Enriched Flour versus Whole Wheat Flour

There has been a lot of controversy regarding the benefits of enriched flour in relation to those of whole wheat flour. Although enriched flour does contain the similar amounts of vitamins as the unrefined flour products, it does not have the same nutritional benefits of whole wheat flour. One of the most significant differences is the amount of fiber. During the production of white enriched flour, a lot of the fiber-containing components (the bran and germ) are reduced or removed. Thus, products made from this type of flour contain smaller amounts of fiber than those made with whole wheat flour. Another concern is the effect on blood sugar levels. There is also a significant difference in the type of iron added to enriched flour, a type that may be toxic rather than nutritional. Enriched flour products tend to be higher on the Glycemic Index, quickly raising blood sugar levels. In contrast, foods made from whole grains tend to be lower on the Glycemic Index. Because they contain higher amounts of fiber and other complex carbohydrates, they take longer to digest; therefore, sugars enter the bloodstream in a slow and more controlled manner. A diet containing primarily low Glycemic Index foods has been related to many health benefits: reduced cholesterol levels, reduced risk of heart disease, and healthy weight loss. Although consumption of whole wheat products is highly recommended, a diet combining both whole wheat and smaller amounts of enriched flour products may not be harmful.

Below are the food items that commonly contain enriched flour:

• Bread
• Cake
• Cookies
• Brownies
• Pretzels
• Donuts
• Pie crust
• Crackers
• Pasta
• Chicken nuggets -breaded
• Pizza