Making White bread "more health"

[helli]

As a home bread baker, I have a tendency to zoom in on news articles about bread so was interested in this one I saw on the BBC

Scientists work to make healthier white bread

The research aimed at lovers of white bread has been funded by the government to improve the health benefits of UK food.

www.bbc.co.uk

I confess my baking probably makes me a bit of a "bread snob" who avoids sliced white bread because I find it flavourless and spongy but it does not stop me baking my own white sourdough, focaccia, bagels and more. The article made me question how much these home bakes are also lacking in nutrients and perhaps I should bake more rye, seeded, wholemeal breads. Although, I often surreptitiously supplement the white loaves with other flour, especially when I am getting low on the strong white.

I think the articles has a mistake in it - it refers to the British Diabetic Association and provides a link to The Association of UK Dieticians (who confusingly, have a logo of "BDA").

 

[rebrascora]

It would be easy enough to incorporate psyllium husk into white bread to increase the fibre content without anyone even noticing I think since it is pretty well white and tasteless. To my mind what they are suggesting means that it will surely no longer be white bread. There has been 50/50 available for a long time now (not that I consider it particularly nice but then if I am going to eat bread, I am not going to choose mass produced sliced bread..... so maybe I am also a bit of a bread snob, but I want something "special" if I am going to spend my carb allowance on bread.
Unless most or all bread is made like this with more fibre, I doubt people will change.

 

[harbottle]

I watched this on breakfast TV. When I was a kid in the 1970s and 1980s, it was avoid FAT and things like Eggs and Chinese Takeaways were going to give us all heart attacks.

Now white bread is blatantly being classed as unhealthy... and Eggs are a superfood, and we're not warned off fat anymore.

I make low carb rolls that include bran, ancient grain flour, and sometimes add psyllium husk and linseed.

 

[helli]

I want something "special" if I am going to spend my carb allowance on bread.

The general population do not think about a "carb allowance" and definitely do not see bread as "special". I doubt if the majority think about the nutritious content of any food - it is a fuel and a habit and, until I had diabetes, I saw most food that way. I gained my nutrients because I vary what I eat. For example, I bake and eat bread but I still find it boring every single day and am happy to eat a salad or omelette or pie or soup or something else for lunch for a change.
But we are not normal. If they make their own lunch, most people will eat cheese or ham (or both)between sliced white bread sandwiches most days. It's quick and easy (especially if the cheese and ham is already sliced) and fills a hole.

I think it is an interesting ethical question how much we should "help" the people that see food this way.

 

[snowball12]

The general population do not think about a "carb allowance" and definitely do not see bread as "special". I doubt if the majority think about the nutritious content of any food - it is a fuel and a habit and, until I had diabetes, I saw most food that way. I gained my nutrients because I vary what I eat. For example, I bake and eat bread but I still find it boring every single day and am happy to eat a salad or omelette or pie or soup or something else for lunch for a change.
But we are not normal. If they make their own lunch, most people will eat cheese or ham (or both)between sliced white bread sandwiches most days. It's quick and easy (especially if the cheese and ham is already sliced) and fills a hole.

I think it is an interesting ethical question how much we should "help" the people that see food this way.

Well said

 

[snowball12]

I watched this on breakfast TV. When I was a kid in the 1970s and 1980s, it was avoid FAT and things like Eggs and Chinese Takeaways were going to give us all heart attacks.

Now white bread is blatantly being classed as unhealthy... and Eggs are a superfood, and we're not warned off fat anymore.

I make low carb rolls that include bran, ancient grain flour, and sometimes add psyllium husk and linseed.

Couldn't agree more!

 

[snowball12]

As a home bread baker, I have a tendency to zoom in on news articles about bread so was interested in this one I saw on the BBC

Scientists work to make healthier white bread

The research aimed at lovers of white bread has been funded by the government to improve the health benefits of UK food.

www.bbc.co.uk

I confess my baking probably makes me a bit of a "bread snob" who avoids sliced white bread because I find it flavourless and spongy but it does not stop me baking my own white sourdough, focaccia, bagels and more. The article made me question how much these home bakes are also lacking in nutrients and perhaps I should bake more rye, seeded, wholemeal breads. Although, I often surreptitiously supplement the white loaves with other flour, especially when I am getting low on the strong white.

I think the articles has a mistake in it - it refers to the British Diabetic Association and provides a link to The Association of UK Dieticians (who confusingly, have a logo of "BDA").

My first thought was this was the most ridiculous story I have heard in a long time!

 

[helli]

Now white bread is blatantly being classed as unhealthy

I have re read the article and don't think this is the case.
It maybe semantics but I read it as white bread having little nutritional value which is not the same as being unhealthy.
This is clear when you look at the title "Scientists work to make healthier white bread"- i.e. make it more healthy.
I see it the same way as adding Vitamin A to skimmed milk (because it remains in the fat that is taken out) is not saying that skimmed milk is unhealthy just that it can be made healthier.

 

[Maz2]

I haven't eaten white bread since my early 20s. I am surprised how many restaurants still give it up. I send it back but if others want to eat it that is a matter for them.

I prefer artisan breads or the ones I make myself but each to their own and what suits them.

 

[helli]

I prefer artisan breads or the ones I make myself but each to their own and what suits them.

Artisan breads can be white.
There is a big difference between slice white "Mother's Pride" type bread and a white sourdough or freshly baked baguette.

 

[Maz2]

Artisan breads can be white.
There is a big difference between slice white "Mother's Pride" type bread and a white sourdough or freshly baked baguette.

Yes, Point taken. Should have made clear I mean brown or seeded but, yes, you are correct in the above comparison.

 

[Drummer]

I got hold of some of the grain from a crop grown for thatching, very tall wheat.
It took a while to grind and sieve the flour but it made an amazing loaf of bread. I added bread flour, as the dough was fragile - low gluten, and kneaded it on a board strewn with bread flour, but even with the addition of that, old types of wheat are just so very different.
Almost as though it was far more important to get high yield and disease resistance into the crop rather than trying to keep the product good to eat.....

 

[nonethewiser]

Can only be a good thing, not everyone eats a varied diet so tweaking everyday items to make them that little bit healthier makes sense.

I'll be honest can eat all bread but preference is wholemeal rye type, but when it comes to bacon roll at home it has to be Warburton's white everytime, buttered good dollop of Branston or HP brown sauce, delicious.

 

[Halfhybrid]

Interesting you are talking about bread. I always thought bread was the big No. Even the diabetic nurse told me I should avoid 50 50 bread, treat seeded bread with caution and only have 1 slice of granary. If you are eating bread, how much per day would you be able to eat?

 

[Leadinglights]

Interesting you are talking about bread. I always thought bread was the big No. Even the diabetic nurse told me I should avoid 50 50 bread, treat seeded bread with caution and only have 1 slice of granary. If you are eating bread, how much per day would you be able to eat?

Don't forget that those who are Type 1 or Type 2 who are on insulin may well be fine with bread as they will be taking the carbs into account in their insulin dose.
It is those who are Type 2 who are dietary managed or diet and oral medication who will be cautious of eating bread of any sort and will determine what they can tolerate by testing their meal.
1 slice of toast with eggs for breakfast may well be fine but 1 slice with marmalade may not.
There are some breads that may be better than others, a few people have found some low carb bread in the supermarket so you would need to check the total carbs on the product, it will say per 100g and per slice usually.