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Breaking bread: 5 myths about white bread busted
Here are surprising facts that will make you re-consider your choice between white and brown.
Brown bread is probably the smartest eating choice for all the diet conscious people when it comes to their carb intake. But before you switch from white to brown, here is what you need to know.
For the battle of brown vs white, Vogue India consulted Indian nutritionist Suman Agarwal to bust all your myths. She said, “In many consultations, when I suggest egg whites and toast as a breakfast option, the first question I’m asked is, ‘Brown bread, right?’
“Truth is, whole-wheat, brown, multi-grain and wholegrain manufacturers sometimes put just about anything on the label; there is no guarantee that the bread in the package is much healthier.”
Here are the five reasons that may make you reconsider your eating habits:
1. Low calories
You will be surprised to know that brown bread may not help you cut down on calories. Just before you start off with this well known healthy option, you should be aware of the fact that a slice of brown or whole-wheat bread has a higher calorie count since it is thicker and denser as compared to white bread.
2. Low Glycemic Index (GI)
The GI value of a slice of white bread is 59, while wheat’s is 68, according to Mendosa.com. The GI scale measures the rate at which food groups turn into glucose in the blood after consumption. Experts suggest that higher GI values causes more harm to the body’s metabolism.
3. Low gluten
Gluten is associated with several illnesses, studies indicate that this protein composite leads to autoimmune diseases, obesity and chronic diabetes.
12 per cent gluten (a protein composite found in wheat and other related grains) is added to white bread to enhance the elasticity of its dough, whereas, 14 per cent is added to brown bread.
4. Low preservatives
Wheat bread is loaded with preservatives as compared to white bread. Because the former turns bad faster due to the oils in wheat germ, preservative help to give it a longer shelf life.
Wonder how the bread gets it grainy texture? Besides preservatives, emulsifiers are also added to enhance the grainy texture of the bread.
5. Natural sugars
High amounts of High Fructose Corn Syrup (HFCS) – known to cause several health problems, including heart ailments, liver failure, tooth decay and much more – are added to brown bread dough by most of manufacturers. As maida is naturally sweeter than wheat, white bread contains less amount of HFCS.
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Breaking bread: 5 myths about white bread busted
Here are surprising facts that will make you re-consider your choice between white and brown.
Brown bread is probably the smartest eating choice for all the diet conscious people when it comes to their carb intake. But before you switch from white to brown, here is what you need to know.
For the battle of brown vs white, Vogue India consulted Indian nutritionist Suman Agarwal to bust all your myths. She said, “In many consultations, when I suggest egg whites and toast as a breakfast option, the first question I’m asked is, ‘Brown bread, right?’
“Truth is, whole-wheat, brown, multi-grain and wholegrain manufacturers sometimes put just about anything on the label; there is no guarantee that the bread in the package is much healthier.”
Here are the five reasons that may make you reconsider your eating habits:
1. Low calories
You will be surprised to know that brown bread may not help you cut down on calories. Just before you start off with this well known healthy option, you should be aware of the fact that a slice of brown or whole-wheat bread has a higher calorie count since it is thicker and denser as compared to white bread.
2. Low Glycemic Index (GI)
The GI value of a slice of white bread is 59, while wheat’s is 68, according to Mendosa.com. The GI scale measures the rate at which food groups turn into glucose in the blood after consumption. Experts suggest that higher GI values causes more harm to the body’s metabolism.
3. Low gluten
Gluten is associated with several illnesses, studies indicate that this protein composite leads to autoimmune diseases, obesity and chronic diabetes.
12 per cent gluten (a protein composite found in wheat and other related grains) is added to white bread to enhance the elasticity of its dough, whereas, 14 per cent is added to brown bread.
4. Low preservatives
Wheat bread is loaded with preservatives as compared to white bread. Because the former turns bad faster due to the oils in wheat germ, preservative help to give it a longer shelf life.
Wonder how the bread gets it grainy texture? Besides preservatives, emulsifiers are also added to enhance the grainy texture of the bread.
5. Natural sugars
High amounts of High Fructose Corn Syrup (HFCS) – known to cause several health problems, including heart ailments, liver failure, tooth decay and much more – are added to brown bread dough by most of manufacturers. As maida is naturally sweeter than wheat, white bread contains less amount of HFCS.
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