The Truth About Bread

Reviewed by Christine Mikstas, LD, RD on
April 12, 2021


Katarina Drpic / Thinkstock


American College of Cardiology: “Diabetes: Blood Sugar Readings.”

American Heart Association: “Understanding Expiration Dates,” “Whole Grains and Fiber.”

Celiac Sprue Association: “Gluten-Free Diet: Basic Diet Choices.”

CDC: “Nine in 10 U.S. adults get too much sodium every day,” “Vital Signs: Food Categories Contributing the Most to Sodium Consumption — United States, 2007-2008,” “Where’s the Sodium?”

Center for Science in the Public Interest: “Finding the Best Sliced Bread.”

Clemson University: “Whole Grains.”

Cureton, P. Practical Gastroenterology, April 2009. “How to Make Bagels: A User’s Guide.”

GI News (The University of Sydney): “Better Breads for Blood Glucose.”

Harvard School of Public Health: “Parent Communications — Balanced Diet Theme,” “The Nutrition Source, Carbohydrates,” “The Nutrition Source, Carbohydrates: Good Carbs Guide the Way,” “The Nutrition Source, Health Gains from Whole Grains.” “The Obesity Prevention Source, Beyond Willpower: Diet.” “Do Different Types of Mold Grow on Different Types of Bread and Why?”

Merchant, A. Journal of the Academy of Nutrition and Dietetics , July 2099; vol 109.

National Digestive Diseases Information Clearinghouse, NDDIC: “Celiac Disease.”

Panneerselvam, J. European Journal of Cancer Prevention, August 2009; vol 18.

USDA, “Grains,” “How Many Grain Foods are Needed Daily?” “What Counts as an ounce equivalent of grains?” “Tips to Help You Eat More Whole Grains.” 

USDA: “Safe Food Handling.”

UW Health Center for Integrative Medicine: “Glycemic Index.”

Weight Control Information Network: “Weight-loss and Nutrition Myths.”

Weight Watchers: “The Skinny on Bread.”

Wheat Foods Council Network: “Wheat Facts.”

Whole Grains Council: “Whole White Wheat FAQ.”


Leave a Comment

Your email address will not be published. Required fields are marked *