Is that "real" wheat bread?
Today, when we are looking for healthy foods, we really must read our labels and be aware of what they mean.
"Wheat bread" describes just about every bread product on the grocer's shelf. The trouble is, the "wheat" being used varies in it's benefits.
I was looking for a list of ingredient for white bread (and Kroger's branded "wheat bread", but surprisingly enough, I was only able to find
nutrition information.
The Roman Meal company is proud to give you a list of ingredients in their bread. Here is a list of ingredients in Roman Meal bread:
Coarse whole wheat flour, water, enriched flour (wheat flour, malted barley flour, thiamine, riboflavin, niacin, iron, folic acid), high fructose corn syrup, yeast, vital wheat gluten, whole wheat flakes, contains less than 2% of the following: soybean oil, honey, calcium carbonate, whole rye flakes, defatted flax, salt, molasses, yeast nutrient (calcium sulfate, ammonium chloride, azodicarbonamide), dough conditioners (ascorbic acid, sodium stearoyl lactylate), calcium propionate (mold inhibitor), soy lecithin. Allergen information, contains: wheat, soy.
I guess the white bread manufacturers don't want folks to know that they use flour that has been processed with poisons in their product.
Doctor Gourmet writes:
Just because bread is labeled "Wheat Bread" doesn't automatically mean that you are getting a more nutritious loaf. Some breads are made with a combination of white and whole wheat flour and the ingredient list will list both. Wheat bread is simply made with wheat flour and this could be enriched all-purpose white flour. For a bread that is made from the whole wheat berry look for a label that says "Whole Wheat" or "100% Whole Wheat."
Bottom line? When you see "enriched wheat flour", it's not the healthy wheat flour. Look for "whole wheat flour" on the ingredients list to guarantee you're getting the heart-healthy stuff.
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White bread increases cancer risk.
I'd like to touch on white bread. It has no flavor. It has no texture to speak of. Peanut butter or other sticky spreads tend to tear it easily.
Allow me to turn this over to the experts:
From WikiAnswers:
The flour processors, in processing whole grain wheat into "WHITE" flour [also refered to as "Enriched"flour], in effect "GRIND OFF ALL OF THE 'GOOD STUFF," leaving nothing but almost pure STARCH. Sidebar comment: When I was a child in grade school, we used to mix white flour and water to make PASTE!!!!
When they finish milling the flour, there are NO vitamins,minerals, or FIBER left, they are all removed in the milling process. In order to give it some nutritional value, they then add-back SOME vitamins and minerals, but the result is NOT NEARLY so nutricious as if they had simply ground the whole wheat grain into flour. But then, [sarcastically] the flour would not be "white," and "pretty."
To give you an idea of what wheat bread is supposed to have in it, let's look at the list of ingredients in Roman Meal bread:
Coarse whole wheat flour, water, enriched flour (wheat flour, malted barley flour, thiamine, riboflavin, niacin, iron, folic acid), high fructose corn syrup, yeast, vital wheat gluten, whole wheat flakes, contains less than 2% of the following: soybean oil, honey, calcium carbonate, whole rye flakes, defatted flax, salt, molasses, yeast nutrient (calcium sulfate, ammonium chloride, azodicarbonamide), dough conditioners (ascorbic acid, sodium stearoyl lactylate), calcium propionate (mold inhibitor), soy lecithin. Allergen information, contains: wheat, soy.
Green Living Tips brings us the following:
White bread is made is from wheat flour from which the bran and germ have been removed. This is where much of the nutritional bread value is. White bread is lower in zinc, fiber, thiamin, niacin, trace elements and "good" fats and oils. White bread in many countries has to be fortified with vitamins and minerals *by law* during the bread making process. These are usually sprayed into the mix. It's somewhat ironic that the nutrients that are removed from wheat are re-added by this means. Nature provides, we destroy, then add it back in via a man made form.You may also be interested in this article from the Vegetarian Times.
Once the bran and germ is removed, the flour is bleached using potassium bromate, benzoyl peroxide or chlorine dioxide gas. Potassium bromate is also known as Bromic Acid or Potassium Salt. It's an oxidizing agent, can be fatal if swallowed, is harmful if inhaled or absorbed through the skin and may also cause kidney damage. Benzoyl peroxide is another irritant that can kill animals, birds, or fish, and cause death or low growth rate in plants. Chlorine Dioxide is also a pesticide and even though it breaks down very quickly, it is ranked in the USA as one of the compounds most hazardous to the environment.
So even before the baker adds his chemical magic, there's some pretty solid cons relating to white bread. Another point to note is that anything that needs "refining" requires more energy resources to do so.
By the way, just because bread is brown in color doesn't necessarily mean it's brown bread in the traditional sense of the term, i.e. meaning whole wheat or wholemeal. Check out the ingredients on the bread that you buy and ensure that the first ingredient is whole wheat or wholemeal flour rather than enriched wheat flour or just wheat flour. Enriched/wheat flour is the same type of flour used in white bread. The presence of caramel also is an indicator that it's not true brown/wholemeal bread as caramel is used as a coloring agent. A couple of other ingredients to avoid if possible are fructose corn syrup and partially hydrogenated oil/fats; aka trans fats.
The general rule of thumb is the less ingredients in the bread and the presence of wholemeal flour as the major ingredient, the better it is for you - and the planet.
The British bring us this article, courtesy of the Daily Mail:
Experts say eating white bread can increase the risk of cancer
Eating lots of white bread raises the risk of a cancer that kills thousands of Britons every year, according to new research.
Those who eat five slices a day are almost twice as likely to develop the most common form of kidney cancer compared to those who have one and a half slices.
Scientists put the cause down to refined cereals triggering a surge in blood sugar and insulin levels, which is thought to fuel cancer cell growth.
People should particularly cut down on white bread, which causes the biggest rise in blood glucose levels, and opt for wholemeal varieties instead.
The study also adds to the mounting evidence of the health benefits of following a low GI diet.
This involves avoiding processed and refined foods, such as white bread which have a high Glycaemic Index.
Whole grain foods are classed as having a low GI value as they lead to slower release of sugar into the blood stream.
The new study published in the International Journal of Cancer set out to investigate potential triggers of Renal Cell Carcinoma.
It accounts for more than 80 per cent of the 6,000 cases of kidney cancer diagnosed each year in the UK and claims 3,400 lives annually.
The researchers from the Institute of Pharmacological Research in Milan, Italy studied more than 2300 Italians - 767 who had the disease and 1534 who did not - and asked them detailed information about their diet in the previous two years.
The scientists discovered a clear link between eating lots of bread and the risk of getting the cancer.
The study did not specify what type of bread people ate.
However, overall those in the group that ate the most bread - equivalent to 35 slices weekly or five a day - were almost twice as likely to develop the cancer as those who had just 11 slices a week- around one and a half a day.
In contrast, those who ate a high proportion of poultry, meat and vegetables had a lower risk of getting the kidney cancer.
The study did not establish exactly what in bread may be to blame, however the researchers believe it may be linked to the high Glycaemic Index of many types.
Foods with a high GI cause a dramatic rise in blood sugar levels which leads to the release of insulin and in turn chemicals that can fuel cell growth.
The theory is that cancer cells use these chemicals and the glucose to fuel their own unchecked, and therefore dangerous, growth.
Lead researcher Dr Francesca Bravi said her study suggests that a diet with fewer cereals and more vegetables may help reduce the risk of renal cell carcinoma.
"On the basis of the study we can also suggest reducing the consumption of refined cereals and increase that of whole grain ones," she added.
Past studies have also found women who follow a low GI diet after the menopause have a lower risk of breast cancer than those who have lots of high GI foods.
The diet is also advised for people with diabetes to help prevent peaks and troughs in blood sugar levels.
So, it seems the experts agree - white bread sucks. The German citizens who have the "honor" of eating American white bread call it "gummi bröt" or "gummy bread". Seems accurate to me.
You can find more "brown bread is healthier for you than white bread" info courtesy of Google.
My outlook on food
I have always been one to seek out good, healthy food at the lowest cost.
As a child, I was fortunate enough to have grandparents who had a huge garden for a hobby. I grew up with fruits and vegetables that I have
yet to see in a grocery store produce aisle.
When planning the weekly grocery trip, my mother would tell us: "read the label" and "use coupons wisely". She also extolled the good sense in saving
money whenever one could.
My grandparents and mother have passed on, but today I still mind my coupons and read the labels and aim for the healthiest diet I can get. You'd be surprised at where (and how) the food on your grocer's shelves gets there. Some folks won't buy "off brand" or "store brand" food, which baffles me, as the majority of these non-mainstream brands are produced by the "big name brands" and just packaged in a different skin.
This section will highlight various and sundry ways to save money and/or eat well.
