Quoted from Aarons link "White bread vs brown bread."

White bread is made is from wheat flour from which the bran and germ have been removed. This is where much of the nutritional bread value is. White bread is lower in zinc, fiber, thiamin, niacin, trace elements and "good" fats and oils. White bread in many countries has to be fortified with vitamins and minerals *by law* during the bread making process. These are usually sprayed into the mix. It's somewhat ironic that the nutrients that are removed from wheat are re-added by this means. Nature provides, we destroy, then add it back in via a man made form.


You know what they do with the stuff they take out of the wheat flower so they can make white bread from it?

They make vitamins out of it!! Puts it in perspective, don't it?

XO Jessica