Terry is happy to provide his opinion on diet and nutrition, supplements and lifestyle choices. This information is for educational purposes only. It is not meant to replace the advice of your physician and is not to be considered medical advice, diagnosis or treatment. Should you have any concerns please contact your physician directly.
Q. Dear Terry, “What is the best kind of bread to eat?” — Mark G., Appleton, WI
A. Dear Mark, I have a saying about bread: “The whiter the bread, the sooner you’re dead.”
That might sound harsh, but it’s true. White bread and pasta have taken everything good about grains and drained them of their value. They’re made from refined white flour, which has removed the husk, bran, and naturally-occurring nutrients. Instead, this flour is bleached with chemicals and dried, becoming just part of the structure – nutritionally speaking, almost a filler – between the added gluten, sugar, and salt in most bakery products.
Like sugar, white flour foods have a terrible effect on blood glucose levels – they are considered high glycemic index foods, which means that as simple carbohydrates, they are not well-used and digested by the body. With the glycemic index, the closer to the number 100 you get, the more problematic the food will be for your blood sugar. A slice of white bread falls around 70.
White bread and pasta are also notoriously low in fiber, so you’re not getting any real benefit there, either. Your best choice – if you must have these carbs – is to choose sprouted grain bread such as Ezekiel or Manna bread.
Terry . . . Naturally