Printable Version of Topic

Click here to view this topic in its original format

Glycemic Index Forum / Sugar Busters Forum _ Breads & Desserts _ White Ww Flour

Posted by: lgpars Jul 24 2006, 05:27 AM

I was wondering if the white whole wheat bread such as Sara Lee brand is legal for SB? Can this flour be purchased now at any store? unsure.gif

Posted by: kenfromco Jan 4 2008, 09:54 PM

QUOTE (lgpars @ Jul 24 2006, 05:27 AM) *
I was wondering if the white whole wheat bread such as Sara Lee brand is legal for SB? Can this flour be purchased now at any store? unsure.gif


www.flydone.com

Posted by: Turtleheart Jan 6 2008, 02:36 AM

QUOTE (kenfromco @ Jan 4 2008, 03:54 PM) *
www.flydone.com


I think that white is still white. sad.gif

The thing that makes regular whole wheat dark in color is the bran part of the wheat. The bran part of the wheat is what helps lower the glycemic Index of flour. If the flour is white than it seems to me that the bran has somehow been reduced or removed. If the bran has been reduced or removed then the glycemic index is no longer as low as it would be with regular whole wheat. huh.gif

I can no longer read labels in the store so I have a tendancy to stick with what I know for sure is right for me. Also, my preferances are more for the cracked wheat (very low glycemic index)or sprouted grain breads which have no flower at all. smile.gif

Posted by: molly Jan 6 2008, 06:50 PM

There actually is a white whole wheat flour. It's made from a variety of wheat that is white but it is whole grain and acceptable on SB. King Arthur is one of the brands I have used. It's very good.

molly

Posted by: Turtleheart Jan 11 2008, 08:15 AM

QUOTE (molly @ Jan 6 2008, 12:50 PM) *
There actually is a white whole wheat flour. It's made from a variety of wheat that is white but it is whole grain and acceptable on SB. King Arthur is one of the brands I have used. It's very good.

molly



Hi Molly,
I am not familiar with this white whole wheat, do you know what the Glycenic index is for it?
Does it cook like refined wheat or like a whole wheat?
My son would love to eat "something that doesn't always look so healthy" some of the time. smile.gif
Being Diabetic, I have to be very careful of the GI of anything I use. dry.gif

If I can continue to keep my blood sugar levels down with diet the Dr is going to let me start cutting back on my diabetic madication. biggrin.gif

Posted by: molly Jan 11 2008, 07:35 PM

Since the white whole wheat flour is whole grain I imagine the GI is similiar to any other whole grain wheat flour. It is light in color but coarser than the refined white flour. I use it to bake with and most people don't realize that it's whole grain (except that it tastes better than the processed stuff).

molly

Posted by: easyecm Jan 13 2008, 12:14 PM

Molly,
You are right, I have used it when I lived in the states.
I used the King Arthur brand as well, and it bakes great!
Not available here though!
I guess that is the trade off for living in paradise!
Ed

Posted by: chana Jan 14 2008, 05:20 PM

Well, Ed, you surprised me here. Since we usually think on the same wave-length, I expected a different answer. But, I certainly do bow to your experience and knowledge. I have no idea about the white ww flour, but it did bring to mind another food crop - the hybridized corn which turned so many American Indians into diabetics.

Chana

Posted by: easyecm Jan 14 2008, 11:42 PM

Chana,
Nice to see you, I haven't been around for awhile.
But, I must say you are just as knowledable on these issues as me, (if not more so) I just happened to have used the flour! I thought at one time it was not processed anymore than sgww, but just bleached. Then after research fopund out different. But, a good thought about the corn, you are always on your toes my friend!
Take care,
Ed

Powered by Invision Power Board (http://www.invisionboard.com)
© Invision Power Services (http://www.invisionpower.com)