Correction:

You meant "I personally think all bread is bad for me."

I've been eating bread all my life and I'm trim, thin and healthy with a healthy diet. Humans have been eating bread for thousands of years with no problems. Some people have issues with bread. Most do not.

Anonymous wrote:I personally think all bread is bad for you. I've tried to eat whole grains but they all make me feel awful.

Anonymous wrote:I personally think all bread is bad for you. I've tried to eat whole grains but they all make me feel awful.

This. Eating no bread is the healthiest option, overweight or not.

I personally think all bread is bad for you. I've tried to eat whole grains but they all make me feel awful.

Anonymous wrote:

Anonymous wrote:IOW, if you're not diabetic, then it doesn't matter. If you are diabetic, then you look at nutrition labels before eating any bread and plan accordingly. Speaking as someone who was not and now is diabetic, it doesn't make sense to choose a diet that is suited for someone with a defective metabolism if you don't have one..

Bread isn't bad for you, OP. It's the staff of life. Too much bread is bad for you. That's true of everything.

I would disagree that a diabetic diet isn't good for everyone, and I know a prominent endocrinologist who would agree with me.

There are plenty of people that have a healthy metabolism that can eat whatever. There are plenty of people who have a slightly-less-healthy metabolism that can eat food within reason. There are plenty of people who are diabetic who can eat food within reason. All of these people can eat bread. There are some people who are diabetic who can never eat bread, with or without medication. Why be like those people?

A "diabetic diet" isn't really healthy for everyone. Are you talking about Dr. Bernstein's diet? My Plate? The ADA? Eat to your meter -- that's healthy for some diabetics but for others can be too limiting without medication.

Anonymous wrote:Diabetes is in a way, the "worst case" scenario of an insulin problem. I've learned a ton about this recently, as I was diagnose with PCOS with insulin resistance. I am not diabetic right now but that does not mean that I eat sugars and carbs with free abandon until I create a problem. Research is starting to show that more and more people have issues with insulin but that doesn't mean they have to be a full-blown diabetic to have a problem.

This.

Diabetes is in a way, the "worst case" scenario of an insulin problem. I've learned a ton about this recently, as I was diagnose with PCOS with insulin resistance. I am not diabetic right now but that does not mean that I eat sugars and carbs with free abandon until I create a problem. Research is starting to show that more and more people have issues with insulin but that doesn't mean they have to be a full-blown diabetic to have a problem.

Anonymous wrote:IOW, if you're not diabetic, then it doesn't matter. If you are diabetic, then you look at nutrition labels before eating any bread and plan accordingly. Speaking as someone who was not and now is diabetic, it doesn't make sense to choose a diet that is suited for someone with a defective metabolism if you don't have one..

Bread isn't bad for you, OP. It's the staff of life. Too much bread is bad for you. That's true of everything.

I would disagree that a diabetic diet isn't good for everyone, and I know a prominent endocrinologist who would agree with me.

IOW, if you're not diabetic, then it doesn't matter. If you are diabetic, then you look at nutrition labels before eating any bread and plan accordingly. Speaking as someone who was not and now is diabetic, it doesn't make sense to choose a diet that is suited for someone with a defective metabolism if you don't have one..

Bread isn't bad for you, OP. It's the staff of life. Too much bread is bad for you. That's true of everything.

Anonymous wrote:Pseudo science bs on availability of nutrients...like celiac maybe there is a very small subset of people who are missing an enzyme, but generally speaking this ain't how this works.

These studies from peer-reviewed journals would disagree with you:

https://wholegrainscouncil.org/whole-grains-101/health-studies/search?keys&grain%5B0%5D=65&items_per_page=12

(Yes, the link is a trade site, but it provides a nice condensed index of recent pubs with summaries and cit.)

Here's a few for those who don't go to links:

SPROUTED AND SOURDOUGH BREADS REDUCE GLYCEMIC IMPACT
Researchers at the University of Guelph in Canada examined the glycemic impact of di?erent commercial breads on twelve overweight and obese men at risk for diabetes. They fed the men ?ve kinds of bread on di?erent occasions — sprouted grain bread, 11-grain bread, 12-grain bread, sourdough bread and white bread?—?then measured glucose response. Sourdough bread and sprouted grain bread outperformed the other three breads in di?erent measures of glycemic and metabolic response.
Journal of Nutrition and Metabolism. 2012; 2012:184710. Mo?di et al.

SPROUTING ENHANCES FOLATE IN PITA BREAD
Folate, found in foods such as spinach, is an important vitamin necessary to prevent neural tube defects (birth defects of the brain, spine, and spinal cord). In a study in Egypt, researchers found that sprouting wheat increased folate levels 3- to 4-fold depending on temperature. The scientists concluded that making pita bread with just 50% sprouted wheat ?our is enough to increase the daily folate intake by 75 micrograms, or almost 20% of the adult recommended intake.
Food and Nutrition Research. 2012 April 2;56 (Hefni et al.)

SPROUTED WHEAT HIGHER IN NUTRIENTS
We all know that whole grains are more nutritious than their re?ned counterparts. But increasingly, research is showing that sprouted whole grains can o?er even greater bene?ts. In a recent study, Vietnamese researchers sprouted wheat for 48 hours, and found it was higher in dietary ?ber, free amino acids and antioxidant activity than unsprouted wheat.
Journal of the Science of Food & Agriculture. 2011 September 14 [Epub ahead of print] (Hung et al)

Pseudo science bs on availability of nutrients...like celiac maybe there is a very small subset of people who are missing an enzyme, but generally speaking this ain't how this works.

Anonymous wrote:That is entirely subjective.

I am a healthy, fit and trim person who has never had any problems eating "white" bread in all its guises. So sprouted bread isn't "better" in my case or the cases of most people.

Anonymous wrote:Actually, yes, it IS better for you than "plain" whole grain bread.

Sprouting grains makes them easier to digest...starts breaking down the protective compounds that insulate the seed (which can be irritating...e.g., physic acid), reduces carbohydrates (breaks down starches) and increases the concentration and availability of the proteins, vitamins and minerals in the grain.

Sprouted grains generally will have less of an effect on your blood sugar levels than even a regular whole grain.

another poster here who confuses "trim" with healthy. Did you even read anything the other poster wrote? Has nothing to do with weight-- it's about the availability of nutrients.

That is entirely subjective.

I am a healthy, fit and trim person who has never had any problems eating "white" bread in all its guises. So sprouted bread isn't "better" in my case or the cases of most people.

Anonymous wrote:Actually, yes, it IS better for you than "plain" whole grain bread.

Sprouting grains makes them easier to digest...starts breaking down the protective compounds that insulate the seed (which can be irritating...e.g., physic acid), reduces carbohydrates (breaks down starches) and increases the concentration and availability of the proteins, vitamins and minerals in the grain.

Sprouted grains generally will have less of an effect on your blood sugar levels than even a regular whole grain.

Actually, yes, it IS better for you than "plain" whole grain bread.

Sprouting grains makes them easier to digest...starts breaking down the protective compounds that insulate the seed (which can be irritating...e.g., physic acid), reduces carbohydrates (breaks down starches) and increases the concentration and availability of the proteins, vitamins and minerals in the grain.

Sprouted grains generally will have less of an effect on your blood sugar levels than even a regular whole grain.

"Less bad"??? Bread isn't in itself bad. It's pairing processed grains with 2 all beef patties and special sauce that's bad when you do it 3 meals a day every day.

Sprouted grain is fine and healthy, but it isn't "better" for you than whole grain bread made with good ingredients, it's just different. And a ton more expensive. But if you like it and eat in moderation it's part of a healthy diet, sure.

Is sprouted bread actually good for you or just less bad than other types of bread?