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| Are all types of conventional bread that bad? |
Perhaps the easiest comfort food in terms of the logistics of acquiring and buying it, a loaf of bread seems like the biggest target for lifestyle gurus and healthcare specialists with a growing echo that any and nearly all types of white bread are responsible for everything, ranging from diabetes to a possibly fatal heart attack. The organic overdose has been here for some time, and now, more and more manufacturers are labeling food to perfection, ensuring that with every carefully chosen word, they create the aura of organic or natural or at least, something better! This is the problem – anything that seems better than what you have been consuming is suddenly the trendsetter.
Myth: Bread is just empty calories! Grains have three parts: the endosperm, bran, and germ. White flour is made just from the endosperm, while whole wheat contains all three parts. And many of a grain’s nutrients are in the latter two components.
[Source: www.washingtonpost.com]
One such sorry state of affairs is seen in the white-bread landscape. Anyone and everyone who is even remotely into fitness or diet control is aware of these two, hated words - white + bread = unworthy of human consumption. Every health journal and food blog, and nearly every media resource around us seems to be preaching one thing – Don’t Eat White Bread!!
