Pros & Cons of Honey Wheat Bread

Honey wheat bread contains nutrients and fiber considered important by nutritionists, particularly if the whole wheat berry is used to make the flour. However, it can cause problems for people with food allergies, digestive issues and unstable blood sugar. Consider personal dietary and health requirements when making the decision to include honey wheat bread in your diet.

Honey

• Most bread recipes call for some form of sweetener, and honey can be a more nutritious choice than refined sugar. Raw honey is a natural, unrefined sweetener containing a variety of vitamins, minerals and antioxidants. Some companies pasteurize honey, which helps prevent crystalizing but might remove some nutrients. No matter the form, honey contains calories and can affect blood glucose levels. Take this into consideration if you are on a weight-loss regimen or have diabetes or hypoglycemia.

Wheat

• Wheat bread containing whole wheat flour, meaning the entire wheat berry was used in the grinding process, provides protein, fiber, vitamins and trace minerals. Read packaging carefully -- foods labeled as "wheat bread" might not contain whole wheat flour. Wheat flour that has been processed to remove the bran, but hasn't been bleached into white flour, still retains its darker color but is lacking nutrients contained in the whole wheat kernel. Any bread containing wheat flour, whether it is bleached, enriched, or whole wheat, can cause problems for anyone with wheat allergies or gluten intolerance.

Carbohydrates

• Carbohydrates are an essential part of the human diet, providing fuel for the body. Whole grains such as whole wheat contain complex carbohydrates that take longer to break down and carry greater health benefits than simple carbohydrates, such as those found in sugars and processed foods. Honey wheat bread contains both types of carbohydrates and can contribute to weight gain as well as blood sugar instability in diabetics.

Alternatives

• For those who can't tolerate some ingredients of honey wheat bread, alternatives include breads made with rice, amaranth, quinoa or rye flours. Gluten-free and wheat-alternative breads don't rise like traditional breads do, and they can have an unusual flavor. Cornmeal and cornbread offer another option. There are numerous alternative sweeteners on the market, but not all of them are useful for baked goods, and some have too strong a flavor for breads. Some appropriate options are stevia, molasses, agave and barley malt extract.