11. White bread and margarine
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Who doesn't love crispy white toast dripping with melted spread? There are, however, two problems with eating white bread regularly for breakfast. First of all, white bread is made with white flour, flour that has been processed to remove the wholemeal and brown parts. Therefore, with whole grain, beneficial vitamins, especially B vitamins, are also removed. Second, if we choose to spread our bread with margarine, we might gain more fat than expected. Brown bread is made from unprocessed or minimally processed whole wheat, which is packed with nutrients. Even low-fat spreads contain fat. In addition to being transformed, margarine was also made easy to spread from the refrigerator. During this process, trans fats, also called partially hydrogenated oils, may be added. Since trans fats have been linked to certain health problems like high blood sugar and high blood pressure, there are calls for them to be banned. Although their use is being phased out in the UK, they may still be present in imported foods. Butter, although higher in fat, is a better alternative because it is less processed and does not contain trans fats. If you must use spreads, keep them to a minimum and keep your bread brown.
