You will have to give up using all purpose flour and go to the different blends for cakes, cookies, etc. It isn't all that much work and not that much more expensive if you buy each one in the bulk food store. Some of the varieties are much lighter and tastier and you can even tell this by running the flour through your hands.
I don't know the difference between the two you mention. I am Canadian and I have never heard of either.
I don't know hat brands the bulk food store use, but are the best varieities I have found for baking in a long time.
I make my own bread, so only use a special blend for that. I don't know, I am not buying in on any sort of new age thing. I just like the different flours. There are better grinding processes then there ever were before and many different hybrid wheats then before too. Maybe that is the difference.
If you want to compare what our great grand mothers used as to now, I can assure you the best cooks always blended their own flours to get the best out of what they were making.
Here is a website, I hope is helpful, explaining different blends of flour for different purposes: www.miketodd.net/encyc/cooking-ingredients