In this article, learn more about Why Choose Wholemeal Flour Over White. Why choose wholemeal flour over white.
The topic of healthy eating is discussed by all, but often the definition of "healthy" is strictly individual. However, there are no two opinions about whole grains. But do you know why it is recommended to consume wholemeal bread instead of white? Here we will answer most of the questions you ask yourself and you will understand why it is better to choose wholemeal flour over white.
Consuming foods made from flour - finely ground grains - helps you reach the required daily dose of grains. However, not all flours are the same: white is made from highly refined and processed wheat grains, and whole grains from grains that have not undergone heavy processing. Wholemeal and white flours also have some differences in nutritional value.
One of the main nutritional differences between wholemeal and white flour is the fiber content. Dietary fiber has a number of health benefits - it prevents constipation, lowers cholesterol and can help you lose weight. The refining process involved in the production of white flour separates the outer shell of the grain (ie fiber), so that white flour contains less fiber than whole grain. For example, 1/2 teaspoon of white flour contains 1.3 grams of fiber, while in the same amount of whole grains, they are 6.4 grams. As a result of choosing foods containing wholemeal flour, you will successfully achieve a healthy fiber intake of 28 grams per day.
All foods containing carbohydrates - including those that contain white or wholemeal flour - have an effect on blood sugar. After eating, your body breaks down carbohydrates into glucose. This glucose enters the bloodstream so that the body can supply fuel to the cells. The glycemic index of food serves as a measure of how fast this process occurs. The higher it is, the faster the blood sugar rises and then it drops sharply, which makes you feel hungry soon after eating. Foods with a lower glycemic index are absorbed more slowly, providing lower but steady blood sugar levels. Bread made with 100% wholemeal flour has a glycemic index of 51, and that with white flour - 71. If you are trying to regulate your blood sugar levels,
Wholemeal flour contains many vitamins, such as folate, riboflavin and vitamins B1, B3 and B5. Most white flours contain much less vitamins due to the processing that destroys the vitamin content of the grains. 1/2 cup of wholemeal flour contains 3 milligrams of niacin, and the same amount of white contains only 0.8 milligrams. To combat this, some white bread producers enrich the flour with vitamins to replace the loss during processing. Enriched flour has almost the same values as wholemeal.
You can easily replace white flour with wholemeal without having to sacrifice the foods you love. When making different homemade pastries, use a mixture of wholemeal and white flour. In grocery stores, check if the bread is made from 100% grains, because many breads labeled as whole grains are a mixture. Eat wholemeal flour paste, it is lighter and its texture does not change.