All the nutrients from wheat grain are in bran and in wheat germ.

Wheat flour is extracted from bran and wheat germ inside, which contain only starch.

Thus bread made from wheat flour isn't useful for our body, adding residue and acidifying blood.

The more white is flour, the more we should avoid it.

The heat for cooking bread destroys nutrients that are still existing.

Cereals are rich in vitamins, especially vitamin B, necessary to maintain the nervous system, so it is important to eat dark bread with bran and wheat germ.

Black bread is healthier than white bread, however it is recommended in limited quantities.

 By cooking, this bread loses enzymes, as all prepared foods.

- a slice of white bread contains one quarter of a gram of fiber;

- may cause a future heart attack, or gallstones because hydro carbonate excess turns into fat and then into cholesterol which is deposited on artery walls;

- most nutritious parts of the wheat grain - bran and germ - are removed by grinding;

- white bread is a food rich in starch;

- a slice of white bread contains 70-80 calories.

- a slice of bread contains 2 grams of fiber, and some types of bread, made from several grains contain up to 33.5 grams of fiber per slice;

- it is rich in natural fibers, vitamins and minerals;

- dark bread contains more vitamins and trace elements, more magnesium, calcium and phosphorus than bread obtained from white flour;

- dark bread prevent obesity and weight gain, giving feeling of fullness, because the fiber content;

- it reduces cholesterol through soluble fiber content from flour.