17. White Bread
We’ve said it before, and we’ll say it again – white toast, dripping with butter is heavenly! However, it isn’t so heavenly for our appetite.
White bread is made with refined white flour, that is, flour that’s been processed to remove the bran and the wheatgerm. The bran and wheatgerm are kept in during the milling process to create wholewheat flour that’s used to make brown bread, hence why it’s also known as wholewheat, or wholemeal, bread.
The problem with white bread is that because it doesn’t contain any of the complex bran or wheatgerm that take longer to digest, it’s digested very quickly by the body. All types of bread contain carbohydrates, and carbohydrates are broken down into sugars.
These sugars are released into the bloodstream, flooding the blood with sugar, giving us immediate energy. But what goes up, must come down, and these sugars are quickly processed and our energy levels quickly slump, causing us to crave more sugar and feel hungry. When the toast and butter cravings hit, it’s far better to opt for brown, wholemeal bread, that will keep us fuller for longer. The same goes for wholewheat pasta over white pasta.