A White Bread World

Finding a Less-Harmful Bread
(exerpt from the New England Healthy Advisory, May 17 - link on the right)
      Today, we are going to begin another five-part series, looking at five food swaps you can make to take an unhealthy food choice and improve it, perhaps even turning it into a healthy choice. We’re going to start by looking at bread and learn why enriched flours are nutrient poor and how we can make better bread choices. To understand why most bread today wreaks havoc in our systems, we need to learn more about how wheat is turned into the flour that becomes our bread.
      We know that consuming too much white sugar can be hazardous to our health, but many people are unaware that white flour reacts the same way in the body. It doesn’t taste sweet, but it does break down into glucose and create the same problems with blood sugar spikes that can lead to metabolic syndrome and Type 2 diabetes. In addition, white flour is devoid of any real nutritional value, so the calories we consume are empty and stored as fat.  

A White Bread World
      Whole wheat contains many nutrients including vitamins (vitamin E, vitamin B6 and niacin) and minerals (selenium, magnesium and phosphorus), as well as fiber, protein and antioxidants. It’s made up of...   see more in link to the right "New England Health Advisory" under "May 17."  


  1. Thanks for this link, Vicki. I subscribed to it a few days ago when you mentioned it on Facebook. Very interesting stuff!