White Bread VS Whole Wheat

Chandi Schwab

If white bread and whole wheat bread were running a race it would go like this: White Bread jumps out of the starting block and takes off fast. Whole Wheat is starting to pump his legs while White rounds the first bend. White looks back and laughs at Wheat, who just waves.
White begins to breathe heavily and slow down. Wheat is still running steady, slowly catching up with White. Then, suddenly White stops, bends over and wheezes. Wheat jogs past. White looks up, sees Wheat jogging past but doesn't have the energy to continue the race. He flings himself to the ground and begins kicking and screaming. Wheat continues to jog at a steady pace and, again, passes White, who's still on the ground throwing his tantrum. Wheat passes the finish line while White begs his mother for just one piece of candy. Slow and steady wins the race.

Healthy Reasons to Eat Whole Grains
While it may not be clear on the back of the package which bread is best, chemistry proves that whole wheat is the healthier choice. It is full of fiber, antioxidants, vitamins and minerals found in other whole foods, such as fruits and vegetables. Those who consume whole wheat are at less risk for heart disease and Type II diabetes. White bread is processed and passes through the body quickly, making hunger return much quicker and spiking blood sugar. Parents who use whole grains are providing daily nutrients required on the food pyramid.

Choose Carefully
Many people buy wheat bread as one of their dietary staples because they have heard it's more healthy than "white bread". Did you know you could be misled into buying colored white bread if you are going by the name on the bread bag? The tricky part is, white bread is made from wheat flour.

This means the manufacturer can add a little caramel coloring so the bread appears darker in color, and call it 'wheat bread' (because it is!). This leads the consumer to believe they are getting the healthier option. White bread is made from refined wheat, which strips the grain of the heavy part that provides the fiber and a few other important nutrients, and leaves a lighter and fluffier loaf. Most manufacturers enrich, or add back missing nutrients, to ensure the final product is not lacking all the healthy vitamins and iron.

Still, the whole grain has more fiber and that is rarely added back. Whole Wheat Bread is probably what most people are really looking for, with all the nutrients that are originally present in the whole grain. The best way to find what you're looking for is to go right to the ingredient label. Be sure the first ingredient says "whole wheat flour" or "whole grain flour".

And while you're there, watch for many loaves that have added high fructose corn syrup. This unnecessary additive supplies more sugar and calories to the bread. Some great brands of bread have multiple types of whole grain flour and substantially increased fiber content. Compare labels between several different loaves to find the best level of nutrients, including higher fiber content and lower sugar content.
(ezine articles,suite101.com)


(*This same principle goes for pastas and rice, 100% whole wheat pitas are also an excellent choice for sandwiches.)