Food Fight: Whole Grains vs. Whole Wheat Flour

The frontlines of nutrition are continually shifting, and often confusing. Trying to do the right thing health-wise, we've jumped on the whole wheat band wagon and introduced this veritable milled whole grain into our food selections as a way to regulate weight, add necessary fiber to our diet, and add nutritional value. Whole wheat bread is made from whole-grain wheat flour. It seems to make sense that this is what's best for us. Au contraire says Dr. Andrew Weil. In the following interview from The Rocky Mountain News, the "guru of alternative medicine"” makes the claim that products made from whole grains that have been milled into whole wheat flour are not as healthy for you as you might think and can contribute to higher blood sugar levels because the processed starches in flour convert to sugar more quickly than those of the whole grain. We're not quite ready to give up our Whole Wheat Tollhouse Cookies just yet and find many redeeming nutritional values for the use of whole wheat flours in lieu of their bleached counterparts, but in the interest of showing what's happening on nutritional frontlines, The Daily Green wanted to present this interview.

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