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  • Hazel Clarkson

Which bread is best?

Updated: Sep 24, 2018


Not all bread is the same. Here, I will explain which ones are better for us.

Traditionally, bread used to be healthier, but bread produced by the food industry nowadays is highly processed. Packaged and pre-sliced white bread is made with refined flour and has NO nutritional value as the vitamins have been stripped during the bleaching process.


Wheat contains gluten, which can cause negative reactions in people with coeliac and those with certain conditions, including gluten sensitivity and IBS, can benefit from avoiding gluten.


So, which bread is better for us?

Providing you can tolerate grains and gluten:

  • Choose wholemeal and wholegrain bread as these contain the whole of the grain and provide you with fibre, B vitamins and minerals

  • Granary bread has added bran and wheat germ so contains more fibre and it has a nutty, richer taste. Rye bread is high in nutrients and fibre

  • Sourdough is made from a sourdough starter culture (lactobacillus and yeast) and has a long fermentation process which makes it easier to digest so it is a good choice for those with intolerance/digestive issues. Its mildly sour taste is due to the lactic acid produced by the bacteria

  • Sprouted bread, such as Ezekiel, is made from whole grains which are sprouted first. This might make them easier to digest as the sprouting increases the activity of certain enzymes and reduces phytic acid which allows nutrients to be more easily digested. This is a good choice for people who have difficulty digesting regular wheat bread

My tips when buying bread:

  • The key is to read the label

  • Make sure it says 100% wholemeal/wholegrain

  • Avoid any bread that contains hydrogenated oil (trans fat) or sugar

  • Look for the fibre content - should contain 7-8g per 100g

  • Look for the salt content - less than 1g per 100g

….what you put on your bread decides weather it is healthy or not!



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Email: hazel@nutritionalguidance.co.uk