Tuesday’s Tip – Selecting Healthy Bread

Since I am on a bread baking spree, I thought I would begin to educate myself and my readers on good choices and some of the keys to making better bread choices.  This is a broad topic, so I am only scratching the surface here.  The first article I present is from Davey Wavey Fitness.  I share this to provide the perspective of what a “fitness guy” looks for in his bread.  You will note that he is very interested in where his carbs are coming from and not so many fillers like “enriched”.
                                            

Buying Healthy Bread from Daveywaveyfitness

Picking up on a similar message from Healthy Tips Website, carbs are not necessarily the problem.  It is having processed bread (which can be said about all foods).  This article explains how bread can still be part of a diet/weight loss plan.  As we hear from so many sources, it is the choices we make and many come from a lack of knowledge.

Bread and Weight Loss from Healthy Tips Website

The final article I present here is goes back to 2008 but is really the essence of what I was looking to find when I asked myself the bread question.  Dietriffic explains that to be a “whole” grain the seed must still contain it’s origianl components of the bran, germ and endosperm.  She goes on to say that reading the back of the food label and confirming that Whole Grain should be the first item listed on teh ingredients label.  Read more by clicking her link below.

How to choose the Right Healthy Bread from Dietriffic

I leave you with an excerpt from Dietriffic explaining the ingredients that the US Government defines as “Whole Grains”.

Whole wheat bread

Whole wheat rolls

Whole wheat buns

Whole wheat flour

Cracked wheat

Crushed wheat

Graham flour

Entire wheat flour

Bromated whole wheat flour

Whole durum flour

Bulgur wheat