No, I am saying that white flour is very different today than in my childhood. I grew up among serious bakers, who had very specific flour preferences for the recipes they used because results could vary so greatly between brands.

In Minneapolis, we had several flour mills, each producing their own flour. Each baker had her own preferred brand. Today we have one mill, producing flour for several brand labels. My sister-in-law, who worked in their test lab when the merger happened, spent 2 years adjusting home and commercial mixes when the company changed from their own flour production to using the "merged" product.

I don't know if specific wheat is used to create whole wheat flour versus white flour nor if the properties have changed.

I would not label any product bad or toxic, merely different.
Sue

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