11. White bread and margarine
Who doesn't love crispy white toast dripping with melted spread? However, there are two problems with eating white bread regularly for breakfast. First, white bread is made with white flour, a flour that has been processed to remove the whole grain and brown parts. Therefore, along with the whole grain, beneficial vitamins, specifically the B vitamins, are also removed. Second, if we choose to spread our bread with margarine, we may be putting on more weight than we expected. Whole wheat bread is made with unprocessed or minimally processed whole wheat, which is loaded with nutrients. Even low-fat spreads contain some fat. In addition to being processed, margarine has also become spreadable from the refrigerator. During this process, trans fats, also called partially hydrogenated oils, may be added. Since trans fats have been linked to certain health problems such as high blood sugar and high blood pressure, there are calls to ban them. While their use is being phased out in the UK, they may still be present in imported foods. Butter, although fattier, is a better alternative because it is less processed and does not contain trans fats. If you must use spreads, keep them to a minimum and keep your bread brown. There are calls to ban them. While their use is being phased out in the UK, they may still be present in imported foods. Butter, although fattier, is a better alternative because it is less processed and does not contain trans fats. If you must use spreads, keep them to a minimum and keep your bread brown. There are calls to ban them. While their use is being phased out in the UK, they may still be present in imported foods. Butter, although fattier, is a better alternative because it is less processed and does not contain trans fats. If you must use spreads, keep them to a minimum and keep your bread brown.
