7. Gluten-Free Bread
For the general population, the starches contained in gluten-free loaves make this type of bread less than healthy. Bread manufacturers use ingredients such as rice flour or potato starch instead of wheat in these products. Often extra ingredients are required to improve the taste and texture of the product. A study in Plant Foods for Human Nutrition suggests that gluten-free bread tend to be low in protein, high in fat, and high in sugar. Udi’s Gluten-Free White Sandwich Bread contains 70 calories, 12 g carbs, 2.5g fat, 1g protein, 0.5g fiber, and 2g of sugar per slice.
High in fiber, rye bread may keep you feeling full and satisfied longer than whole wheat bread. According to the Whole Grains Council, there may be some evidence that consuming rye bread instead of other forms of grains may help you lose weight, regulate blood glucose levels, and decrease inflammation. Rye bread has a dense, distinctive flavor in comparison to other types of bread. Therefore, some palates may not appreciate the taste. One slice of Oroweat Jewish Rye Bread contains 90 calories, 16g carbs, 1.5g fat, 3g protein, 1g fiber, and 1g sugar.
In making sourdough bread, wheat or other grains are fermented with lactic acid bacteria and yeast to form lactic acid. This gives sourdough bread its distinctive flavor. There is debate as to whether sourdough bread has a lower glycemic index than other types of bread. Either way, it is important to note that sourdough bread is composed of refined grains. Therefore it lacks nutritional value in comparison to whole grains. San Luis Sourdough Deli Bread provides 110 calories, 23g carbs, 0g fat, 4g protein, 1g fiber, and 0g sugar per slice.Related: 11 Formerly Unhealthy Foods You Can Include in a Healthy Diet