Technical Abstract: Wheat bread has been and continues to be an important source of caloric energy and protein for the people of many continents for thousands of years. In recent years bread, mostly white wheat bread, has also contributed to, but in its whole grain forms may also ameliorate the chronic diseases, associated with obesity. Therefore this chapter focuses on the physiological impact of bread composition and processing on obesity, diabetes and cardiovascular diseases. Recent research has also suggested that chronic low grade inflammation, due to passage of intestinal bacterial fragments into the body, is a cause of chronic obesity related diseases and perhaps initiates obesity itself. Cellulose, arabinoxylans, phenolic substances associated with fiber, resistant starch, amylose content, and processing affect digestibility, rate of absorption, intestinal tight barrier function, bile acid excretion, fat excretion, blood cholesterol, blood glucose, blood insulin, and insulin resistance.