h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

Well, you asked for it.

Bread made entirely with white flour is supposed to be bad for the digestion, as it doesn't have enough fibre to give any ballast to the system. Slightly yellower bread, on the other hand, theoretically, ought to be a bit more helpful.

Bread with solid bits of grain in it can be hard to digest and cause some pain during the last stage of digestion. It will also cause wind (similar to pulses) and is like swallowing a bottle of Drano or a bucket of gravel. It's very nice to eat, though, and accompanied by infusions of fennel or a "short" drink it should be bearable.

These are all very individual reactions and it is best to try out what suits you best.

Eating brown bread with plenty of fibre is certainly one of the least unpleasant ways of getting your digestion straight.

There's lots more information in this bicultural head of mine, based more on experience than book-learning. So fire away with questions.

Bread digestion is something I've only come to notice recently:

For the past few, well six or so years I've pretty-much only eaten bread from the nearby bakery; a small 'local' little bakery, all made on site cooked on site, and not very mechanised as its a pretty small opperation. I get on fine with this bread. I get on fine with bread from supermarkets in their 'specialist' range, I.E., the expensive* French breads, Italian breads fancy baguettes and pain o levains etc. Simularly I get some locally made olive ciabatta which is fantastic, from a little shop over the road.
It wasn't always like that;
Due mainly to no money it used to be the cheapest mass produced rubbish I could get from the supermakets (when a ttudent), and bfore that, the fairly 'well regarded' national branded sliced loafs when I lived with parents and we relaly were not near any bakerys.
I used* to get on fine with this cheaper crap supermarket bread, and the more expensive (but ultimately rubbish) national branded sliced breads.
But, and I've noticed hhis in the last year or so, in the main now, if I eat cheapo supermarket bread, or the more expensive national branded sliced breads, I can't digest it properly and get really bad indigestion and feel very uncomfetable So, I stick to the decent stuff and all is well
Mind, it is still possible to make oneself feel quite ill and have indigestion if you eat too much home made fresh bread whilst its still hot and straight out of the oven.... But it is nice
So I wonder what it is in t the mass produced branded sliced breads that gives me such awful ingigestion, which I never* used to get when I ate that bread before I was able to switch to the decent stuff.