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NUTRITION 101: The Whiter the Bread, The Sooner You’re Dead

Nutritionists and dietitians have encouraged us to eat whole grains instead of white bread and refined grains in general for the latter are known for a long time as not particularly nutritious. But grains, especially gluten grains like wheat, have been under intense scrutiny in recent years and many respected health authorities now claim that bread and other sources of gluten grains are unnecessary at best and potentially harmful to our health. Bread is high in carbs and can spike blood sugar levels.

Even whole grain bread usually isn’t made out of actual “whole” grains. They are grains that have been pulverized into very fine flour. Even though this process reserves the nutrients, it causes these products to be digested rapidly. The starches in bread get broken down quickly in the digestive tract and enter the bloodstream as glucose. This causes a rapid spike in blood sugar and insulin levels. Even whole wheat bread spikes blood sugar faster than many candy bars. When blood sugar goes up rapidly, it tends to go down just as quickly. When blood sugar goes down, we become hungry. This is the blood sugar roller coaster that is familiar to people on high carb diets. Soon after eating, they become hungry again, which calls for another high-carb snack. Elevated blood sugars can also cause glycation at the cellular level when the blood sugars react with proteins in the body. This is one of the components of ageing.

 

Bottom Line: Most breads are made of pulverized wheat. They are easily digested and rapidly spike blood sugar and insulin levels, which can lead to the notorious blood sugar “roller coaster” and stimulate overeating.

 

Bottom Line: Most breads are made of gluten grains. Gluten causes an immune response in the digestive tract of susceptible individuals. This can cause digestive issues, pain, bloating, tiredness and other symptoms.

 

Bottom Line: Most breads aren’t very nutritious and the proteins in them aren’t of much use. A damaged intestinal lining along with phytic acid reduces availability of nutrients. Wheat may also exacerbate vitamin d deficiency. Source: http://www.nairaland.com