April 29, 2007
White Whole Wheat?
So for about a billion health reasons we all know we should be ditching the refined white flour and eating lots of whole grains instead.
You try to choose your battles: Whole grain muffins? Sure. Whole grain croissants? No f*cking way. (Not that you should be eating croissants all that often, but when you do, you should damn well enjoy them).
If you've been to the grocery store lately, you may noticed that there are lots of new products proudly boasting: "Now, made with Whole Grain!"
So you think, Great! I can have my favorite bread/cereal/cracker/toasterwaffle/whatever without loading up on a bunch of nasty refined flour!
But usually it's a big fat lie. "Made with whole grain" just means they threw a little bit in there. Scummy product marketers are trying to trick you, hoping you won't check the actual ingredients. Often, "wheat flour" is the first ingredient, which sounds kind of grainy but is really just another way of saying "white flour."
So in a world of devious marketeers trying to get you to eat fake whole grains, it would be easy to mistake "white whole wheat" for one of these impostors. But it actually is a whole grain--it's just milled from white winter wheat berries instead of red spring wheat berries. White whole wheat is still really good for you like regular whole wheat. But it tastes a lot milder and lighter.
Of course, products can still use winter wheat and then throw in a bunch of other crap that's bad for you. So you still have to check the labels. But in itself, "winter wheat" or "white whole wheat" is not a bad thing.
On the rare occasions when Crabby bakes, she often uses it. In some recipes, it tastes almost the same as white; in others, it tastes a little "browner," but not as brown as whole wheat. You have to experiment. The King Arthur brand is good.
So what do the rest of you do about the whole grain thing? Don't give a sh*t? Vow to eat more and then don't bother? Or do you have some favorite tricks for getting more in your diet?