Is Whole Wheat Worse Than a Candy Bar?
by Sean Croxton
A tablespoon of pure white sugar.
A Snickers bar.
And a slice of whole wheat bread.
If I were to ask you which of the edible items above causes the greatest surge in blood sugar, which would you choose?
My guess is that most people would pick the Snickers bar.
It’s a candy bar, and candy bars are sugar bombs that lead to diabetes, right?
The answer is actually the one you likely least expected — the slice of whole wheat bread.
I kid you not. If you take a look at the glycemic index (GI) — which measures how quickly blood sugar rises after eating particular foods — you’ll find that whole wheat bread has a GI of 71.
Sugar – 68. Snickers – 55. A banana – 54.
Whole wheat wins!
Let’s think about this for a minute. I remember when the low-fat craze was at its peak in the mid-1980s. Fearing the supposed deadly consequences of red meat and saturated fat, the populace turned to mass consumption of “heart healthy” whole grains, or the base of the government-prescribed food pyramid.
Since this unprecedented shift in eating habits, the rates of diabetes and heart disease have soared.
Not a chance. The TRUTH is that the move to a whole grain-based diet only served to spike our collective blood sugars, leading to obesity, diabetes, and heart disease.
Yes, heart disease.
In the second of our 3-part video series, Dr. Tom O’Bryan — host of the upcoming Gluten Summit — shares what he learned from Wheat Belly author Dr. William Davis about this gluten-diabetes-heart disease connection. Plus, what it has to do with your bank account.
Click THE VIDEO below to get the scoop!