The Skinny on Bread

Wonder why your nutritionist keeps advising you to avoid bread?

Generally, bread is known to be void of nutritional value.  It can be low in fiber and protein and can also be high in carbohydrates.  While carbohydrates are a great source for your health and energy, the best choice would be complex carbohydrates.  Depending upon the variety of bread you choose and how much you eat, you will end up with either simple or complex carbohydrates.  Try paying close attention to the type of bread you eat. 

Many of us confuse multi-grain and whole-grain breads.  Breads that are not considered whole grain may increase weight gain, spikes in blood sugar, affect bacteria in the gut and take up space that could be used for more nutritional foods, i.e. fruits and vegetables.  Try to remember that whole grains are a good source of fiber, magnesium, potassium and selenium.  If you’re choosing to eat multi-grain bread, you’re getting grains that likely have had the bran and germ removed (refined).  Varieties that list refined grains may not have as much nutritional value as whole grains.  Even breads that do boast whole grain first, then list some refined grains, may not have the value you’re seeking but is still more valuable in nutrition than those that are white or only have refined grain properties.    

When buying grained foods from the grocery store, you can look for  the USDA symbol for whole-grain that is a yellow stamp and the words “100% whole grain” may be on the package.  I hope this helps.