This removes much of its nutrients and fiber.
Refined grains also cause blood sugar to rise quickly.
Some breads made with refined grains are labeled as “enriched,” meaning some nutrients are added back.
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While this provides nutrition, whole grains are typically higher in fiber, giving them more health benefits.
It is made with white wheat and contains the bran, germ, and endosperm.
Whole Grains vs. Theglycemic indexindicates how quickly and how much a food raises blood sugar levels after eating.
One slice of whole-grain bread is considered to have a medium glycemic load (11 to 19).
Keeping whole grains in the fridge can help keep them fresh-tasting.
Refined breads contain only the endosperm, with the bran and germ removed in processing.
Some refined bread has vitamins and minerals added back but tends to still be less beneficial than whole-grain bread.
Whole grains cause blood sugar levels to rise more gradually than refined grains.
White bread has a highglycemic index, while many whole-grain breads have a medium glycemic index.
Look for packaging that says “100% whole grain.”
Choose options higher in fiber and lower in sugar, sodium, and saturated fat.
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