Bread has been a staple of our diet since ancient times up to twelve thousand years ago.  Today, bread is sometimes demonised as a carbohydrate source that makes people put on weight and is often the first thing thrown out by dieters.  Instead of avoiding bread, knowing what is in each slice and watching how much you eat each day is usually the healthier choice.  And of course, sticking to portion sizes in which lots of people do not.  It is important to note that all breads aren’t created equally when it comes to nutrition.  One thing that bread does have in common is that it is a great source of carbohydrate, the body’s main energy fuel.  But the carbohydrates in wholemeal bread are digested more slowly than those in the more refined white bread, and so keep you going for longer.  This is to do with wholemeal bread having more fibre.  What about other types of bread? Granary bread is made with different types of flour like wheat, barley, rye, soya etc.  Traditional bread is solely wheat flour.  Multi-grain is made with different types of flour too, most notably wheat, oat and rye flour.  This doesn’t mean they are better in terms of nutrition.  Wholemeal is the way forward for more fibre.  What about multi-seed breads? Again, can be made with different types of flour or the traditional wheat but has added seeds which can boost Omega 3 and 6 in our bodies.  These can reduce inflammation in our bodies (Omega 3) as well as promoting it (Omega 6), for example if we fall and cut ourselves.  Inflammation is a normal response to injury in terms of protection.  Always check that your breads don’t have too many oils, sugar and/or salt added to them.  Factory based loaves and bakery breads may be high in these.  We are advised to keep high fat, sugar, and salt (HFSS) foods to a minimum.