Since Atkins vilified bread more than a decade ago, makers of this starch have been under the gun to prove their products’ nutritional worthiness—leading to a virtual stampede of health claims.
Multigrain: Bread with the “multigrain” claim include more than one type of grain, which has no bearing on the product’s nutritional worth.
Whole wheat: Whole wheat bread is made with whole wheat flour, at least in part. The dough probably contains other types of flour, as well, since the manufacturer would market it as 100% Whole Wheat bread, if it truly were.
100% whole grain: The real deal, 100% whole grain breads are made with flour that includes the entire grain, from the large endosperm (containing protein and carbohydrates) to the germ (containing fat and B-vitamins) to the outer bran (containing fiber and vitamins). Every nutrient present in the grain is accounted for in the bread.
Stone-ground: This term refers to the grinding method used to make the flour, which doesn’t affect the nutritional makeup of the final product.
Bottom line: Look for these signs to make a smart choice in the bread aisle: 1) Whole grain is the first ingredient, 2) The ingredient list is short (five or less) and doesn’t contain chemicals, 3) Each slice provides 3 grams of fiber, and 4) The label says "100% whole wheat." Otherwise, you’re basically just eating regular white bread.
How well do you get along with your grandchild and other family members? Want to know if your personalities mesh?Find out here.