"Flour that is enriched, bleached, or bromated," Dr. Chandra specifies. "It is unnecessary to remove the nutrient-rich wheat germ and then replace some of nutrients piecemeal later (like thiamine). But this is done, I believe, to reduce the risk of rancidity and thus improve shelf life of breads and bread products... Best to eat fresh breads made from whole or sprouted grains."
Dr. Hirt believes that GMO standard wheat is particularly harmful. "If American’s gave up gluten and dairy, 75 percent of the world’s health problems would go away."
Of course, this product, just like many others, is ok to consume in moderation. But be particularly cautious.
"'White' foods — potatoes, rice, flour, rice, pasta, bread and table sugar — all have a very high glycemic index, which will rapidly raise blood sugar and quickly lead to urge to eat again," says Dr. Maroon.
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