I totally agree, Rebecca. We didn't even mention that after they strip the bran/germ, the white flour is bleached, (with potassium bromate or chlorine dioxide) to extend the shelf life. I would prefer not to put that into my body...I don't care how many nutrients are "put back" into the bread.
However, I do understand that some people's bellies just cannot tolerate whole wheat bread. So, why put yourself through that pain just to eat "healthy", which obviously for some people, would not be healthy at all.
It is a dilemma, for sure. I was at one time having a sandwich with one slice of sourdough and one slice of wheat berry. It looked strange but it tasted good, and I got no symptoms. But, lately I have just been steering clear of all wheat.
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Re: Bread: friend or foe?
