It has been known for a long time that white bread and refined grains in general aren’t particularly nutritious. Nutritionists and dietitians all around the world have encouraged us to eat whole grains instead. But grains, especially gluten grains like wheat, have been under intense scrutiny in recent years. Many respected health professionals now claim that bread and other sources of gluten grains are unnecessary at best and potentially harmful. 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.
“The Whiter The Bread, The Sooner You’re Dead.”