The flour in most bakery products today is highly refined. It normally tastes good because it is full of sugar and other ingredients that enhance the taste. Whole-wheat bread is in the minority on the grocery shelves. It takes up less than 2% of the bakery shelf space and frequently the only whole-wheat products you find are whole wheat bread, whole grain bread and a few specialty items.
Is there any difference between whole wheat and highly refined bakery goods? Absolutely there is a difference and it is substantial. Whole wheat contains endosperm, bran and cereal germ. Highly refined flour has only the endosperm that is the largest part of the grain but has the least nutrient value.
Most whole grains are a natural source of protein, fiber, iron, vitamin B, Omega 3 and Omega 6. White flour does not have these natural substances because the bran and germ are removed. Bakeries add back the nutrients they took away during the milling process because of the law.
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