Why don't we influence the whole wheat council in bread industry to stop misleading us on the whole wheat contents?

By hoosierphilly Latest Reply 2011-03-30 21:12:38 -0500
Started 2011-03-24 13:54:25 -0500

Plus I am so tired of big letters on bread etc indicating 12 grains with the first listed as some kind of enriched flour…not whole grain flour or first is whole grain and then next is enriched flour then 10 others. Even the whole grain council allows this misleading information front and center. After 40 you begin to find it difficult to read the fine print.

If you like to cook check out some celiac recipes. They often use nuts of various kinds to replace flower.

I try to use stevia (the natural one) for a sugar substitute.

19 replies

Type1Lou 2011-03-27 14:40:35 -0500 Report

Suzy Cohen's Book, "Diabetes without Drugs" had lots of recipes at the end and she advocated using Almond Flour. She also provided some sources to find her preferred ingredients. Might be a good resource you could check out from your library. Reading labels has become a religion for me.

GabbyPA 2011-03-28 06:43:39 -0500 Report

That is great, thanks. Have you shared that in our book section? If not, would you put it there so people can find that information there as well? It helps because it will link right in with Amazon so people can purchase the book if they choose.

Graylin Bee
Graylin Bee 2011-03-28 10:04:33 -0500 Report

Just checked to see if any of my local libraries have a copy. 1 is available out of about 20 copies at several locations in my area. But I'll have to impatiently wait until tomorrow AM. The Denver ones are closed for a Holiday and the Arapahoe county ones are all checked out. Sure beats where I had been living with only two libraries to go to.
Here's the book info
Diabetes without drugs : the 5-step program to …
Author: Cohen, Suzy, R. Ph.
Call #: 616.46206 COHEN
Pub Date: 2010

GabbyPA 2011-03-24 19:15:29 -0500 Report

I need to get on it, but I have been making almond flour and need to find ways to use it to make bread. I can imagine it would taste great, but doesn't have the gluten to make it...well, bread.

I have to agree. Front of packaging is SO incredibly misleading. I found the same for things like "Zero Trans fats!!" That just means there is less than 1% and they can leave it off and even out of the ingredients if they choose. There is so much Junk regulation out there. I have to say, it is horrible and one reason it is so hard to make good choices.

So I try to buy as much food that doesn't come with labels. Fresh, unprocessed as much as possible. It can get to be chore, but we are left with little choice sometimes.

hoosierphilly 2011-03-24 20:30:28 -0500 Report

Try receipes with garbonzo bean flour with reg receipes try to 1:1 substitute for flower. Then use a Look for gluten free receipes. My sister is celiac
and just googles receipoes.
check what quonio products if healthy carb.

I have been using whole wheat flower and adding gluten. There is also a whole wheat pastry flower by hodgen mill that I use. It has a plateau at half the sugar levels of reg flower sustains longer and you don't get hungry as quickly as the processed flower peak as well as the sugar impact is lower. This is for when you must have flour. Check out buck wheat as a whole grain for pancakes.

I found a recommend ed pancake alternative I plan to try.
1.5 cups old fashiont oats, 1/2 cup yogurt, efir or buttermilkd. 1/4 cup warm water. on healingwell.com

GabbyPA 2011-03-25 05:58:57 -0500 Report

I have never seen garbanzo bean flour. I have spelt...which is from lintels I believe. I have not use it either. I just have not been in an experimental mood of late, but it will come around.

Please, if you have recipes that you like, post them in our recipe section. We would appreciate some alternatives to regular flours. That can cut the carbs better than dumping the sugar from most breads.

Dev 2011-03-25 09:21:37 -0500 Report

I don't know about the Garbanzo beans you get here in US but the Indian version of the garbanzo beans or chickpea or chana is made into flour and is available in Indian grocery stores. The flour is generally labelled 'Besan' or 'Chickpea flour'. This variety of Garbanzo or chickpea (or Bengal gram or kala chana) is smaller and darker than the ones you get here. More importantly it has a really high protein to carb ratio.

I don't know about it;s use in bread but Indians use the flour in regular cooking. It is one of the primary sources of protein for us. The uses I can think of in American cooking are - for thickening soups, mix in batter for pancakes,

Here is a wikipedia link if you want to see how the Indian chickpea looks. http://en.wikipedia.org/wiki/Chickpea

50gms of Chana has 14g protein, 29 grams Carb and 14g Fiber :)

Graylin Bee
Graylin Bee 2011-03-25 22:35:30 -0500 Report

Thanks for the info. There are several Indian stores near me. I don't know what I'm looking at when I go there. So now I have something I can look for that I can use.

Dev 2011-03-29 08:09:33 -0500 Report

You are most welcome. :)
Generally Indian stores have a large variety of beans that you can experiement with. The packets generally have nutrition facts on it so you can carb count. The beans are much cheaper there too.

Indian stores also have a large variety of vegetables not available in other grocery stores. I have seen china town stores also have a large variety of veggies.

If you get anything for which you need 'how to cook' instructions let me know.

Flustrated 2011-03-24 20:40:46 -0500 Report

Eggo pancakes got me a high after brkfst reading. I might try your recipe. Is that suppose to be lo fat buttermilk?

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