Which Wheat Flour Is Best for Health? - #9288

As someone who’s trying to make healthier food choices for my family, I’ve been confused about the variety of wheat flour options available in the market. I want to understand: Which wheat flour is best for health? From what I’ve read, whole wheat flour is considered healthier than refined flour (maida) because it retains the bran and germ, providing more fiber, vitamins, and minerals. However, there are other types of wheat flour, like multigrain, sprouted, and stone-ground varieties. Is whole wheat flour the best choice, or are there alternatives that offer even greater health benefits? I’ve also heard that multigrain flour, which combines wheat with grains like ragi, barley, and oats, is good for digestion and provides a wider range of nutrients. Is multigrain atta genuinely better for overall health, or are these benefits exaggerated? How do its nutritional values compare with those of plain whole wheat flour? Another option I’ve come across is sprouted wheat flour, which is said to have higher bioavailability of nutrients. Does this make it a better choice for someone looking to boost their protein and mineral intake, or is it more suited for specific dietary needs? Additionally, the milling process seems to matter. Some sources claim that stone-ground flour retains more nutrients than machine-milled flour. Is this true, and does the method of processing significantly impact the health benefits of wheat flour? Lastly, I’m curious about the best wheat flour for managing specific health conditions like diabetes or weight loss. For example, are there low-GI (glycemic index) wheat flours available, and how effective are they in stabilizing blood sugar levels? If anyone has experience choosing the healthiest wheat flour, I’d love to know your recommendations. Which type of flour works best for your dietary needs, and how does it compare in taste and texture?