Re: Unbleached white flour

[Guest guest]

Hi ,

unbleached white flour has no nutritional value, as the germ is removed from

rolling, then the bran from " bolting " (sifting). However, if your supplier

is using a stone mill, then he probably has no way of removing the germ, in

which case I'm not sure I'd call it " white " flour, and is only sifting away

the bran. My understanding is that most of the vitamins are in the oils of

the germ, while most of the minerals are tied into the fiber in the bran If

it's the case that this flour contains the germ but not the bran, I think

your flour would be decent in vitamins but very deficient in mineral, which

is much better than being very deficient in both, though obviously being

deficient in neither would be best.

Chris

____

" What can one say of a soul, of a heart, filled with compassion? It is a

heart which burns with love for every creature: for human beings, birds, and

animals, for serpents and for demons. The thought of them and the sight of

them make the tears of the saint flow. And this immense and intense

compassion, which flows from the heart of the saints, makes them unable to

bear the sight of the smallest, most insignificant wound in any creature.

Thus they pray ceaselessly, with tears, even for animals, for enemies of the

truth, and for those who do them wrong. "

--Saint Isaac the Syrian

[Guest guest]

The bran and the germ - which is the fiber that gets sifted off - has about 90%

of the vitamin E.

Here is a quote I found from this link:

http://waltonfeed.com/self/handout/03.html

It identified all the vitamins, minerals, amino acids, and calories. Computer

calculations showed that it would take 130 slices of white bread to equal the

nutrition of 1 slice of homemade whole-wheat bread.

I used to have another link on this, but I can't seem to find it - hope this

helps

----- Original Message -----

From: Braun

Sent: Saturday, November 23, 2002 4:24 PM

Subject: Unbleached white flour

Hi All,

We get our flour from a local mill that use the old stone mill equipment. He

has unbleached white flour as well as whole wheat and graham flours. (all

from organic wheat)

According to the guy at the mill, the stuff that gets sifted off (when

making white flour), is mostly fiber.

My question:

Is there much nutrient value in the unbleached white flour vs the whole

wheat or graham?

Thanks for any input.

-

[Guest guest]

Thanks, & for the info.

----- Original Message -----

From: " Rudisill " <megan@...>

< >

Sent: Monday, November 25, 2002 10:28 AM

Subject: Re: Unbleached white flour

> The bran and the germ - which is the fiber that gets sifted off - has

about 90% of the vitamin E.

>

> Here is a quote I found from this link:

http://waltonfeed.com/self/handout/03.html

>

> It identified all the vitamins, minerals, amino acids, and calories.

Computer calculations showed that it would take 130 slices of white bread to

equal the nutrition of 1 slice of homemade whole-wheat bread.

>

> I used to have another link on this, but I can't seem to find it - hope

this helps

>

>

-

[Guest guest]

and ,

I think 's supplier might nto actually have " unbleached white flour. " I

work at a living history museum and operate a granite-stone grist mill, and we

interpret the exhibit as not giving people flour that the germ can be separated

from. My understanding is that at this time the flour being bolted( a form of

sifting) by larger producers removed all the bran, and perhaps some of the germ,

but that the germ was not separated from wheat until around the turn of the

century when they started first rolling the wheat to remove the germ, _then_

bolting it to remove the bran.

The unbleached white flour in the store does not contain germ or bran, however,

I'd bet yours might. You might want to simply look at it and compare it to the

color and texture of a store-bought bag of the same, and you'll be able to tell

if it has the germ or not.

Buying your own wheat and sifting it would end up cheaper, and in either case

have much superior nutrition. It can be a pain in the butt without a flour

mill, but a coffee grinder works fine and only takes about 10 minutes for two

cups.

Chris

[Guest guest]

Rudisill wrote:

>

> The bran and the germ - which is the fiber that gets sifted off - has about

90% of the vitamin E.

>

> Here is a quote I found from this link:

http://waltonfeed.com/self/handout/03.html

>

> It identified all the vitamins, minerals, amino acids, and calories. Computer

calculations showed that it would take 130 slices of white bread to equal the

nutrition of 1 slice of homemade whole-wheat bread.

The question is would we be able to take advantage of all these

nutrients considering all the antinutrients present in whole grain

flour?

Roman

[Guest guest]

>The question is would we be able to take advantage of all these

>nutrients considering all the antinutrients present in whole grain

>flour?

Hi Roman,

Are you refering to the phytic acid, which blocks the absorption of calcium

and magnesium? (Could not find antinutrients in NT)

Are the antinutrients present only in the bran and germ, or the endosperm as

well?

What effect does pre-soaking the flour have on antinutrients?

Thanks,

-

[Guest guest]

Braun wrote:

>

> >The question is would we be able to take advantage of all these

> >nutrients considering all the antinutrients present in whole grain

> >flour?

>

> Hi Roman,

> Are you refering to the phytic acid, which blocks the absorption of calcium

> and magnesium? (Could not find antinutrients in NT)

>

> Are the antinutrients present only in the bran and germ, or the endosperm as

> well?

>

> What effect does pre-soaking the flour have on antinutrients?

Hi, ,

Phytic acid is the only antinutrient I remember is present in grains.

Soaking does neutralize it, according to NT, but I don't know if it does

that completely and if remaining amount is insufficient to prevent

getting nutrients beyond what you could get from refined flour. Having

said that, I don't say that refined flour is better than whole grain

flour. I'm just raising a question.

Roman