The (imaginary?) whole wheat exception
June 11, 2012 4:19 PM Subscribe
True or false? The designation 'whole wheat' does not necessarily mean 'whole grain.'
Am I right or wrong?
1) Govt regulations permit breadbakers to advertise 'whole grain' only if the largest single ingredient is literally flour made from the whole grain. When the first listed ingredient is enriched flour, you're not looking at whole grain bread. Yes?
2) An exception has historically been made for whole wheat, whose bakers are permitted to claim 'whole wheat' even though their product doesn't meet the FDA standard required above. Yes?
Are these things true, or have I dreamed up one or both of them?
Am I right or wrong?
1) Govt regulations permit breadbakers to advertise 'whole grain' only if the largest single ingredient is literally flour made from the whole grain. When the first listed ingredient is enriched flour, you're not looking at whole grain bread. Yes?
2) An exception has historically been made for whole wheat, whose bakers are permitted to claim 'whole wheat' even though their product doesn't meet the FDA standard required above. Yes?
Are these things true, or have I dreamed up one or both of them?
This might be a relevant section? I'm probably not really going to read the whole thing but this jumped out
However, whole wheat flour (§ 137.200) should be considered a whole grain flour because it contains all the parts of the grain, i.e., the bran, endosperm, and germ. We recommend that pizza that is labeled "whole grain " or "whole wheat" only be labeled as such when the flour ingredient in the crust is made entirely from whole grain flours or whole wheat flour, respectively. Similarly, we recommend that bagels, labeled as "whole grain " or "whole wheat" only be labeled as such when bagels are made entirely from whole grain flours or whole wheat flour, respectively.
posted by RustyBrooks at 4:22 PM on June 11, 2012
However, whole wheat flour (§ 137.200) should be considered a whole grain flour because it contains all the parts of the grain, i.e., the bran, endosperm, and germ. We recommend that pizza that is labeled "whole grain " or "whole wheat" only be labeled as such when the flour ingredient in the crust is made entirely from whole grain flours or whole wheat flour, respectively. Similarly, we recommend that bagels, labeled as "whole grain " or "whole wheat" only be labeled as such when bagels are made entirely from whole grain flours or whole wheat flour, respectively.
posted by RustyBrooks at 4:22 PM on June 11, 2012
The FDA says that whole wheat bread, buns, and rolls are defined as those items that are made entirely of whole wheat flour, with no refined flour.
posted by WasabiFlux at 4:24 PM on June 11, 2012 [1 favorite]
posted by WasabiFlux at 4:24 PM on June 11, 2012 [1 favorite]
Response by poster: Well, these don't seem to support a 'whole wheat exception,' but they do seem definitive.
What I could be remembering are other labeling distinctions. E.g., the FDA material notes that wheat flour ≠ whole wheat flour, and if the first ingredient is wheat flour, it's still not whole grain bread. Thought I remembered a greater hoax, but mebbe not.
Thx hive.
posted by LonnieK at 4:41 PM on June 11, 2012
What I could be remembering are other labeling distinctions. E.g., the FDA material notes that wheat flour ≠ whole wheat flour, and if the first ingredient is wheat flour, it's still not whole grain bread. Thought I remembered a greater hoax, but mebbe not.
Thx hive.
posted by LonnieK at 4:41 PM on June 11, 2012
"Whole grain," however, does not necessarily mean "whole wheat," because grains other than wheat can be whole -- oats, quinoa, etc.
posted by croutonsupafreak at 4:50 PM on June 11, 2012
posted by croutonsupafreak at 4:50 PM on June 11, 2012
"Wheat flour" is not a "hoax". It is a clear statement that the grain flour which is used is "wheat", as opposed to "rye", etc.
posted by uncaken at 4:50 PM on June 11, 2012
posted by uncaken at 4:50 PM on June 11, 2012
As far as I know, the terms "whole wheat" and "whole grain" are more-or-less interchangeable, though the latter can refer to non-wheat products as well.
But I think you're really fixing on the distinction between "whole wheat" and "made with whole wheat." The former is an actual whole wheat product. The latter can involve a handful of whole wheat flour tossed in to a vat of refined flour. Still technically "made with whole wheat," but nutritionally basically still white bread.
posted by valkyryn at 4:52 PM on June 11, 2012
But I think you're really fixing on the distinction between "whole wheat" and "made with whole wheat." The former is an actual whole wheat product. The latter can involve a handful of whole wheat flour tossed in to a vat of refined flour. Still technically "made with whole wheat," but nutritionally basically still white bread.
posted by valkyryn at 4:52 PM on June 11, 2012
Perhaps you have somehow confused Canadian regulations (where, ridiculously enough, a flour can be whole wheat when it contains only 95% of the grain) with American (where whole wheat means whole grain).
posted by ssg at 5:50 PM on June 11, 2012
posted by ssg at 5:50 PM on June 11, 2012
The way I understand it, whole wheat is whole grain - wheat is just one of many grains (as croutonsupafreak pointed out). So something can be whole wheat and whole grain at the same time....so it's not really an exception as it's technically correct. A whole wheat grain is a whole grain.
What you want to look for is "100% whole wheat" because, like valkyryn said, something could be labelled "made with whole wheat" and still be essentially white flour.
This explains the distinction.
posted by triggerfinger at 7:27 PM on June 11, 2012
What you want to look for is "100% whole wheat" because, like valkyryn said, something could be labelled "made with whole wheat" and still be essentially white flour.
This explains the distinction.
posted by triggerfinger at 7:27 PM on June 11, 2012
Here, I'll just repost my answer from before:
The Whole Grain labeling rules are not clear, so...posted by notyou at 10:53 AM on June 12, 2012 [1 favorite]
Here I'll just cut and paste a coupla paragraphs on the topic I put together for something else:When you reach for your next loaf of bread or sack of grain, look for "Whole Wheat" or "Whole Grain" on the label. Both mean that the flour used in the product was ground from all three parts of the grain – the bran or shell (fiber), the endosperm (carbohydrates) and the germ (B vitamins, Omega fatty acids, minerals). Refined grains, in contrast, are made from only the starchy endosperm.
"Whole Grain" applies to all grains – wheat, oats, rye, quinoa, brown rice – while "Whole Wheat" refers only to wheat products. The labeling rules for "Whole Wheat" bread and pasta are strict; only whole wheat flour can be used in those products. Unfortunately, that's not true for "Whole Grains." To qualify for the label, the whole grains in the product must make up 51% or more of the product's entire weight. As a result, many "Whole Grain" products contain both whole and enriched refined grains. Check the ingredient list and look for whole grain at or near the top of the list.
So to answer your question: Not true for "whole wheat". True for "whole grain".
posted by notyou at 10:54 AM on June 12, 2012
posted by notyou at 10:54 AM on June 12, 2012
Still some ambiguity, but here's what the American Diabetes Association says:
A whole grain is the entire grain—which includes the bran, germ and endosperm (starchy part). The most popular grain in the US is wheat so that will be our example. To make 100% whole wheat flour, the entire wheat grain is ground up. "Refined" flours like white and enriched wheat flour include only part of the grain – the starchy part, and are not whole grain. They are missing many of the nutrients found in whole wheat flour. Examples of whole grain wheat products include 100% whole wheat bread, pasta, tortilla, and crackers....
Most rolls, breads, cereals, and crackers labeled as "made with" or "containing" whole grain do not have whole grain as the first ingredient. Read labels carefully to find the most nutritious grain products.
For cereals, pick ones with at least 3 grams of fiber per serving and less than 6 grams of sugar.
The bits at the end are the most practical, I would say.
posted by dhartung at 11:54 AM on June 12, 2012
A whole grain is the entire grain—which includes the bran, germ and endosperm (starchy part). The most popular grain in the US is wheat so that will be our example. To make 100% whole wheat flour, the entire wheat grain is ground up. "Refined" flours like white and enriched wheat flour include only part of the grain – the starchy part, and are not whole grain. They are missing many of the nutrients found in whole wheat flour. Examples of whole grain wheat products include 100% whole wheat bread, pasta, tortilla, and crackers....
Most rolls, breads, cereals, and crackers labeled as "made with" or "containing" whole grain do not have whole grain as the first ingredient. Read labels carefully to find the most nutritious grain products.
For cereals, pick ones with at least 3 grams of fiber per serving and less than 6 grams of sugar.
The bits at the end are the most practical, I would say.
posted by dhartung at 11:54 AM on June 12, 2012
My understanding is that only bread labeled "100% whole wheat" is the reliable indicator for actual whole wheat bread. Bread marked "whole wheat" sans % can be 1% whole wheat, 99% regular flour in perfect honesty.
posted by nicebookrack at 7:07 AM on June 13, 2012 [1 favorite]
posted by nicebookrack at 7:07 AM on June 13, 2012 [1 favorite]
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posted by RustyBrooks at 4:21 PM on June 11, 2012