Do You Prefer Whole Wheat Hosts or White Hosts?

  • Thread starter Thread starter bben15
  • Start date Start date
Status
Not open for further replies.
The hosts where I go to Church don’t taste like papier mâché; they are quite wholesome tasting, even though they are white.
 
Aramis said:
Actually, Canon Law requires hosts of “only wheat”…

And as for Prosphora, Wheat, Leaven (yeast), Salt.

(Water is presumed in all.)

I’ve seen whole wheat flour used by the local Russian Orthodox, too…
Click to expand...
Not only have I seen ww used in the RO church, I have baked prosphora using a 1/2 and 1/2 mixture of whole wheat and white flour.

In former days the thinking was “the more the four is messed with, the purer it is”. I obviously disagree. It did cost more but that does not make it ‘pure’. And the cheap store brand bread is always more costly.
 
I remember as a small child reading Heidi, she would hide the ‘wonderful’ white rolls under her mattress to take back home to the Alps. She would have been better off IMO eating the mountain bread.

Confession, I was raised in a family that owned health food stores and I refuse to eat white bread except for hamburger buns.
 
Phemie said:
You forgot chocolate and smoked salmon.
Click to expand...
Chocolate cream cheese? :eek:

Smoked salmon sounds good! 👍

OOPS. The topic is hosts.

Ahem. Yes.

White, I think. Although whole wheat sounds fine, too. Or a mixture. Or whatever. As long as it’s Jesus when it’s consecrated, I don’t really have a preference. 🙂
 
If my mind wanders to smoked salmon and chocolate cream cheese the next time I’m at Mass I’m blaming all of you people!
😛
 
In the early church, did they use white or whole wheat, or both? Does anyone here know?
 
thistle said:
Frankly, who cares?

My focus is on receiving the Risen, Glorified Christ. The colour of the Host is irrelevant.
Click to expand...
The reason I created this poll is because I read about an 8-yr. old that could not swallow a whole wheat host because of the taste, so I thought to myself: Does anyone else have a problem with whole wheat hosts?
 
I’m not sure how to answer this question.

I have two parishes. My secondary parish uses white hosts. They disintegrate as soon as they hit the tongue.

My territorial parish uses what are known in French as « hosties dorées », which translates directly to “browned hosts.” According to the religious who make them, they consist of white pastry flour and water. Yet the hosts are not white.

(Please Note: This uploaded content is no longer available.)

They look like they’ve been toasted. Materially they are the same as the white hosts used by my secondary parish because they are made from the exact same ingredients, but the ones shown in the photo are thicker and more cracker-like. Seriously, they are crunchy. They don’t dissolve. It’s like eating a potato chip that’s completely devoid of flavor. They must be chewed before swallowing.

I’d have no preference anyway (I am indifferent to the two types of “white” I’ve described, as that’s not what’s important :getholy:), but I’ve never had a whole wheat host so I can’t compare them to the white ones. That said, it looks like not all white hosts are created equal.
 
I’ve seen several posters mention they prefer white hosts because they dissolve easily; aren’t hosts suppose to be chewed :confused:. Didn’t Christ give the directive to gnaw on his flesh? And I thought the host common to the post-conciliar Latin Church was larger for the purpose of encouraging people to chew it as opposed to just letting it melt and then be swallowed.
 
Status
Not open for further replies.
Back
Top