You have read the diet books and browsed the health magazines and finally came to the conclusion that all bread is very bad and should be avoided at nearly any cost. That isn’t the whole truth as some bread leads to weight loss and improved physiological health. Health enhancements depend on the manufacturing process and what is retained inside the flour. Don’t be fooled by coloring, name, or natural ingredients. The most important aspect of all bread is it’s the natural grain you find in it.
According to a study conducted by the American Journal of Clinical Nutrition women who eat whole grain wheat were more likely to lose weight while those who ate refined wheat were more likely to gain weight (1). The more refined wheat found in white and enriched bread is unhealthy and likely to have an adverse impact on your body.
Whole grains are rich in fiber and improve the overall functioning of the body while protecting against diseases (2). Benefits range across the entire body and include reduced risk of stroke 30-36%, type 2 diabetes 21-30%, heart disease 25-28%, asthma, inflammatory disease, blood disease, and gum disease. The ingredients of bread are a basic component to proper nutrition.
The Right Kind of Bread:
Forget the color, fancy names, and labels. If it isn’t whole grain then you don’t want it (3). Rye, wheat bread, white bread, pumpernickel, multi-grain, and just about every other type offered are not that good for you. They extract the most important ingredients in bread and end up leaving the processed flour enriched with vitamins and coloring.