White flour

No nutrients in white flour?

Whole grain is healthier through and through! Of course. Wheat, spelt and rye flours, ground from the whole grain, deliver a multitude of vitamins, minerals and fibre.

But are the light-coloured varieties without the germ and bran, completely worthless or even dangerous? Not true at all in this case?

Fortunately, our body is more willing to compromise than some nutrition gurus; it also enjoys reasonably healthy foods if it tolerates them well. Not every stomach likes whole grain. It can "sit heavily in the stomach" and trigger stomach rumblings in sensitive people. Therefore, those who prefer white bread can eat it with reassurance. The notion that white flour consists of "empty" carbohydrates only is completely wrong.

Here is a comparison for reassurance: White flour (type 405 and 550) still contains a third of the minerals of whole grain, respectable amounts of B vitamins and so much bulk and fibre that it can be classified as "a source of dietary fibre" even according to the stringent EU guidelines. In fact, it contains 3% more than most varieties of fruits and vegetables.

Text: Elisabeth Lange