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Data from the Nurses Health Study found that women who ate the highest amount of whole grains were 30% less likely to develop coronary heart disease than women who ate the lowest amount of whole grains.

These are all great reasons to eat bread. Since Americans tend to get their servings of whole grains in the form of bread, the task is to find ready-made wholesome bread or to make some of your own.

There are many great types of bread available on the market today. Many of us are becoming familiar with nutritional labels and using them to make good food choices. Here’s what to look for on a nutritional label for bread:
Ingredients. Look for the word whole as in whole wheat flour. Wheat flour is not the same as whole-wheat flour. Whole wheat has the benefits of whole grains, with all the naturally occurring fiber and nutrients. Fiber — look for 2 to 3 grams of fiber per serving.

Go natural. Try to find bread that has all (or almost all) natural ingredients. Bread is basic stuff. Be wary of ingredient lists that cover half the bread bag!

No PHO. This is a tough one, but try to find bread that doesn’t contain partial hydrogenated oil. There is growing concern that this could be a real artery-clogger. If you are having a tough time at the supermarket bread racks, try a natural food store.

Variety. Let’s face it. No one wants to eat the same wheat bread day in and day out. Buy a variety of breads. Try whole-wheat pita breads for an interesting change from your traditional sandwich. Pita bread is high in fiber, a good source of calcium and iron, and is usually fat-free. It can be stuffed with just about any food you like. Try breads that are flavored with ingredients such as onion, peppers, herbs and spices. Avoid pre-buttered breads.

Try some darker bread like rye or pumpernickel. Your tastes may have changed since you last tried these other breads. Make sandwiches out of English muffins or bagels instead of regular sliced bread. Try warm focaccia bread rolled up with roasted garlic and gorgonzola cheese and dip the rolls into balsamic vinegar and olive oil for a delicious snack or part of a light dinner. Hungry yet?