Why is white bread bad?

Answer 1

It isn't bad - it just doesn't have as much dietary fiber & nutrients as a more unprocessed grain bread has.

It is white because it has gone through a refining/bleaching process - stripping the grain of the darker coloration, but also removing fiber/etc.

Answer 2

It has been processed from whole grains such as wheat, rye, etc.
First the germ is removed. This is the part that has all the energy and good stuff in it. That is the part, that when you see wheat/bean/rye sprouts etc, is the head that the roots and stem grow out of. Has the energy in it.

Then the remaining seed gets milled or ground into flour. The flower color depends on the seed. Rye is dark brown and wheat is light brown.

Some bread is made from this flour, what we thin of as wheat, rye etc. and it reflects that original seed color.

For white flour the wheat light brown color has to be bleached out to make it white. After this process nothing remains except starch. Then according to govt requirements it is then "enriched" or vitamins are added to it to make it a nutritional as the original wheat germ was. These vitamins are primarily synthetically made.

Understand, we have taken the grain seed, the part that has the good energy stuff, removed that part, ground it down, bleached it and added vitamins.Does that make sense to you?

White bread is primarily starch with vitamins added. the only difference from pastry flour is the added vitamins.

1. Whole grain bread is best for you.
2. Bread such as wheat and rye still have good vitamins in it but not as good.
3. White????????

Answer 3

bad?
Food processors have educated many through their advertising programs of the better nourishment in eating whole grains. White bread sales continue to fall as shoppers become aware of the wholesome virtues of whole grains. In the past the wheat germ was removed from the flour because it tends to turn the bread rancid in a shorter time. But the very vitality of the wheat kernel is found in the wheat germ!

The outer husk of wheat known as bran is usually also removed from the kernel in order to mill a pure white flour. Such flour is nothing more than the white starch of the wheat stripped of its precious nutrients.

To overcome this, many bread makers add various synthetic vitamins and amino compounds to their white flour, labeling it "enriched bread."

Bread and breakfast cereal makers often emphasize that their products contain "fiber." If they would utilize the whole grain in wheat, barley, oats, rye, and corn, there would be no need to add sawdust or other cellulose for dietary bulk.

Answer 4

Stacey G answered this flawlessly. I wish to reinforce what she said.

White bread is NOT bad for you. Just because there may be more nutritious alternatives does not mean that white bread is bad.

This is yet one more example of American food neurosis, whereby certain foods are erroneously maligned.

Even if whole wheat has more nutrients, if you're already getting the necessary amount of vitamins and minerals a day, (either from your diet or a vitamin pill), the extra nutrients are usless. Nobody's dying of deficiency diseases in this country. Just eat whatever bread you like and stop worrying.

We've turned the simple pleasure of enjoying food into a fanatical obsession.

Chef Mark

Answer 5

Allow me to re-enforce what Stacy G and Chef Mark said. There is nothing actually bad about white flour/ bread
For reasons I'm not quite sure of , in this country we have validated a "Dune " response to food.
To some people who claim to understand " nutrition " it is mandatory that every single available nutrient be extracted from every single molecule of food- essentially a starvation paradigm.
Should that not be possible ,then a sin has been committed against Nature . The sinner will be punished and the offending food product will be labeled "bad" and all true believers will avoid it.
This "philosophy " is actually rather paranoiac and as we all know paranoia is a scary thing.
Americans aren't undernourished ; they're over fed .
As far as white flour goes it does have one great advantage over whole grain flours ; loft.
Using white flour I can make light , airy, chewy baguettes because I don't have to worry about the sharp bran[ cellulose] destroying the gluten structure that I worked so hard to create.

Answer 6

it isn't really, but it's just not as good for you as wholemeal. If you take the fiber out of the food, and keep the empty calories of the processed grain, then you have lost the good part and substituted extra calories coz the fiber would have given you the same size slice with few calories in it. The shame of refined flours and other grains isn't so much that the final product is bad for you, per se, but that you could have had better and chose the less nutritive product.

Answer 7

Because the white flour in the bread doesn`t take as long to digest,therefore it turns straight to sugar once digested.

Answer 8

It's fake. They bleach and process the dough and flour beyond what they should and then make bread. All the minerals and stuff that are in it is fake.

Answer 9

It isn't bad, there are other breads that are better for you

Answer 10

it has no nutritious value, compared to whole wheat or grain bread...plus it sticks to your teeth and the roof of your mouth :-)