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Why does Matt advocate white bread being better than whole grain? I know he says whole grain breads have ALA in it which is an omega 6 polyunsaturated fat which we should try to avoid. However, people hundreds of years ago didn’t have the technology to enrich bread and strip it of its whole grain and ALA. They must have ate it whole and they were not obese. So which bread is better?
I’ve found some french rye sourdough and spelt toast at my health food store that only has flower, and salt as ingredients. And it’s not white bread and it doesn’t have any seeds in it. That must be fine, right?
According to an old article on this website the science from the early 70’s that said whole grains were healthy were actually incorrect and was junk science. It was actually unhealthy for us. I cant remember the full article but it broke down the science behind it showing how the study was false.
I think he recommends white bread for those of us who are just starting to recover from dieting; it’s easy to process, easy to get lots of calories from, and still tastes pretty darn good (especially for grilled cheese). I wouldn’t avoid whole grain bread because of PUFAS though. There aren’t that many in it. Just eat the type of bread you enjoy the most – for me it varies all the time. Just give me some butter and/or oil oil and I’ll eat any bread in sight.
What type of bread did people eat 100s of years ago. They didn’t have the technology to refine grains. So whole grain had to be the base of there wheat products.
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