Whole wheat, whole grain, multigrain, sourdough, rye, natural, high white fiber, low GI, low FODMAP, free from gluten. With so many bread choices available, how do you know which bread is healthy for your health?
Breads are always a staple diet in households. It is a good source of starch, it is low in calories, and varieties of whole-grain are a good source of protein, nutrients, vitamins, and minerals as well as healthy fats.
Since the grains are ground down during manufacturing, white and whole wheat breads have a higher glycemic index than whole grain bread, resulting in faster release of glucose into the bloodstream. Regular intake of lower GI foods helps control blood glucose levels, keeps us fuller for longer and lets us consume less calories to maintain our weight.
MULTIGRAIN BREAD
Multigrain bread is mostly made from white flour with some grains included. Despite this, breads with multigrain tend to have more fiber and a lower GI than white bread, resulting in longer lasting strength.
WHOLE WHEAT BREAD
Whole wheat bread is made of whole grains that have been milled to a fine texture giving the appearance of a simple brown bread. Whole wheat flour contains more protein than white flour. Whole wheat bread also contains more vitamins and minerals than other white breads but it has a higher GI than whole grain breads.
RYE BREAD
Because of the lower gluten content, Rye bread has a smoother texture (but it is not gluten free). Whole grain rye with added grains, like rye sourdough, has a higher fiber and vitamin content than light rye, and a lower GI. Whole grain rye is a good health option, and the light rye is much better than white.
WHOLE GRAIN BREAD
Entire grain bread has the whole grain: bran (outer layer), endosperm (starchy middle layer), and germ (inner component rich in nutrients). It is a rich source of carbohydrates, protein, unsaturated fats, vitamins and minerals, and three fiber types: soluble, insoluble, and resistant starch. Whole grain bread has a strong core of whole wheat flour, and plenty of grain and seed.
GLUTEN-FREE BREAD
Gluten-free breads are made from an alternative grain to wheat, to prevent gluten from the wheat protein. Gluten-free breads have generally had a lower fiber content and higher GI than their counterparts containing wheat, but there are now some with added seeds.
Such breads are beneficial for people with a gluten allergy such as coeliac disease but for the rest of us they do not provide any extra health benefits beyond normal bread.
These are the bread Which Is Healthy For You and you should eat them accordingly.
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