It’s a dietary tip we’ve all heard a hundred times: Wholemeal and whole-grain bread are healthier than white bread. How so? Both are made from whole grains: the fibre-rich outer bran layer, starchy middle endosperm layer and nutrient-rich germ layer. In wholemeal bread, they’re milled to a fine texture. Whole-grain bread has a dense wholemeal flour base with added grains and seeds. White flour has been refined to remove the bran and germ. In the following interview, German nutritionist Gabriela Freitag-Ziegler explains why it’s better to eat wholemeal or whole-grain bread, and why objecting th…