Hope everyone is having a great day! It is a Saturday morning here in Akron, Ohio in the USA. I was just wondering what everyone's thoughts were on what breads are considered the most "healthy." I know that we should stay away from anything with high fructose corn syrup, or anything of the sort; however, I was just curious if it just depends on the person as to what bread type to eat. I have read things and heard contradicting views from many professionals. One told me that I should be eating whole wheat/wholemeal bread. Some have said to avoid gluten as much as possible because it is bad for your body and puts your stomach in knots. Others have suggested that multi-grain has the best source of minerals and nutrients. So, what are all of your thoughts on this topic? Do you prefer white, wheat, multi-grain, or gluten-free?
Also, I added a picture of some bread I purchased the other day!
Written by
kikivball
To view profiles and participate in discussions please or .
Hi there, now I am a coeliac so I have to have GF bread but if I wasn't I'd eat whole meal and artisan bread without hesitation.
Gluten free bread often has lots of fat and additives so you're missing out on a good nutritional source.
How ever I would not even think of eating supermarket bread where they use additives like phytic acid so it rises between 30 and 90 seconds as its these breads that I believe are causing digestion problems for some people hence the interest in GF.
Do you think the intolerance came from eating higher amounts of gluten before? I’ve always been curious as to how people develop intolerances. Or have you always had the intolerance?
I only eat sourdough. The slow fermentation by wild yeasts breaks down the gluten & fructans, which makes it less likely to cause a digestive or antibody reaction. It also enhances rather than hinders iron absorption, though I appreciate that's not an issue for everybody, either. It certainly tastes a lot better & has a pleasant texture, unlike most breads! I usually go for a malted, rye, or seeded variety, sometimes all three.
We have a post all about Freshly baked bread here, if you want to have a look at what recipes some Healthy Eating Community members have posted before:
I personally prefer to choose wholemeal bread and multi-grain is great too - I avoid the white breads. I prefer freshly baked breads, so tend to either make my own or buy the ones freshly baked in the Bakery.
If your health has deteriorated I would consider going gluten free. I did it for 15 months as part of my recovery plan from Rheumatoid Arthritis. My blood tests when I stopped eating gluten showed an improvement, not a solution, but better. Eventually bringing bread back into my diet at the right moment (ie normal blood markers for inflammation) helped further recovery. My starting point was reintroducing oats. Oats are fabulous addition to the diet because they are considered to sweep your intestines clean.
The first breads I added back in was based on spelt flour. Because spelt is not "wheat" it is not covered under the same legislation (at least here in the UK) and so there are no additives forced in it by law. I am not saying niacin etc are bad for you, just if you are fighting a chronic disease like I did then simplification is critical.
Today I eat bread, almost always whole wheat, very very rarely "white" bread. I don't eat a lot, but like the reintroduction of oats, adding wheat to the diet has unequivocally been beneficial.
Bottom line? If unhealthy remove gluten is not a bad idea. And once removed stay clear for at least three months, because that is the time it takes for the intestines to fully replenish. But do not consider them as a bad boy. We have eaten bread seemingly since time began and thrived.
(ceoliacs must remove gluten entirely & permanently.)
White bread WILL cause a sugar spike. Add cheese on top and you have nearly a perfect storm. Add meat as well and you are there. This describes what most people consider a thoroughly enjoyable pizza, but one in my opinion that has no good health outcomes, short or long term.
Other perfect storm example is cheesecake which often has poor quality flours with a slab of fat and that third element - refined sugar. Again extremely enjoyable at the time.
I usually choose wholemeal bread, multigrain bread looking for one with a higher fibre content or sourdough bread if I can find it. I rarely eat white bread (unless it's hospital toast).
Grains are not nutritious. They're lacking in or devoid of vitamins and minerals, and because of this they actually take (leech) vitamins and minerals from the body. Gluten-free bread is nasty, nasty stuff with more fillers than regular bread. Stop eating bread for just 1 month then try it again. For me, it was like eating cardboard and I felt bloated. Eating bread was just a habit, and I stopped the habit. Napa cabbage leaves are my slices of bread now—much more filling and with no digestive distress.
Content on HealthUnlocked does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive from them.
Never delay seeking advice or dialling emergency services because of something that you have read on HealthUnlocked.
They're lacking in or devoid of vitamins and minerals, and because of this they actually take (leech) vitamins and minerals from the body. Gluten-free bread is nasty, nasty stuff with more fillers than regular bread. Stop eating bread for just 1 month then try it again. For me, it was like eating cardboard and I felt bloated. Eating bread was just a habit, and I stopped the habit. Napa cabbage leaves are my slices of bread now—much more filling and with no digestive distress.
Gluten Free Bread and GF baking, 
