Why You Should Never Eat White Bread Again

June 30, 2017

Why You Should Never Eat White Bread Again

 Why you should never ever eat white bread again?  Well.. because it's really killing you !!!

White bread is one of the most common staple foods in all over the world pantries, but it’s something that you really should avoid if you want to eat healthy. Here are five reasons why you should skip the white bread, and instead eat bread with whole grain as its first ingredient.

It Has Little Nutritional Value
White bread is made primarily with enriched white flour, which has had all its nutrients stripped away and replaced with only token amounts of vitamins (hence the word “enriched”). This flour is made with only the endosperm, which is primarily starch. Whole-grain bread, on the other hand, is made with the endosperm as well as the bran and germ, which are full of fiber, protein, healthy fats, vitamins, and minerals.

It Won’t Keep You Satisfied
White bread, because it spikes your blood sugar levels, gives you a carb rush followed by a crash. Thanks to the fiber in whole-grain bread, energy is released more slowly, meaning that you’ll feel fuller longer and won’t experience that carb crash.

It Will Make You Gain Weight
Studies have shown a correlation between eating large quantities of white bread and gaining weight over a period of 12 years.

It’s Full of Additives and Preservatives
Your average loaf of white bread is full of conditioners and preservatives, including mono and diglycerides, DATEM, calcium peroxide, and ammonium sulfate. These ingredients are completely devoid of nutrition, and only help make the bread softer and preserve its shelf life.

It Doesn’t Taste Like Anything
The flavor of processed white bread leaves a lot to be desired. We may find it palatable because we’re used to it (and we’re not going to lie and say that it doesn’t make for a tasty grilled cheese), but toast a piece of whole grain bread and you’ll be glad you’re eating something rich and nutty that actually tastes like real food. 

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