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After Joe Rogan expressed his concerns Bread offering In the US, experts share tips on choosing the healthiest variety.
In a recent episode of “The Joe Rogan Experience,” Famous Podcasters They claimed that most of the US breads are unhealthy and contributed to inflammation.
“A lot of inflammation comes from the diet,” Logan said. “Our bread is f***d. If you go abroad and go to Italy for bread, you don’t feel bad.”
The podcaster later shared the Instagram reel of holistic health influencer Dennis Ekelberger (denny_dure), claiming that bread can feel “bloated, brainy and tired.”
Many people refer to gluten like the perpetrator, echelbarger said in the video, but he claims it is “just a scapegoat.”
In a recent episode of “The Joe Rogan Experience,” the famous podcaster shared his opinion that most of the bread in the US is unhealthy and contributes to inflammation. (Screenshot/Joe Rogan Experience)
“The real problem is glyphosate-soaked, ultra-deprocessing, chemically altered, bleached, brominated, wheat filled with fake vitamins,” he concluded.
Logan added, “When I cut something like that out of my diet, I know that it made a huge difference.”
He stated that one exception was sourdough bread, but he said “it’s great for you.”
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For those who eat bread, Logan said, “We have to get it from where we have the heirloom wheat.”
(Heirloom wheat, also known as heritage wheat, refers to older varieties that are not genetically modified and may have high nutritional value.)
Ideal ingredient list
New Jersey-based nutritionist Erin Palinsky Wade, author of “Two Days of Diabetic Food,” says bread is not completely escaping Improve your healthhowever, noted that not all varieties are created equally.
“We have a wide range of breads. From breads that can have a negative impact on your health, to options that offer potential health benefits,” she said in an interview with Fox News Digital.
“The first ingredient is what makes up a large part of the bread, so this should be whole grains.”
Breads made from refined flours such as white bread cause rapid spikes and crashes in blood sugar, increasing the risk of weight gain, Type 2 diabetes Over time, the nutritionist warned.
Instead, she recommends choosing slow broken whole grains and high-fiber breads, which helps stabilize blood sugar and improve long-term glycemic control.
When choosing bread, it is important to carefully read the label and evaluate the ingredient list, advised Palinski-Wade.
“A lot of inflammation comes from the diet,” Logan said. “Our bread is f***d. If you go abroad and go to Italy for bread, you don’t feel bad.” (istock)
“The initial ingredients make up a large part of the bread, so this should be whole grains,” she said. “From there, the shorter ingredient list, the better.”
According to a nutritionist, a list of ingredients consisting of whole grains, yeast, and limited sugar and preservatives is ideal. “Some brands also add seeds and legumes,” she added.
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Of the store-bought breads, one of Palinski-Wade’s biggest recommendations is Ezekiel Bread, which contains sprouted whole grains and legumes, using minimal processing and limited addition of sugar and preservatives.
“Another easy-to-find option is the bread line from Dave’s killer bread,” she shared. “Made from organic whole grains, this bread contains minimal preservatives, sugar and refined grains.”
Overall, the nutritionist said it’s best to choose bread that is primarily contained Whole Grains It has fewer sugars and preservatives, and has a taste that you can enjoy, and works for your lifestyle.
According to a nutritionist, a list of ingredients consisting of whole grains, yeast, and limited sugar and preservatives is ideal. (istock)
Julie Stefanski of RDN, a spokesman for the Academy of Nutrition and Nutrition in Chicago, said that bringing together all bread as potentially harmful is a “big simplification.”
“As Americans, we have access to a huge number of food options,” she told Fox News Digital. “When deciding which type of bread to buy, a person needs to consider how often they choose it, the parts they consume, and what they have. Medical problems. ”
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People who eat bread frequently or eat bread in multiple servings may prefer to prioritize choosing healthier and grain options, she advised.
“When choosing bread with less preservatives and simpler ingredients, consumers need to be aware that the bread won’t last long, and may ultimately need to freeze and toast to make use of the whole bread,” Stefanski pointed out.
Is sourdough really good?
Sourdough bread has been shown to have a lower glycemic index (GI) than white bread, as Stefansky points out. Easy to digest More than other wheat breads.
“A lower glycemic index (measuring how quickly a given food spikes a person’s glucose level) means that the bread will digest and turn into slightly slower blood sugar levels than typical white bread,” she said.
Sourdough breads are shown to have a lower glycemic index (GI) than white bread, which can be easier to digest than other wheat breads. (Brett Comer/Houston Chronicle via Getty Images)
“In the process of making sourdough bread, the bacteria and yeast in the bread starter partially break down the carbohydrates found in the wheat.”
According to Stefanski, people who are usually sensitive to wheat sugar digestion may notice bloating, gas and digestive issues when eating sourdough bread compared to other varieties.
Palinski-Wade agrees that sourdough bread is a good choice, but “not excellent.”
“When you eat commercially available white bread, the starch’s glucose changes very, very quickly to glucose in the blood.”
“Whole grain sourdough will be better than white sourdough, but sprouted grain breads are antioxidants, fiber and Nutrient compositionShe told Fox News Digital.
Making your own bread at home can be a healthy choice, Palinski-Wade added, but it is not necessarily a viable option for people who are short on time or travelling.
Avoid sugar spikes
He is also an expert on Dr. Jason Fan, a doctor based in Toronto. Intermittent fastingagreed that the effect of bread on health depends not only on carbohydrate content but also on the speed at which starch is absorbed into the bloodstream.
“When you eat commercial white bread, the glucose in the starch changes very, very quickly to glucose in the blood,” he repeated to Fox News Digital.
“When choosing bread with preservatives and simpler ingredients, consumers need to be aware that the bread won’t last long, and may need to freeze and toast to ultimately utilize the whole bread.” (istock)
“This is because the flour is very refined – it removes fiber, fat, protein and bran, all of which are absorbed slowly, and is also very fine machine grinding.
Commercial white bread texturers and emulsifiers have been added to make them softer and easier to eat, but they digest and absorb them more quickly, Fung says.
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“This can affect the glycemic index, which measures how quickly pan exhale glucose quickly,” he said.
GI is on a scale of 0-100, with 100 being the highest glucose spike. The white bread has a very high GI of 73, Fung said, but whole wheat on mechanical ground was not that good.
GI is on a scale of 0-100, with 100 being the highest glucose spike. The white bread has a very high GI of 73, one expert said, but whole wheat on the mechanical ground was not that good. (istock)
To counter this effect, Fung recommends choosing one of the following healthier options:
- Stone flour
- Ezekierpan (The germination process reduces GI to about 36, lowering it with more fat and protein)
- Sourdough bread (acid slows down absorption)
- Pumpernickel (course ground rice flour and sourdough starter, GI is about 50 years old)
- Rye bread (rye flour is more dense, chewing and digesting slowly, with GI about 45-50)
“Eating olive oil, vinegar and bread can also slow down glucose absorption,” advised Fung.
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Palinski-Wade agreed that it is important to carefully select the ones that have bread paired.
“Choosing bread with a hypoglycemic index and combining it with foods rich in fat, protein or fiber can help minimize blood glucose spikes and support better glucose management,” she said.
