Food with Mark Bittman What the Hell Is Whole Wheat, Anyway?
Aug 27, 2025
Bob Klein, founder of Community Grains and a pioneer restaurateur, joins scientist David Killilea, who has researched the authenticity of whole grain claims. They dive into the truth about whole wheat, uncovering industry practices that often mislabel products. Discover the significance of germ in wheat and the implications of consuming 'dead wheat.' They also discuss the shortcomings of the American diet and the importance of choosing true whole grains for health. Prepare to rethink your understanding of wheat!
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Whole Wheat Is A Structural Definition
- Whole wheat means a kernel with endosperm, germ, and bran intact, not a marketing label.
- Milling can remove germ and bran, changing nutritional value and shelf life.
Roller Milling Sacrifices Nutrition For Shelf Life
- Roller milling separates bran and germ and extends flour shelf life by removing oils that spoil.
- That separation is why white flour is shelf-stable while whole wheat spoils faster.
WGA Reveals Missing Germ In Products
- David used wheat germ agglutinin (WGA) as a biochemical marker to detect germ presence.
- Many commercial 'whole grain' flours and pastas tested far below expected germ levels.