Interesting Article about Whole Wheats
How can bread be labeled as both white and whole wheat? Is white whole-wheat bread healthy?
from Katherine Zeratsky, R.D., L.D.
It may seem like it doesn’t add up, but actually white whole-wheat bread is made with whole grains, just as is regular whole-wheat bread. White whole-wheat bread also is nutritionally similar to that of regular whole-wheat bread.
The difference between white whole-wheat bread and regular whole-wheat bread is in the type of wheat used. White whole-wheat bread is made with white wheat, which lacks bran color. It also has a milder flavor and softer texture. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. It has a slightly bitter taste and a coarser texture. So even though both types of bread are made with whole grains, they have a different color, taste and texture. Other products besides bread, such as crackers and baking mixes, may also be made with white whole wheat.
Some people prefer the taste and texture of white bread over whole-wheat bread. But if you want the nutritional benefits of whole wheat, choose white whole-wheat bread — not regular, refined white bread. White whole-wheat bread offers the same nutritional benefits as whole-wheat bread. Regular white bread, on the other hand, is made with refined grains, which go through a process that strips out certain parts of the grain — along with some of the nutrients and fiber.
When you’re selecting any kind of bread, read the label carefully. Choose breads that list “whole” grain as the first ingredient, such as whole wheat, white whole wheat or whole oats. If the label doesn’t say “whole” first, it isn’t a whole-grain product. For example, a product label may simply say white wheat, which is not the same as white whole-wheat bread.
What’s for Dinner?: Whole Wheat Waffles
It is getting hot and the hotter it is the less I want hot heavy food. Therefore, I decided to whip up some waffles for Brian, Cooper, and myself for dins. I used a recipe I found on one of my all time favorite blogs “100 Days of Real Food.” I got about 4 1/2 waffles out of this recipe. I shared one with Cooper and Brian had his own. I froze the other 2 1/2 for snacks and quick meals during the week when time gets tight!
You do need a waffle iron for this recipe but you can pick them up really cheap. I got mine for $5 at a Black Friday Kohls sale last winter! It is nothing fancy but it still turns out some delicious waffles.
Strawberries for me and 1/2 banana 1/2 strawberry for Coop!
http://www.100daysofrealfood.com/2010/07/23/recipe-whole-wheat-waffles/
Ingredients
- 2 large eggs
- 1 ¾ cups milk (I used 2% but anything is supposedly okay)
- ¼ cup oil
- 1 tablespoon honey
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- Warmed 100% pure maple syrup for serving (I traded this for a little whipped cream )
- Fresh fruit for serving
Directions
Preheat your waffle iron. In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined. Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked. Mine has a little green light that flashes. It was hard for me to gauge how much batter to use but it is just trial and error judging by the overflow. Top with your fresh toppings and enjoy!
