It might be better for you than whole grain! What’s soft and fluffy on the inside, golden and crunchy on the outside, effortless to chew, made better with butter and divine with jam? The answer: white bread. It’s heaven on Earth. So why did we stop eating it? Sales of white bread have dropped by 75% since the 1970’s. Many believe that ancient grains and a lack of artificial processing equal greater health. But a team from the Weizmann Institute of Science in Israel has another view. “Generalizations about which type of bread is better don’t actually apply,” they believe. That’s because healthfulness is determined by chemical composition, rather than fad diets or a government food guide. Plants are natural chemists. They can’t run away. Wheat stalks, strawberries and peanuts can’t throw punches if you come picking. They need an alternative line of defense. That defense is called lectin. Lectins