Is it okay to eat 100% whole-grain bread?

Bread gets a lot of bad rep lately, and most of the time it’s for a good reason.  Most bread you pick up randomly in stores is basically like eating spoonfuls of sugar.  The glycemic index is high (meaning it burns quickly), the nutrient content is low, and it’s typically not very well balanced macro-nutritionally either (that is: the protein:fats:carbs is not optimal).  Even if you get the good whole-grain bread, it is usually very calorically (and physically) dense, which wouldn’t be as bad of a thing if the bread was well-balanced macro-nutritionally (that is: with more protein).

That being said, there is a such thing as low-glycemic, well-balanced (both macro- and micro-nutritional) bread.  The American Diabetic Association says that any bread made with 100% stone-ground whole grains has a low-glycemic index of under 56.

My 7-grain bread is very high in protein and made with 100% stone-ground wheat by Carolina Ground Mills.  I also add other nutritional 100% whole grains which are hard to get otherwise, like flaxseed, buckwheat, and sorghum.  I also make my bread very light and fluffy, so the caloric density is not very high either.

Bread, if done right, can actually provide a very healthy source for nutrients that are otherwise hard to get.  With a low-glycemic index for sustainable slow-burning carbohydrates, plenty of protein, no unhealthy oils, and lots of nutrients, some bread is a great option to add to a nutritious and delicious diet.

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