Originally Posted by Reyman
As Khannie says - McCambridges or Brennans is fine. But wholemeal only. Stay away from the 'wholegrain'
I think the grain/meal depends on the brand. Brennans wholegrain is wheat flour as the main ingredient, I suspect some wholemeals might be the same. If it is 100% they will usually shout about it on the packet, even mcCambridges has wheat flour in it, though it is down the list (ingredients are listed in order of greatest first).
I think some bakeries will grow the yeast using wheatflour, therefore it gets listed on the packet, even though little is really in it.
I remember getting some tesco brown bread and it was not mixed correctly, it had big "marbley" bits of white & brown in it. But I think some other tesco brown is "real".
I gave up buying sliced pans this year, just sticking with ryvitas.
Whole-meal products are made from whole-grain flour....
Whole grain products can be identified by the ingredient list. Typically, if the ingredient lists "whole wheat," "wholemeal," or "whole corn" as the first ingredient, the product is a whole-grain food item. On the other hand, terms such as "enriched" and "bromated," among others, could indicate that the food lacks whole grain.
"Wheat flour" (as opposed to "whole-grain wheat flour" or "whole-wheat flour") as the first ingredient is not a clear indicator of the product's whole grain content. If two ingredients are listed as grain products but only the second is listed as whole grain, the entire product may contain between 1% and 49% whole grain. Many breads are colored brown (often with molasses) and made to look like whole grain, but are not. In addition, some food manufacturers make foods with whole-grain ingredients, but, because whole-grain ingredients are not the dominant ingredient, they are not whole-grain products. Contrary to popular belief, fiber is not indicative of whole-grains. The amount of fiber varies from grain to grain, and some products may have things like bran, peas, or other foods added to boost the fiber content.
In Canada, it is legal to advertise any food product as "whole wheat" with up to 70% of the germ removed. While the resulting product will contain the benefit of fiber in the nutritional information, it lacks the more recently-discovered health benefits of antioxidants found in the wheat germ. Canadian consumers can be assured of whole-grain products by a label stating 100% whole grain whole wheat.
Whole grains are often more expensive than refined grains because their higher oil content is susceptible to rancidification, complicating processing, storage, and transport.
Similar to the distinction between whole and refined grains is that between whole pulses and refined dal.
In some other post somebody mentioned pasta cooked al dente would have a lower GI what overcooked pasta. Same seems true of the milled wholemeal vs wholegrain. The grains taking longer to digest.
Just read the packs!