A lot has been written about the glycemic index and glycemic load of different grains. The only way to tell how a certain type of bread (or anything else for that matter) will affect you is to eat a portion with whatever food you usually enjoy bread with and test before eating and then 2, 3, 4 hours later.
White bread is dead- it contains no nutrients- I don't know why anybody would eat white bread. Heating ( baking temperature) destroys all of the enzymes in whole grain products and most of the B-vitamins and other nutrients that they contain - so they are also dead. I have read that sprouted grain breads- the type that you buy and store frozen- retain some biological activity and they are a good source of soluble and insoluble fiber.
So why bother with it at all? It does nothing to nourish you, adds unnecessary calories and carbs to your diet, and forces you to worry about how great a spike it provokes. I rarely eat bread anymore- only when I am at a professional function and can't get around it gracefully. When that happens, I supply my own- whole grain, low carb, high fiber, sprouted grain bread.
If you are looking to purchase commercial bread- read the label- my husband came home with a whole grain bread- he was so proud becaue he actually looked for the whole grains at the top of the list, well the first non-grain ingredient was HIGH FRUCTOSE CORN SYRUP - and this was touted as a 'healthy product' - even lab rats won't eat chow that has been sweetened with HFCS-
I just want to live happily ever after-every now and then. Jimmy Buffett
Post Edited (gelchick) : 1/19/2008 1:03:33 PM (GMT-7)