Hello and welcome to Zoe Recap, where each week we find the best bits from one of our podcast

episodes to help you improve your health.

Today we're discussing bread. Bread has been a staple of our diet for literally

thousands of years. Around the world, millions of us start the day with a

slice of toast, enjoy a sandwich for lunch, or

tuck into a burger bun for dinner.

But all bread is not baked equal.

Professor Tim Specter and Vanessa Kimball are here to help you choose the right type for your health.

We are assuming that the bread that we're buying is nourishing. We have to stop and

look at it and look at the label. So that's your first thing. Never pick up a bread without looking at

the label and turning it over. The second you see an extremely long list of things you cannot pronounce

or you do not recognize. Put it down.

It doesn't matter what the label says on the front,

put it back.

Be prepared to put that bread back on the shelf

and say, no, I am not accepting this this bread today I want something that is going to

nourish me I'm not feeding myself I'm nourishing myself so that is about changing your

attitude then you need to look out for the simplest of ingredients. Let's start with flour, water, salt.

But the thing that I get really excited about is actually the level of fibre and the proportion of fibre on the label.

So I tend to, if I have to buy bread in the supermarket,

I tend to look for anything above 6 grams per 100 grams minimum.

What would be the sort of bread that you'd be advising listeners to try if they're starting

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