Bread matters!

These days, healthy and easy choices for daily nutrition are not only the concern of the consumers, but also the manufacturers and hence you will find the market flooded with many options each with its own uniqueness.
This is especially the case with breads, where until about some years ago white bread was the only option available, now we have so many options ranging from brown bread, whole wheat bread, multi-grain bread, breads with added ingredients like flaxseeds or walnuts. Most of them also claim to be fortified with additional minerals and vitamins.

Well, though the awareness about white bread has grown exponentially over the years thanks to the knowledge that the main ingredient ‘maida’ (refined flour from which the bran and wheat germ have been removed) which lacks any nutritional value and fibre content, brown and wheat bread options are increasing in popularity by the day! Though many of us who have been brought up on white bread can find it challenging to accommodate to the taste, texture and color of brown bread!

An important fact to be noted is that brown bread is not always the same as whole wheat bread! The color can be deceiving in that brown bread is usually made of wheat flour and may not necessarily be whole wheat flour with the bran and the wheat germ. Wheat flour, as mentioned on brown bread many times is almost similar to the refined flour or a mixture of white and wheat flour, with caramel added as a coloring agent!!

Also to watch out are the sugar content and its source (like high fructose corn syrup is bad for health) and presence of any partially hydrogenated oils or trans fatty acids, if possible. The bran and the wheat germ in whole wheat bread contribute to the fiber content in the body is useful not only for good bowel movements but also to reduce the chances of lifestyle disorders like diabetes etc.

These days, healthy and easy choices for daily nutrition are not only the concern of the consumers, but also the manufacturers and hence you will find the market flooded with many options each with its own uniqueness.
This is especially the case with breads, where until about some years ago white bread was the only option available, now we have so many options ranging from brown bread, whole wheat bread, multi-grain bread, breads with added ingredients like flaxseeds or walnuts. Most of them also claim to be fortified with additional minerals and vitamins.

Well, though the awareness about white bread has grown exponentially over the years thanks to the knowledge that the main ingredient ‘maida’ (refined flour from which the bran and wheat germ have been removed) which lacks any nutritional value and fibre content, brown and wheat bread options are increasing in popularity by the day! Though many of us who have been brought up on white bread can find it challenging to accommodate to the taste, texture and color of brown bread!

An important fact to be noted is that brown bread is not always the same as whole wheat bread! The color can be deceiving in that brown bread is usually made of wheat flour and may not necessarily be whole wheat flour with the bran and the wheat germ. Wheat flour, as mentioned on brown bread many times is almost similar to the refined flour or a mixture of white and wheat flour, with caramel added as a coloring agent!!

Also to watch out are the sugar content and its source (like high fructose corn syrup is bad for health) and presence of any partially hydrogenated oils or trans fatty acids, if possible. The bran and the wheat germ in whole wheat bread contribute to the fiber content in the body is useful not only for good bowel movements but also to reduce the chances of lifestyle disorders like diabetes etc.