White bread is not good for you and should be eaten in moderation if not avoided entirely.
There are thousands of foods that have become a mainstay in people's diets and white bread is one. Whether it is used for a peanut butter and jelly sandwich, grilled cheese or french toast, people often reach for white bread when they go grocery shopping every week. While white bread tastes good and is consumed by many, it is a food that people may fail to completely understand.
When it comes to white bread, there are many reasons eat less or avoid it all together. White bread is made from refined grains, a process in which the bran and germ are removed from the grain eliminating many essential nutrients. In fact, large amounts of vitamin E, calcium, fiber, phosphorus, and iron are completely destroyed.
In most cases, the flour also goes through a bleaching process. Chemicals such as potassium bromate, azodicarbonamide, and chlorine dioxide are used to further whiten the bread. Some bleaching agents have been banned from certain countries, as they are known to cause diabetes, asthma, and even tumors in the kidneys.
Furthermore, white bread is one of the foods highest on the glycemic index. This means, when compared to other foods, it has the potential of spiking blood sugar to extremely high levels after consumption. Blood sugar spikes are commonly known to increase the risk of hyperglycemia, the condition that often shows prior to diabetes, and includes symptoms such as blurred vision, frequent urination, fatigue, headache, and increased thirst / hunger. If blood sugar continues to stay "too high" nausea, weakness, confusion, and abdominal pain may begin to arise.
Possible long-term side effects
- celiac disease
Ingredients to be aware of
- refined grains
- bleached / enriched flour
- potassium bromate
- chlorine dioxide
- long shelf life
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Written by Healthy Living 35 | 12-29-2015
Written by Healthy Living 35
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