SubscribeWhole Grain White Bread: Huh?
Newspapers across the country are reporting on the latest white bread to hit the shelves. Whole grain white bread that is. Sounds like an oxymoron to me. The bread is one of many products based on a "new" grain:
ConAgra Foods Inc., one of the nation's largest food makers, spent at least eight years and several million dollars developing Ultragrain White Whole Wheat. The grain was bred for its properties and is not considered genetically modified, said Garth Neuffer.
It's hardly surprising given that the latest dietary guidelines make mention of the benefits of whole grain. One of the new breads is Wonder Bread from Sara Lee. Although apparently "these new breads have less fiber than whole wheat bread - between 3 and 4 grams for two slices compared with upward of 5 or 6 grams".
Fiber-enriched and/or fortified breads are ironic. The process to make white bread involves removing the hard outer portion of the grain, thus removing much of the vitamins, minerals, and other healthful items.
How sad it is - when we sabotage the nutritious benefits of food, just so we can have bread that looks white and tastes like cardboard. These whole grain white breads take it a step further, and sound like the wool is being pulled over consumers eyes once again.
This is a tough one. On one hand, it looks like store bought bread is about to become a tad better than what is offered now. On the other, it's man-made and is probably filled with 'dough softeners' to give it that soft white bread feel. Chemicals, anyone?
ReplyOn the other hand, it's awful hard going through life without bread--so at least they're trying to make it less impacting on blood sugar (for those who are sensitive to refined carbohydrates)
But this could also be a slippery slope again for those sensitive to weight gain from overconsumption of refined processed carbs--I wonder if people will look the other way regarding what these bread and whole grain products are still capable of, under the guise that "it's healthy for you, etc."
Lots to think about...
Adam;-)
This replacement game is a bit harder for the food industry to play with carbs than it was with fat. White flour may be the one thing you just cannot simmulate.
I won't be a customer. I tried one of those low carb versions of bread once. It helped me turn off bread altogether.
ReplyWool indeed! If only we lived in a world which was not run by companies motivated by the bottom line. If only they really cared about what is good for people. Today, if you want to be healthy, you've got to look out for yourself. Certainly the food industry will not contribute to our longevity.
I've given up on store bread completely, and have taken to grinding my own grain and making my own bread. There is absolutely nothing that compares to the smell of bread baking! And the taste of freshly baked bread. I don't have to wonder about whether it's good for me. :-)
ReplyI know nothing about your website and it came up in a google search for the new "whole-grain white bread." I've seen it advertised and am concerned about what it consists of. A list of ingredients should be mandated on every label! I thought it is either some new type of wheat or a mixture of white flours such as rice, and probably some refined white wheat flour mixed in as well. I'm still not clear about it and probably won't buy it - especially as it will probably have the price jacked up. I make and freeze a large batch of my own whole grain pancakes every 2-3 weeks, by the way, from whole wheat and a little white flour, cornmeal, a few ground seeds and bran etc. They are better than all the commercial breads and cookies I can find, and a lot cheaper.
Personally, I'm fortunate that I love whole wheat and have never had a problem with whole wheat or whole grain breads. I'm 69 and fairly heathy. Lately many brands have been putting out so much 100% stone ground whole wheat bread that it can often be bought at a good discount. Incidentally, I've frozen these loaves for many months and find it a very good way for a lone person to preserve their freshness. When I'm ready to use it I just move a loaf from the freezer to the refrigerator, and it keeps for weeks, even months there, although it slowly dries out so you must keep it in an airtight plastic bag if possible.
I hope these tips will help somebody.
ReplyCordially,
Don West
Donald, very good tips. Can we have a recipe for your pancakes, please? I make oat pancakes, but never found a good whole-wheat pancake recipe.
ReplyIt does not appear anywhere that Wonder Bread is by Sara Lee. I think there are two different whole wheat white products (or more) out there.
Wonder Bread is by the Interstate Bakeries Corporation.
Sara Lee is by Sara Lee Corporation.
ReplyI was wondering that same thing anonymous. Wonderbread and Sara Lee are not the same thing. Next time you want to prove a point get your facts straight and let us decide what to gather from this
ReplyWhat do you guys think of this link?
http://www.brighamandwomens.org/healtheweightforwomen/special_topics/intelihealth0106.aspx?subID=submenu10
ReplyDoes anybody know about a brand of bread which is whole wheat or whole wheat white and has only the basic ingredients of flour, yeats, water and salt.
Reply