MIT students don't understand the value and taste of freshly milled whole wheat flour. No wonder the world is messed up
Posted: Fri Mar 11, 2022 8:18 pm
Being on the autism spectrum, alternative foods are one of my special interests.
https://old.reddit.com/r/mit/comments/t ... mpany_one/
It should have been obvious to begin with, because all fresh food is more nutritious. Whole wheat flour decays much slower than fruits and vegetables, but WW flour is often stored at room temperature for several months. The taste of Fresh WW reminds me of seeds or nuts.
Most of the comments are way too cynical to begin with... The greatest culinary innovation in decades, and they are complaining about the price? I guess it might be advertising, but they are the only company that sells bread from freshly milled flour, which is kind of sad in its own way.
Somebody asked me for evidence that freshly milled flour is better, so I gave them an article from 2004 about decaying seed oil at room temperature.
Why I gave an older article, and what I think took so long for people to figure this out
The science to prove this claim has been around for decades, but most of us are disconnected from nature, so we never thought about how to store whole wheat flour properly. Therefore, most of us ended up eating white flour products, and ignored the overly sharp taste of whole wheat.
It was because of the pandemic that I was quarantined, and started learning about all of this out of interest, and came to this conclusion.
One of the "top minds" of this subreddit even said I knew nothing about bread (with no evidence, ironically). I guess I exaggerated the blah-to-bitter taste of whole wheat flour, but it's very true that most whole wheat bread is not even 100% WW, and these loaves tend to have much more sugar. You will see this in most grocery stores.
Best way to prove this claim
Replicate this study, but include a separate batch of freshly milled whole wheat flour. But it seems they would complain about the cost anyway (even though there are many workarounds). Ah well.
https://old.reddit.com/r/mit/comments/t ... mpany_one/
It should have been obvious to begin with, because all fresh food is more nutritious. Whole wheat flour decays much slower than fruits and vegetables, but WW flour is often stored at room temperature for several months. The taste of Fresh WW reminds me of seeds or nuts.
Most of the comments are way too cynical to begin with... The greatest culinary innovation in decades, and they are complaining about the price? I guess it might be advertising, but they are the only company that sells bread from freshly milled flour, which is kind of sad in its own way.
Somebody asked me for evidence that freshly milled flour is better, so I gave them an article from 2004 about decaying seed oil at room temperature.
Why I gave an older article, and what I think took so long for people to figure this out
The science to prove this claim has been around for decades, but most of us are disconnected from nature, so we never thought about how to store whole wheat flour properly. Therefore, most of us ended up eating white flour products, and ignored the overly sharp taste of whole wheat.
It was because of the pandemic that I was quarantined, and started learning about all of this out of interest, and came to this conclusion.
One of the "top minds" of this subreddit even said I knew nothing about bread (with no evidence, ironically). I guess I exaggerated the blah-to-bitter taste of whole wheat flour, but it's very true that most whole wheat bread is not even 100% WW, and these loaves tend to have much more sugar. You will see this in most grocery stores.
Best way to prove this claim
Replicate this study, but include a separate batch of freshly milled whole wheat flour. But it seems they would complain about the cost anyway (even though there are many workarounds). Ah well.