What are the main parts of whole wheat, and can they be eaten separately?
Sorry if this is an odd question but would appreciate some help. I love plain white bread; artisan type made from "bread flour" water, yeast, salt. My wife likes whole wheat and says it's healthier, which is probably true. I told her I would rather eat the equivalent amount of the healthy parts separately; i.e., a spoon of wheat germ or whatever, each time I have my white bread or toast. That led to a discussion of what actually is removed from wheat to make white flour, are all the parts available separately, and what amounts - approximately - would make say a couple of slices of white bread cut 1/2" or so thick, the same nutritional quality as a couple slices of whole wheat? Or is this not a valid question because once separated from the bread, there's no way to compensate? Thanks if you even read all this let alone wrote something........!