The New Low Carb Way of Life by Rob Thompson

Author:Rob Thompson [Thompson, Rob]
Language: eng
Format: epub
ISBN: 9781590771983
Publisher: M. Evans & Company
Published: 2013-06-25T16:00:00+00:00

Step 6: Choose whole-grain products if you have to eat baked goods.

Bread is such an integral part of American and European dietary tradition that saying it’s unhealthy is almost a sacrilege. But, it’s definitely bad for you. When it comes to causing glucose shocks, nothing is worse.

Most people in Western countries get most of their glucose shocks from bread. Ounce for ounce, bread delivers larger glucose shocks than pure granulated sugar. The next time you eat a slice of bread, think of eating a pile of sugar because it has about the same effect on your body.

If you want to reduce glucose shocks, you must reduce your consumption of breads, rolls, biscuits, bagels, cakes, pastries, crackers, and crusts. In those rare instances when you can’t avoid them, choose whole-grain products. And by “whole grain,” I don’t mean “brown” bread but bread made of whole-grain kernels like cracked wheat or stone-ground flour.

Here’s a list of glucose-shock ratings for breads. Notice that, contrary to popular belief, even most whole-grain products have unacceptable ratings. Although they release glucose more slowly than white bread they are heavier and contain more calories and carbs per slice. They do, however, contain more fiber.

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