Whole Wheat Vs. White Bread - as part of the expert series by GeoBeats.

The basis of a wheat bread is the wheat plant. And when they take the wheat plant, they ground it down and they make a flour out of it. Now in whole wheat bread, they are using all the parts of that plant they ground down to make the bread. So you are getting the hull, and the vitamins and minerals from the plant, and you are getting the fiber that is included in there.

When they make white bread, they use that same wheat plant which they grind down, but then they take out many of the pieces of the plant to make it easier to digest, to make it taste softer, and to also make it taste more sweet.

The other thing about white bread, is that often times they are bleaching it to get that very vibrant, white color. So even though white bread might taste a little bit softer, or might seem a little bit easier, it does not have the vitamins and minerals that whole wheat has, and you are also ingesting bleach often.

A question I get a lot of times is, "is white bread the same as french bread and sourdough bread, and is it processed the same?" The answer is it depends on where you get it from. Often times, people who make the french bread or the sourdough bread are going to use the same processing means as they do when they make white bread, which means the bleach, which means the taking out of the vitamins and minerals.


However, if you go to some local bakeries, if you go to a bakery counter, sometimes it is going to be fresher, they are not going to be using the bleaching or processing, and they will often use maybe a wheat flour that is a little bit more minimally processed when they make the bread. Or they will at least use a white flour that has not been bleached.
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