Haar Explains White Bread’s Effect on Blood Sugar

As seen in VeryWell Health, Clinical Professor and Chair for the Department of Interdisciplinary Health Sciences Mindy Haar, Ph.D., RDN, discusses the impact of white bread on blood sugar. Haar explains that when wheat is processed to make white flour, the bran—the high fiber portion—is removed. This makes white bread more quickly digested in the body, and can cause a faster and higher spike in blood sugar as compared to whole grains.

“The more chemically complex the carbohydrate, the slower the breakdown process, and the more even the absorption of glucose into the blood,” Haar said.

She also noted that, when shopping, don’t just look for a “whole grains” label or seal on the packaging, since only a small amount of whole grains may actually be used to achieve this badge. Instead, she suggests checking the Nutrition Facts label and confirming that one slice provides at least 3 grams of fiber. In comparison, white bread typically has 0, or at most, 0.5 grams.