11. White bread and margarine
Who doesn’t love some crunchy white toast dripping with melted spread? The problem with eating this regularly as a breakfast though, is twofold.
First up, white bread. White bread is made using white flour, which is flour that has been processed to remove the wholegrain, brown part. In doing so, along with the wholegrain, the beneficial vitamins, specifically B vitamins, are also removed. A better option is brown bread, that’s made with non or minimally processed wholegrain wheat, complete with its beneficial nutrients.
Secondly, if our spread of choice is margarine, we could be getting more fat than we bargained for. All spreads contain some level of fat, even low fat ones. Margarine is no different, but margarine has also been processed in order to make it easy to spread straight from the fridge. It’s during this process that trans fats can be added, also known as partially hydrogenated oil.
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