Evaluating the Bread Glycemic Index

When it comes to breads and the glycemic index, not all breads are created equal. Some types of bread are at the top of the bread glycemic index. This means that the body digests them quickly and that they are turned into glucose, which then hits the blood stream. The speed at which this happens with many types of bread can be somewhat shocking. This fact is especially true when these options are contrasted against other choices on the bread glycemic index.

We all love a good piece of bread. Let’s face it bread, while seemingly simple by today’s standards, was one of the key elements in the building of civilization, at least in much of the world. Bread has become a fixture and mainstay in our society. In fact, much of human history would look different without it. It is true that many of the basics of bread and bread making have stayed pretty similar over time.

In fact, there are so many types of bread today, that the bread glycemic index is dedicated solely to helping people to understand what breads they can eat and which ones to avoid. Certain breads, such as white bread, are at the very top of the bread glycemic index. Unfortunately, white bread generally doesn’t have much to offer in terms of nutrition or health benefits. From a certain blunt perspective, while it might taste good, it’s really junk food. It should come as no real surprise that white bread is at the top of the bread glycemic index and many mass produced wheat breads are not far behind.

To the great shock of most consumers, breads can have some pretty shocking ingredients. Don’t be surprised to find breads that have sugar or even high fructose corn syrup added into the recipe. Obviously, these kinds of ingredients are definitely undesirable and will usually mean that the bread is high on the bread glycemic index.

Looking for good bread can be a tricky proposition. However, thanks to the bread glycemic index, there are ways to have your cake and eat it too. The trick is to carefully consult the bread glycemic index whenever you are selecting bread.

Best Choices on the Bread Glycemic Index

In general, there are some alternatives to white bread that are lower on the GI. Often one helpful way to find breads that are lower on the index is to look for breads that have whole kernels baked in. With this in mind, some good picks for alternatives to white bread are rye bread, buckwheat bread and oat bran bread. Multi-grain breads can also be a nice pick, however, the glycemic load can vary considerably depending upon the manufacturer. This is unfortunately the situation with virtually all breads and is why consumers need to be particularly vigilant when selecting breads. Some bread is indeed low on the bread glycemic index and has additional health benefits. Oats, for example, have been shown to help lower cholesterol and are generally perceived as a heart healthy food.

If you have selected a brand of wheat, oat or rye bread and it seems to be devoid of nutrition, put it back on the shelf and look for bread that does have nutrition. Part of the trick when selecting bread is to look for breads that not only have as few ingredients as possible, but also don’t have vitamins added back in after they have been processed.

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