We have all heard the saying, “The best thing since sliced bread.” We use this phrase to express how amazing something is, by comparing it to the convenience of sliced bread. Most people rely on bread as a staple in their everyday diet. It’s obvious when you visit an elementary school and witness the main course in most children’s lunch box. Most often, it is some type of a sandwich. Even just walking into a grocery store, makes it clear how much we rely on bread as a food source. Entire aisles are full from top to bottom with different types of bread. Rye, Italian, French, white, whole wheat, corn, and gluten free, are just a few of the numerous choices. There are endless possibilities of what can be added to the loaf before it’s cooked, and to the slice before its bitten. We eat bread products for almost every meal. Toast in the morning, sandwich for lunch, and bread and butter for dinner. Even though we can be intimidated, while trying to decipher which slice of bread is best to become a canvas for the toppings, we can understand more just by examining two different types, and brands, of bread. In this case, I have chosen two, Sunbeam White, and Brownberry 100% Whole Grain.
All bread products, except for gluten free, start with wheat kernel. Boyle and Roth explain, “The wheat kernel (a whole grain) has four main parts.” The germ, endosperm, bran, and husk (chaff). Boyle and Roth also point out that when our ancestors first started milling wheat, they would grind it between two different stones. As technology developed, we had access to separate wheat grain and remove parts, resulting in a softer, smoother, whiter bread. At one point, during the beginning of the era of machine milling, bread was leaving out impo...
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... of satisfaction for your taste buds. They also are similar in the fact that they are processed from wheat kernels, are enriched with required nutrients, have similar fat content, and are cholesterol free. Whichever bread you decide to slide out of the plastic bag and load up with your favorite toppings, make sure that you are aware of the differences in the way the wheat grain is processed and the effects that has on your body, as well as, health. Bread can continue to provide quick healthy meals, yummy snacks, and sweet deserts, all while still holding the title for one of the best known invention, sliced bread.
Works Cited
Boyle, Marie A., and Sara Long Roth. Personal Nutrition 8th ed. Mason: Cengage Learning, 2013. Print.
“Heart-Check Food Certification Program Nutrition Requirements.” Heart.org. America Heart Association. Mar. 2014. Web. 6 Mar. 2014.
... Company. They are both a good source of fiber and daily vitamins’ and both are a little sweet. Jewish Rye bread is another type of bread that can be used. it has two different types seeded (picture 14 .) or seedless(picture 15). The two breads have low-fat, no cholesterol and no high fructose corn syrup.
Any sort will do but it is perfectly fine to use cheap white sliced bread as then you will know that all of the slices are a similar size, weight and thickness. You must make a note of the brand and use-by date so that anybody else wanting to repeat the Mold Bread Experiment can use the same type.
Whitney, E., & Rolfes, S. R. (2012). An Overview of Nutrition. Understanding Nutrition (13 ed., pp. 2-33). Mason, OH: Cengage Learning.
Wardlaw, G.M. and Smith. Contemporary Nutrition: Issues and Insights. 5th Edition. Boston: McGraw-Hill, pp 85, 2004.
Rye can be eaten when made as bread or cereal, because it’s an ingredient that is similar to wheat, but sometimes it can be infected by ergot. Convulsive Ergotism is caused by a fungus that takes over the still growing kernels of the rye grain, this is usually caused when exposed to warm or damp environments. One such occurrence affected the rye eaten by Salem residents. Ergot causes people to have violent fits, a crawling sensation on the skin, vomiting, choking, and hallucinations. (The Witchcraft Trials in Salem: A Commentary).
On the source of the topic, I agree to choose a bread company called Wonder Bread, which are constant service as well as growing business all over the world in today’s civilization. Bread is become essential food aimed at as a breakfast or lunch or dinner. It can be expended in many ways to satisfy our starvation. Bread is fundamental food in Europe, western, middle east and North America. Even though in Asia their primary food is rice they use bread for breakfast and it is made by wheat flour dough that is cultured with yeast, assists to rise and finally baked in an oven.
Whitney, E., Debruyne, L. K., Pinna, K., & Rolfes, S. R. (2011). Nutrition for health and health
Sorte, J., Daeschel, I., Amador, C. (2011). Nutrition, Health, and Safety for Young Children. (Ashford University ed.). Upper Saddle River, NJ: Pearson Education, Inc.
White bread, in the past, was usually only bought by the rich and whole wheat bread was usually purchased by the poorer classes. White bread has 135 calories and white wheat bread has 140 calories. White bread has 2.25 grams of fat and wheat bread has three. If you want to cut down on calories or fat in your diet wheat bread would be the better choice. Sodium is wonderful for you, but only in minuscule amounts. If you have too much, it increases your blood pressure. White bread has 210 milligrams of sodium and wheat bread has 340 milligrams of sodium. If you have high blood pressure white bread would definitely be a better choice. Wheat bread has some favorable properties to it as well. It has twice as much fiber as wheat bread and three fewer grams of sugar per serving. Wheat bread has two more grams of protein per serving and has much more calcium and iron.
American Journal of Food Technology 6.6 (2011): 441-59. Print. The. Gonzalez, Julina. A. Roel. " "The Philosophy of Food," Edited by David M. Kaplan.
I have spoke a lot about healthy eating and drinking in my previous posts. It is crucial to eat a lot of vegetables, fruits and drink pure water; but what about wheat products? Wheat has evolved into something that is no longer a natural substance and can negatively affect your health.
Wheat is one of the major food crops in the world, which provides 532 kcal/capita/day (http://faostat.fao.org). World production of wheat is about 670 M tonnes, which is only behind maize (872 M tonnes) and rice (720 M tonnes) (http://faostat.fao.org) whereas the US is the third largest wheat producer in the world (http://faostat.fao.org). Wheat group comprise of 13 diploid and 18 allopolyploid species (12 tetra and 6 hexa) (Feldman et al. 2012), where hexaploid wheat is the most cultivated class throughout the world (Faris 2014). Hexaploid wheat (bread wheat) is known as the allohexaploid (2n=6x=42, BBAADD), because it is derived from the diploid species via convergent evolution (Faris 2014 and Feldman et al. 2012). Hexaploid wheat consist of winter and spring wheat, which mainly differed by vernalization governed by vrn (vrn1, vrn2) genes (Taiz and Zeiger 2002, Doebley et al. 2006).
Food advertisements, supermarket displays, and restaurant menus increasingly highlight foods, particularly bread, as being gluten-free. Gluten consists of two proteins, gliadin and glutamine, which combine and help produce light and fluffy bread (Lord, 2012). Wheat is bred for its high gluten content which serves efficiently well for all bakers and chefs. Today, gluten is becoming a problem in society since allergic reactions to the protein have increased. Bread is a worldwide staple food and gluten is a predominant aspect within the dough mixture. Gluten free bread is basically fixed as it was thousands of years ago without the fermentation of yeast and the mixture of sourdough.
Food is the number one most important thing out of everything because it’s a necessity to keep one alive. There are some substitutes that can be made to keep the body healthy. For example, instead of using the common white bread for a sandwich, try using whole grain bread. Whole wheat bread consist of nutrients that most bodies need everyday. Just one slice of whole grain bread conta...