Jewish rye for most sammiches. Crappy soft white bread for PBJs. Spent grain for toast.
“Bad for you” is all relative. White bread (Wonder type) is like sugar… not really “bad” for you. It’s just calories with no other redeeming characteristics. If you need those extra calories (exercise a lot) and eat enough other healthy foods to get your fiber and nutrients, then white bread is fine.
Many Americans fail to spend as many calories as they take in, and also fail to eat enough other foods with the required fiber and nutrients. So in this case, white bread is “bad” as it’s calories take the place of calories that might bring along other good things.
“Healthy Choice” brand 7 grain bread for me. Lacks the characteristic “wheat” taste, fairly soft, and as much fiber as I’ve been able to find.
White if I’m buying it from the artisanal bakery.
Whole wheat (more accurately, whole farro) if I’m buying it from the scary hippie lady at the farmer’s market.
If it’s square and comes wrapped in plastic, I don’t buy it at all.
(Side note: For some reason, it seems impossible to find good rye or Italian bread in Seattle. Some days, I would just about kill for a good Italian hard roll.)
It’s kind of splitting hairs. Bleached white flour, butter, processed sugar… none of these things is exactly arsenic. However, they do replace options that would be a much healthier expenditure of daily caloric intake.
I’m satisfied enough calling them ‘bad’.
White or wheat?
Per my doctor’s recommendation, whole wheat. Part of the overall concern with proper management of the metabolic syndrome, insulin resistance, etc. I’m not suffering from any of these diseases, but just to be safe …
White or wheat?
That depends. Which is better of its kind? Which would go better with whatever else I’m eating?
In general, it’s easier for me to find really good whole-grain breads than it is for me to find great white bread. (Rectangular things in plastic bags on supermarket shelves don’t count.) But there are a couple of bakeries here that do a great white bread and great whole-grain breads.
I’m all about the nutty twiggy brown breads, usually 9 or 12 grain like Twicks noted. I love that my sitter now has to buy multi-grain breads not only because my son prefers them, but her own kids have grown preferences to match his. 
Squishy soft white bread just isn’t appealing at all, although I can dig on sourdough or potato bread for sammiches or a crusty loaf of French or Italian with dinner, mmm.
Definitely white. I really wish I would like wheat, though.
Wheat. I’ve haven’t eaten a slice of white bread, unless you count hamburger buns, for five years. White tastes like eating cotton. Wheat has actual substance.
Hey, I use to be in the only-white bread camp and that Whole wheat stuff was just nasty.
Especially after eating the whole grain chock full of colon blow that my in-laws stock. It’s a german bread, dark like molasses and oh.dear.god. did it cramp me up like nothing I have ever had in my life the first time I gagged down just a slice.
I could, and I swear this is true, feel that little slice work its way though my lower intestines inch by painful inch, like some roving band of intestinal maurauders, before it finally and mercifully hit the colon.
Now, after years of 12 grain fibery goodness, its not a problem.
This concludes Shirley’s Colon Update.
I only use bread to make toast for breakfast, and wheat bread tastes kind of bitter compared to white bread. Can someone recommend a variety of wheat or other whole grain bread that makes good toast?
Thank you both for confirming this for me. I do have to say that the definition of “bad” you’re working with is kinda odd – it’s like calling orange juice that doesn’t have double the vitamin C “bad”.
Wheat. I really don’t care at all for the taste of white bread.
A good black bread with potato soup.
Otherwise, white.
Wheat? Multi-grain?
If I wanted to graze, I’d go in the back yard.
That’s not really a good analogy. Though all things being equal, I’d pick the vitamin C, wouldn’t you?
Well, I don’t want to argue about analogical appropriateness, though I’d point out that, by definition, when using an analogy, all things are not equal.
Personally, I choose regular OJ for the same reason I choose white bread – it tastes better to me. Neither is inherently “bad” for you.
For lunch at work, I generally take sandwiches made with flaxseed bread that has a really nice combination of rye and whole wheat (and flaxseeds, of course). For toast, grilled cheese, etc., it’s Brownberry Hearty 100% Whole Wheat. Occasionally, I’ll have a baguette or sourdough, but if in doubt, some type of wheat.
GT
Any kind of low- carb white bread is good.
Well then at least please tell us that you are not eaing wonder bread but at least French or a hearty chewy crusty peasant white. We are the taste patrol. We are watching.
(That was of course sarcasm. Had I the ability to watch people over long distances, bread would not be my preferred voreuristic tendency.)
Whole wheat, I need the fiber. Most whole wheat bread tastes like ass though, it was hard finding good tasting, high fiber bread.