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     7 years ago  

    Ha ha, yes I know. Personally I don't have a problem with gluten, I have a good digestive system and don't experience bloating or any adverse reactions, neither does my little boy. My opinion is that organic, unbleached whole flour is fine. After all, wheat is a plant, and I eat plants. I prefer using the more ancient grains such as spelt or khorasan flour rather than modern wheat, but each to their own. So I'd say bleached or non-organic wouldn't really be classed as 'healthy' because non-organic contains harmful pesticide residue, and bleached is obviously not good either! But at the end of the day people have been eating bread for centuries, and it's only really modern wheat and processes and all that 'interference' with the plant in its natural state that causes problems. I hope that answers your question, but I'm up for further discussion if you're not convinced! :-) I just posted a bread recipe myself :-)

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       7 years ago  

      What about white strong organic?

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         7 years ago  

        Hi @breadcentric, sorry for the delayed reply, I've been away! Hmm, well, organic is better than not, but white is still bleached and therefore not good for health:

        "It’s generally understood that refining food destroys nutrients. With the most nutritious part of the grain removed, white flour essentially becomes a form of sugar. Consider what gets lost in the refining process:

        • Half of the beneficial unsaturated fatty acids
        • Virtually all of the vitamin E
        • Fifty percent of the calcium
        • Seventy percent of the phosphorus
        • Eighty percent of the iron
        • Ninety eight percent of the magnesium
        • Fifty to 80 percent of the B vitamins"

        Here is the source of this info which explains why wholewheat is really the only healthy option. It's all about interfering with something that should be consumed in its whole and unaltered state. This applies to everything we eat - any interference means bad news for health. Even juicing fruit, because we're meant to eat the whole lot, pulp and all! I hope that makes sense and answers your question about white flour.

        Feel free to use white in your home baking of course, as this doesn't affect anyone but yourself, but if posting a recipe under the #makeithealthy tag, I would politely request you recommend 'unbleached or wholewheat' in the ingredients list :-) many thanks

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           7 years ago  

          Ah, you see, I call unbleached white by default :)
          White had always been the opposite of wholemeal to me :)

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