How Do They Make Diet Bread?
Monica Reinagel, MS, LD/N, CNS
Q. How do they make low-calorie bread? Is there anything bad for you in it?
Answer. Often, low-calorie bread is just regular bread, sliced thinner. (Ta-daa!) But it may also be made with added fiber or resistant starches—ingredients that add bulk but don’t add calories because they are non-digestible. Neither one is bad for you. Take a look at the ingredient list; you want one that reads more like a recipe and less like the inventory of a chemistry lab. (For more on decoding ingredient lists and package claims, see chapter 3 of my book.)
See also: What are Resistant Starches?
What’s the Difference Between Soluble and Insoluble Fiber?
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About the Author
Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes’ most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation’s leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show.