Most people have heard the mantra that wheat bread is "good" but white bread is bad.
However, virtually all commercial wheat breads contain added sugars in some form (molasses, etc.) while it is possible to obtain commercial white breads with zero added sugars (e.g. scali or Italian bread) and sugar is meant to be "bad" for us, contributing to cancer, obesity and diabetes.
From a scientific or evidence standpoint, how do the relative merits of sugarless white and whole wheat breads stack up assuming one buys the best quality option from each category?
posted by mintchip
on Oct 14, 2013 -
I was at a Mexican corner grocery last night, and on a whim bought thisbread. It's really good, and I want to know what it is. It's really dense and wheaty, with a bit of sweetness (kind of like a honey wheat.) The only label is the one in the picture (enhanced). I've tried searching the word in label, and get nothing! What is it?
posted by Wulfhere
on Aug 24, 2013 -
I enjoy whole wheat and multigrain bread. What I don't enjoy is flatulence. What ingredients should I check for on the bread labels to avoid that result?
posted by anonymous
on Apr 26, 2009 -
Anyone know where I can get whole grain barley bread? Possibly barley bread without wheat flour? Or perhaps a recipe that would allow me to make it myself.
posted by exhilaration
on Aug 22, 2008 -