Post 3: "Real Food" vs. "Fake Food"

Many Americans have made the switch from wheat to white bread and it is so commonplace today, that most of our generation has grown up with white bread. Advancements in science have made it possible for bread that used to be made solely out of wheat plant, to be created without the grainy texture. Those who decide to make white bread a part of their daily diet would say that it has a lighter, fluffier texture. There is a difference when it comes to taste but it is all about personal preference.

In comparison to it's natural counterparts, white bread has been stripped of the many nutrients that wheat bread contains. Although it is enriched for added nutrition, it simply does not provide the health benefits that wheat bread does due to the fact that the healthy parts of the wheat plant (the bran and the germ) are removed during processing. According to Dr. Oz on Oprah.com, whole grains are absorbed much more slowly by the body which means that they keep you fuller, longer. Wheat bread made of 100% whole grains has even been proven to lower levels of cardiovascular disease. So in the long run, although many prefer the taste and texture of white bread, it does not contain the neary the amount of nutrients that wheat bread does.

Personally, I think that there is nothing like the classic taste of good old-fashioned peanut butter and jelly on a nice slice of white bread. I think that the major reason that I decided to make the switch was due to tradition and also flavor preference. I think that this is also the reason that many Americans have remained in favor of white bread. It is doubtful that we will return to the sole use of wheat bread across America but the latest health crazes may leave people searching for the more healthy alternative.