The Truth About Brown Bread
Advice from Dr. Nancy Snyderman
Trying to find a high-fiber, whole grain bread? Don’t let the brown color fool you. While shopping in the bread aisle, don’t assume that a brown loaf of bread is higher in natural fiber. That dark color is often courtesy of additives such as molasses, caramel coloring, or food dyes. If the bread’s ingredient list states it contains whole wheat or other whole grains, it probably has fiber, but check the label for the number of grams of fiber per serving. Also, according to labeling regulations, manufacturers can use the term whole wheat when only 40 percent of the bread contains whole grain. Look for bread labeled “100 percent whole wheat,” and you won’t go wrong. Likewise, a loaf with seeds or oatmeal flakes gracing its top isn’t necessarily high in fiber, either. Basically, they’re just decoration.
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Want more dieting truths? Check out Dr. Nancy Snyderman’s new book, DIET MYTHS THAT KEEP US FAT, and learn more from the panel of experts at BeWell. |
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Copyright © 2009 Nancy L. Snyderman , M.D..
From the book DIET MYTHS THAT KEEP US FAT by Nancy L. Snyderman, M.D., published by Crown Books, a division of Random House, Inc. Reprinted with permission. |
