Let us agree that most bread on the market shelves is made with refined flour that the refining process has stripped of its nutrients. Let us also agree that many adulterants used in the bread production business are not declared on labels very often and are very bad for our health. Let us now get to the part where we agree that nutrition from bread is not something we cannot make up for with other substitutes.
I have only eaten sourdough rye bread for some time now. I did not give up white bread for the above-mentioned reasons; I gave it up because I had to. Let me tell you, it tastes fabulous with sugar free jams and with cheese, with egg salads, with chicken and cold cuts and even with burgers. What’s more is that I have never felt better!
The reason why I am thinking about this a lot recently is that I face a dilemma. My daughter loves bread, and so do the many people that visit the house, family, and friends. Should I stop purchasing white bread, and by that force my daughter to have rye and wholegrain just because I feel it is better for her health?