White Flour

Do you know where white flour comes from? It comes from wheat-so why is it so bad?

This is why: There are three parts to the wheat kernel. The bran (which contains lignans, antioxidants, and minerals-and most of the fiber), the germ (packed with vitamins), and the endosperm (5% of the antioxidants that the bran contains). To make white flour, the bran and the germ are removed, and the endosperm remains, but is usually bleached and heated. Therefore, making white flour basically not nutritious at all. It is said to have the same effect on your blood as white sugar.

So.. you can replace white flour with whole grain flour. It is best to grind it right before you use it. If it has been sitting on a shelf, chances are it is rancid because of the oils that are in the grain.

If you or your family have been on white flour only, don't switch to whole grain all at once. Try 1/4 whole wheat, 3/4 white flour, then go 1/2 and 1/2. Then 3/4, to 1/4, and eventually you will be able to eat all whole grains.

Here is a list of whole grains to try:

wheat and bulgur (cracked wheat)
spelt
kamut
oats
corn and popcorn
brown rice and wild rice
rye
barley
buckwheat
millet
quinoa (keen-wah)
sorghum
amaranth