From what I understand - the bleaching process to get the bread white poses its own risks. However, for some things, the whole grain white is preferable for me. Most of the time, I eat the low-calorie multi-grain & 100% Whole Wheat varieties. I make french toast with all of the whole or multi-grain breads & they make a MUCH better french toast - for taste & health. I also make my own croutons for salads & meatloafs & stuffing with them, when I think they may go bad or start getting too hard for a sandwich. Every little bit helps.