UK: How Welsh scientists aim to boost white bread’s nutritional value

White bread is made from refined flour, which means the bran and germ were removed during processing, resulting in a product that's lower in fiber. Bran and germ are rich in vitamins and minerals; however, these are stripped out during the processing of white flour. White bread​​ has a higher glycemic index (GI) compared to its whole grain counterpart, meaning its causes spikes in blood sugar levels, which may contribute to weight gain, insulin resistance and an increased risk of type 2 diabetes. And finally, some varieties of white bread contain additives and preservatives to improve shelf life and texture, which some experts claim could be detrimental to health in the long run. Despite this raft of negative elements, white bread remains a consumer favorite,​​ thanks to its soft and fluffy texture and its mild flavor. It’s been a staple in many households for generations, being affordable and convenient. People also typically stick with what they were brought up with, especially ...