A hundred years ago white bread was an icon of progress, health and responsible parenting. Today, seen as devoid of nutrients compared to their whole-grain cousins -- the edible equivalent of the Boogey Man.
But is it really so bad?
White bread, even then, was still king because, as Scherber puts it, “chefs were interested in taste.”
White bread slowly chugged along until dire warnings starting cropping up: it was nutritionally-deficient compared to whole wheat; it made you fat per Atkins, South Beach and Sugar Busters; “gluten,” the protein found in wheat could be making you sick/bloated/fatigued. White flour became nutritionally suspect.
(That’s debatable. Italians eat semolina pasta, Chinese eat white rice and the French eat white bread. None of these countries share our obesity rate.)
“I’d like to challenge the assumption that white bread is unhealthy,”
When it comes to taste, white break remains king, say bakers.
Forkish’s white bread outsells his whole-grain breads by a large margin. “What people are still buying, what I still see people buying, is white bread,” he says. “It’s what they want.”
White bread sells best, agrees Scherber, referring to both her retail and wholesale businesses. “White flour allows for a perfectly thin crisp crust with a soft center,” she says, and restaurants prefer it. Coffee bars and sandwich shops go for whole grains, she says.
So when the next “food-you-should-avoid” bounces out of the media echo chamber, take it with a grain of salt, and separate the wheat from the chaff yourself.
Why demonizing white bread falls flat | Fox News: CLICK FOR MORE..
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