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Tuesday, November 3, 2009

The bread uproar - is white really that bad?

For such a simple story, even I was surprised how much interest the recent bread story generated. I guess I just assumed that most people knew that Turkish bread really isn't that good for you! In case you missed it, here is the Updates information that generated the media frenzy last week:

I know that the labels on the packet say that it is low GI and high in fibre but processing a food and then putting all the good stuff back in is never going to make it as good nutritionally as the unprocessed variety. Grains consumed whole, in their natural state contain a wide range of nutrients including Vitamin E, zinc and long chain fats which will always make them nutritionally superior than processed grains. In fact, as a dietitian I look at white bread and think that you may as well choose confectionery for the metabolic impact the food has on our body long term. Here are the commonly eaten white bread varieties and their relative carbohydrate and fibre contents for you to consider;
Bread Type Cal Carbs Fibre
Plain white 146 28.2 1.8
Wonder White 157 26.7 4.2
Helga’s 208 36.6 2.4
Lawson’s 302 53.0 3.4
Turkish 560 110.0 5.5
Sourdough 526 99.6 5.8
Mountain 144 27.5 2.1