White or Brown?

[Birchy]

Doesn't brown bread just contain more fibre than white? Or are there genuinely more healthy reasons that eating brown bread is better for you?

[gilf]

There's very little benefit in eating 'Brown' bread. Its not actually that much different other than the flour has not been bleached. Its actually wholegrain or wholemeal bread thats better for you. The health benefit from this is the roughage this bread contains which aids digestion.

[Toglet]

Wholegrain is the most healthy. Some 'brown' bread is simply ordinary white flour with some caramel for colouring.

[brawburd]

And most brown bread has a higher fat content, so if you are trying to lower yours, white bread is better.

[Gef]

All bread is good (or not bad) for you. It's a source of carbohydrates and minerals. Some are better than others but if you eat a balanced diet then just eat whichever loaf you prefer. There is some evidence to suggest that too much wholemeal bread can be bad for some old folks since it contains phytin (not sure if that's the correct name) which inhibits absorption of iron into the blood.

[Birchy]

With regards to phytin, I contacted the Bulgarian Pharmaceutical Group who say "Phytin belongs to the group of the organic phosphates and represents a mixture of calcium and magnesium salts of the phytinic acid. Phytin is a product possessing general strengthening and tonic action on the organism. It improves the exchange of substances, stimulates hematopoiesis (formation of the red blood cells by the bone marrow). It stimulates the activity of the nervous system, particularly in states associated with phosphorus deficiency in the body. Phytin improves the building of the bone tissue. Phytin is a natural antioxidant of vegetable origin. The phytinic acid forms common chelate complexes with the iron ions, which inhibit iron catalysed cellular oxidative processes, and also inhibit lipid peroxidation and the associated damage of the intestinal and the hepatic cells. The phytinic acid forms insoluble chelate complexes with the calcium ions and binds the existing free radicals, the base for its antioxidant activity". They have also promised to investigate the iron inhibition matter, and get back to me!

[Gef]

Great answer Birchy and I hope they get back to you. The problem could be that as you state "The phytinic acid forms common chelate complexes with the iron ions, which inhibit iron catalysed cellular oxidative processes, and also inhibit lipid peroxidation and the associated damage of the intestinal and the hepatic cells." It could be that this also prevents the iron being used for haemoglobin since the phytin has mopped it up. As usual it seems that there are two sides to every story and that everything in moderation applies here as well. As a lover of wholemeal bread I hope you are correct and I am wrong. Thanks again for the info.