We Guyanese love our bread. For many people, bread of some sort is a breakfast staple, while some even have it for dinner.

During a recent trip to a leading local bakery, I told the cashier that I would like to purchase two loaves of bread. Her response was “White or whole wheat”?

Being very health conscious my response was whole wheat bread.

But is whole wheat bread that much better than white bread? Let us take a look. The results may surprise you.

In nature, wheat grains are brown because the bran (or outer layer) is brown. When the bran layer is intact, it contains the endosperm and the germ, though only the bran and germ have true nutritional benefit. To get white flour (and hence white bread), wheat grains are stripped of their bran and germ, leaving only the nutrient-poor endosperm.

Whole wheat bread has more fibre than white bread, which is why health nuts love it. Fibre is important to both cardiovascular health (it lowers cholesterol) and gastrointestinal health (it keeps things moving), and it serves to slow down digestion of the carbohydrates in whole wheat bread — imparting longer-lasting energy throughout the day, and throughout a workout. This is important to those who are concerned about maintaining steady insulin levels, as the slower the carbohydrates are digested, the more level the insulin response.

White bread, on the other hand, is a fast-digesting carbohydrate, which causes insulin levels to spike. During non-training times, this causes energy levels to crash and leads to increased fat storage.

Despite all of this, however, neither bread wins.

The reason for this that there are times in a day when a massive insulin spike is required to amplify muscle gains, and that’s when whole wheat bread just won’t do. I’m sure you’ve realized that we’re talking about post-workout nutrition — the fact is that a dollop of jelly on white bread is among the best ways to get fast carbs after a session of pumping iron.

In case you need reminding, insulin is an anabolic hormone; the more you have after tearing muscle apart, the more muscle you’ll rebuild. A day’s diet that includes a few slices of white bread is also extremely effective at refilling glycogen stores (and thereby rebooting your metabolism) after a week or so of low-carb dieting.

So, after workouts, white is right. At all other times of the day, you can’t beat whole wheat. Just make sure the label says whole wheat, not multigrain or plain wheat, and that it contains whole-wheat flour and not enriched white flour.

Flour power

This table compares some of the nutrient values found in a slice of white bread and one of whole-wheat bread.

Calories | White Bread: 6g | Wheat Bread: 6g

Protein | White Bread: 2g |Wheat Bread: 3g

Carbs | White Bread: 13g | Wheat Bread: 13g

Total fat | White Bread: 1g | Wheat Bread: 1g

Fibre | White Bread: 1g | Wheat Bread: 2g

Calcium | White Bread: 39mg | Wheat Bread: 20mg

Iron | White Bread: 1mg | Wheat Bread: 1mg

Magnesium | White Bread: 6mg | Wheat Bread: 24mg

Phosphorus | White Bread: 26mg | Wheat Bread: 64mg

Potassium | White Bread: 26mg | Wheat Bread: 71mg

Selenium | White Bread: 4-5mcg | Wheat Bread: 10mcg

Sodium | White Bread: 177mg | Wheat Bread: 148mg

Folate | White Bread: 29mcg | Wheat Bread: 14mcg

Note: g = grams, mg = milligrams, mcg = micrograms

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