Stone Ground Wheat

[treebaby]

I have a question for all the experts here. I try to avoid breads that list as the main ingredient stone ground wheat. I swear I remember the heart doctor that is often on Oprah say not too long ago to NOT eat the breads that use this. Did I dream this? It's been pestering me for a while.

Thanks,
Teresa

 

[allwildgirl]

I found this. It would seem to indicate that stone ground wheat flour is just regular flour, without the "whole" grain included, and the stone ground part just describes how it was ground. You're better off choosing breads with WHOLE grains listed as the first ingredients:

"Stone Ground Wheat Flour describes how the wheat grain was milled. Again since the word "whole" is not included, this flour does not contain the bran or germ of the wheat grain. Similar to wheat flour other than how the grain was milled."

 

[winsomehill]

I believe if it's Stone Ground Whole Wheat, it's better because the grain is not heated up too much during the grinding process this protects the bran and the germ. I have never heard anything negative about the process. As long as it's whole as Shelley pointed out, it should be a good choice.
Heather

 

[kathryn]

Yes, anytime you see "wheat flour" instead of "WHOLE wheat flour" steer clear. It's a way, IMO, of manufacturers trying to make customers feel their product is more healthful ("WHEAT flour" instead of "white flour," but they are the same).

I don't see any reason not to buy "stone ground WHOLE wheat flour" breads, though.