Re: White Bread = Death!
Glycemic index and glycemic load for 100+ foods
But the point made during this video is that the glycemic index of modern wholewheat bread is not significantly different from white bread.
It's the spikes in Blood Glucose levels that do the damage and lead to reduced insulin sensitivity and eventually to metabolic syndrome, obesity, diabetes, cancer heart disease and ultimately dementia.
Avoiding or reducing significantly reliance on refined carbohydrates and sugars reduces the chance of inflammation and thus prevents the damage occurring.
It may of course be very different if you were able to get a whole wheat bread made with heritage varieties of wheat, stoneground in the traditional manner and slow fermented or sourdough fermented so more of the sugars were used up before the bread was baked but those are expensive and hard to find.
Part of the problem is the modern varieties of wheat have more inflammatory gluten and less magnesium, added to which the Chorleywood breadmaking process.
Modern wheat is a very different substance compared to the wheat of my childhood.
Modern supermarket bread is very different from the bread that was baked overnight and was fresh every morning.
The fact they can make breads that don't go stale so quickly should tell us that if the bugs won't eat it then it's probably not a suitable food for humans either.
There is a review of the book
Wheat Belly here that is worth reading and the blogsite
Wheatbellyblog apart from lots of recipes to help you live well without wheat also had lots of responses from people who have read the book and put the ideas into practice.
While I'm sure there are many people who are able to eat wheat without problems for most people giving up wheat for a month or so will enable them to see what a difference it makes to their health and reintroducing wheat will demonstrate the damage that modern wheat is doing to their immune function.