questionswhich type of bread is worse for you? white…


I go with this wisdom, which ever is the least processed/modified, and use moderation.

Sadly so many dietary issues could simply be fixed with moderation and activity.


Your best rule of thumb is this: all highly processed "foods" are less than good for you. The closer you get to the whole state of the food, the better for you, overall. Wheat vs. potato makes little difference in that. However, if you, like many people are now discovering, are sensitive to wheat, then potato would be the slightly lesser of two starchy evils.
(Potato bread is delicious. Potato rolls with Cheddar Wursts is a wonderfully terrible for you treat.)


@thumperchick: Stuffed potato rolls. I make this amazing German potato salad and use "any"wurst, stuff it all in and it's to die for. All that starchy sat fat goodness. :)


Speaking as someone who loves bread, amazing things can be done with potato flour.

From a health standpoint - although whole grain might be somewhat better (or a lot better) for us than bread made with white flour (and i dont know how potato flour measures up) the grains we consume today are not the same stuff at all as during, say, the 1950's (the green revolution and agribusiness) and I also don't know how the grains of today compare to those of 50 or 60 years ago, health-wise.

One possible measure for your own health would be to get a glucose test kit such as diabetics use (can be cheap at Walmart and elsewhere) and run your own tests after eating unsweetened white bread, whole wheat bread, or potato bread. Would personally be tempted to go with which one had the least effect on blood glucose levels 2 hours after consumption, all other factors being equal.


Oh and a heads up to those that don't know, potato bread can and will have some type of grain-based "flour". Most recipes substitute part of the grain flour for potato to enhance moistness and flavor.

If you really like potato bread, look for sweet potato bread, it's nice.

Root/Tuber starches can be used like normal wheat/grain starches (mostly) and can actually work better.
(Better texture, no altering taste, could produce better roux, etc.


I enjoy all sorts of bread, including potato, but I don't mind the taste of 100% whole wheat, whole grain, so that's my go-to bread of choice for everything.

Just a disclaimer: Multi Grain does not equal Whole Grain. Whole Grain is "healthier" for you because it uses the entire grain rather than just the endosperm. Whole Wheat does not equal Whole Grain, either. Don't forget to check the ingredients. If Honey, Sugar or HFCS is #2 or #3 on the ingredients list, odds are it isn't going to be on the healthier side.

As per usual with advice on the internet, take it with a grain of salt.


I honestly cannot speculate whether white or potato bread is "worse" for you. Some say you should not eat any grains (bread). At all. There are those who say you should never eat carbs (potatoes & such). Others say any & all fats are bad; avoid them.. Never eat sugar. And so on. They may be right. ...At least at the time the latest 'telling' report is written.

May I suggest? Eat a some-what balanced diet. Don't fret over it. Everything is okay in moderation. Eat foods you love. Exercise as best you can. Enjoy your life. Try not to over-eat. Stop stressing as much as you can.

So very good: An egg salad sandwich on white bread. Honest, it's not as good on wheat or any grain. And I do like wheat, rye, etc. BTW: I think potato bread is really delicious! :-D


Most store bought potato bread still contains wheat flour, and usually white flour.( and most HM recipes call for it too)
Potato bread doesn't really solve the grain/carb issue.

That said, potatoes can add some extra nutrients to the bread.
Check out This article that discusses the healthy factors of potato bread.

Whole grains, of course, are best. Maybe try to switch a little at a time and see if you can acquire a taste for it ?
One slice of white and one slice of whole grain wheat. As others have mentioned, you really have to read labels carefully.
They will call a brown bread 100% wheat. Ok it's all wheat. But mostly the processed white flour kind. Actually, that too may be a great way to ease into it.

Also, try different brands. Some are softer breads and some are heartier breads. Texture can make a difference for some folks.


It kind of depends on what brands you are looking for. The potato bread we eat has double the fiber and fewer of the calories of most of the white breads on the store shelves. But a cheap, poorly made potato bread will be no better than a cheap, poorly made white bread. It really depends on what you are looking for.


@mkentosh: I don't know why you got all the downvotes - your answer is the most accurate. Penicillin, yo.


Why all the hate on "processed" foods? Do you people drink unpasteurized milk? Do you drink unfiltered water from natural sources? Do you churn your own butter? Highly "processed" margarine is better for your heart than butter (

I can understand if you are talking about stuff like Velveeta "cheese food", but processing doesn't automatically make food bad for you.


I don't get it. I process food every day and I don't think its that bad for me. Why does cutting up food into tiny pieces make it unhealthy?


@scmtim: Butter is processed milk. It is better if you drank whole milk before the cream was separated and churned (far less fat, cholesterol, and saturated fat). Most margarine used to contain trans-fat, which lowered HDL (HDL is good for you) and would increase LDL (bad). The vegetable oil the margarine was made from is probably much better for you if the margarine was hydrogenated to make it more solid and spreadable. The vegetables the oil was made from, even more nutritious.


@nmchapma: Every step of food processing has the potential to decrease nutrients, and increase harm, even in a minute way. I know I'm starting to sound like some raw food adherent, but really, I'm a carnivore admirer, like most American males. Even simple chopping of food can lead to oxidation and loss of nutrients through damage to the cells of the food. Eg flour is processed wheat. Mostly processed into white flour, stripping beneficial fiber from the grain, and nutrients from the germ, which is excluded from milling.

I'm not saying we shouldn't chop our food and cook it. But in general, extensive industrial processing has not been nutritionally beneficial. Junk food? Twinkies? These are not health foods. They have a shelf life of months, even years, thanks to salt, sugar, and food science. White rice, more polished, and w/ all of the outer layer of brown removed, has very little nutritional content beyond carbs. You may as well eat sugar (processed cane, beets, or other produce).


@nmchapma: Highly processed, sir. Only worry about cutting your food if you cut it above your head.