Even if you eat the same bread, everyone’s metabolic reaction will be different.
Matthew Ashmore/Alamy
Consider two slices of bread. One is an artisanal sourdough boule and the other is an inexpensive mass-produced white bread. Which do you think is healthier?
The correct answer is “You won’t know until you try.” Some people have unhealthy reactions to cheap foods, such as spikes in blood sugar levels. However, this is not the case for some people and their blood sugar levels spike after eating sourdough. Some people will see a spike in both, while others will not see much of a rise.
This article is part of a series on nutrition that delves into today’s hottest trends. Click here for details.
The same goes for other foods and other nutrients, especially fats, which can dangerously spike in your bloodstream after eating. How our metabolisms react to food is highly specific, a shocking discovery that overturns decades of nutritional orthodoxy and explains what we should eat to stay healthy. It is hoped that this will finally answer the surprisingly vexing question:
A rise in blood sugar and lipids after a meal is quite normal, but if they rise too quickly (called a spike) they can cause problems. Frequent spikes in glucose and a type of fat called triglycerides are associated with the risk of developing diabetes, obesity, and heart disease. For decades, nutrition researchers assumed that all humans responded roughly the same way to certain foods, increasing blood sugar and fat uniformly.
glycemic index
Under that premise, dietary advice was simple and uniform. Reduce your intake of foods that cause spikes. Naturally, most of them…
(Tag Translation) Food and Drink
