About grains. This has been puzzling me and the more I research, the more I puzzle.
100% Whole Wheat bread is supposed to be better for you than white flour or similar bread. BUT, they carry almost the same glycemic index, which is way too high to be considered healthy. But what has been touted at me since childhood, and what I myself tought as a fact, 100% Whole wheat bread should digest more slowly and cause a more controlled and constant spike in blood sugar and insulin. Because of the whole wheat is way harder to digest than some processed white flour, and because the fiber and amylose and stuff like that should also lessen the glycemic load by not really digesting at all.
I mean hell, if it's all sugar then I just eat bread only on certain occasions and cut way out of it. What about 100% Oatbread? Shouldn't that be better for you?
So what the hell? Stu, any sense? Anybody?
If you really want whole grain bread, buy whole kernels of ancient wheat. Soak overnight, then grind them yourself and bake the same day. Anything less is not "whole grain". Read Deep Nutrition by Dr. Cate Shanahan. I believe she goes into this. I haven't read Wheat Belly but I'm sure it goes into it.
As for Oat bread, the GI is really no different than wheat bread. In fact, most oat bread is half wheat anyway.
I'm not a fan of GI, or Glycemic Load, for that matter. There doesn't seem to be a lot of internal consistency in the rankings and they vary according to what you eat carbs with. Since I generally think that most people eat too many carbs anyway, I think it's better to just cut carbs, prioritizing anything without micro-nutrients.