Skip the All-Purpose Flour...Instead, Try Whole-Wheat Flour…

This took some work convincing Bob to make the switch.  Once I found a whole-wheat pasta that didn’t taste like cardboard he became a believer!  It was the Bella Terra that did the trick!  We don’t eat that much pasta and if we do it is only a small portion, maybe a cup full with lot’s of veggies and of course a protein.  We also find that the whole-wheat pasta doesn’t leave you with that overwhelming stuffed feeling! Some pizza places now offer the choice, not that pizza is a healthy choice, but if you have to have it once in awhile at least get the whole-wheat crust.  (Pizza is one of my downfalls).  We now incorporate the whole-wheat flour in everything that calls for flour.

You can reduce your risk of diabetes, heart disease, stroke, and weight gain by eating more whole grains. A good rule of thumb is to make at least half your grains whole.

Even if you just try to use equal amounts of each. You’ll get almost three times the fiber, as well as important antioxidants.   Also you can consider white whole-wheat flour, which offers the same benefits but is made from a milder-tasting variety of wheat.