Is Wheat Bread Really Healthier Than White Bread?

The aftermath of the low carb craze had left ideas in dieter’s mind that bread, especially white bread poses some danger to their diet and weight loss. But does it really matter which kind of bread we eat?

According To A New Study, It Depends On Your Gut

A study questions if the common wisdom that wheat is better than white is really all that wise.

Bread is a staple food that millions of people around the world eat on a daily basis. From multigrain to whole wheat and baguettes to loaves, it comes in seemingly endless shapes and sizes, but one thing is fairly constant: white bread is typically placed in the role of health villain.

The commonly held assumption is that white bread pales in comparison to whole-grain options, but a recent study published in Cell Metabolism adds some uncertainty to the mix.

Professor Eran Segal at the Weizmann Institute of Science in Rehovot, Israel, in conjunction with Dr. Eran Elinav and other researchers studied how people responded to consuming white bread versus whole wheat bread, to see if it held up to common wisdom.

(C) Vegetarian Times

(C) Vegetarian Times


To analyze the effects of the consumption of different breads, Segal and his fellow researchers compared the glycemic responses—a blood sugar measurement taken after eating—of each participant before and after each of the one-week trails. Glycemic responses are used to place carbohydrate-based foods on the Glycemic Index—a one to 100 ranking system that classifies foods based on how much they cause blood sugar to spike when consumed. Refined foods like white bread that rank high on the glycemic index (meaning that they cause a quick increase in blood sugar) are typically linked to negative health outcomes like type II diabetes, and therefore considered to be less healthy foods.

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