Goodness of Bread
Not all bread is created equal! Learn more about the goodness of bread as we debunk a few myths.
- FACT: Bread can be part of a healthy, balanced diet.
- FICTION: All brown bread is healthy.
- FACT: Whole grains are more than just fibre.
- FICTION: Stone ground bread is the same as whole grain bread.
- FACT: Stonemill Bakehouse can help you enjoy the goodness of whole grains.
Bread is an important source of energy and fuel for your active body. The key is to choose bread made with the right grains such as whole grains and sprouted grains. White bread contains refined flour, and many vitamins and minerals are lost during its refining process. Canada’s Food Guide recommends eating 6 to 8 servings of Grain Products every day. One slice of bread counts as 1 serving.
You can’t judge a bread by its colour. Some brown breads are made with refined and enriched flour. Other breads contain blackstrap molasses or other browning agents to give it a wholesome brown appearance.
Here’s a checklist for choosing the most nutritious bread:
- Read the ingredients list. The ingredients should include “whole grain [name of the grain]”. For example, look for breads made with ingredients such as “whole grain whole wheat” or “whole grain rye” or “whole grain spelt”. Also look for products made with unbleached flour.
- Check the fibre content. Whole grain breads contain on average between 1.5 to 2 grams of fibre per slice. Compare that to white or refined breads which typically contain less than 1 gram of fibre per slice.
- Do the “squeeze test.” Most whole grain breads are actually denser due to their fibre content, so they will actually feel heavier than other breads, and cannot be squeezed into half their size like white breads can.
Fibre is just one of the many benefits of whole grains. A whole grain includes all three layers of the grain:
- Bran - the outside layer: Contains all of the fibre, and also contains B vitamins, minerals (such as magnesium, iron and zinc), phytonutrients (beneficial plant compounds), and some protein.
- Endosperm - the middle layer: Provides most of the carbohydrate and some protein.
- Germ - the tiny inner layer: Provides essential nutrients such as vitamin E, B vitamins, healthy fats, minerals, and phytonutrients.
Canada’s Food Guide recommends that half of our grain choices every day be whole grain. Many studies have looked at the potential benefits of eating whole grains on heart health, weight control, and Type 2 diabetes. According to Health Canada, a diet rich in whole grains has been shown to have a number of health benefits and may help reduce your risk of heart disease.
To learn more about whole grains and the goodness of whole grains, visit Health Canada
Stone ground refers to how the grain was processed. In this case, stone or steel rollers are used. Stone ground bread may not be whole grain. Follow our Checklist for choosing the most nutritious bread.
You will find a selection of great-tasting Stonemill health and wellness breads which contain whole grains. Our organic whole grain is ground freshly in our own stone mill to give our breads delicious-tasting nutrition. Freshly ground flour is more nutritious, as the natural oils in grains can begin to oxidize and B vitamins begin to break down within a few days of milling.
In addition to a selection of breads containing whole grains, all Stonemill breads are made with 100% natural ingredients - with no added sugar, preservatives, or additives.