This chapter delves into the complexities of selecting healthy bread, stressing the value of whole grains and the pitfalls of misleading labels. It also encourages careful examination of carbohydrate to fiber ratios and warns about the reality of supermarket bread quality.
Bread has been a staple of our diet for literally thousands of years.
Around the world, millions of us start the day with a slice of toast, enjoy a sandwich for lunch, or tuck into a burger bun for dinner.
But all bread is not baked equal. Professor Tim Spector and Vanessa Kimbell are here to help you choose the right type for your health.
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