Organic Bread Versus "Natural" And Conventional Bread
Bread is a commonly consumed grain product in numerous countries and societies. Nowadays, there is a great variety of organic and “natural” breads, along with conventional ones. You can choose from white bread, wheat, whole or sprouted wheat, multi-grain, and gluten-free.
The Organic Center examined those 3 types of bread mentioned above: organic, “natural,” and conventional. The study showed that an average loaf of organic bread contains 49% whole food ingredients. Meanwhile, an average loaf of “natural” bread contains 24%. Only 12% is found in conventional bread.
Also, the presence of preservative and additive ingredients is almost four times higher in conventional bread than in organic — 27% to 7%. In “natural” bread, it’s 10%.
These differences reflect in nutrition. Whole food ingredients are more nutritious. The study presents that 63% of ingredients in organic bread are nutritionally beneficial, comparing to only 27-28% in conventional breads. The refining process leads to the great loss of nearly 75% of the nutrients.
As a result of fewer irrigation practices and no synthetic fertilizers and pesticides being used in crops’ growth, a higher amount of significant health-promoting nutrients, minerals, vitamins, and antioxidants can be found in organic grains. Eating organic bread can also lower your exposure to pesticides. Organic farming is significantly reflected not only in quality and safety of grain and grain-based products; it also has a great impact on our environment.
I hope this study will encourage you to buy organic grains and breads whenever you have such an opportunity. Remember that spending a little more on organic bread will result in better nutritional value. You are worth it!
Photo Credit: Malthouse cottage loaf by treehouse1977
Graph Credits: The Organic Center