Have you joined the ranks of those saying “No” to toast for fear it will make you doughy?
If so, take a deep breath and repeat the following:
“Bread does not make me fat. Too much food makes me fat.”
In fact, bread can be a terrific source of complex carbohydrates, the body’s preferred source of fuel.
But not just any bread will do.
The Greatest Thing Since Sliced Bread?
The trick is to avoid the highly processed bread you find stacked on grocery store shelves. For the most part, these pre-sliced loaves consist of simple carbs, which digest quickly and skimp on essential nutrients.
To ensure that your bread delivers the dense, desirable nutrition found in the original grain seed, follow these tips:
1. Select bread that lists a whole-grain ingredient first. Examples: Buckwheat, bulgur, cracked wheat, millet, whole rye, whole wheat.
2. Don’t be seduced by terms like “multigrain,”“wheat bread” and “organic.” None of these guarantees a whole-grain food.
3. If the ingredient list is longer than your arm, back away.
4. If it includes high fructose corn syrup and/or gluten, run.
5. Make sure your bread crumbles when sliced. You shouldn’t be able to roll it up and use as a Ping-Pong ball in a pinch.
6. Recognize that bread that goes bad quickly is good. That means it’s preservative-free.
Loaves to Love
If you want to break the freshest, healthiest bread, your best bet is to follow your nose to the nearest bakery.
Below, a few local loaves that get our seal of approval.
