward <lynnward wrote:

At 12:26 PM 2/24/2008, you wrote:

Most sources say that while whole wheat is definitely more

nutritious, it has essentially the same effect on blood sugar. However,

it is said that if the wheat grain is not ground totally into

flour, it takes the body much longer to digest it, and so it does

not cause as high a spike in blood glucose. In other words, “whole”

grains should ideally be truly “whole” when eaten. I think most of use

know the difference in terms of carb spikes from plain white wheat bread

versus whole wheat or multi-grain bread

Whole wheat flour is a coarse, brown flour with a sweet, nutty flavor

made from the entire wheat kernel (hence the name " whole

wheat " ). A wheat kernel is made up of three main components, the

endosperm, bran, and germ. Since whole wheat flour contains all of these

components it retains the nutrients contained within them. The bran

contains most of the fiber and minerals, including vitamin B and E,

present in the kernel. The endosperm accounts for most of the flour's

weight and contains most of the kernel's protein and carbohydrates.

Finally, the germ contains a decent amount of healthy polyunsaturated

fat.

There are two common ways to produce whole wheat flour. The older

technique is called " stone-ground " where the wheat kernels are

ground between large stones. These stones are often placed in water mills

and are moved by the flow of water from a river. When the flour is

stone-ground the bran, endosperm, and germ are all crushed together. The

oil present in the germ is often released into the flour. This makes

stone-ground wheat more susceptible to spoilage. The other technique,

developed during the Industrial Revolution, is called

" roller-milled. " This method is used by large-scale flour

producers and is also used to produce white flour. Here the kernels are

crushed between high-speed rollers which separate the bran and germ from

the endosperm. When making whole wheat flour this way the bran and germ

must be added back after processing. This form of milling often subjects

the flour to high heat, which is thought to destroy some nutrients,

vitamins, and enzymes in the flour. However, this heat also increases the

life span of the flour by decreasing spoilage. Since roller-milled flour

is mass-produced it is generally cheaper than stone-ground

flour.

Whole wheat flour is much more nutritious than white flour. White

flour has been milled so that most of the germ and bran have been

removed, leaving only the endosperm. This process removes about 80

percent of the nutrients that are present in whole wheat flour. White

flour has only trace amounts of fiber, vitamin B, and vitamin E. This

flour was originally so nutritionally empty that in 1943 the United

States government mandated that white flour must be enriched with

thiamin, riboflavin and niacin. In 1998 the government also stated that

folate must also be added to white flour. White flour with these

additions is labeled as " enriched. " However, even after all

these additions this enriched white flour is nowhere near as nutritious

as whole wheat flour. Many nutrients that are lost during production,

such as fiber, vitamin E, magnesium, protein, zinc and copper, are never

added back to the flour. White flour is also often subjected to

potentially unhealthy chemicals that whiten and mature the

flour.

Because of its additional nutrients, whole wheat flour has more

health benefits than white flour. The fiber present in the flour helps to

keep the gastrointestinal tract functioning normally and may help prevent

more serious problems such as colon cancer, diverticulosis, and

hemorrhoids. Whole wheat flour may also reduce the risk for diabetes and

coronary artery disease. It also contains healthy phytochemicals,

including antioxidants, which may help ward off cancer.

source:

http://answers./question/index?qid=20080224040033AAZzldi

http://lowcarbdiets.about.com/od/nutrition/a/wholewheatbread.htm

Well, I wonder to, I have hardly ever eaten pasta, I do not know what

the difference is between pasta and wheat bread. What wheat does, it kick

your blood sugar up...rapidly.

February 25, 2008

Sure, it most be possible to get brotchen - rundstuck - ( rundstykke DK ) in America. with so many Germans there. Sure I know there is difference between North - south - East - West US.... it is big....about the size of Europe. Do you not think it is just as correct to say that, if there should be a corn shortage it would affact the world too. Just look at Mexico. Well, what I say is corn is big in America ( 260 million ton ) I have not googled it yet, but is it not bigger than wheat. Yes, this root stuff is I think West Africa.....East - South Africa is corn.Den 25/02/2008 kl. 17.15 skrev Lynn Ward:At 06:54 AM 2/25/2008, you wrote:A couple of things - first, I grew up in Europe, mostly Germany. One of the things I miss most, is the fresh brotchen (sorry, have no umlauts), so I'm very familiar with the breads made and served in European countries. Secondly, and perhaps more importantly, what you're seeing on T.V. is not the reality in the U.S. as a whole. As I'm sure you're aware, people select the footage they think will be the most visually appealing - but is not always the TRUTH. No question that Americans like their steak and potatoes, but it is not the norm to eat that way unless one lives in cow country, where steak is somewhat cheaper. Aside from that, I've found America to be incredibly diverse - more so I think than any other country I've lived in - which is not a few. Especially food-wise, it's difficult to say all Americans do one thing or another. The food differs greatly from one part of the country to another. In fact, it is not uncommon for many people in America to never have eaten some of the foods prevalent in another part of the country. Remember, America is larger than all of Europe put together - unless you include Russia, which I don't really consider part of Europe. Also, Bea is correct to say that if there is a wheat shortage, it will affect the world, and that a lot of people will be hurting. Just FYI, the United States is the leading corn grower, and grows more than 35% of the world's corn. So, I'm not sure what you were trying to say. My research shows that Cassava (or yucca) is the primary food source for more than 250 million Africans – about 40 percent of the continent's population. And the plant's starchy tuberous root is a substantial portion of the diet of nearly 600 million people worldwide. LynnWell, in Europe, but is corn not the most grown in US.......when ever I see an American on TV, he have a steak in one hand....and a corn-cob in the other. Also what I have seen on TV is that corn is the basis food in Africa. Den 25/02/2008 kl. 05.56 skrev Bea Bernhausen:The thing that is important about wheat in this case is that it is the world indicator for the abundance of food planet wide. If wheat is in short supply look for famines---and I'm not talking Africa....Lynn Ward <lynnward (AT) earthlink (DOT) net> wrote:At 12:26 PM 2/24/2008, you wrote:Most sources say that while whole wheat is definitely more nutritious, it has essentially the same effect on blood sugar. However, it is said that if the wheat grain is not ground totally into flour, it takes the body much longer to digest it, and so it does not cause as high a spike in blood glucose. In other words, “whole” grains should ideally be truly “whole” when eaten. I think most of use know the difference in terms of carb spikes from plain white wheat bread versus whole wheat or multi-grain breadWhole wheat flour is a coarse, brown flour with a sweet, nutty flavor made from the entire wheat kernel (hence the name "whole wheat"). A wheat kernel is made up of three main components, the endosperm, bran, and germ. Since whole wheat flour contains all of these components it retains the nutrients contained within them. The bran contains most of the fiber and minerals, including vitamin B and E, present in the kernel. The endosperm accounts for most of the flour's weight and contains most of the kernel's protein and carbohydrates. Finally, the germ contains a decent amount of healthy polyunsaturated fat.There are two common ways to produce whole wheat flour. The older technique is called "stone-ground" where the wheat kernels are ground between large stones. These stones are often placed in water mills and are moved by the flow of water from a river. When the flour is stone-ground the bran, endosperm, and germ are all crushed together. The oil present in the germ is often released into the flour. This makes stone-ground wheat more susceptible to spoilage. The other technique, developed during the Industrial Revolution, is called "roller-milled." This method is used by large-scale flour producers and is also used to produce white flour. Here the kernels are crushed between high-speed rollers which separate the bran and germ from the endosperm. When making whole wheat flour this way the bran and germ must be added back after processing. This form of milling often subjects the flour to high heat, which is thought to destroy some nutrients, vitamins, and enzymes in the flour. However, this heat also increases the life span of the flour by decreasing spoilage. Since roller-milled flour is mass-produced it is generally cheaper than stone-ground flour.Whole wheat flour is much more nutritious than white flour. White flour has been milled so that most of the germ and bran have been removed, leaving only the endosperm. This process removes about 80 percent of the nutrients that are present in whole wheat flour. White flour has only trace amounts of fiber, vitamin B, and vitamin E. This flour was originally so nutritionally empty that in 1943 the United States government mandated that white flour must be enriched with thiamin, riboflavin and niacin. In 1998 the government also stated that folate must also be added to white flour. White flour with these additions is labeled as "enriched." However, even after all these additions this enriched white flour is nowhere near as nutritious as whole wheat flour. Many nutrients that are lost during production, such as fiber, vitamin E, magnesium, protein, zinc and copper, are never added back to the flour. White flour is also often subjected to potentially unhealthy chemicals that whiten and mature the flour.Because of its additional nutrients, whole wheat flour has more health benefits than white flour. The fiber present in the flour helps to keep the gastrointestinal tract functioning normally and may help prevent more serious problems such as colon cancer, diverticulosis, and hemorrhoids. Whole wheat flour may also reduce the risk for diabetes and coronary artery disease. It also contains healthy phytochemicals, including antioxidants, which may help ward off cancer. source: http://answers./question/index?qid=20080224040033AAZzldi http://lowcarbdiets.about.com/od/nutrition/a/wholewheatbread.htmWell, I wonder to, I have hardly ever eaten pasta, I do not know what the difference is between pasta and wheat bread. What wheat does, it kick your blood sugar up...rapidly.

February 25, 2008

just on this matter of ? wheat shortage

I am unsure of my facts here

possibly I remember reading that big industry is now responsible for changing the balance of exactly what crops are being grown in USA etc...... because they want the crop that can be converted into a fuel.... ethanol???? so that will completely stuff up the balance (ruin) of what is currently being grown and stored right across the world???? errr do I hear an echo of FOLLOW THE $$$$$

You more clever researchers on here I fell sure will be able to tell us what this planting of different crops / alternative crops is all about.... pleezeeeeeeee

Clare in Tassie who is gluten free so does NOT touch wheat

February 25, 2008

I wish that I could say that "I eat to live" but the opposite is more true. While I "DON"T" live to eat... I do like the taste (a form of control) of some junk foods (even though I know the food is not be good for me). Bread is an Achilles heel of mine. I know there isn't much nutrition (here in the States - anyway) in it but I can't seem to get away from it. I am sure that there is something added to make it addictive. I need to break the addiction. It is like a drug with me. Help me break the habit. It is everywhere and I can't run from it.

Government controls,

food

health

education

The bottom line...

Government controls people!