07 Apr 2020 --- A new study comparing historic and modern wheat varieties has shown an increase in dietary fiber and a decrease in acrylamide, indicating that white bread is not as unhealthy as it has often been portrayed. Published in the journal Scientific Reports, researchers report “a great deal of variation between years” – suggesting that environmental conditions such as rain or drought also affect nutritional quality, but that this is small when compared to the effect of the variety. The findings are contrary to concerns that the push for higher yields has made today’s wheat less “healthy” than older types.
