Video

Transcript

hi guys dr. Berg here in this short video  we’re going to talk about the difference  

between whole wheat bread and white bread is  there a difference well let’s first talk about  

the glycemic index that’s the scale on how  fast these foods turn into sugar and raise  

your blood Sugar’s okay basically they’re almost  identical there really is no difference they’re  

both highly glycemic so they actually turn into  sugar pretty fast and they also will increase the  

bad cholesterol so that’s one thing so when  people tell you oh yeah half whole-wheat is  

gonna it’s very low in the glycemic index it’s  really not it turns into sugar pretty fast the  

thing about whole-wheat because it has more stuff  in it is less refined sometimes they have to put  

more preservatives in there too to make it last  longer or mold will set in or bugs will come in  

to start to set in there so that’s another problem  and then also both of these things have gluten and  

gluten is the things the protein wheat that really  destroys the intestines and gives you all sorts of  

types of illnesses like celiac and diverticulitis  and Crohn’s and all these digestive inflammatory  

conditions so gluten is highly inflammatory  and it can affect your joints arthritis and  

especially your gut right here also whole wheat  has a phytic acid phytic acid is a chemical that  

prevents the absorption of minerals calcium  magnesium potassium iron all these minerals  

that are supposedly in that wheat bread it are  going to be blocked so if you were going to eat  

bread Ezekiel bread is a lot better so that’s  a sprouted bread so at least that gets rid of  

this it has less gluten and it’s asking a little  lower on the glycemic index even though I don’t  

recommend it I mean if you’re going to have some  occasionally it’s a lot better Ezekiel bread you  

can find it at any grocery store in the frozen  section but it’s a it’s a sprouted bread okay  

now as far as the nutritional profile even the  whole wheat bread what happens is they grind  

it into flour and that flour has to sit on  the shelf and within six days you lose a lot of  

the nutrition so unless you’re going to grind  the bread yourself and make the bread chances  

are the nutrition profile is not as high as you  think all right yeah and as a side note if you  

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