Hey guys. I ran across this story today about a process of making flour that removes the kernel - the part that bothers us - and turns it into a white powder so the flour at least feels like white flour. Any guesses if it is safe? Here's the link to the story:
I've found that whole wheat pastry flour, which is super finely milled, is much more tolerable than regular whole wheat flour. Anything that mechanically breaks down the bran is going to make it a lot easier on your gut.
If you know that whole wheat is just something you can't do, then I'd still be really cautious here. But if you do okay with eating it carefully, you might be able to get away with more of this new flour version.
- H
-------------------- Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Whole grain flour that's less grainy... think it's safe?
