As food has become more and more processed and mass-produced, bread has become less nutritious. Whereas “rustic” bread is made with whole grains which are comprised of complex carbohydrates, the advent of “white bread” – clearly the most popular type of bread eaten in America today – has removed all of the vitamins and nutrients from the equation, since white bread is made only with refined flour. This refined flour also lacks the necessary fiber needed for people to keep their blood sugar and digestive system properly regulated. Additionally, it isn’t only what white bread lacks, but also what it contains that can be dangerous to your health. Mass production of these breads often requires the use of added hydrogenated fats that can lead to heart disease. This, combined with other additives and preservatives, make white bread healthy and unnatural.

The good news is that rustic, high fiber breads have never disappeared from the local grocery store or bakery, and now the rising popularity of eating whole grain foods is bringing high fiber bread back into the public eye. Browse the bakery section of your local supermarket or bakery and you’ll find plenty of high fiber options alongside white breads. Any bread or rolls labeled as “wheat,” “rye,” “multi-grain,” or “pumpernickel” indicate the use of unrefined flour of some sort. Also, some white breads will also be labeled as “whole grain.” These white breads have been baked using white flour that still contains some remnant of the grain itself, or they have nutrients added into the flour mixture.