White Whole Wheat Flour?
#348746 - 08/04/09 07:24 PM
|
|
|
|
|
|
I bought these plain organic bagels and one of the ingredients is white whole wheat flour. Is this OK?
Print
Remind Me
Notify Moderator
|
|
|
A little of that mixed with regular flour (usually called enriched wheat flour or something like that) can be an ok amount of SF to IF. It depends on your tolerance of IF. I find the white WW flour easier to tolerate than true WW flour, but some are very touchy with wheat. Any time the *majority* of a product is plain SF flour a little grainier flour in there may be ok.
I don't know exactly what they do to make white WW flour. WW flour has all 3 parts of the wheat head- sperm, endosperm and bran. The bran is the tough part for us. They must grind it so it becomes so fine it seems like plain flour. It is a new method I believe. It is true that eating all 3 parts is healthier but if it gives you D and you don't digest it then that isn't healthy!
Hope this makes sense. I am tired.
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
Print
Remind Me
Notify Moderator
|
|
|
White whole wheat flour is flour produced from soft white wheat instead of being made from red wheat. This type of wheat that has no genes for bran color (unlike traditional "red" wheat flour). Soft white wheat has a lower gluten content and lacks the tannins and phenolic acid found in red wheat. Both whole wheat and white whole wheat flour contain are nutritionally equal AND both contain bran.
White whole wheat flour should be treated the same as whole wheat flour. Many IBSers cannot not tolerate the bran in white whole wheat or whole wheat flour.
Good luck 
--------------------
STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
Print
Remind Me
Notify Moderator
|
|
|
Thanks for the explanation of the white and red wheat varieties. There is also durum wheat that pasta is made from; what is the difference there?
I think it is important to explain more about what whole wheat means. I presume many people think whole wheat means the whole product is made from wheat (as in the whole piece of bread is wheat) when it really means it contains the whole head of the wheat - all three parts including the bran. When the bran is removed we call it 'white flour' or just enriched flour or unbleached flour or something like that. It really isn't clear on labels what is in there regarding flour. I can see why it is confusing.
Despite my tolerance of IF and wheat, I need to be careful to never inadvertently recommend wheaty/branny things. They are some of the worst products for IBS in general.
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
Print
Remind Me
Notify Moderator
|
|
|
Durum is an amber wheat. It is the hardest (i.e. highest protein content) of all wheats. Here are the various wheat classes.
--------------------
STABLE: ♂, IBS-D 50+ years - Science of IBS
The FODMAP Approach to Managing IBS Symptoms
Evidence-based Dietary Management of Functional GI Symptoms: The FODMAP Approach
FODMAP Chart & Cheatsheet
The Role of Food & Dietary Intervention in IBS
Print
Remind Me
Notify Moderator
|
Posts
