White bread

Soldato
Joined
17 Aug 2009
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18,319
Location
Finchley, London
I mix up my weekly bread purchases, sometimes brown, sometimes granary, sometimes white. I still love white the best, particularly for toasting. Brown bread has more flavour but when toasted, texture is too crunchy and it's never as good as say warburton's white 'toastie'. Brown toast tends to be more crumbly, brittle and messy whereas white bread, at least, the warburton's, is just perfect texture when toasted, hence it's name.

Today I bought tesco's baked on the premises small white sliced farmhouse loaf. Didn't toast any yet, I made up some tuna with a little mayonnaise and threw in some sweetcorn. Delicious, and the bread is so soft.

So my question is, just how bad is white bread? I don't go for those absolute cheapest really doughy large white loafs, nevertheless, in terms of fat and salt (I'm trying to cut down salt) and anything else unhealthy, how bad?
 
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White bread is devoid of virtually any nutritional value, it's white because the grain has been heavily refined removing both the bran and germ, they quite often also add nasty unnatural fats, sugars and other additives to the final bread product!

Refined grains/sugars imo are one of the unhealthiest food products, small amounts now & again probably not a problem, but you definitely should limit them.

You're better off sticking to wholegrains imo, and lets face it, a good rustic, heavy granary loaf tastes so much better than the dried out white refined rubbish.
 
White bread is devoid of virtually any nutritional value, it's white because the grain has been heavily refined removing both the bran and germ, they quite often also add nasty unnatural fats, sugars and other additives to the final bread product!

Refined grains/sugars imo are one of the unhealthiest food products, small amounts now & again probably not a problem, but you definitely should limit them.

You're better off sticking to wholegrains imo, and lets face it, a good rustic, heavy granary loaf tastes so much better than the dried out white refined rubbish.

What if I say did granary and brown for 2 weeks, then white for the next week, and then back to the good bread again? Would that be a reasonably healthy balance where I get to enjoy white bread for about one week (give or take) a month?
 
What if I say did granary and brown for 2 weeks, then white for the next week, and then back to the good bread again? Would that be a reasonably healthy balance where I get to enjoy white bread for about one week (give or take) a month?

Probably be ok for a while, but if I were you I'd gradually try to lower the refined products until you're rid of them completely, they're no good to anyone in any quantity imo. They are addictive though, so I can understand you're compulsion to eat them, try to fight it though and stick to the wholegrains, also Google 'sprouted grain bread', if you eat bread this is the best stuff imo.
 
It's not like eating white bread is going to make you fat or die. If you're eating the same amount of each it isn't going to make much of a difference. Also regarding salt, hovis white actually has less salt than hovis wholemeal :p
 
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