Despite this, multigrain breads tend to have more fibre and a lower GI than white bread, resulting in longer lasting energy. Often multigrain bread is made from white flour with some added grains. Wholemeal bread also contains more vitamins and minerals than many white breads, but has a higher GI than wholegrain breads. Wholemeal flour contains more fibre than white flour. Wholemeal bread is made from wholegrains that have been milled to a fine texture, giving a plain brown appearance. White bread is made from wheat that has had the germ and bran removed, thereby reducing the fibre, B group vitamins, vitamin E and minerals such as iron, zinc, magnesium and phosphorus. Regular consumption of lower GI foods helps to regulate blood glucose levels, keeping us fuller for longer, and helping us eat fewer calories to keep our weight in check. A recent study found a diet high in wholegrains was associated with a lower risk of bowel cancer.ĭue to the grains being ground down during processing, white and wholemeal breads have a higher glycaemic index (GI) than wholegrain bread, which results in glucose being released into the bloodstream more quickly. Dietary fibre is also beneficial for bowel health by preventing constipation and feeding the “good” gut bacteria which is likely to result in a number of health benefits.
Diets high in wholegrains are linked to a reduced risk of health conditions such as excess weight and obesity, heart disease, type 2 diabetes and some cancers. Wholegrains are high in dietary fibre, which helps keep us feeling full. It’s a good source of carbohydrate, it’s low in fat, and wholegrain varieties are a good source of protein, fibre, vitamins and minerals, as well as healthy fats. With so many choices of bread available, how are we to know which is best for our health?īread has always been a dietary staple in Australian households. Wholemeal, wholegrain, multigrain, sourdough, rye, white, high fibre white, low GI, low FODMAP, gluten free.
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