From white rice to multigrain rice, from fruit chocolate cake to fruit salad, from white bread to whole wheat bread, the food world that used to be delicious has started a big health trend. "Back to the origin" subtraction battle.
Less is more, the concept of "the purest, simplest, and most natural is the best" has gradually become the emerging keynote of the food industry.
In addition to satisfying people's basic needs for health, these non-excessive "no-makeup" foods are also well-suited to the core meal replacement market for fitness and weight loss and have been made into one of the must-have items for weight management.
"Whole wheat bread "Is one of the categories that perform quite dazzlingly. It has a simple appearance and a rough taste, but it has a sugar-free and oil-free setting, which has penetrated into countless scenes of "exquisite life" and has become synonymous with "healthy staple food".
More and more ordinary consumers are curious: Does whole wheat bread really qualify as a diet food? What is the calorie truth about whole wheat bread? Is whole wheat bread really healthy?
Whole wheat bread, as the name suggests, is bread made from whole wheat flour. Whole wheat flour is flour milled from whole wheat, which retains the endosperm, bran, and germ of the whole wheat, and belongs to the whole grain category.
Compared with refined grains, whole grains retain more B vitamins, vitamin E, minerals, unsaturated fatty acids, dietary fiber, and various phytochemicals.
Whole wheat bread is rich in dietary fiber.
Eat two small buns and whole-wheat bread with the same calories, the latter is more filling. I eat two slices of whole wheat bread in the morning, and I don't feel hungry by noon.
Whole wheat bread has a lower GI value.
The GI value is the glycemic index. The higher the GI value, the higher the blood sugar produced by one bite, and the more likely it is to cause obesity.
Whole grains are low-GI foods. The same is bread. Whole-wheat bread has a much lower GI value than ordinary bread, and naturally it is not easy for the body to store fat.
According to the U.S. Food and Drug Administration (FDA), as long as the bread contains 51% or more whole wheat flour, it can be called whole wheat bread. So everyone can judge whether it is whole wheat bread according to this standard.
The "whole wheat bread" in the market under the banner of health has entered the public eye. Although some products are labeled as "whole wheat bread", there are still many refined carbohydrates. Therefore, it is necessary to distinguish the following categories of "pseudo-whole wheat bread".
Wheat Flour + Whole Wheat Flour Bread. This type of bread has whole wheat flour and wheat flour. The taste of bread varies greatly depending on the content of whole wheat flour. Overall, the more fluffy and flavorful, the lower the whole wheat flour content.
Wheat Flour + Whole Wheat Flour Bread. Ready-mixed flour, in addition to flour, often adds sugar, essence, and other additives, which can make bread more convenient to make and taste softer and more delicious, but it deviates from the original intention of choosing whole wheat bread.
Multigrain bread such as wheat flour + bran. This type of bread does not use whole-wheat flour, so it cannot be considered real whole-wheat bread. It only has bran (not too much), a rough texture, and a certain amount of dietary fiber. It is slightly better than white bread, and its essence is still ordinary bread.
Bread labeled "whole wheat" but without whole wheat flour in the ingredients. This kind of "pseudo-whole wheat bread" is just a "health promotion" stunt by businesses, and you must pay attention when choosing.
Now the whole wheat bread on the market is uneven, be careful that the "whole wheat bread" you eat is likely to be a "carb bomb"!
