4

votes

White vs Wheat?

Answered on February 08, 2015
Created May 05, 2012 at 4:46 AM

I am very aware that grains are not healthy--shocker--but I am curious as to which are the worst and which are more benign? Specifically, after listening to interviews from Dr. Davis on "Wheat Belly", we know wheat is a huge culprit. But if one were either allowing themselves some non-paleo food, or simply eating a slice or bread, which is the worse of the 2 evils- white bread or wheat bread?

I don't have any desire to eat wheat at all, but I'm just curious. Thanks for any thoughts!

Da8e709acde269e8b8bfbc09d1737841

(1906)

on May 08, 2012
at 08:03 PM

98% is probably a strong overestimate, but sourdough _is_ less of a problem.

B2410a8542f3501755a715098a6011f7

on May 06, 2012
at 06:29 AM

Lady A- I don't eat any of these. Again, I'm just curious Thanks Dave- that makes perfect sense

A968087cc1dd66d480749c02e4619ef4

(20436)

on May 05, 2012
at 09:43 PM

Is white bread not made from wheat? The question: "white or wheat?" is a non-sequitur. White bread is simply from bleached flour, "wheat" or brown bread is unbleached. Perhaps the extra bleaching step adds to the toxic load? Meh. Who cares. Both are sub optimal nutritionally and toxic to most people. How toxic varies considerably, of course.

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on May 05, 2012
at 03:17 PM

The phytic acid is present in brown rice. Phytic acid can be reduced through various preparation methods and unless your digestive health is not doing so well, consuming brown rice shouldn't cause problems.

8508fec4bae4a580d1e1b807058fee8e

(6244)

on May 05, 2012
at 02:49 PM

Why eat gluten when there are so many tasty gluten free grains you can use as cheats - corn, teff, etc? Gluten free pastries and desserts have come a LONG way!

8508fec4bae4a580d1e1b807058fee8e

(6244)

on May 05, 2012
at 02:48 PM

Please cite the paper where sourdough is reduced by 98% and how long must it ferment? All barley, wheat, and rye contain gluten which is inflammatory in general and likely plays some role in cancer, autoimmune disease, and allergies!

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on May 05, 2012
at 01:48 PM

Yeah, of course. Still gots the glutens :(

7fc82eebafd44badc73c520f44660150

(3275)

on May 05, 2012
at 12:46 PM

I don't think suggesting people eat white or whole wheat bread on paleohacks.com will be well received.

5662d1262516ccbd70249e7aeaf58901

(681)

on May 05, 2012
at 10:54 AM

Not all of the crap is removed with the bran of course. White bread still contains gluten. That's what makes it springy.

5662d1262516ccbd70249e7aeaf58901

(681)

on May 05, 2012
at 10:53 AM

White bread still contains gluten. That's what makes it springy.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on May 05, 2012
at 07:09 AM

All bread is vastly lacking in nutrition. Whole wheat is worse for you. Have a read of the Colpo posts re whole grains in my answer.

B2410a8542f3501755a715098a6011f7

on May 05, 2012
at 06:41 AM

Thanks for all the insight so far!

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5 Answers

3
6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on May 05, 2012
at 05:55 AM

http://anthonycolpo.com/?p=852
http://anthonycolpo.com/?p=2385
http://anthonycolpo.com/?p=2418

Colpo is not paleo per se, but he writes about all of the important paleo issues. The bran of the wheat, or rice is where all of the crap lives. White rice and white wheat has this removed, so is better (but not specifically good, in the case of wheat).

5662d1262516ccbd70249e7aeaf58901

(681)

on May 05, 2012
at 10:54 AM

Not all of the crap is removed with the bran of course. White bread still contains gluten. That's what makes it springy.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on May 05, 2012
at 01:48 PM

Yeah, of course. Still gots the glutens :(

5662d1262516ccbd70249e7aeaf58901

(681)

on May 05, 2012
at 10:53 AM

White bread still contains gluten. That's what makes it springy.

2
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on May 05, 2012
at 05:32 AM

If a lot of what you ate was white rice you would indeed be in trouble. However add lots of Paleo foods around it and it is prefered over the brown.

1
980a08fc871f83f803191278d1a8c3c3

(531)

on May 05, 2012
at 04:53 AM

I think that some consider white rice a safe starch but brown rice is pretty much given a thumbs down all across the board, something about toxins in the coloring or something. I don't include any grains at all in my diet under any circumstance so I can't say for sure the exact reason why white is safer. I would steer clear of bread, period. I guess if you insist, I would choose a properly fermented sourdough or even a sprouted grain bread like Ezekiel, but none is a much better option. If you need an extra boost in starch, I would go for the white rice, as it seems to be well tolerated by most.

3327924660b1e2f8f8fc4ca27fedf2b2

(2919)

on May 05, 2012
at 03:17 PM

The phytic acid is present in brown rice. Phytic acid can be reduced through various preparation methods and unless your digestive health is not doing so well, consuming brown rice shouldn't cause problems.

0
C2e769e0d3db63787b8adc7b666e02b4

on February 08, 2015
at 09:29 PM

well hes asking about bread not rice here, white bred vs wheat?

0
E043886254440ec20d47ed07d5a19c4a

on May 05, 2012
at 06:48 AM

Sourdough can reduce up to 98% of the phytic acid. Ideally you want to eat whole wheat sourdough bread.

If you can't find sourdough whole wheat bread, you can eat white bread (it won't hurt you), but it is vastly lacking in nutrition.

7fc82eebafd44badc73c520f44660150

(3275)

on May 05, 2012
at 12:46 PM

I don't think suggesting people eat white or whole wheat bread on paleohacks.com will be well received.

8508fec4bae4a580d1e1b807058fee8e

(6244)

on May 05, 2012
at 02:48 PM

Please cite the paper where sourdough is reduced by 98% and how long must it ferment? All barley, wheat, and rye contain gluten which is inflammatory in general and likely plays some role in cancer, autoimmune disease, and allergies!

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on May 05, 2012
at 07:09 AM

All bread is vastly lacking in nutrition. Whole wheat is worse for you. Have a read of the Colpo posts re whole grains in my answer.

Da8e709acde269e8b8bfbc09d1737841

(1906)

on May 08, 2012
at 08:03 PM

98% is probably a strong overestimate, but sourdough _is_ less of a problem.

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