That's the point. Homemade white bread and store bought have the same nutritional profile. They're both hyper-palatable. The super fine milling of the flour and removal of the bran makes it super tasty and enables the body to convert it into glucose super quick.

A whole-grain bread made with stone milled flour is going to be far healthier for you than steel ground white bread even if the brown bread is technically UPF and the white bread is home made.

The true "natural" alternative would be a cracked-wheat porridge. That's about as far as you can get from hyper-palatable.

> The super fine milling of the flour and removal of the bran makes it super tasty

I disagree on this. Speaking only about homemade, white bread is tasteless and wheat bran and germ adds taste.

White bread pretty much tastes exactly like the sugar you pour into it, and wheat is the sort of mix of sour and sweet that makes an addictive taste - why Kool-Aid and soda are largely citric acid(sour) + sugar(sweet) + [random other stuff]. You can drink a larger volume of sugar in a shorter time through drinking Kool-Aid than you can eat in marshmallows.

Wheat bread as some sort of health food is a scam, though. You get a few more micronutrients, but the problem is that its a ton of carbs. Brown foods being associated with health was just some weird advertising heuristic that got hammered into us our entire lives.

Wheat bread simply tastes better. All of the seeds and gritty parts that they add to some of them are honestly just more marketing to people who think that things that are more difficult to eat are intrinsically better for you. There are plenty of other places to get your fiber than your bread.