Bread, gluten-free or gluten-containing, in terms of carbohydrate content, is equivalent to sugar.
Two slices of store-bought whole grain bread, such as the gluten-free bread I discussed in my last post, equals 5- 6 teaspoons of table sugar:
Some breads can contain up to twice this quantity, i.e., 10-12 teaspoons equivalent readily-digestible carbohydrate.
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I disagree that wheat is worse than sugar, generally.
Sure it’s worse for celiacs, and others with gluten intolerance. And sure it will raise worse than the equal “net carbs” of sugar since starch is a glucose polymer.
But sugar is half fructose which is a LOT of fructose. And fructose is very bad for fatty liver, for diabetes, for triglycerdies, for adiposity, for everything…
On the other hand, this is sort of like arguing whether arsenic or cyanide is worse… doesn’t really matter.
Hi, Jpatti–
This is a confusing issue. It is the reason why I wrote Wheat Belly that will be hitting bookstore shelves in early September, 2011.
I believe that, once you hear the entire rationale, you will agree that, not only is wheat worse than sugar, it is the most incredibly bad thing ever created by modern genetics and agribusiness and is responsible for more disease and suffering than any war ever waged.
I’m looking forward to your book. I had heavy whole wheat bread (plus butter and jam) for breakfast for years thinking I was being health conscious (mostly because it was fibrous enough that I didn’t snack till lunch). How wrong I was! Now that I’ve gotten educated on the metabolism of carbohydrates plus the dangers in wheat, I realize how unhealthy that was.