Hello everyone,
When you have an annoying medical check-up around the age of 50, it is recommended that you cut out dietary fibre 5 days beforehand, as part of a fairly supervised diet, especially for bread. Looking at the labels on breads (Migros and others), I was quite surprised.
I thought that breads that look quite white had little dietary fibre, or at least less than more country-style breads: not at all: the color doesn't say much.
But even sandwich loaves (bread-toast, M-Budget or others, except wholemeal) have an advertised content that is higher than other breads. Surprise, I thought there was only air in those slices ;-))!!!
The lowest-fibre bread I've found is Geneva bread (1.5%), while half-white bread has more, perhaps even more than country bread (I no longer have the bags), toast bread (3%) and Milanese bread (3.5%).
Could a specialist in your area tell us about the correlation between bread whiteness and fiber content, which bread is best for a low-fiber (or fiber-free) diet, for example, for nutritional advice on which breads to use in this context (doctors don't have a very informed opinion on the qualities of the breads available...)?
Finally, are these small 1.5-3.5% differences real, or do they perhaps have no impact in this situation?
In any case, congratulations on your nutritional composition labels, which have the advantage of existing (!!) and being clear and complete enough to guide your choice!
Thank you, have a nice day, and best regards.