Is Wonderbread Making You Sterile? Part 1

I LOVE bread with butter; I think I could eat it all day long. When I became more health conscious, I switched to whole wheat, like most of you probably have. But most people don’t really think about the potential nutritional value of bread which makes up a major part of their diet.

How much bread do you eat? I bet more than you think. We have 5 children. All but the new baby eat sandwiches for lunch almost every day. Add one for me most days, and that’s TEN SLICES OF BREAD each week per person, and that’s just for lunches. On Shabbat we enjoy a sweet Challah loaf (or two), and we eat bread with a dinner meal at least 2 or 3 times a week. That’s a LOT of bread.

Are all whole wheat breads the same? Is the whole wheat flour you buy at the store really better for you than the white flour? Why would anyone be crazy enough to spend the time and effort to grind his own flour? I’m going to answer questions like these and more, and you will likely be very surprised at what you learn. I know I was. (Hint: see the title)

A Little About Wheat
The kernel of wheat is composed of the outer bran layer, the germ, and the endosperm. It is rich in nutrients, many of which are concentrated in the bran and germ. It contains the entire B complex, except for vitamin B12.

Wheat germ has a very high content of vitamin E. Vitamin E increases the good HDL cholesterol. Animal studies have also shown that vitamin E protects against free radicals released by the body when it is exposed to toxic chemicals.

During the milling process, steel rollers crush the grain, and the flour separated by sifters. The bran and germ are totally removed in this process. They are used in the production of animal feeds and by pharmaceutical laboratories for making diet supplements.

Whole wheat flour is produced by recombining ground bran with endosperm flour, but the germ is usually left out, because it would go rancid.

In the next post I’ll describe what gets done to the flour, after all the nutritious parts are removed, before you either buy it at the store to bring home, or it gets baked into bread that you buy. Stay tuned!
Most of the information presented in these posts came from Nutritional Characteristics of Organic, Freshly Stone-Ground, Sourdough & Conventional Breads by Judy Campbell, B.Sc., Mechtild Hauser, and Stuart Hill, B.Sc., Ph.D., P.Ag.

3 Replies to “Is Wonderbread Making You Sterile? Part 1”

  1. I wanted to share with you a bread that I have been eating this past year after my nutritionalist shared it with me. It si called “Ezekiel Bread,” made from the biblical recipe out of Ezieliel 4:9. A Sprouted 100% whole grain bread. It comes in several varieties. Check it out. You may find you were glad you did.
    I enjoy your passion ‘and’ commitment to bringing to the ‘table’…”God’s health Plan;” that we may better’appreciate’
    and live life to the fullest- as God intended. Thanks for’all’ you and your husband do. In Christ Love, James

  2. Hi James- I’ve tried Ezekiel Bread both from the store and homemade, and the best by far is homemade. I’ve wanted to make it for a while but never got all the ingredients together; this detox period may be the perfect time. Thanks for the suggestion!

  3. You are so ready for a grain grinder! I am completely hooked on grinding grains at home. We make something like your baggies of pancake mix – but with freshly ground emmer and spelt. We grind it, soak it overnight in water then a little yogurt, then freeze it in small batches. Separately, we premix the additional dry ingredients (baking powder, salt, baking soda, sugar if we’re making waffles and want that brown crispy texture). The night before pancakes you take a frozen dough container out of the freezer. In the morning, you combine with dry ingredients, oil, eggs in the morning. This is something that sounds complicated – but once you’ve done it, you’ll never go back.

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