A gastroenterologist warns that refined white bread is quickly digested and may leave people hungry sooner, while research points to higher-fibre alternatives as a better choice for blood sugar control.
White bread is the variety most worth limiting because it is made from refined flour, according to gastroenterologist Olga Chistik of the Scandinavian Health Centre, speaking to Lenta.ru as reported by Day.Az. She said the milling process removes the grain’s bran and germ, stripping out much of its fibre, B vitamins, magnesium, zinc and iron. What remains, she argued, is a product that is digested quickly and can push blood sugar up more sharply than many people realise.
Chistik said that a white loaf can leave people hungry again soon after eating because the spike in blood glucose prompts a strong insulin response, followed by a rapid drop. In her view, repeated swings of that kind can contribute to insulin resistance, abdominal weight gain and fatty liver disease. For people with diabetes, she added, the effect is more concerning because sudden rises in blood sugar can worsen damage to the eyes, kidneys and nerves.
Her warning is broadly consistent with a systematic review and meta-analysis on bread consumption and glycaemic control in adults with and without type 2 diabetes mellitus, published on ScienceDirect. That research found that bread can influence blood sugar and insulin sensitivity, with white bread having a less favourable effect than higher-fibre alternatives. In practical terms, wholegrain breads tend to digest more slowly, which usually helps blunt blood sugar swings and makes meals more filling.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
