Bread is made from either refined flour or whole grain flour.
Refined flour is converted very rapidly to glucose, thus having a
tendency to cause a strong insulin response, with problematic
health consequences.  Whole grain flour is converted less
rapidly, but the whole grains contain phytates that tend to bond
with minerals in food, preventing their absorption.  Both kinds
of flour (unless it is rice flour) contain gluten, a protein
substance that is poorly tolerated by at least some people.
Whole grain flour also contains other lectins, which are
immuno-active proteins that can cause the immune system of the
body to become activated.

To make matters worse, most commercially prepared breads are made
with cheap vegetable oils, which tend to overload us with omega-6
fats, and in many cases these oils are partially hydrogenated to
increase shelf life.  The partially hydrogenated vegetable oils
are particularly because they contain "trans" fats that the body
is not able to deal with very well.

Bread is calorically, but not nutritionally, dense.

Todd Moody
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