The high carbohydrate content of bread will lead to sudden fluctuation of blood sugar level.
Even whole wheat bread is usually made of flour instead of real whole wheat. Although the nutrition is retained, these products are digested faster. Starch in bread is rapidly decomposed in the digestive tract and enters the blood in the form of glucose. This will cause sudden fluctuations in blood sugar and insulin levels. Whole wheat bread can cause blood sugar fluctuations, even faster than many sweets.
When the blood sugar level rises rapidly, it will also drop rapidly. When the blood sugar level drops, people will feel hungry. This blood sugar roller coaster process is similar to people who follow a high-carbon hydrate diet. After eating, they will soon feel hungry and need to eat some snacks with high carbohydrate.
The increase of blood sugar level will lead to saccharification at the cellular level, which occurs when blood sugar reacts with protein in vivo. This is one of the factors leading to aging. According to the research on carbohydrate-restricted diet, diabetics or people who need to lose weight should avoid all grains.
Bread contains a lot of gluten.
Bread contains a lot of protein called gluten. This protein is sticky and can bring elasticity to the dough. More and more evidence shows that many people are allergic to gluten. When eating bread containing gluten, the immune system of the digestive tract will attack gluten protein. No controlled study of celiac disease has confirmed that gluten destroys the digestive tract wall, leading to pain, bloating, constipation and fatigue. In addition, gluten sensitivity is also related to some schizophrenia and cerebellar ataxia, which are two serious encephalopathy.
Bread contains other harmful substances.
Like many processed foods, most commercial breads contain sugar or high fructose corn syrup. Sugar has many negative effects, and eating processed foods containing sugar is more likely to cause harm to health. In addition, most grains contain phytic acid, an anti-nutritional substance. Phytic acid is a molecule that can bind essential minerals such as calcium, iron and zinc and hinder their absorption and utilization. Soaking grain before baking can degrade phytic acid and promote the utilization rate of minerals.
The nutritional value of bread is not high
Bread is less nutritious and can't compare with other foods such as vegetables. The gluten contained in it not only hinders the absorption of the above minerals, but also damages the intestinal mucosa and reduces the absorption of various nutrients. Grain does not contain all essential amino acids, so it is not an ideal source of protein. In addition, wheat will further aggravate vitamin D deficiency.
Whole wheat will increase the content of harmful cholesterol.
In one study, volunteers were randomly divided into two groups. They eat oats or whole wheat respectively. 12 weeks later, the researchers measured the blood lipid levels of the two groups. In oat group, the amount of bad cholesterol (LDL) decreased, and the blood lipid index improved obviously. On the other hand, the level of bad cholesterol in the whole wheat group increased by 8%. Bad cholesterol is closely related to heart disease.
Of course, eating whole wheat bread is better than flour and rice bread, because they contain more nutrients and dietary fiber.