Talk:Graham flour

Dietician perspective?

It would be very interesting to have a modern dietician comment on whether Graham flour is a healthier alternative to white flour, based upon modern research--from the perspective of whether Graham was ahead of his time. Chairease (talk) 20:11, 26 July 2010 (UTC)

I had always assumed graham flour was made from a different plant than wheat. Such as buckwheat, which isn't truely wheat. If graham flour is essentially whole wheat why does it have such a distinctly different flavor? Also it seems sweet, and is usually used for dessert. Is sweetner usually added, or does the milling process produce sweetness?Flight Risk (talk) 05:03, 19 July 2012 (UTC)

Historical: graham versus imitation graham flours

According to at least one source, and confirmed by another, graham flour as conceived by Sylvester Graham is "unbolted", it was allegedly millers who later recombined bolted sub-products such as bran, shorts, and endosperm or white flour into a product approximating unbolted graham flour. At the time it was suggested these re-combined products be called "imitation graham flour", and the term "graham flour" should be reserved only for unbolted product. Another reference, beginning on page 10, begins a series of anonymous miller interviews wherein they describe how they make their graham or imitation graham flours. Gzuufy (talk) 16:41, 15 September 2010 (UTC)

Alternate definition of Bleached Wheat

The following agricultural bulletin from Minnesota, dated 1888, which is close to 37 years after Sylvester Graham died, gives us the following paragraph defining "Bleached Wheat","This is caused by the wheat grains being subjected after harvest to a succession of rains and hot suns whereby the outer envelopes, instead of being transparent and elastic, are rendered opaque and brittle. This is a purely physical injury and it does not affect the wheat for seed unless this succession of drenching rains and hot suns has continued for a considerable time. Then indeed the injury may be more than superficial. No wheat in 1888 was rendered poor for seed by reason of its being bleached but there is doubtless some of the last crop thus injured." If Graham despised "bleached flour" in his day, as the article currently asserts in the lede, did that mean Graham simply wanted the wheat harvested and immediately removed from the open field and any consequent weathering? Gzuufy (talk) 21:43, 4 September 2012 (UTC)