The Wheat Glycemic Index - The Secret to Adding Bread and Pasta Into Your Diet!

Bread is man's staple food since the prehistoric times. Though it has journeyed that far, the process of bread-making remains the same until today. The grains are ground into flour or meal and then it is moistened and kneaded into dough, and finally it is baked to become bread.

However, the introduction of the Glycemic Index (GI) by Dr. David J. Jenkins of the University of Toronto (UT) in the 1980's has revolutionized the way we treat bread as man's main staple food. Since then, certain kinds of breads have been categorized according to the scale prescribed by the GI. Breads which rate low on the scale at 55 or less are the ones we need to choose "most often", while breads which have a medium GI of 56 to 69 are recommended to be chosen quite "more often", but breads on the high end at 70 are advised to be chosen very "less often."

Wheat Bread

Differences between Wheat Bread and White Bread

The discovery of the GI has also given sharp differences between "wheat bread" and "white bread" which are the source of wheat glycemic index confusion for many people, especially the dieters. The wheat glycemic index recommendation of wheat bread is that it must be eaten "more often" because it belongs to the medium scale at 56 to 69, a position still safe and healthy for everybody to eat, as it does not trigger the blood sugar to rise. On the other hand, the wheat glycemic index for white bread is quite very high at 70 or more and it is recommended to be eaten less often.

Aside from the above-mentioned differences between the two kinds of breads, the underlying gap that separates the two is the fact that the wheat glycemic index for wheat bread tells us that it has more nutrients than the white bread. Since wheat glycemic index shows that this bread contains more fiber, it actually results for us to feel full for a longer period of time. When we feel full longer, then there is a natural tendency for us to also eat less often. Along with this, the blood sugar is also being maintained because there is no reason for blood sugar to rapidly rise since there is only a minimal intake of wheat bread.

Advantage of Wheat Bread over Other Breads: Nutrients and Fiber

The wheat glycemic index for wheat bread reveals that it is even healthier to choose wheat bread over white bread not only for its fibrous and nutritious components, but more importantly because the presence of fiber in wheat bread can considerably suppress anyone's appetite for a longer period of time, thus it temporarily stops us from craving for more food. On the other hand, it is a common knowledge that white breads no longer possess all the nutrients found in wheat bread for the simple reason that white breads are finely refined.

Finally, it is clear that wheat bread remains to be a healthy source of staple food because it is loaded with nutrients and fiber which are responsible in the slow increase of blood sugar in our system. It is fair to say that our bodies digest foods differently, and this is true for everyone. But no matter how different everybody's digestive system works, it is worth noting that wheat - all kinds, not just breads - will reap increased benefits over white flour based foods. Take this into consideration when deciding what to put on your plate for each meal.

The Wheat Glycemic Index - The Secret to Adding Bread and Pasta Into Your Diet!

Lindsey Desner is a health enthusiast and the director of http://www.GlycemicIndexForLife.com. She is committed to help people achieve a healthier and more balanced lifestyle. Lindsey offers free expert advice on topics such as the The Wheat Glycemic Index, which teaches people how to use it to lose weight naturally, easily and permanently.

Visit Lindsey's site and sign up for a FREE 10 part mini-course on the secrets of using the The Wheat Glycemic Index to lose weight!

Recommend : breville sk500xl ikon cordless 1.7 liter stainless