BREAD: white-wheat or whole grain

 What is the difference between ordinary "white" bread "whole wheat" bread and the whole wheat"bread?

Bread

The short answer to this question is that whole bread is better than wheat bread , and whole grain/ whole wheat may be the best but it could be a challenge to provide conclusive evidence for this. Most of the research and study showing the real benefit of whole wheat bread did not separate out the two kinds of whole wheat. Nevertheless, those eating whole wheat bread had a demonstrable health advantage and benefit over those people consuming the ordinary white bread. 

        Whole grains includes all type of cereals whole wheat is one particular grain. The wheat seed is a grass seed. When harvested , the outer husk is remove away as chaff , living the wheat kernel or seed such a kernel has an outer coat , or envelop, called the bran , which is a non digestible cellulose. Digestion requires the breaking open of this envelop , and is facilitated by cracking , cutting , or cooking the grain or perhaps by all three. Within the bran envelop are the germ and the endosperm. The germs grow into a new plant and contain protein , fat , vitamins and essential minerals. The endosperm provides energy for the new plant , and principally contains starch and protein.

          White flour is made primarily from the endosperm portion of the wheat. By remove the fat , which has a tendency to be oxidized and go rancid quickly. Additionally , the white color and the smooth texture enable considerable manipulation of the flour and the production of a great variety of production such as cookies ,cakes etc.

          Now to the tricky and confuse part. In the united states and other countries there is process of enrichment. The food and drug administration in the USA permit food processor of add back to the white flour some of the element of the original wheat , and to call such flour enrich further should the quantities added back closely approximate the quantities found in the original wheat the FDA permit the use of the term  whole wheat most countries have their different rules and some have no rules at all.

     Its this breaking down and reconstituting process that permit a food manufacturer to produce novel product. The question is whether the breaking of natural relationship of the original wheat kernel result in a weakening of its health promoting attributes.

Bran is the principal  fiber of the grain. it plays an important role in our over all health and in the good ness of whole grains. Fiber provides many advantages. It bulken the stool,  protecting against constipation. It quickens the transit of bowel contents regulate the bacterial flora of the intestines , and regulates acid balance in the gut. Fiber has shown a correlation with a lowering of the risk of colon cancer , and helps reduce cholesterol levels in the blood.

Most food processor s add back some bran or fiber , but its the amount that is important. Those favouring whole grain believe there are advantages to the bran retaining its relationship with the endosperm as much as possible. Some evidence support this believe.

  Most of the data supporting whole wheat breads versus white wheat bread have not differentiated between these intricate differences in whole wheat and grains. Yet they have consistently support the whole wheat breads. Possibly , those dense , chewy, delicious whole grain /whole wheat bread are even superior to the reconstituted whole wheat bread. We strongly recommend foods that are as intact as possible for a healthy living.