Here’s an entire page of articles about tea and it’s health benefits. (yes, it’s from a company that sells tea but these are real articles) Mmmmmmm, tea…
No, they degerminate and hull (i.e. remove the germ and bran turning it from whole wheat to white) flour to prevent it from spoiling. They bleach flour because bleached flour bakes better and more consistantly than unbleached flour.
No kidding. We went away for a few weeks once and left a bunch of things in a cupboard. When we got back we unfortunately had an infestation of meal moths. They got into the whole wheat flour, corn meal, oatmeal, sesame seeds, even some of the beans I had stored there.
The white flour and white rice were completely untouched.
I believe one of the reasons for bleaching flour is just esthetics (like toilet paper and tissue). Let’s not forget here about the toxic waste produced from bleaching anything. I use unbleached flour regularly in baking, and I can’t see a difference in the end result at all. I would buy unbleached tp and tissue if I could find any around here.
oooooooooooooooooh!
I can buy a Colon Blow T-Shirt!
Not that I would wear it.
From ColonBlow’s Website:
**Be aggressive!
Feel Good!
Colonblow!
**
A sig line if I ever saw one.
Showing what a juvenile I am, all I can think of regarding the aboveformentioned tagline is, Wouldn’t that be a most excellent cheer at a football game?
**Be aggressive!
Feel Good!
Colonblow! **
Thanks for the bread book & Better Food links.
I’ll stop now.
Ahem.
I use unbleached flour regularly. Once in a while, it does matter.
Don’t, for example, make your great-grandmother’s homemade butter frosting for your friend’s purple wedding cake with unbleached flour and organic, golden sugar. It turns grey, no matter what you do. Bleached is the only way to go.
In what way? Processed wheat flour is so “meh” that I cannot imagine it causing any problems for anybody who can eat whole wheat flour.
Although tea is unadvisable for people with low Hb. Which is me unfortunately 
I used to like my tea.
“Marmalade, I like marmalade…”
Okay, 
to be honest, I’ve not had that kind since I was something like 8. But that’s the kind of impression it left on me. UGH.
And as for other types of “white” bread, when I’ve eaten it because there was ntohing else around, I’ve found that I don’t like it for various reasons. Now that you mention it, mostly for being too dry.
I don’t like sourdough, I’m getting pickier and pickier in my old age regarding food. I won’t eat hamburger or hot dog buns. they’re like a very dry chewable sponge if that’s possible.
When I purchase bread, I’m one of those annoying people who has to get the FRESHEST date, and gently press the tops of the loaves to make sure it’s the proper amount of softness, and I make sure it’s either 100% wheat, or at least one of the types that has wheatberries and nuts, or bran.
If I buy a brand that turns out to be really dry and tough, I won’t get that kind again. And if I get a loaf of my favorite brand (oroweat) that turns out to be a bit dry, I’m even MORE picky the next time I buy a loaf.
But what about coffee? Why should I, a real coffee fan, switch to tea? Assume that I like the taste of coffee so you can’t convince me with appeals to flavor.
See Derleth’s post #38 above:
Postponing diabetes as long as possible is one of the primary goals of my life. Aside from trying to ensure my kids don’t turn out like me, of course.
Btw, what the hail does “meh” mean? I see it all over this board.
Oh, and why “Og” for “God”? There’s been a thread or 2 on that, but you can’t search for 2-letter terms, so I’m still in the dark.
Apologies in advance for the hijack.
Isn’t there a difference between ‘whole wheat’ and "whole grain’? It seems to me I read an article(sorry, can’t site) that explained that whole wheat was simply a bread that was made entirely from wheat, but could still be processed to the point of retaining little nutritional value and still digest in the same manner as white. Whole grain, however, meant that the entire grain is used, instead of the hull or whatever being discarded, and this is why the body treats it as a complex carb and digests it slowly. My facts might be fuzzy, this is just my memory of an explanation of a process I don’t really understand. Anyway, what I remember best is that they claimed the best way to make sure you were getting healthy whole grain bread was to squeeze it. Whole grain bread is dense. If it’s light and fluffy and springs back its not the real deal.
I eat Alvarado Street organic sprouted whole grain breads, and yeah, it took some getting used to, but it’s like the skim milk thing, when you get used to it you don’t like the other stuff.
In the US, “whole wheat” is equivalent to “whole grain” with the qualification that the grain is wheat grain (and not, say, rye or oats). Processed grain with parts stripped out cannot be labeled “whole”. That said, bread can be a certain – quite low – percentage whole wheat and still claim “whole wheat” on the label. That’s why you have to look for “100% whole”.
OK, that makes sense, thanks!
I love coffee.
I switched to tea because: 1) I also like the taste of tea 2) there are so many studies that tea is incredibly good for me (fights cancer, reduces the risk of cavities, for example).
I haven’t seen any studies that suggest that coffee has anywhere near the potential health benefits.
In this context, it means “bland or otherwise not worth getting worked up over”. More generally, it means “I don’t really care about it”.
There was a poster who was virulently anti-Christian (well, anti-religious in general, but he latched on to Christianity) who persistently used the phrase “son og god” in his flameout thread, and a Doper in that thread posted “OG SMASH!” There was much rejoicing (yaay!) and a new in-joke was born.
Glory: Thank you. I don’t know if that will convince me to switch, but at least it’s addressing the question I asked.