Bread

The 'low-fat' label on bread is misleading because carbohydrate load drives internal fat production. Whole wheat bread and white bread have similar glycemic indices, both close to 74, making the glycemic distinction between them negligible. Two slices of whole wheat bread produce a blood sugar spike exceeding that of a Snickers bar. Two slices of whole wheat bread deliver the glucose equivalent of six teaspoons of table sugar. The average American consumes 53 pounds of bread per year. Whole meal bread contains a higher proportion of amylopectin than refined bread due to lacking the refinement process. The absence of refinement in whole grain bread leads to a higher glycemic impact. The fiber in whole wheat bread contains phytic acid, an antinutrient that blocks absorption of zinc, copper, magnesium, and calcium. Bread has a glycemic index of 71, rising to 80–81 depending on the type. Bread and pasta cause a blood sugar spike approximately 2 to 3 hours after consumption, which can lead people to incorrectly conclude the food is safe. Whole wheat bread contains amylopectin A, a starch that converts to sugar and raises blood glucose faster than almost any other food. White bread is t…