By Donna Moodie, RD, CDN, CDE
Have you looked at the list of ingredients in the bread that you are buying lately? If you have, in addition to the basic ingredients found in bread, you might also find a list of unpronounceable words and you have no idea what they are. Most of these chemicals are there to either soften or improve the texture of the bread and to extend the shelf life. Some of these chemicals may not be so healthy and as a Registered Dietitian I feel it is best to always buy and consume fresh, whole foods with as few chemicals as possible. So here are some guidelines you can use when purchasing bread and baked products.
- Look for as few ingredients as possible; the basic ingredients in bread should be flour, water, yeast, oil and salt.
- Always try to choose whole wheat bread with whole wheat flour as the first ingredient.
- Try some of the breads made by natural food companies, they often use ingredients like vinegar to add texture and extend shelf life.
- When purchasing bread with no preservatives, you can refrigerate bread for a few days to extend the shelf life.
- Purchase a bread maker, there is nothing like waking up in the morning to the smell of freshly baked bread.
- Make bread the old fashioned way, get a basic whole wheat bread recipe to start. The kneading process is great exercise for those upper arm muscles. You can get the whole family involved, kids love to make bread and pizza dough.
Trying to decrease yours and your family’s exposure to chemical preservatives and consuming more natural, wholesome food is a worthwhile quest and could lead to long- term positive health outcomes.
Donna Moodie is a Registered Dietician and Certified Diabetes Educator with Cornell Cooperative Extension of Suffolk County’s Family Health and Wellness Program.