I don’t know about you, but I love toast. Lightly buttered. A sprinkle of cinnamon. Or with peanut butter. Maybe a little honey. Or crushed berries. I don’t have it very often, but sometimes it just hits the spot. Yes, I know it’s processed – but I love it anyway! And there’s a little trick I use to make better choices when it comes to buying bread at the store. Sure, I look for things like added sugars (not to mention all the different names for sugar!) and preservatives, but the one thing I look at FIRST is flour.

Let’s take a look at wheat bread, for example. We all know that looks can be deceiving. Earthy colors like green, brown, maroon, or gold dominate the packaging. There may be an image of grains of wheat somewhere. Or maybe leaves. Or the sun. Strategically placed and marketed to make us think it’s good for us. It also might say ‘Multi-Grain’ or ‘Whole Wheat’, but is it really? Like, 100%? Sadly, chances are that it’s not. So how do we know? Well, flip that bad boy over and take a peek at the ingredients list. What’s the first ingredient? Most likely it’s flour of some sort. And it might very well be wheat flour, but what we’re looking for here is the word ‘enriched‘. Is it there? Does it say ‘enriched wheat flour’? (Or something along those lines . . .) If so, put it back on the shelf. Here’s why . . .

During processing, the good parts of the wheat plant are removed – namely the husk and bran – and unfortunately, those are the parts with all the vitamins, minerals, and fiber that we need. So the manufacturer puts those things back in later, thus making it an ‘enriched’ product. Problem is, that also makes it more processed and not so good for us.

You might ask, “Ok, so, is there a decent bread out there somewhere? And how do I find it?” Look at the ingredients list. The better breads will have something like ‘whole grain wheat flour’ as the first ingredient, and then whatever follows should be whole grain as well. Organic? Even better. Another tip: healthier breads usually have fewer preservatives and need to be refrigerated or even frozen or they’ll spoil (read: mold) much sooner than regular bread. And I suppose, if you have the time and desire, you could make your own bread with very few, much more wholesome ingredients, and you’ll know exactly what went into it. No guesswork involved. Plus, there’s something wonderfully satisfying about being able to say, “I made that!”

I could go on a tangent about the benefits of eating whole grains, but I don’t want to overwhelm you. Suffice it to say that if you choose breads that don’t have ‘enriched’ flour (of any kind – wheat or otherwise), you’re making a better choice for you and your family. Just something to keep in mind the next time you’re in the bread aisle.

The information provided on this website is intended for educational purposes only and is, in no way, a substitute for professional medical advice. ALWAYS talk with your doctor about conditions, medications, and concerns you have about your health and work together to determine the best course of action for you.