Wholegrain or White Bread?

Bread is made out of flour that comes from grain kernels — usually wheat. A grain kernel has three parts: the bran, the endosperm, and the germ 

Whole grains contain all parts of the grain kernel. But refined grains, like the flour used to make white bread, have had the fiber-dense bran and the nutrient-rich germ processed out, leaving only the starchy endosperm. Removing the bran and germ also removes key nutrients, including vitamins, minerals, healthy fats, protein, and fiber.

Wholegrain is much higher in fiber, vitamins B6 and E, magnesium, zinc, folic acid and chromium.

Some flour and bread manufacturers "enrich" their bread by adding extra vitamins back in. But it's still better to eat whole grains.

Simply switching from white to whole wheat bread can lower heart disease risk by 20 percent. 

White bread has a high glycemic index because it's made from refined grains that are rapidly absorbed during digestion, causing sharp spikes in blood sugar and insulin levels. A diet that includes a lot of white bread and other high-glycemic foods -- like sweets, desserts and white potatoes -- increases your risk for weight gain, type 2 diabetes and heart disease.