Bread is a staple in the diet of many Ukrainians, but not all of it is equally healthy. Nutritionists distinguish three categories of bread that are most often harmful to health: white bread made from refined flour, long-term bread with preservatives, and so-called "diet/fitness bread" with questionable additives. We briefly explain what the problem is and what to choose instead.
White bread made from refined flour
This bread is devoid of fiber, vitamins and minerals - only fast carbohydrates. After eating it, blood sugar levels rise quickly and fall just as quickly, which causes fatigue and hunger soon after eating. Long-term consumption of white bread is associated with the accumulation of fat in the abdominal area and the deterioration of the intestinal microflora. Alternative: whole grain, rye or sourdough bread.
Bread with a long shelf life
If the packaging guarantees "freshness" for weeks or months, most likely it contains preservatives, stabilizers, and other additives. Regular consumption of such products can cause allergies, strain the liver and kidneys, and weaken the immune system. The best choice is homemade or bakery bread without chemicals, which becomes stale in a few days.
“Dietary” or “fitness bread” with additives
Labeling “with bran”, “gluten-free”, “fitness” does not guarantee benefits. Sometimes such products contain trans fats, sweeteners, flavors or fillers that compensate for the lack of traditional taste. The consequences are pancreatic overload, inflammation of blood vessels and the risk of weight gain. The criterion for usefulness is a simple composition: flour, water, salt, sourdough (or yeast).
Practical tips
• Read labels — the shorter and clearer the composition, the better.
• Choose sourdough or whole grain bread — it raises blood sugar more slowly and contains more fiber.
• Avoid long-term "packaged" products and products with a list of ingredients that includes questionable additives.
• If you buy "fitness bread," pay attention to the content of sugar, trans fats, and artificial flavor enhancers.
• Moderation is the key: even healthy bread is best eaten in moderation and combined with protein and vegetables.
Bottom line: you don't have to give up bread completely, but it's worth replacing refined and industrially over-processed options with more natural ones — whole grain, rye, or those baked with sourdough.
