According to Wikipedia,"White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light colored flour. This milling process can give white flour a longer shelf life by removing the natural oils (and many of the vitamins and nutrients) from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity.
The flour used in white breads may be bleached, that is lightened further, by the use of chemicals such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable. Some flour bleaching agents are banned from use in some countries."
Many years ago, someone (although it's now a toss-up who) said, "Let them eat cake." And, you know, a couple or three centuries later, that's what we are doing. The regular white sandwich bread we now eat in excess is seen by others from different countries more as cake than bread. It's white and fluffy, lacking very little nutritional value, and teeming with preservatives--not exactly a great way to expend calories.
The next time you're thinking about bread, really think about bread. Here are a couple of links to some good recipes for breads that are full of grains and fiber--the later is gluten-free as well.
Let's let someone else eat cake...let's get healthy!
http://allrecipes.com/Recipe/Dees-Health-Bread/--excellent use of seeds and grains
http://www.elanaspantry.com/paleo-bread/
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