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Does bread count as a good carb? Bread made with minimal ingredients using a simple traditional method counts as a good carb for most healthy individuals. Most commercial breads are full of preservatives, additives, chemical dough conditioners, etc. The grains need to be prepared by soaking, sprouting or sour dough leavening; this isn’t followed in most of the commercial bread making processes. Due to this, bread becomes completely toxic for our health.

Which bread is the best in terms of nutritional value?

A traditional bread recipe is simple. It requires only three ingredients — flour, water and salt. Bread made with a traditional method using the natural fermentation process (sour dough leavening) lends itself to pre-digestion of the flour, releasing micro-nutrients. This type of bread is nutritious and also easy to digest.

How unhealthy is white bread? Do you believe that “The whiter the bread, the sooner you’re dead”?

Whole food is always better in terms of nutritional value than its refined version. Most of the commercial dark coloured breads are as bad (or sometimes, worse) as the white ones. This is because if you look at the ingredients label, you don’t see just the three basic ingredients, but a list of chemicals. Don’t be fooled by the buzzwords like whole, sprouted, and/or gluten free on the front packaging. Take into consideration how that bread was made, how the flour was made, and the preparation of the grain itself. The closer the method is to the traditional slow recipe, the healthier is the bread.