Whole wheat flour is more nutrient dense #shorts #Nutrition2024

For health it’s best to shift towards more whole grains and less refined grains. A study presented at the American Society of Nutrition conference demonstrated why. Dr. David Killilea from UCSF investigated nutrient levels in flour and bread made wheat that was milled in three different ways: stone milled with the intact grain to make whole wheat flour, roller milled to make white flour, or roller milled to with the rest of the whole wheat parts added back to make reconstituted whole wheat flour. Overall, they found both stone milled and reconstituted whole wheat flour and their bread products retained magnesium, calcium, potassium and zinc, whereas the white flour and white bread lost enormous amounts of these minerals. Carotenoid levels like lutein were retained higher in the whole and reconstituted flours, but they were reduced when baked into bread. Iron was reduced in white flour while it was retained in the whole wheat flours, and when baked the whole wheat breads had even higher iron than the raw wheat kernel. Take home message: go for stone milled or reconstituted whole wheat flour or breads for higher nutrient density. That’s what science tastes like.




Subscribe to Nourishable at @nourishable


Become a patron and help Nourishable create more evidence-based nutrition science content! Patreon: nourishable 


Follow Nourishable to stay up to date on all things nutrition. https://x.com/nourishable fb.me/nourishable.tv Instagram:  


Hosting, Research and Writing by Lara Hyde, PhD @nourishable


The information in this video is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. All content, including text, graphics, images and information, contained on or available through this video is for general information purposes only.