October 23, 2026 - 5:01 am

Ever hear the advice “Don’t eat anything white”? Don’t believe it.

These are the kind of thoughts that pop into my head when I’m in the kitchen cooking a head of cauliflower.

To be fair, some of the advice against white foods has merit. A good example is white bread, typically overly refined and stripped of many of its healthful qualities.

But not always. In addition to the traditional “red” wheat that gives whole-wheat bread its characteristic brownish color, farmers can now grow a lighter strain of wheat that is often used to make whole-grain products.

The Oldways Whole Grains Council says it to think of it as albino wheat. Like other types of whole grain, whole-wheat white flour contains the entire grain — bran, germ and endosperm. So it offers the same fiber, vitamins and minerals as traditional whole wheat. It is also milder in flavor, so I can pass it off to my grandkids as regular white bread.

And remember the sage advice to “eat a rainbow” of fruits and vegetables?…