Re: Re: was Unbleached white flour -- fats going rancid?

[Guest guest]

cfletcherb wrote:

>

> I would also like to know how quickly the fats in whole wheat flour

> go rancid? I have this " back of my head " unresearched notion that

> any time you break open a grain like wheat or rice (by milling in any

> way), the fats are exposed to air and they immediately start to

> oxidize. I have seen articles that claim that brown rice is

> particularly vulnerable to this effect (and hence rice bran oil,

> otherwise a great choice, is only good if you live very near the rice

> miller and can get (and use) it within hours of milling). Is this

> true? Is this rapid oxidation of fats also a concern for wheat?

> What sort of time frame is involved -- hours, days or weeks?

I don't know how this applies to wheat. But if you'd like to take

advantage of nutrients in rice bran, consider products from NutraStar

(http://www.nutrastar.com). They are based on stabilized rice bran. They

claim (and back by clinical studies) very high effectivess in treating

diseases.

Roman

[Guest guest]

Whole Wheat flour goes rancid very quickly. After milling whole wheat flour has

somewhere between 2 weeks to a month before it is rancid. However, the vitamins

break down much faster, within a few days. If the flour is put in the freezer

immediately after milling it has 1-2 months, but the vitamin breakdown is

approximately the same. I don't see how sprouting the wheat would be a

significant difference in the breakdown of the wheat, but it is possible.

I would also like to know how quickly the fats in whole wheat flour

go rancid? I have this " back of my head " unresearched notion that

any time you break open a grain like wheat or rice (by milling in any

way), the fats are exposed to air and they immediately start to

oxidize. I have seen articles that claim that brown rice is

particularly vulnerable to this effect (and hence rice bran oil,

otherwise a great choice, is only good if you live very near the rice

miller and can get (and use) it within hours of milling). Is this

true? Is this rapid oxidation of fats also a concern for wheat?

What sort of time frame is involved -- hours, days or weeks?

Some of our local " whole wheat " breads now proclaim that they

are " made without flour " . I am curious about how they do that.

These are organic, sprouted wheat breads and they are a " normal "

whole wheat bread texture. Does not going " all the way to flour "

help avoid the oxidation problem?