White bread is widely consumed for its soft texture and convenience. Typically made from maida (refined wheat flour), it can be less nutritious than whole grain options unless enriched with additional nutrients.
1. Trans Fats: Avoid breads containing hydrogenated oils, as these unhealthy fats can increase the risk of heart disease.
2. Sugar: Opt for breads that do not have any high fructose corn syrup and are low on sugar in general.
3. Preservatives: Steer clear of artificial preservatives such as BHA (butylated hydroxyanisole) - INS320, BHT (butylated hydroxytoluene) - INS321, and TBHQ (tert-butylhydroquinone) - INS319.
4. Dough Conditioners: Chemical dough conditioners like azodicarbonamide (ADA), monoglycerides, or diglycerides can be harmful.
5. Artificial Flavors: Artificial flavors such as vanillin, ethyl acetate, or ethyl maltol are used to enhance taste but offer no nutritional value and may be harmful in the long term.
Opt for white bread that limits harmful additives and includes some nutritional enhancements, such as added fiber or vitamins.