Whole wheat/grain

Saw an item on TV that bears thinking about: Whole wheat bread or other
such products have been refined, therefore do not contain the whole
grain, even if it says 100% whole wheat on the package.
For the whole of the kernel of wheat or other grains to be present in a
product it must specify "whole grain".
I will have to change my buying habits.
Lorna

x-no-archive: yes

hlmw wrote:
> Saw an item on TV that bears thinking about: Whole wheat bread or other
> such products have been refined, therefore do not contain the whole
> grain, even if it says 100% whole wheat on the package.
> For the whole of the kernel of wheat or other grains to be present in a
> product it must specify "whole grain".
> I will have to change my buying habits.
> Lorna
>

Unless it's an unground whole wheat berry, it's rapidly oxidized from
the moment it's ground into flour.

Susan

On Tue, 30 Oct 2007 23:17:14 GMT, hlmw <hlmw1@telus.net> wrote:

>Saw an item on TV that bears thinking about: Whole wheat bread or other
>such products have been refined, therefore do not contain the whole
>grain, even if it says 100% whole wheat on the package.
>For the whole of the kernel of wheat or other grains to be present in a
>product it must specify "whole grain".
>I will have to change


Hi Lorna,

Thanks for your post. I thought everyone knew this... It seems it
comes as a news flash to many, however.

I have found that some" rye" breads contain as much as 40% white flour
mixed in... Marketers go to great lengths to pull the wool over the
eyes of the unsuspecting.... The best rye looks about like a cow pie,
and the baker has to be able to tell me that it has absolutely NO
white flour, or any wheat product whatsoever. ;-)

Will, T2

"Will, T2" <wmmckee@cox.net> wrote in message
news:btkfi3p1rt4mn5qfk4fhjmh6s5kevb0bvf@4ax.com...
> On Tue, 30 Oct 2007 23:17:14 GMT, hlmw <hlmw1@telus.net> wrote:
>
>>Saw an item on TV that bears thinking about: Whole wheat bread or other
>>such products have been refined, therefore do not contain the whole
>>grain, even if it says 100% whole wheat on the package.
>>For the whole of the kernel of wheat or other grains to be present in a
>>product it must specify "whole grain".
>>I will have to change
>
>
> Hi Lorna,
>
> Thanks for your post. I thought everyone knew this... It seems it
> comes as a news flash to many, however.
>
> I have found that some" rye" breads contain as much as 40% white flour
> mixed in... Marketers go to great lengths to pull the wool over the
> eyes of the unsuspecting.... The best rye looks about like a cow pie,
> and the baker has to be able to tell me that it has absolutely NO
> white flour, or any wheat product whatsoever. ;-)
>
> Will, T2
>
.....whats bread? I don't remember.

John

On Wed, 31 Oct 2007 01:51:40 GMT, "johnniemccoy@"
<johnniemccoy@NOSPAMhotmail.com> wrote:

> I have found that some" rye" breads contain as much as 40% white flour
>> mixed in... Marketers go to great lengths to pull the wool over the
>> eyes of the unsuspecting.... The best rye looks about like a cow pie,
>> and the baker has to be able to tell me that it has absolutely NO
>> white flour, or any wheat product whatsoever. ;-)
>>
>> Will, T2
>>
>....whats bread? I don't remember.
>
>John


Actually, some types of bread seem to be "safer" for T2s than others.
For instance, I can eat a little pumpernickel or rye, as part of a
larger meal, without severe repercussions. It has to be very high
quality pumpernickel and rye, however.... uncontaminated with wheat
flour. Also, I have found that a little sour dough does not spike me,
in the context of a larger meal. I think it all has to do with the
"glycemic index" and the concept of "glycemic load". For me, however,
white breads and what passes in grocery stores as "whole wheat" remain
on the verboten list.

Will, T2

"Will, T2" <wmmckee@cox.net> wrote in message
news:0dofi3huncqi75lvdibocf2o3k2krrc8lp@4ax.com...
> On Wed, 31 Oct 2007 01:51:40 GMT, "johnniemccoy@"
> <johnniemccoy@NOSPAMhotmail.com> wrote:
>
>> I have found that some" rye" breads contain as much as 40% white flour
>>> mixed in... Marketers go to great lengths to pull the wool over the
>>> eyes of the unsuspecting.... The best rye looks about like a cow pie,
>>> and the baker has to be able to tell me that it has absolutely NO
>>> white flour, or any wheat product whatsoever. ;-)
>>>
>>> Will, T2
>>>
>>....whats bread? I don't remember.
>>
>>John
>
>
> Actually, some types of bread seem to be "safer" for T2s than others.
> For instance, I can eat a little pumpernickel or rye, as part of a
> larger meal, without severe repercussions. It has to be very high
> quality pumpernickel and rye, however.... uncontaminated with wheat
> flour. Also, I have found that a little sour dough does not spike me,
> in the context of a larger meal. I think it all has to do with the
> "glycemic index" and the concept of "glycemic load". For me, however,
> white breads and what passes in grocery stores as "whole wheat" remain
> on the verboten list.
>
> Will, T2
>
To be honest, I haven't avoided bread because experience (testing).
Actually, I haven't even experimented with bread of any type. I guess I
should.

John

"Will, T2" <wmmckee@cox.net> wrote in message
news:0dofi3huncqi75lvdibocf2o3k2krrc8lp@4ax.com...
> On Wed, 31 Oct 2007 01:51:40 GMT, "johnniemccoy@"
> <johnniemccoy@NOSPAMhotmail.com> wrote:
>
>> I have found that some" rye" breads contain as much as 40% white flour
>>> mixed in... Marketers go to great lengths to pull the wool over the
>>> eyes of the unsuspecting.... The best rye looks about like a cow pie,
>>> and the baker has to be able to tell me that it has absolutely NO
>>> white flour, or any wheat product whatsoever. ;-)
>>>
>>> Will, T2
>>>
>>....whats bread? I don't remember.
>>
>>John
>
>
> Actually, some types of bread seem to be "safer" for T2s than others.
> For instance, I can eat a little pumpernickel or rye, as part of a
> larger meal, without severe repercussions. It has to be very high
> quality pumpernickel and rye, however.... uncontaminated with wheat
> flour. Also, I have found that a little sour dough does not spike me,
> in the context of a larger meal. I think it all has to do with the
> "glycemic index" and the concept of "glycemic load". For me, however,
> white breads and what passes in grocery stores as "whole wheat" remain
> on the verboten list.
>
> Will, T2
>
To be honest, I haven't avoided bread because experience (testing).
Actually, I haven't even experimented with bread of any type. I guess I
should.

John

"hlmw" <hlmw1@telus.net> wrote in message
news:_XOVi.79286$%B2.15682@edtnps82...
> Saw an item on TV that bears thinking about: Whole wheat bread or other
> such products have been refined, therefore do not contain the whole
> grain, even if it says 100% whole wheat on the package.
> For the whole of the kernel of wheat or other grains to be present in a
> product it must specify "whole grain".
> I will have to change my buying habits.
> Lorna

I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
that wholemeal bread was dyed to look browner and as they used to quite
dark'ish I can believe it. I buy soy/linseed and there are intact grains of
something in there

"Ozgirl" <are_we_there_yet@maccas.com> wrote in message
news:13ig8ajto49kq41@news.supernews.com...
>
> "hlmw" <hlmw1@telus.net> wrote in message
> news:_XOVi.79286$%B2.15682@edtnps82...
>> Saw an item on TV that bears thinking about: Whole wheat bread or other
>> such products have been refined, therefore do not contain the whole
>> grain, even if it says 100% whole wheat on the package.
>> For the whole of the kernel of wheat or other grains to be present in a
>> product it must specify "whole grain".
>> I will have to change my buying habits.
>> Lorna
>
> I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
> that wholemeal bread was dyed to look browner and as they used to quite
> dark'ish I can believe it. I buy soy/linseed and there are intact grains
> of something in there
I buy soya & linseed too - I probably eat about 4 slices a week - even tho
it doesnt spike me one bit )

"Helen Back" <SiriusC-63@hotmail.co.uk> wrote in message
news:bxXVi.15819$9Y3.14529@newsfe1-win.ntli.net...
>
> "Ozgirl" <are_we_there_yet@maccas.com> wrote in message
> news:13ig8ajto49kq41@news.supernews.com...
>>
>> "hlmw" <hlmw1@telus.net> wrote in message
>> news:_XOVi.79286$%B2.15682@edtnps82...
>>> Saw an item on TV that bears thinking about: Whole wheat bread or other
>>> such products have been refined, therefore do not contain the whole
>>> grain, even if it says 100% whole wheat on the package.
>>> For the whole of the kernel of wheat or other grains to be present in a
>>> product it must specify "whole grain".
>>> I will have to change my buying habits.
>>> Lorna
>>
>> I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
>> that wholemeal bread was dyed to look browner and as they used to quite
>> dark'ish I can believe it. I buy soy/linseed and there are intact grains
>> of something in there
> I buy soya & linseed too - I probably eat about 4 slices a week - even tho
> it doesnt spike me one bit )

Supposed to be good for women's things.

On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:

>
>"hlmw" <hlmw1@telus.net> wrote in message
>news:_XOVi.79286$%B2.15682@edtnps82...
>> Saw an item on TV that bears thinking about: Whole wheat bread or other
>> such products have been refined, therefore do not contain the whole
>> grain, even if it says 100% whole wheat on the package.
>> For the whole of the kernel of wheat or other grains to be present in a
>> product it must specify "whole grain".
>> I will have to change my buying habits.
>> Lorna
>
>I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
>that wholemeal bread was dyed to look browner and as they used to quite
>dark'ish I can believe it. I buy soy/linseed and there are intact grains of
>something in there

If they are little black 'teardrop-shaped' grains, they are probably
flax (linseed). I did notice someone mentioned that those will go
right through you unless they are ground, though.

Does anyone here eat roasted flax seed? I love the stuff, and am
considering roasting my own. We grow a lot of it around here, and it's
cheap.


--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Last A1c 8.1 (at DX)

"Ozgirl" <are_we_there_yet@maccas.com> wrote in message
news:13igpa3c0g58n57@news.supernews.com...
>
> "Helen Back" <SiriusC-63@hotmail.co.uk> wrote in message
> news:bxXVi.15819$9Y3.14529@newsfe1-win.ntli.net...
>>
>> "Ozgirl" <are_we_there_yet@maccas.com> wrote in message
>> news:13ig8ajto49kq41@news.supernews.com...
>>>
>>> "hlmw" <hlmw1@telus.net> wrote in message
>>> news:_XOVi.79286$%B2.15682@edtnps82...
>>>> Saw an item on TV that bears thinking about: Whole wheat bread or other
>>>> such products have been refined, therefore do not contain the whole
>>>> grain, even if it says 100% whole wheat on the package.
>>>> For the whole of the kernel of wheat or other grains to be present in a
>>>> product it must specify "whole grain".
>>>> I will have to change my buying habits.
>>>> Lorna
>>>
>>> I buy whole grain not whole wheat or wholemeal. Years ago it was
>>> rumoured that wholemeal bread was dyed to look browner and as they used
>>> to quite dark'ish I can believe it. I buy soy/linseed and there are
>>> intact grains of something in there
>> I buy soya & linseed too - I probably eat about 4 slices a week - even
>> tho it doesnt spike me one bit )
>
> Supposed to be good for women's things.
Yes, the Burgen bread has oestrogen in it! Good for menopausal's!

"Oleg Lego" <rat@atatatat.com> wrote in message
news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com...
> On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
>
>>
>>"hlmw" <hlmw1@telus.net> wrote in message
>>news:_XOVi.79286$%B2.15682@edtnps82...
>>> Saw an item on TV that bears thinking about: Whole wheat bread or other
>>> such products have been refined, therefore do not contain the whole
>>> grain, even if it says 100% whole wheat on the package.
>>> For the whole of the kernel of wheat or other grains to be present in a
>>> product it must specify "whole grain".
>>> I will have to change my buying habits.
>>> Lorna
>>
>>I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
>>that wholemeal bread was dyed to look browner and as they used to quite
>>dark'ish I can believe it. I buy soy/linseed and there are intact grains
>>of
>>something in there
>
> If they are little black 'teardrop-shaped' grains, they are probably
> flax (linseed). I did notice someone mentioned that those will go
> right through you unless they are ground, though.
>
> Does anyone here eat roasted flax seed? I love the stuff, and am
> considering roasting my own. We grow a lot of it around here, and it's
> cheap.
>
So, that is what flaxseed is? Linseed? I have been to every health store in
my area and not one sold flaxseed!

On Wed, 31 Oct 2007 18:06:30 GMT, Helen Back posted:

>
>"Oleg Lego" <rat@atatatat.com> wrote in message
>news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com.. .
>> On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
>>
>>>
>>>"hlmw" <hlmw1@telus.net> wrote in message
>>>news:_XOVi.79286$%B2.15682@edtnps82...
>>>> Saw an item on TV that bears thinking about: Whole wheat bread or other
>>>> such products have been refined, therefore do not contain the whole
>>>> grain, even if it says 100% whole wheat on the package.
>>>> For the whole of the kernel of wheat or other grains to be present in a
>>>> product it must specify "whole grain".
>>>> I will have to change my buying habits.
>>>> Lorna
>>>
>>>I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
>>>that wholemeal bread was dyed to look browner and as they used to quite
>>>dark'ish I can believe it. I buy soy/linseed and there are intact grains
>>>of
>>>something in there
>>
>> If they are little black 'teardrop-shaped' grains, they are probably
>> flax (linseed). I did notice someone mentioned that those will go
>> right through you unless they are ground, though.
>>
>> Does anyone here eat roasted flax seed? I love the stuff, and am
>> considering roasting my own. We grow a lot of it around here, and it's
>> cheap.
>>
>So, that is what flaxseed is? Linseed? I have been to every health store in
>my area and not one sold flaxseed!

That's what it is. In French, "lin" is flax, and the word "linen" is
related, which makes sense because linen is made from the fibre in
flax straw.

I think it's somewhat regional as to what it's called. Here
(Saskatchewan) we call it flax or flax seed. The quarter section
across the road from ours grew a crop of it this year. It's really
very pretty in summer. The flowers are a light blue, and it makes the
field look like water.

If fall, though, it's time to get rid of the straw, and there's really
only one practical way, which is to bunch it up into piles and burn
it. If that's not done, it will last for years without rotting.
--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Last A1c 8.1 (at DX)

Will, T2 <wmmckee@cox.net> wrote:
: On Tue, 30 Oct 2007 23:17:14 GMT, hlmw <hlmw1@telus.net> wrote:

: >Saw an item on TV that bears thinking about: Whole wheat bread or other
: >such products have been refined, therefore do not contain the whole
: >grain, even if it says 100% whole wheat on the package.
: >For the whole of the kernel of wheat or other grains to be present in a
: >product it must specify "whole grain".
: >I will have to change


: Hi Lorna,

: Thanks for your post. I thought everyone knew this... It seems it
: comes as a news flash to many, however.

: I have found that some" rye" breads contain as much as 40% white flour
: mixed in... Marketers go to great lengths to pull the wool over the
: eyes of the unsuspecting.... The best rye looks about like a cow pie,
: and the baker has to be able to tell me that it has absolutely NO
: white flour, or any wheat product whatsoever. ;-)

: Will, T2

Traditional rye bread, the kind from Jewish delis adn bakeries, is made
from clear flour(a less refined white flour) and about equal parts of
medium rye flour. this is risen with a sour, or fermented flour (mostly
rye). This rises nicely and is baked in an oven with steam to make the
wonderful chewy crust.

There are some supemarket full whole grain ryes, like Wilds and
Ruben-something(senior moment) wich are small, heavy loaves of very dense,
but delicious breads, often square and wrapped in cellophane.

Wendy

Helen Back <SiriusC-63@hotmail.co.uk> wrote:

: "Oleg Lego" <rat@atatatat.com> wrote in message
: news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com...
: > On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
: >
: >>
: >>"hlmw" <hlmw1@telus.net> wrote in message
: >>news:_XOVi.79286$%B2.15682@edtnps82...
: >>> Saw an item on TV that bears thinking about: Whole wheat bread or other
: >>> such products have been refined, therefore do not contain the whole
: >>> grain, even if it says 100% whole wheat on the package.
: >>> For the whole of the kernel of wheat or other grains to be present in a
: >>> product it must specify "whole grain".
: >>> I will have to change my buying habits.
: >>> Lorna
: >>
: >>I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
: >>that wholemeal bread was dyed to look browner and as they used to quite
: >>dark'ish I can believe it. I buy soy/linseed and there are intact grains
: >>of
: >>something in there
: >
: > If they are little black 'teardrop-shaped' grains, they are probably
: > flax (linseed). I did notice someone mentioned that those will go
: > right through you unless they are ground, though.
: >
: > Does anyone here eat roasted flax seed? I love the stuff, and am
: > considering roasting my own. We grow a lot of it around here, and it's
: > cheap.
: >
: So, that is what flaxseed is? Linseed? I have been to every health store in
: my area and not one sold flaxseed!

Yup, the flax plant, when beaten produces the fiber that is woven into
linen. It is a wet beating process called retting. This I learned form
doing crossword puzzles(the tem retting, not the linen making from flax:-)

Wendy

On Wed, 31 Oct 2007 19:01:10 +0000 (UTC), "W. Baker"
<wbaker@panix.com> wrote:


>: I have found that some" rye" breads contain as much as 40% white flour
>: mixed in... Marketers go to great lengths to pull the wool over the
>: eyes of the unsuspecting.... The best rye looks about like a cow pie,
>: and the baker has to be able to tell me that it has absolutely NO
>: white flour, or any wheat product whatsoever. ;-)
>
>: Will, T2
>
>Traditional rye bread, the kind from Jewish delis adn bakeries, is made
>from clear flour(a less refined white flour) and about equal parts of
>medium rye flour. this is risen with a sour, or fermented flour (mostly
>rye). This rises nicely and is baked in an oven with steam to make the
>wonderful chewy crust.
>
>There are some supemarket full whole grain ryes, like Wilds and
>Ruben-something(senior moment) wich are small, heavy loaves of very dense,
>but delicious breads, often square and wrapped in cellophane.
>
>Wendy


Hi Wendy,

The breads you describe sound wonderful....

"Helen Back" <SiriusC-63@hotmail.co.uk> wrote in message
news:8v3Wi.109512$yN2.41649@newsfe7-gui.ntli.net...
>
> "Ozgirl" <are_we_there_yet@maccas.com> wrote in message
> news:13igpa3c0g58n57@news.supernews.com...
>>
>> "Helen Back" <SiriusC-63@hotmail.co.uk> wrote in message
>> news:bxXVi.15819$9Y3.14529@newsfe1-win.ntli.net...
>>>
>>> "Ozgirl" <are_we_there_yet@maccas.com> wrote in message
>>> news:13ig8ajto49kq41@news.supernews.com...
>>>>
>>>> "hlmw" <hlmw1@telus.net> wrote in message
>>>> news:_XOVi.79286$%B2.15682@edtnps82...
>>>>> Saw an item on TV that bears thinking about: Whole wheat bread or
>>>>> other such products have been refined, therefore do not contain the
>>>>> whole grain, even if it says 100% whole wheat on the package.
>>>>> For the whole of the kernel of wheat or other grains to be present in
>>>>> a product it must specify "whole grain".
>>>>> I will have to change my buying habits.
>>>>> Lorna
>>>>
>>>> I buy whole grain not whole wheat or wholemeal. Years ago it was
>>>> rumoured that wholemeal bread was dyed to look browner and as they used
>>>> to quite dark'ish I can believe it. I buy soy/linseed and there are
>>>> intact grains of something in there
>>> I buy soya & linseed too - I probably eat about 4 slices a week - even
>>> tho it doesnt spike me one bit )
>>
>> Supposed to be good for women's things.
> Yes, the Burgen bread has oestrogen in it! Good for menopausal's!

I wasn't going to say the big M word out loud

"W. Baker" <wbaker@panix.com> wrote in message
news:fgajjr$bj9$2@reader1.panix.com...
> Helen Back <SiriusC-63@hotmail.co.uk> wrote:
>
> : "Oleg Lego" <rat@atatatat.com> wrote in message
> : news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com...
> : > On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
> : >
> : >>
> : >>"hlmw" <hlmw1@telus.net> wrote in message
> : >>news:_XOVi.79286$%B2.15682@edtnps82...
> : >>> Saw an item on TV that bears thinking about: Whole wheat bread or
> other
> : >>> such products have been refined, therefore do not contain the whole
> : >>> grain, even if it says 100% whole wheat on the package.
> : >>> For the whole of the kernel of wheat or other grains to be present
> in a
> : >>> product it must specify "whole grain".
> : >>> I will have to change my buying habits.
> : >>> Lorna
> : >>
> : >>I buy whole grain not whole wheat or wholemeal. Years ago it was
> rumoured
> : >>that wholemeal bread was dyed to look browner and as they used to
> quite
> : >>dark'ish I can believe it. I buy soy/linseed and there are intact
> grains
> : >>of
> : >>something in there
> : >
> : > If they are little black 'teardrop-shaped' grains, they are probably
> : > flax (linseed). I did notice someone mentioned that those will go
> : > right through you unless they are ground, though.
> : >
> : > Does anyone here eat roasted flax seed? I love the stuff, and am
> : > considering roasting my own. We grow a lot of it around here, and it's
> : > cheap.
> : >
> : So, that is what flaxseed is? Linseed? I have been to every health
> store in
> : my area and not one sold flaxseed!
>
> Yup, the flax plant, when beaten produces the fiber that is woven into
> linen. It is a wet beating process called retting. This I learned form
> doing crossword puzzles(the tem retting, not the linen making from flax:-)

So one could literally "eat their shorts" then

"Helen Back" <SiriusC-63@hotmail.co.uk> wrote in message
news:Gu3Wi.118669$j16.22001@newsfe6-gui.ntli.net...
>
> "Oleg Lego" <rat@atatatat.com> wrote in message
> news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com...
>> On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
>>
>>>
>>>"hlmw" <hlmw1@telus.net> wrote in message
>>>news:_XOVi.79286$%B2.15682@edtnps82...
>>>> Saw an item on TV that bears thinking about: Whole wheat bread or other
>>>> such products have been refined, therefore do not contain the whole
>>>> grain, even if it says 100% whole wheat on the package.
>>>> For the whole of the kernel of wheat or other grains to be present in a
>>>> product it must specify "whole grain".
>>>> I will have to change my buying habits.
>>>> Lorna
>>>
>>>I buy whole grain not whole wheat or wholemeal. Years ago it was rumoured
>>>that wholemeal bread was dyed to look browner and as they used to quite
>>>dark'ish I can believe it. I buy soy/linseed and there are intact grains
>>>of
>>>something in there
>>
>> If they are little black 'teardrop-shaped' grains, they are probably
>> flax (linseed). I did notice someone mentioned that those will go
>> right through you unless they are ground, though.
>>
>> Does anyone here eat roasted flax seed? I love the stuff, and am
>> considering roasting my own. We grow a lot of it around here, and it's
>> cheap.
>>
> So, that is what flaxseed is? Linseed? I have been to every health store
> in my area and not one sold flaxseed!

Same thing. Yes.

"Ozgirl" <are_we_there_yet@maccas.com> wrote in message
news:13iht7sgbs6a37a@news.supernews.com...
>
> "W. Baker" <wbaker@panix.com> wrote in message
> news:fgajjr$bj9$2@reader1.panix.com...
> > Helen Back <SiriusC-63@hotmail.co.uk> wrote:
> >
> > : "Oleg Lego" <rat@atatatat.com> wrote in message
> > : news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com...
> > : > On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
> > : >
> > : >>
> > : >>"hlmw" <hlmw1@telus.net> wrote in message
> > : >>news:_XOVi.79286$%B2.15682@edtnps82...
> > : >>> Saw an item on TV that bears thinking about: Whole wheat bread or
> > other
> > : >>> such products have been refined, therefore do not contain the
whole
> > : >>> grain, even if it says 100% whole wheat on the package.
> > : >>> For the whole of the kernel of wheat or other grains to be present
> > in a
> > : >>> product it must specify "whole grain".
> > : >>> I will have to change my buying habits.
> > : >>> Lorna
> > : >>
> > : >>I buy whole grain not whole wheat or wholemeal. Years ago it was
> > rumoured
> > : >>that wholemeal bread was dyed to look browner and as they used to
> > quite
> > : >>dark'ish I can believe it. I buy soy/linseed and there are intact
> > grains
> > : >>of
> > : >>something in there
> > : >
> > : > If they are little black 'teardrop-shaped' grains, they are probably
> > : > flax (linseed). I did notice someone mentioned that those will go
> > : > right through you unless they are ground, though.
> > : >
> > : > Does anyone here eat roasted flax seed? I love the stuff, and am
> > : > considering roasting my own. We grow a lot of it around here, and
it's
> > : > cheap.
> > : >
> > : So, that is what flaxseed is? Linseed? I have been to every health
> > store in
> > : my area and not one sold flaxseed!
> >
> > Yup, the flax plant, when beaten produces the fiber that is woven into
> > linen. It is a wet beating process called retting. This I learned form
> > doing crossword puzzles(the tem retting, not the linen making from
flax:-)
>
> So one could literally "eat their shorts" then
>
>
Groan

"Rod S" <fred@fred.com> wrote in message
news:soeWi.7468$CN4.1784@news-server.bigpond.net.au...
>
> "Ozgirl" <are_we_there_yet@maccas.com> wrote in message
> news:13iht7sgbs6a37a@news.supernews.com...
>>
>> "W. Baker" <wbaker@panix.com> wrote in message
>> news:fgajjr$bj9$2@reader1.panix.com...
>> > Helen Back <SiriusC-63@hotmail.co.uk> wrote:
>> >
>> > : "Oleg Lego" <rat@atatatat.com> wrote in message
>> > : news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com...
>> > : > On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
>> > : >
>> > : >>
>> > : >>"hlmw" <hlmw1@telus.net> wrote in message
>> > : >>news:_XOVi.79286$%B2.15682@edtnps82...
>> > : >>> Saw an item on TV that bears thinking about: Whole wheat bread or
>> > other
>> > : >>> such products have been refined, therefore do not contain the
> whole
>> > : >>> grain, even if it says 100% whole wheat on the package.
>> > : >>> For the whole of the kernel of wheat or other grains to be
>> > present
>> > in a
>> > : >>> product it must specify "whole grain".
>> > : >>> I will have to change my buying habits.
>> > : >>> Lorna
>> > : >>
>> > : >>I buy whole grain not whole wheat or wholemeal. Years ago it was
>> > rumoured
>> > : >>that wholemeal bread was dyed to look browner and as they used to
>> > quite
>> > : >>dark'ish I can believe it. I buy soy/linseed and there are intact
>> > grains
>> > : >>of
>> > : >>something in there
>> > : >
>> > : > If they are little black 'teardrop-shaped' grains, they are
>> > probably
>> > : > flax (linseed). I did notice someone mentioned that those will go
>> > : > right through you unless they are ground, though.
>> > : >
>> > : > Does anyone here eat roasted flax seed? I love the stuff, and am
>> > : > considering roasting my own. We grow a lot of it around here, and
> it's
>> > : > cheap.
>> > : >
>> > : So, that is what flaxseed is? Linseed? I have been to every health
>> > store in
>> > : my area and not one sold flaxseed!
>> >
>> > Yup, the flax plant, when beaten produces the fiber that is woven into
>> > linen. It is a wet beating process called retting. This I learned
>> > form
>> > doing crossword puzzles(the tem retting, not the linen making from
> flax:-)
>>
>> So one could literally "eat their shorts" then
>>
>>
> Groan

I have no real excuses...

Ozgirl <are_we_there_yet@maccas.com> wrote:

: "W. Baker" <wbaker@panix.com> wrote in message
: news:fgajjr$bj9$2@reader1.panix.com...
: > Helen Back <SiriusC-63@hotmail.co.uk> wrote:
: >
: > : "Oleg Lego" <rat@atatatat.com> wrote in message
: > : news:rk2hi397kun297nld93h09b95olugp2gqt@4ax.com...
: > : > On Wed, 31 Oct 2007 17:32:05 +1100, Ozgirl posted:
: > : >
: > : >>
: > : >>"hlmw" <hlmw1@telus.net> wrote in message
: > : >>news:_XOVi.79286$%B2.15682@edtnps82...
: > : >>> Saw an item on TV that bears thinking about: Whole wheat bread or
: > other
: > : >>> such products have been refined, therefore do not contain the whole
: > : >>> grain, even if it says 100% whole wheat on the package.
: > : >>> For the whole of the kernel of wheat or other grains to be present
: > in a
: > : >>> product it must specify "whole grain".
: > : >>> I will have to change my buying habits.
: > : >>> Lorna
: > : >>
: > : >>I buy whole grain not whole wheat or wholemeal. Years ago it was
: > rumoured
: > : >>that wholemeal bread was dyed to look browner and as they used to
: > quite
: > : >>dark'ish I can believe it. I buy soy/linseed and there are intact
: > grains
: > : >>of
: > : >>something in there
: > : >
: > : > If they are little black 'teardrop-shaped' grains, they are probably
: > : > flax (linseed). I did notice someone mentioned that those will go
: > : > right through you unless they are ground, though.
: > : >
: > : > Does anyone here eat roasted flax seed? I love the stuff, and am
: > : > considering roasting my own. We grow a lot of it around here, and it's
: > : > cheap.
: > : >
: > : So, that is what flaxseed is? Linseed? I have been to every health
: > store in
: > : my area and not one sold flaxseed!
: >
: > Yup, the flax plant, when beaten produces the fiber that is woven into
: > linen. It is a wet beating process called retting. This I learned form
: > doing crossword puzzles(the tem retting, not the linen making from flax:-)

: So one could literally "eat their shorts" then

Highly undesgestble as the retting leaves only the long fibers hthat would
have no carbs adn, I believe, gum up the works:-)

Wendy

hlmw wrote:
> Saw an item on TV that bears thinking about: Whole wheat bread or other
> such products have been refined, therefore do not contain the whole
> grain, even if it says 100% whole wheat on the package.
> For the whole of the kernel of wheat or other grains to be present in a
> product it must specify "whole grain".
> I will have to change my buying habits.

This is something that drives me nuts. Research has shown that whole
grains are healthier than refined grains. Now Cocoa Puffs has a label
on it that says "whole grains".

Grains are the seeds of plants. If you plant a whole grain, a plant
grows. If you soak a whole grain in water for a few days, you get
sprouts. That's what whole grains *are*.

Wheat berries, oat groats, brown rice, corn kernels, hulled barley -
these are whole grains. These are what have been shown in research to
be healthier than refined grains. Cocoa Puffs did not come into it.

Neither did bread or pasta, whether "whole" or not. There is no such
thing as "whole grain" bread or pasta. Those grains are ground to make
flour in order to make the bread or pasta! When ground, the
micronutrients and fats are oxidized and much nutrition is lost. Even
just grinding grain is refining it, even if you aren't removing the bran
and bleaching the flour!

Wheat berries *keep* forever. People have sprouted wheat berries that
were *decades* old. They kept their nutritive value for years and years
*because* they are whole grains. As soon as you grind them, they aren't
whole anymore.

I just don't understand how the word "whole" has been so badly broken by
the entire "whole grains" push. If you want to eat whole wheat cereal,
you put some wheat berries in a crockpot with some water overnight -
that is whole wheat (and quite yummy if you add stuff like apples,
raisins, chopped nuts, cinnamon, cloves, nutmeg, etc.)

Even when refining grains, if you do it as little as possible and as
short a time before eating it, it's much healthier. I have a grinder
here and have many times ground wheat berries to make flour for baking
bread. It tastes *totally* different if the berries are ground
immediatly before kneading and baking versus if I grind the berries a
day or two ahead. You can literally *taste* the difference in freshly
ground flour versus stuff just a couple days old.

--
http://www.ornery-geeks.org/consulting/

x-no-archive: yes

Jackie Patti wrote:
> hlmw wrote:
>
>> Saw an item on TV that bears thinking about: Whole wheat bread or
>> other such products have been refined, therefore do not contain the
>> whole grain, even if it says 100% whole wheat on the package.
>> For the whole of the kernel of wheat or other grains to be present in
>> a product it must specify "whole grain".
>> I will have to change my buying habits.
>
>
> This is something that drives me nuts. Research has shown that whole
> grains are healthier than refined grains. Now Cocoa Puffs has a label
> on it that says "whole grains".
>
> Grains are the seeds of plants. If you plant a whole grain, a plant
> grows. If you soak a whole grain in water for a few days, you get
> sprouts. That's what whole grains *are*.

Yes, and the reason they're so much healthier is that they pass through
the digestion whole, unmetabolized, so often, so can't cause the damage
that grain foods typically do.

Susan

On Sun, 04 Nov 07, Susan wrote:
>Jackie Patti wrote:
>> hlmw wrote:
>>
>>> Saw an item on TV that bears thinking about: Whole wheat bread or
>>> other such products have been refined, therefore do not contain the
>>> whole grain, even if it says 100% whole wheat on the package.
>>> For the whole of the kernel of wheat or other grains to be present in
>>> a product it must specify "whole grain".
>>> I will have to change my buying habits.
>>
>>
>> This is something that drives me nuts. Research has shown that whole
>> grains are healthier than refined grains. Now Cocoa Puffs has a label
>> on it that says "whole grains".
>>
>> Grains are the seeds of plants. If you plant a whole grain, a plant
>> grows. If you soak a whole grain in water for a few days, you get
>> sprouts. That's what whole grains *are*.
>
>Yes, and the reason they're so much healthier is that they pass through
>the digestion whole, unmetabolized, so often, so can't cause the damage
>that grain foods typically do.

Sooooooo.... -sigh- I gather from reading this thread that Nabisco
Cream of Wheat for breakfast is out of the question?

And btw, I took your advice on dumping my evil Rolled Oat Oatmeal and
buying some steel cut oatmeal. It sure tastes better. But I'm not real
happy about standing in front of a hot stove for 20 minutes stirring a
pot instead of popping a bowl into the microwave for 2 minutes.

You have any suggestions on how to replace my 2 minute Cream of Wheat
with something healthy?

Port

On Mon, 05 Nov 2007 22:33:22 -0600, Port@nospam.invalid posted:

>On Sun, 04 Nov 07, Susan wrote:
>>Jackie Patti wrote:
>>> hlmw wrote:
>>>
>>>> Saw an item on TV that bears thinking about: Whole wheat bread or
>>>> other such products have been refined, therefore do not contain the
>>>> whole grain, even if it says 100% whole wheat on the package.
>>>> For the whole of the kernel of wheat or other grains to be present in
>>>> a product it must specify "whole grain".
>>>> I will have to change my buying habits.
>>>
>>>
>>> This is something that drives me nuts. Research has shown that whole
>>> grains are healthier than refined grains. Now Cocoa Puffs has a label
>>> on it that says "whole grains".
>>>
>>> Grains are the seeds of plants. If you plant a whole grain, a plant
>>> grows. If you soak a whole grain in water for a few days, you get
>>> sprouts. That's what whole grains *are*.
>>
>>Yes, and the reason they're so much healthier is that they pass through
>>the digestion whole, unmetabolized, so often, so can't cause the damage
>>that grain foods typically do.
>
>Sooooooo.... -sigh- I gather from reading this thread that Nabisco
>Cream of Wheat for breakfast is out of the question?
>
>And btw, I took your advice on dumping my evil Rolled Oat Oatmeal and
>buying some steel cut oatmeal. It sure tastes better. But I'm not real
>happy about standing in front of a hot stove for 20 minutes stirring a
>pot instead of popping a bowl into the microwave for 2 minutes.
>
>You have any suggestions on how to replace my 2 minute Cream of Wheat
>with something healthy?

If you want quick steel-cut oats, make up a largish batch, say, enough
for four or five days, and refrigerate it. Scoop out the amount you
need and pop it into the microwave for a couple of minutes.

We don't stand in front of it for 20 minutes.

--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Last A1c 8.1 (at DX)

On Mon, 05 Nov 07, Oleg Lego wrote:
>If you want quick steel-cut oats, make up a largish batch, say, enough
>for four or five days, and refrigerate it. Scoop out the amount you
>need and pop it into the microwave for a couple of minutes.

And it still tastes good??
Nice tip. I'll give it a go.
Thanks :-)

Port

On Mon, 05 Nov 2007 23:59:05 -0600, Port@nospam.invalid posted:

>On Mon, 05 Nov 07, Oleg Lego wrote:
>>If you want quick steel-cut oats, make up a largish batch, say, enough
>>for four or five days, and refrigerate it. Scoop out the amount you
>>need and pop it into the microwave for a couple of minutes.
>
>And it still tastes good??
>Nice tip. I'll give it a go.
>Thanks :-)

Tastes fine to me, but then I'm not a connoisseur.
--
Larry, T2, Saskatchewan, Canada.
DX 24 Aug 07. D&E
Metformin 2000mg, Ramipril, Simvastatin
Last A1c 8.1 (at DX)

On Mon, 05 Nov 07, Oleg Lego wrote:
>>>If you want quick steel-cut oats, make up a largish batch, say, enough
>>>for four or five days, and refrigerate it. Scoop out the amount you
>>>need and pop it into the microwave for a couple of minutes.

Port:
>>And it still tastes good??
>>Nice tip. I'll give it a go.
>>Thanks :-)

Oleg:
>Tastes fine to me, but then I'm not a connoisseur.

Should work for me too then.
Prolly better than most of my other cookin' ;-)

Port

On Mon, 05 Nov 2007 22:33:22 -0600, Port@nospam.invalid
wrote:

>Sooooooo.... -sigh- I gather from reading this thread that Nabisco
>Cream of Wheat for breakfast is out of the question?
>
>And btw, I took your advice on dumping my evil Rolled Oat Oatmeal and
>buying some steel cut oatmeal. It sure tastes better. But I'm not real
>happy about standing in front of a hot stove for 20 minutes stirring a
>pot instead of popping a bowl into the microwave for 2 minutes.
>
>You have any suggestions on how to replace my 2 minute Cream of Wheat
>with something healthy?
>
>Port

There is no law that says you can't eat a normal meal at
breakfast.

Try this:
http://loraldiabetes.blogspot.com/20...reakfasts.html

Use your meter an hour after breakfast to confirm why you
can't eat the other things you mentioned.




Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
Psyllium, Fibre, Muesli and Nuts