Does "whole" only apply to cereals? TRUE. The term "whole" means the entire grain is milled, including the protein-rich germ, fiber-packed bran envelope, and starchy endosperm—not just the endosperm alone. White flour uses only the starchy core; T80 flour adds protein bases and some fiber; T110 flour (wholemeal) includes everything.
Are they better for your health? TRUE. Unlike white flour's pure starch (complex carbs), wholemeal flour delivers fiber, minerals like magnesium, proteins, and B vitamins. It supports energy levels, weight management, and digestion.
Is store-bought wholemeal bread truly whole? FALSE. Most use T80 semi-wholemeal flour. Beware "multi-grain" loaves—often white bread with added seeds. Only bread labeled with genuine wholemeal flour qualifies.
Are there fake whole grain products? TRUE. Some pastas and sandwich breads mix white flour with added bran. Opt for those listing true wholemeal flour in ingredients; skip "flour + bran" combos, which offer little benefit.
Is quick-cook brown rice a scam? FALSE. It's authentic brown rice, pre-cooked and gelatinized like quick white rice for faster prep.
Do whole grains have more pesticides? TRUE. Retaining the outer husk keeps residues intact, so choose organic whole grains for safety.
Insights from nutritionist Béatrice de Reynal: miammiam.mabulle.com.
