by Kenfrog

Yolanda: Ok, what’s with the melodrama?

Here’s what:

This graph from a FBH cookbook illustrates the loss of nutrients in white flour.

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Robbed, I tell you, robbed! Of nutrients! (Editor: That’s a run on sentence) You’re golly right it is…We are being robbed of nutrients. (Editor: Better. Thanks.)

The purpose of this post in’t to deplete the white flour stocks from your cupboards. However, when feasible it’s a good idea to use 1/2-1/5 of the flour content  whole wheat depending on the food you’re making. In bread or biscuits I’ll generally use anywhere from 1/2 to 1/4, and in banana cakes maybe 1/4th. Using all whole wheta is dense and overbearing, but try to strike a lucky balance somewhere.

It’s a revolution for “Eat right!”

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