At least you got the most general outline of things. Whole grain is better, and its better to break it down by the sprouting, soaking or fermenting. Other than that, you missed mentioning that bread in general is a "fast carb" Hopefully your subscribers will search out that information themselves.
Some misinformation here! Whole wheat flour does not have all 3 parts of the berry. What we have in the stores is a ramped up version of the white flour. The white flour has the bran and the germ taken out. The whole wheat flour only has part of that put back in. Unless you are milling your own berries, what you buy in the store lacks vitamins and minerals. Study Sue Becker’s book The Essential Home - Ground Flour Book.
I been stopped using white flour and currently use whole wheat flour. But I just watched another video and I may switch to other flours like Quinoa flour Almond flour etc
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There’s lots more that could be said in the white vs wheat conversation. I was just giving what I consider the most important highlights. I don’t believe fiber tips the scale without a full discussion regarding the way that wheat flour needs to the processed to remove the toxins. Fiber is a cherry on top, but not particularly significant on it’s own.
I stopped buying white flour and changed to whole wheat and the rest is history, meaning never turned back to white flour. but definitely okay to use it occasionally
Is it ever ok to eat Whole Wheat Flour without soaking? Can the anti-nutrients build immunity in us? I’m also wondering if it’s like white flour: is it just ok on a infrequent basis? Or maybe, is it ok if eaten with probiotic rich foods?
Every person will be able to process at least some of the anti-nutrients in whole grains; but it heavily depends on the individual and his overall health. Also, probiotic rich food eaten alongside unsoaked whole grains might provide some assistance in the digestion process, but I don’t think there’s any human benefit to consuming the anti-nutrients.
Thank you! That was super informative. With that I wonder, do Rotis which we eat everyday in my Indian culture and are made from Whole Wheat Flour (Atta), are we actually getting nutrition from them? Am not sure if the way we prepare them negate the anti-nutrients.
Good question! I’m not very familiar with the preparation methods of Roti. But you might be able to use sprouted wheat flour (like this one from Thrive Market: thrivemarket.com/p/thrive-market-organic-sprouted-white-wheat-flour). Or you could start the dough the previous day and add a splash of apple cider vinegar to help the soaking process (not sure how well that method would work for making roti though).
YOU MISSED A KEY POINT IN THIS VIDEO. Whole Wheat flour is different from Wheat Flour. Wheat flour has been refined, to an extent and WHOLE wheat flour has not -- it's been ground whole. I want to know the difference between WHEAT FLOUR AND WHOLE WHEAT FLOUR. What is the refining in wheat flour?
I do believe you are mistaken. To my knowledge, there is no such thing as “refined wheat flour” that is not “white flour” exactly as I described it in the video. Oftentimes companies will use the term wheat flour to trick consumers into thinking that the company is using WHOLE wheat flour; but the term wheat flour simply refers to the type of grain that was milled not to the refining or lack there of.
Bob’s Red Mill has a good flour here: www.vitacost.com/bobs-red-mill-organic-whole-wheat-flour Also King Arthur has a good flour here: www.amazon.com/King-Arthur-Flour-Organic-Unbleached/dp/B00P6ES63I/?th=1 Full Circle Market is the brand I often buy since it is the cheapest organic flour in my area.
I had no idea. Do you have any opinion on Sujata or Ashirwad stone grinded wheat flour? These are popular Indian flours. They are white but claim they don’t add any all purpose flour
@@DennisfromScratch Indian stores in America have flours which are shipped from Canada and some direct from India. They al claim to be stone grinded and are white in color.
So does soaking the wheat berry before removing the husk add the nutrients to the endosperm for a healthier white flour? Similar to how parboiling rice adds nutrients that allow one to remove the husk of a rice kernel?
That’s a great question that I don’t have an answer for! I suspect that it might have a slight advantage, but I’m skeptical that it would significantly improve white flour.
Depends on how you’re making the bread. The bran is mostly comprised of the hull that I mentioned in the video, and it contains both nutrients and anti-nutrients. So if you’re making traditional sourdough or soaked bread (like my banana bread recipe: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-b71PHXd7iN0.html) than removing the bran will reduce the nutritional level somewhat.
I’ve been working on an overnight soaked whole wheat flour pancake recipe. Not quite finished yet-but it’s very promising. Plus I’m enjoying all the tests.
Wheat flour is still over processed n does not have the full nutritional profile as wheat berries freshly milled. Whole wheat flour on store shelf has already lost most of the nutrients bc it starts to diminish n go rancid as soon as its milled. White flour has been chemically treated. I highly recommend Sue Beckers The Truth about Wheat.: The Staff of Life and Only Real Bread The Staff of Life.
Some of the hull is used in products like bran muffins, bran cereal, etc. (though I don’t recommend eating those products because of the anti-nutrients). And some of the germ is processed into food additives. I’m pretty sure I’ve also seen “wheat-germ” as an ingredient in pellet dog food-not sure about other animal feed.
I always add lots of good quality butter from pasture-raised cows when I eat bread (regardless of it being wheat or white bread). If the rest of your diet includes lots of nutrient-dense foods, the difference between white and carefully-prepared wheat bread will not be as stark. If I was going to eat white bread, I would top it with things like liver pâté, chicken skins with onions, or fried eggs… now I’m making myself hungry. Here’s my video for making chicken skins and onions: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D6lhsPm1dWA.html
white flour also is bad for gut health. also low fibre. I was expecting some comparisons on that. Good information on anti nutrients though. First time I heard of this.
I find presentation of your arguments pretty infantilizing. I don't need a nonsensical analogy after every self explanatory point. Besides, listing taste as a measurable metric of comparison between the grains is absurd
