Bread is something that I love, however, I don’t eat nearly as much of it as I use to. Changing to a healthy diet meant giving up more than just the regular white bread. Many breads that you see at the store are labeled; “high fiber,” “heart heathy,” and “gluten-free.” They all sound healthy, but are they really? Here is what the experts have to say.
First of all, you should choose 100% whole grain. When wheat is refined to make white flour it is stripped of most of the fiber, vitamins, minerals and phytonutrients. Look for whole wheat, whole rye and whole oatmeal breads. Look to see if you can actually see grains in the bread and not just sprinkled on top.
Skip the “enriched” breads. Once they strip the bran and germ from the wheat to make white flour they then replace some of the B vitamins through chemical enrichment but it is still deficient of all the other vitamins and minerals.
Be on the look out for “made with whole grains” as opposed to 100% whole grain. They may have used some whole grains but also a whole lot of refined flour as well. You want to see Whole Wheat (or other whole grain) as the first ingredient.
Try sprouted breads for greater nutrients. Sprouts are the most nutritious of all foods and sprouted breads offer more minerals, B vitamins, essential amino acids, and iron than the whole grain varieties. A sprouted grain is in a sense a vegetable.
Other whole grains are good for you and taste great too. Try breads made with nutrient-dense whole grains like buckwheat, barley, millet, spelt, and rye.
Remember, if bread is labeled 100% whole grain, then it is. However, if it says, “whole grain,” “multigrain,” or “wheat,” without saying 100%, it usually has refined flour in it.
Choose wisely and don’t be misled by the labels and advertisements.
Choosing healthy living over dying