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So what exactly is wrong with white bread?

  • 05-02-2006 11:12pm
    #1
    py2006
    Registered Users, Registered Users 2 Posts: 9,844 ✭✭✭


    Hi guys,

    I have been eating wholegrain brown bread for a while now because it is "good for me" but never really understood why!

    Why is white bread considered to be so bad for you, I really don't understand it!

    Can somebody explain it to me!


Comments

  • #2
    g'em
    Closed Accounts Posts: 22,819 ✭✭✭✭g'em


    It's highly processed. The wheat seeds outer kernel (shell) is removed along with the germ layer, which contains about 3/4 of the seed's vits and minerals. This process also loses about 95% of the fibre in the seed. Then, what's left is bleached, to give the resulting bread a nice white appearance.

    Doesn't sounds quite so appetising now eh??!? So basically, white bread is high on the GI scale, ie because its so processed the body breaks it down very easily, leaving you unsatsified, but the lack of fibre causes bloating. Stick to your wholemeal bread, which is made with most of the shell intact and without bleaching, with seeds and nuts if possible (again, lots of fibre). However, check the label to make sure its not make with hydrogenated fat (used by some manufacturers to prolong shelf life but horrific for your body).


  • #3
    py2006
    Registered Users, Registered Users 2 Posts: 9,844 ✭✭✭py2006


    g'em wrote:
    It's highly processed. The wheat seeds outer kernel (shell) is removed along with the germ layer, which contains about 3/4 of the seed's vits and minerals. This process also loses about 95% of the fibre in the seed. Then, what's left is bleached, to give the resulting bread a nice white appearance.

    Doesn't sounds quite so appetising now eh??!? So basically, white bread is high on the GI scale, ie because its so processed the body breaks it down very easily, leaving you unsatsified, but the lack of fibre causes bloating. Stick to your wholemeal bread, which is made with most of the shell intact and without bleaching, with seeds and nuts if possible (again, lots of fibre). However, check the label to make sure its not make with hydrogenated fat (used by some manufacturers to prolong shelf life but horrific for your body).

    Ah I see, thanks oh informative one!

    I never check anything for hydrogenated fat, I will do from now on!

    I eate wholegrain as opposed to wholemeal! Is wholemeal ok to eat?


  • #4
    g'em
    Closed Accounts Posts: 22,819 ✭✭✭✭g'em


    yeah, wholemeal is fine. wholegrain is lower in GI, wholemeal is more refined i.e. processed, but still better than white. Again, some of them have hydrogenated fats so check the label (hydrogenated oils are trans-fatty acids, the worst kind, increase your cholesterol). Or even more ideally, eat a stoneground bread, like McCambridges.


  • #5
    Mairin
    Closed Accounts Posts: 15 ✭Mairin


    more questions on bread if you don't mind. g'em you really do seem to know your stuff.

    so wholegrain is best once it's not got hydrgenated veg oil aka trans fatty acids, (not so nice sounding)

    what about granary and rye?

    I've started eating rye, it's taking a little getting used to but at 69c in Aldi I though I'd give it a go.

    Is it better and if so why?


  • #6
    py2006
    Registered Users, Registered Users 2 Posts: 9,844 ✭✭✭py2006


    g'em wrote:
    yeah, wholemeal is fine. wholegrain is lower in GI, wholemeal is more refined i.e. processed, but still better than white. Again, some of them have hydrogenated fats so check the label (hydrogenated oils are trans-fatty acids, the worst kind, increase your cholesterol). Or even more ideally, eat a stoneground bread, like McCambridges.

    Yea, I was going to ask you which brands of Wholegrain bread I should be buying!


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  • #7
    g'em
    Closed Accounts Posts: 22,819 ✭✭✭✭g'em


    basically you have to start looking at the labels. As with all other foods you're checking to see how many additives and preservatives are in the bread. The more unprocessed it is, the better. Now chances are, cheaper breads will be very processed and use cheaper ingredients, so do a bit of homework on food labels so that you know what you're reading. It takes a bit of getting used to but after a while one glance at the label will tell you all you need to know. Ingredients are listed in order of the amount the product contains so if sugar for example is near the beginning of the list, chances are it makes up a large % of the product. For breads, the shorter the list, the better (presuming the ingredients are all good of course ;) wholemeal flour should obviously be the first ingredient)

    Rye, granary, wholegrain- all these breads are high in fibre, but check the labels for unwanted extras. Because these breads are often seen as 'good' breads but aren't very popular to the masses, flavourings may be added to make them more palatable.

    Ideally look for a bread that says '100% wholemeal'- some may actually be a combination of bleached and wholemeal. And very importantly try to find a bread that has 2.5-3g fibre per slice, the more fibre it has teh less processed its likely to be.

    I've actually found a fairly decent link to sussing out various types of bread here take a read through and I've you've any other questions don't hesitate to ask :D


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