Wholemeal Bread

When I hear about Wholemeal Bread loaves, I imagine something yeasty, hearty  and quite filling, both for the soul and stomach, that mixes gently with whatever substance one spreads on it, and enters through your mouth in a heavenly manner and allows you to savour the taste of it completely.

And then I place it in my mouth and cringe heavily. I almost spit it out because I cannot tolerate the taste. I do not do this in front of my sister, though, because I always tend to remind her that for whatever reason, Wholemeal Bread is better for her than White Bread, so we both sit at breakfast time cringing whilst eating and pretending that the bread tastes splendid, when really it tastes like crushed coal topped with jam. Why does this tortuous loaf exist? Is it better for you than White Bread? And from whence has it come? I set my mind to researching it and I have gladly decided to present you, my fellow reader, with the answers.

In utter simplicity, it is stated that Wholemeal Bread, once ingested, released its carbohydrates in a rather slow manner, in order to avoid fat being stored in ones body. In contrast to this, White Bread releases its carbohydrates all at once, so before your dear body tries to diet, it chases it and flogs it with fat until it regrets every second of being even three centimetres near a loaf of White Bread. Evidence also claims that Wholemeal Bread contains far more fibre and other wondrous nutrients than White Bread. Thus, a bite of Wholemeal Bread is rather chunky and slightly distasteful because of all the good things it contains – recall the saying, good things are bad for you? Well, in this case, it is true.

The basic anatomy of Wholemeal Bread is that it is made from flour which comes from wheat berries, containing the endosperm, bran and germ. All of these and their nutrients are used to make Wholemeal Bread, whereas White Bread is made only from the endosperm, which is an inner layer of the wheat berries that is quite starchy, like water that has been housing peeled potatoes overnight. White Bread thus is lacking the thirty nutrients which Wholemeal Bread contains. If you think about it financially, with White Bread you are paying for naked bread that has thirty less nutrients.

A study in 1994 allegedly found that people who lived on a Wholemeal Bread diet had fewer heart attacks and strokes than the latter. Having said that, though, in actuality we await our demise and fate is an unapproachable hand which is rough to the touch and terrifying to the sight and we do not know when our time will end so why does a darn loaf of bread that is coloured differently to white matter so much? Well, the answer just leads to preference.

If you prefer healthy foods, stick to Wholemeal Bread. If you prefer fewer heart attacks, stick to Wholemeal Bread. If you prefer a thicker breakfast to swallow, stick to Wholemeal Bread. If you prefer buying something that is not lacking thirty nutrients which help you digest faster and aid in repelling most of the carbohydrates you consume then stick to Wholemeal Bread. However, if you have a ‘’YOLO’’ attitude to life and bread then by all means stick to White Bread and its soothe texture and refined flavor.

Despite all the irritation I feel when I eat Wholemeal Bread, in the taste sight and sound, I will continue to eat it only because I now know that there are far better nutritional benefits in a loaf of it for me – well, not so much a loaf, but a couple of slices. I wonder, though, whether that nutrition ultimately matters when it comes to a choice of spread or topping…