My Bread Won't Make You Fat

Bread has really gotten a bad repuation over the past few years. And while it is true that more and more people are showing signs of gluten sensitivity, there's a lot more to it than that.

The whole wheat bread you purchase in the store is missing something. Something important.

(Diagram courtesy of imagarcade.com)

A whole wheat berry has three main parts. The endosperm is the soft, starchy center of the wheat berry that makes it taste so delicious. The bran (the outer shell) is the tough husk that adds fiber. Both of these are found in commercially ground bread AND whole wheat flour. So what's missing? It's the wheat germ. The germ is the most nutritious part of the wheat berry. In addition to being packed with fiber and protein, it has naturally occurring B vitamins, omega-3 fatty acids, folate, vitamin E, potassium, iron, zinc, and other essential vitamins and minerals. So if it's so good, why do the producers take it out?

One big reason is because the oils in the wheat germ can go rancid after a relatively short amount of time. Another is because once the wheat berry has been ground, the nutrients will start to break down after about 72 hours. So basically, if the producers were to leave in the wheat germ, they run the risk of having the flour or bread turn rancid by the time you purchase it, and there's no sigificant added nutritional benefit to the consumer.

And let's not forget - another perk for them is that they can package up the wheat germ and sell it to you separately for a pretty penny. It's a win-win for them, wouldn't you say?

So How is My Bread Different?

When I make whole wheat bread, I grind the entire grain - including the wheat germ. I also grind the flour fresh, just before baking my bread. This allows you to get the optimum nutrition from what you are eating. I don't need to add vitamins and nutrients to my bread because they are already there! But there's something else I don't add. I don't add preservatives.

Have you ever noticed that your commercially produced bread doesn't mold? Chemical preservatives are in every loaf. It's the only way the manufacturers can get the bread to stay soft and appealing after more than a couple of days. I often wonder how many people think they are allergic to bread or gluten-intolerant, yet it's the preservatives themselves that their body can't tolerate.

When you put junk into your bodies, you will gain weight - it's as simple as that. My bread isn't made from "junk" or full of "empty calories". And while you still need to monitor your overall caloric intake to achieve and maintain a healthy weight, don't forget that the quality of the calories you are consuming counts for a lot.