Complete, is it only for cereals? TRUE. The term " whole " refers to cereals in which all of the grain has been ground. That is to say that we were not satisfied with the floury almond, but that we kept the base of proteins, the fibers and the envelope (bran). Thus, white flour is made just with the heart of starch; the T80 flour, with
in addition the protein bases and a little fiber; flour T110 (integral), with everything.
Is it better for your health? TRUE. While white flour contains only starch (complex carbohydrates), wholemeal flour also provides fiber, minerals (magnesium, etc.), proteins and vitamins (B). It's better for tone, line and transit.
Wholemeal bread really is? FALSE. It is most often made with T80, semi-wholemeal flour. Also watch out for the special multi-grain type bread:it's white bread to which we've just added a handful of flakes. Only wholemeal bread is complete.
Are there fake complete products? TRUE. Under the complete term, we find products (mainly pasta and sandwich bread), made with white flour to which bran has been added. But there are pasta made with wholemeal flour. To find out, we read the composition:if it is marked "flour, bran", we forget because it is of no interest.
Is quick-cooking brown rice a scam? FALSE. It really is brown rice, simply, like quick-cooking white rice, it has been pre-cooked, therefore pre-gelatinized.
It seems that there are more pesticides when it's full? TRUE. When you keep the grain husk, you keep everything, including the pesticides. So when you choose whole grain, it's in your best interest to take it organic...
Thanks to Béatrice de Reynal, nutritionist http://miammiam.mabulle.com/.
