Why Whole Wheat Flour?
All flours contain wheat’s endosperm, the inside part of the kernel, but only whole wheat flour is made from whole grain. In addition to the endosperm, whole wheat flour contains the fiber-rich bran, the outer coating of the kernel, and wheat germ, the sprouting section of the seed. These elements give whole wheat flour its distinct flavor, texture and color, but they also give it a unique nutritional boost because of its natural antioxidants, fiber, B-vitamins, and plant nutrients. At least 3 servings (or 48 grams) are recommended daily to reap the important health benefits of whole grain. Research shows that whole grain as part of a low-fat diet may help reduce the risk of heart disease and some cancers. In addition, whole grain may be helpful with weight management — research shows people who eat more whole grain tend to have healthier body weights and gain less weight over time. All whole wheat flours are not created equal. Different milling methods can affect the way a certain bra
