Comments on: How to Read a Bread Bag: Searching for Whole Grains

By: Jane

Jane — Tue, 11 Oct 2011 20:56:48 +0000

I’m not sure if this was mentioned already, but I thought I’d throw it in there. We have a WAPF store here in my town. I buy my bread there because it’s whole and soaked. I was talking to the owner the other day and he explained to me that, by law, a manufacturer can claim 100% whole wheat, as long as they have 51% or more whole wheat. That was a bit disconcerting to me. I have not researched it, yet, so right now, I’m taking his word for it. But, I also, don’t like all the corn and soy in the store bought breads…..

By: Katie

Katie — Tue, 01 Jun 2010 07:42:23 +0000

jpatti,
Hmmm, very interesting. I hadn’t thought of it that way. Have you seen my research/investigation into the soaking and preparation of whole grains? http://www.kitchenstewardship.com/seriescarnivals/soaking-grains-an-exploration/ You’d be intrigued by the science, I’m sure! Katie

By: jpatti

jpatti — Tue, 01 Jun 2010 01:14:11 +0000

I just want to point out that there is no such thing as a whole grain flour.

The research that showed whole grains were healthier actually involved WHOLE grains, not GROUND grains. If you can’t plant it in the ground, it’s not whole.

Very few folks eat whole grains beyond maybe a bit of brown rice. In fact, that’s the only whole grain sold at my local grocery store – they have no wheat berries, oat groats, whole barley, etc.

Not saying bread is bad, especially not a nice sourdough made from freshly ground wheat berries, but… it’s not “whole” so the research showing whole grains are good does not apply.

By: Weekly Roundup #2

Weekly Roundup #2 — Sat, 20 Feb 2010 06:27:54 +0000

[...] How to Read a Bread Bag: Searching for Whole Grains @ Kitchen Stewardship [...]

By: Lawanna

Lawanna — Mon, 15 Feb 2010 18:00:08 +0000

Cool! I’m putting you in my reader so I don’t miss any of your new posts. Thanks for sharing!

By: Katie

Katie — Mon, 15 Feb 2010 10:51:52 +0000

Lawanna,
I’m right in the middle of a grains series, actually, and will be recommending making one’s own bread and grinding grains in the next few weeks, along with sourdough and soaking or sprouting grains.

Thanks!
Katie

By: Lawanna

Lawanna — Sun, 14 Feb 2010 18:01:13 +0000

Just saw your blog from a link from Tip Junkie, so I don’t know if you’ve covered this or not….but have you tried making your own bread? Once I got in the hang of it, it’s not a big deal. I use a bread machine and have been making whole wheat bread (from wheat I’ve ground) nearly daily. http://moneysavinghabits.com/2009/09/22/back-to-school-lunches-bread/
.-= Lawanna´s last blog ..Dinner: Crockpot Garlic Chicken =-.

By: aparna

aparna — Thu, 11 Feb 2010 14:29:28 +0000

i just saw ur topic on tipjunkie ,i wanted to read ur views bcos
thats the problem i face whenever i goto the grocery store to buy bread ,u enlightened me what to buy and what not to ,thanxs a lot .
iam going to follow the labels whenever i buy bread

By: Katie

Katie — Sat, 28 Nov 2009 04:09:41 +0000

Gail,
How sad. That’s unbelievable that you you can’t even find good whole wheat anymore. Maybe make your own bread? I’m working on learning that art, and I’m pondering a grain mill for Christmas. I’m not sure if I’m quite ready to take THAT plunge, but I’m getting close! Try a health foods store – they have to have quality whole grain breads there.
Good luck!
Katie

By: Gail

Gail — Thu, 26 Nov 2009 21:05:01 +0000

I live in Ottawa, Canada, and, as a diabetic, have used a “stone ground 100% whole wheat” bread since I was diagnosed. It is recommended by the (Canadian) author in the GI DIET. When I couldn’t find it on any shelves, I contacted the company (Dempster’s) to find out it was discontinued because there was not the demand.