What type of bread is best?

This is a question that often pops up in nutrition coaching sessions and for good reason. Nutrition is individualized, and we hear so much nutrition "noise" all around us from social media to product claims in the grocery store.

Sometimes the question is, should I even be eating bread?

If you tolerate gluten and enjoy bread, there is no reason you have to avoid or eliminate it.. Bread or toast can be an easy and convenient way to help meet your carbohydrate needs at a meal or post workout (these needs also vary and are individualized).

There are endless products and new brands appear on the scene all the time, but I'll share a few of my favorites.

Sprouted grain breads: these contain more available nutrients, and may have less starch and gluten. They are also typically organic and without the dough conditioners and additives in many processed, shelf stable breads.

Sourdough bread: Due to the fermentation process, sourdough can have better vitamin and mineral bio-availability and has been shown to have less of an effect on blood sugar than conventional breads. Gluten also becomes degraded in the fermentation process making it easier to digest.

Avoid ingredients such as caramel coloring, BHA, ADA (you may remember when Subway removed this controversial ingredient) and potassium bromate, an oxidizing agent. Although these are all GRAS (generally recognized as safe), their safety is controversial and good bread does not need any of the above.

Fresh bakery bread generally will not contain these controversial ingredients, and look for fresh breads that include rye and other whole grains or seeds, or you can look for some of the following brands: