Bread used to be just bread. It was made from refined whole wheat flour, sliced and sold in plastic packages. Not any more. Your father's wheat bread now faces a whole aisle full of competition, from whole wheat to low-carb, paleo, keto and cauliflower. It can be a little confusing but just keep your eyes on the basics: whole grains are better than refined flour; fewer additives are better than more.
Here's what to look for to keep your staff of life as good for you as possible.
100% whole grain. As long as the package says "100% whole wheat/grain" you are good to go. It doesn't matter what the grain is. Don't be fooled by misleading claims like "whole wheat", "multi-grain", "enriched" or "unbleached". They all mean refined white flour. "Sprouted" grains are the new kids on the aisle, and they usually mean whole grains.
Check the serving size. If you are watching calories, one slice is a serving size for most breads. So if you are making a sandwich you have to double everything. Some bread may list 2 or even 3 slices as a serving, so check for yourself.
Beware the sodium. Bread rarely tastes salty but it is a major source of sodium in the American diet. A single slice can easily (and commonly) deliver 300 to 400 mg of sodium.
The less sugar the better. In addition to sodium, most breads also contain added sugar. Typically it is not a lot but it can add up.
Some of the better wheat bread brands that you are likely to find in your grocery?
Nature's Own 100% Whole Wheat.
Sara Lee 100% Whole Wheat.
Pepperidge Farm Whole Grain 100% Whole Wheat.
Oroweat Organic Thin Sliced 100% Whole Wheat.
Remember, in the grocery store nobody is looking out for you except you.
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