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These days it seems that bread has become a sort of forbidden food among people concerned about their health. From the popularity of low-carb diets to the proliferation of gluten-free foods, bread is suffering from a real image problem. It is true that simple carbohydrates like starches and sugars are not good for us in large amounts; they raise the blood sugar levels quickly, and white flour products often contain empty calories devoid of the fiber and nutrients of whole grains. The absence of fiber can affect digestion and elimination in negative ways, and a low fiber diet is associated with a host of health problems including colon cancer and diverticulitis.

Gluten is harmful to the health of people who have celiac disease, but most people who decide to cut back on bread (and similar products such as pasta and baked goods) experience a greater sense of well being simply because they're not experiencing the blood sugar spikes and sluggish digestion caused by white flour products.

Whole grain bread can be part of a healthy diet. Some people find that bread made without yeast (such as sourdough) is more digestible than yeasted bread. Some people prefer breads made with organic flours and grains. Bread containing at least 3 grams of fiber per serving is considered best for an optimally healthy diet.