Bread labels are so confusing. Good bread will be eaten, it won’t go bad, but it’s difficult to find the right ingredients for the right mix of health. Sometimes you just want to toss it all up in the air and leave the aisle.
- Choosing whole grain with the grain still intact is the first rule of thumb. If it’s been refined and pulverized to make the flour, the whole grain is gone, and eating more whole grain foods will lower your cholesterol and risk of heart disease plus diabetes. Look for grain and bran pieces where the B vitamins and the fiber is. Even whole grain flour does not have the same health value as eating the whole grain. Wheat flour and white flour is basically the same thing.
- Double the fiber, why? Unless you are eating baby food the rest of the day why double fiber up in your bread intake? You still need to look for the bran pieces.· It still has to taste good; you don’t want to make a sandwich on two pieces of cardboard for health’s sake. If it’s healthy but lacks a good taste move on to the next one.
- Should you do light bread? Get a bakery loaf and have them slice it thinner for you.
- How many ingredients, flour salt and yeast and the rest should be seeds, or nuts raisins things you can pronounce and want in your bread.
- Sprouted breads is easier to digest and has more vitamins minerals and nutrients and even amino acids in them
