In breading does them no favors either.
Depends on the type of bread. Those with celiac disease need to eat only gluten-free bread.
Those with a proven wheat allergy will need to look for bread made with soy flour, rice flour, etc.
For everybody else, wheat bread will be OK -- but for maximum health benefits, it should be 100% whole grain.
(And don't fall for the "multi-grain" hoax. If the nutrition label refers to enriched wheat flour, you're not getting the true whole grain product.)
Obviously not, at least not the single dip types like tempura. I would probably start with milk, then seasoned flour, an egg wash then panko crumbs. More work but the results are worth it.