should you eat rye or whole wheat?

that's a can of worms, from what i can tell....

in theory, rye may be preferable, but it doesn't seem to be fortified. so, if you take a loaf of $5.00 rye bread and put it side by side with a loaf of $0.99 whole wheat bread, and you check the nutrient content on the side of the packaging, you may be surprised to see that the whole wheat bread actually blows the rye away. but, this is because the whole wheat is regulated here in canada, so nutrients are added to it, and the rye is not. it's consequently misleading, and i know that.

i switched to the whole wheat more due to cost; when i was eating a few slices of bread a week, i didn't mind shelling out for fancy rye or pumpernickel, but now that eggs are being eaten every second day, roughly, i'm tripling or quadrupling the amount of bread i'm consuming, and the fact that the brown broad is a fifth of the price was very appealing to me.

what i wish was that the fancier breads were better regulated so i could do an apples-to-apples comparison regarding vitamins and other nutrients. general statements about rye flour may or may not be particular to specific brands; i don't want to make assumptions about the milling process, and what actually does or doesn't exist in any particular loaf.

the whole wheat is the safer bet, in that sense.

but, i'm going to continue to keep my eye out for a rye alternative that is properly fortified.