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White Wheat – Whole Grain or Scam?

I’ll have to admit, the first time I saw “White Wheat” on the label, I thought it was just another marketing ploy. Turns out I was wrong about that. (It happens.) Nutritionally, the different wheats are identical, with all types having some variations due to growing conditions.

The darker color of traditional “red” wheat is caused by up to three bran color genes. White wheat has no major genes for bran color, so it’s sort of like an albino wheat. It also doesn’t have the strongly-flavored phenolic compounds that are in red wheat, giving it a milder taste. Because of this lighter taste, products made with white wheat require less added sweetener to attain the same level of perceived sweetness.

Red wheat vs. White Wheat

The lighter flavor and color of white wheat make it a great way to start switching over to whole grain flours. King Arthur Flour’s website says, “We find that in cookies, muffins, pancakes and quick breads, using white whole wheat flour in place of the entire amount of all-purpose flour yields a baked treat that’s just as tasty as the original, with the benefit of increased fiber, vitamins and minerals.”

Just be sure when you’re buying products to remember that white flour and refined flour are NOT the same as white WHEAT flour. As always, check out the label to see how much whole grain is in there.

White wheat. It’s the real deal.

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