Nutrition Tip #5 – White Bread vs. Whole Wheat Bread – Which One is Better?

This “battle of the breads” has long been a topic of debate in many household kitchens. Until recently, people have paid very little attention to the benefits of whole wheat bread. Here are a few reasons to make the switch:

1. The flour for both is made from wheat berries, which have three nutrient-rich parts: the bran (the outer layers), the germ (the innermost area) and the endosperm (the starchy part in between). Whole wheat is processed to include all three nutritious parts, but white flour uses only the endosperm. When put head-to-head with whole wheat bread, white is a nutritional lightweight.

2. Whole wheat is much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium. And fiber has long been known to aid digestive health too.

3.  In a 10-year Harvard study completed in 1994, men and women who ate high-fiber breads had fewer heart attacks and strokes than those whose tastes ran to bagels and baguettes.

Make the switch to whole wheat bread and start reaping the benefits. You will be glad that you did!