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brookemeinhalf t1_iy4fivo wrote

It's using buzzwords to trick you. These words sound healthy, so it helps companies trick people who don't understand what's going on (and clearly it's working)

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In reality, it's not inherently healthier (it can be, but simply being whole wheat/whole grain does not make it so).

Much more important to pay attention to calories, and macro nutrients, and ingredients.

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Scuka1 t1_iy4jrjd wrote

What are you talking about? "Whole wheat" is not a buzzword. It's a fact about the type of flour used.

Most common type of flour used pretty much everywhere is processed wheat flour.

Wheat seed has 3 parts - bran, endosperm, and germ. When processing the flour, bran and germ are removed, leaving only the endosperm.

Whole wheat flour, on the other hand, is exactly that - flour made out of whole seed with nothing removed. That means it contains more micronutrients (fiber, vitamins, minerals) than processed white flour, which makes whole wheat flour a better choice health-wise compared to the same amount of processed flour.

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Ahab_Ali t1_iy4nlqs wrote

While I would agree that the phrasing "using buzzwords to trick you" is a bit much, I believe the poster is essentially making the same point /u/ACMEPrinting did a little later. In the US, the FDA does not have any specific label requirements that differentiate "wheat flour" from "whole wheat flour" from "100% whole grain wheat". They make recommendations, but the manufacturer ultimately can use whatever language they want. The onus is on the consumer to check the nutrition label.

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Dorocche t1_iy4ug6q wrote

Come on, you have to understand that's not the whole point of the question. When you eat whole wheat bread, you taste and feel that it's not the same as white bread, and OP wants to know what the difference is; it's not health, okay, but what is it?

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