Everyone’s health is different, meaning that some people may be better off if they simply just cut out bread (many people with autoimmune diseases)

For a healthy individual, I don’t believe they need to cut out bread – they just need to choose the right types!

If you pick up generic white or whole wheat bread at the supermarket – you’d probably be shocked at the ingredients that are in it.

You’d probably find bleached wheat flour, water, sugar, yeast, soybean/canola oil, salt, natural and artificial colours, soy flour, vinegar, skim milk, high fructose corn syrup, soy lecithin, glucose-fructose, yeast, wheat gluten, calcium carbonate, monoglycerides, calcium propionate, natural and artificial flavours – basically a bunch of additives that don’t need to be there (and you wonder why you feel bloated after eating it)

My advice: Look for breads with minimal ingredients, preferably with sprouted grains for higher nutrient quality (I love ezekial and flaxseed), made with organic ingredients void of dairy, added sugars, oils and synthetic colours, flavours and preservatives.

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