Can White Flour Actually Be Good for You?
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Can White Flour Actually Be Good for You?
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What if your favorite bread and pasta could deliver significantly more fiber without changing the taste or texture? In this episode of Rooted & Restless, Marianne Smith Edge talks with Jessica Wellnitz of Bay State Milling about a new high-fiber wheat flour developed through decades of traditional breeding.
With about 10 times more fiber than traditional white flour, this innovative wheat is already being used in products consumers can find today.
What We Cover
• How decades of traditional wheat breeding created a high-fiber flour without sacrificing taste or texture
• Why resistant starch and fiber matter for digestive and overall health
• How high-fiber wheat moves from the field to consumer products
• How farmers are contracted and rewarded for the nutritional quality vs the quantity of the wheat crop.
Jessica also explains how this innovation could help close our society’s fiber gap and make bread a more nutritious staple for improving public health.
Guest: Jessica Wellnitz — Director of Business Development, Bay State Milling
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Note: No financial support received from any mentioned products.