"Conclusion: The results show that fractional magnesium absorption from white-wheat bread is significantly impaired by the addition of phytic acid, in a dose-dependent manner, at amounts similar to those naturally present in whole-meal and brown bread".
asked byleanne_5 (51)
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on June 28, 2013
at 06:02 PM
First, one of the main tenets of paleo-nutrition, to the extent that there is such a thing, is that bread should not be a staple. If you're going to eat bread (or wheat/barley/rye in general), I would prioritize like this:
1) Beer 2) Sprouted and/or fermented whole grain 3) Unbleached, white
on June 29, 2013
at 05:46 PM
The study doesn't address whether whole or white wheat flour is superior. It only focuses on the effects of phytic acid on magnesium assumption and it shows that the ingestion is impaired.
However, applying the divisor 2.5 (ingestion decreased from 32.5mg to 32.5mg/2.5= 13mg in the case of whole-meal) to the magnesium content in whole wheat flour shows that the body still absorbs 55.2mg of magnesium, despite the phytic acid. This is still more than 2x the amount of magnesium in white wheat flour.
So looking at the magnesium absorption the study shows that whole wheat flour is indeed the better choice.
However, there are so many factors that this particular study didn't address.(e.g. the effect of phytic acid on the absorption of other nutrients (whole flour) or the long term ingestion of a food with a high glycemic index (white flour))
This study is insufficient to draw any conclusion on which flour to choose.
References: http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5747/2 http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5744/2 http://ajcn.nutrition.org/content/79/3/418.full
on June 30, 2013
at 01:53 AM
wheat flour is always better, but you're supposed to make it into sourdough.