Bread

Uses

How it works

Dosage & preparation

Preparation

Risks & contraindications

Comparisons

Background

Highlighted claims

• Whole grain bread and cereals are conventionally recommended for diabetics. — Whole Grain Bread and Blood Sugar Response
• Whole meal bread raises blood sugar levels higher than white bread. — Whole Grain Bread and Blood Sugar Response
• The absence of refinement in whole grain bread leads to a higher glycemic impact. — Whole Grain Bread and Blood Sugar Response
• Whole meal bread contains a higher proportion of amylopectin than refined bread due to lacking the refinement process. — Whole Grain Bread and Blood Sugar Response
• Bread causes gut inflammation from gluten, mineral deficiency from phytates, and vitamin destruction from bleaching — harms not reflected in its glycemic index. — Bread vs. Potato: What's Worse?
• The fiber in whole wheat bread contains phytic acid, an antinutrient that blocks absorption of zinc, copper, magnesium, and calcium. — Three Dangerous Carbs Marketed as Healthy
• Commercial whole wheat bread commonly contains additives including maltodextrin, added sugar, preservatives, dough conditioners, and MSG. — Three Dangerous Carbs Marketed as Healthy
• Whole wheat bread spikes blood sugar faster than table sugar. — Three Dangerous Carbs Marketed as Healthy
• Whole wheat bread contains amylopectin A, a starch that converts to sugar and raises blood glucose faster than almost any other food. — Three Dangerous Carbs Marketed as Healthy
• Two slices of whole wheat bread produce a blood sugar spike exceeding that of a Snickers bar. — Three Dangerous Carbs Marketed as Healthy