One of the longest debates that continue is whether or not there is any truth to brown bread being healthier than white bread.
The healthiness of a loaf is not determined by whether some wheat husks were added, writes Andrea Burgener, Columnist, TimesLive.
She chats to CapeTalk's Koketso Sechane, standing in for John Maytham.
The whole bread thing is very complicated now because our bread has become a concoction of a million things that we don't even know is it.— Andrea Burgener, Columnist, TimesLive
The difference between white and brown bread is so negligible that the answer is almost, no there is no difference.— Andrea Burgener, Columnist, TimesLive.
Burgener says brown bread looks a lot more like it did before it was refined. She says because the husk has been added to it, the bran has been re-added, which also gives the appearance of whole wheat.
She explains that manufacturers should not be allowed to label bread as 'whole wheat' because it stopped being 'whole wheat' when it was ground with steel as opposed to stone grounders.
If you are buying a loaf that is already packed and sliced you can pretty much know that, that bread is rubbish.— Andrea Burgener, Columnist, TimesLive.
Stone-ground flour is a different kettle of wheat from its steel-ground counterpart because it produces a flour with all the original parts still present. No standard supermarket loaves are made with this flour says Burgener.
She adds that If it's health you're after get your hands on a sour-dough loaf made with stone-ground flour.
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