Change over fairly slowly, because your digestive system is larde and has many diverse parts. The older you are, the slower you might want to make changes. Your body chemistry needs to change a lot--but it's all for the good

I drink non-fat milk, and I'm able to buy it from a dairy farm & it's not pasturized. I consider it unprocessed because it's separated from the butter fat and cream, then bottled and cooled. Most commercial milk has vitamin D and often calcium.

Most commercial bread products are processed, if only to increase shelf life. You would need to ask the baker for the ingredients. Some flours have preservative, pesticides, niacin, and such added--again to extend shelf life or add supplements. That they will advertise

My argument with foods that add vitamins or minerals do not always provide enough to make a difference in normal portions. They do not always make an effort to add the supplement in a form that is easily taken up and used my the human body--e.g., calcium in itself isn't proceeded well by the digestive track and most of it passes through and out ... as calcium citrate, most people will get the maximum benefit. Calcium, e.g., mostly passes through the digestive system if it's just calcium, because our bodies aren't able to use it; the calcium in calcium citrate, though, can be taken and used for nutrition. Vitamin D in itself doesn't do much by itself, but it's vital for intestinal absorption of calcium, iron, magnesium, phosphate and zinc. Again, there needs to be enough added to be actually beneficial.

Most commercial bread had at least preservatives added to extend shelf life. Small bakeries, which make what they expect to sell that day, may not add anything. You'd have to talk to the baker, though, to fine out for sure. Flour is all processed in that they are milled, but that's something like my fat free milk. The processing is mechanical & doesn't necessarily add preservatives of flavoring, dyes, etc, and they don't undergo heating at high temperatures (way higher than the temp needed for baking).

It's complicated ... another reason to take it slowly. In my case, it was worth the effort. Some many allergies and digestive problems (gas from both ends) went away.

roads