Is there a difference- really?

lizzil0

Let me preface this with- I don't know a lot of science-y stuff.

I was thinking about whole grains- is there really a difference if I eat a loaf of yummy french bread (just water, white flour and salt- no preservatives or anything funky) and then ate some wheat bran. Would that be the same as eating wheat bread? They usually take it all apart and "enrich" it anyway, putting the good stuff back in.

This is hypothetical, I'm doing low carb so I'm only eating the wheat bran these days, I figure it's the only really good part of the bread. How is one thing so bad, and the other good for you when it's basically the same thing? The fiber is the good part. I know the carbs are released slower in your system in combination with fiber, but it all turns to sugar no matter how slowly it gets to that point.

TDGee

Do you want to eat your sugar with a spoon, or a shovel. It's how much of the sugar you get and how fast you get it.

registers

Let me preface this with- I don't know a lot of science-y stuff.

I was thinking about whole grains- is there really a difference if I eat a loaf of yummy french bread (just water, white flour and salt- no preservatives or anything funky) and then ate some wheat bran. Would that be the same as eating wheat bread? They usually take it all apart and "enrich" it anyway, putting the good stuff back in.

This is hypothetical, I'm doing low carb so I'm only eating the wheat bran these days, I figure it's the only really good part of the bread. How is one thing so bad, and the other good for you when it's basically the same thing? The fiber is the good part. I know the carbs are released slower in your system in combination with fiber, but it all turns to sugar no matter how slowly it gets to that point.

Yes there is a difference. The most simplest form of a sugar is a monosaccharides. The longer the chain of simple sugars, the longer it takes for your body to break down, the shorter the chain, the quicker it breaks down and the faster your insulin raises. If your insulin raises quickly, there will be a lot of glucose in the blood. This will cause insulin to raise, which can potentially store fat. The longer the chain, the more slowly glucose is accumulated in the blood stream, giving it time to clear out slowly... keeps blood sugar low.

White bread has a smaller chain compared to a longer chain... You should check out the "glycemix index". Here is a link... the "lower" the glycemix index, the longer the chain so the healthier it is for you.
http://www.southbeach-diet-plan.com/glycemicfoodchart.htm

lizzil0

Maybe my question wasn't clear- you'd be eating all the "whole grain" components at the same time- just separated.

registers

Maybe my question wasn't clear- you'd be eating all the "whole grain" components at the same time- just separated.

okay i thought you said "wheat bread" when you said "wheat bran." If you add flour, it throws everything off, and you also have to add yeast to make bread which isn't that healthy, from my understand it's a bacteria that gets in the blood.

chizzledfrmstone

Maybe my question wasn't clear- you'd be eating all the "whole grain" components at the same time- just separated.

okay i thought you said "wheat bread" when you said "wheat bran." If you add flour, it throws everything off, and you also have to add yeast to make bread which isn't that healthy, from my understand it's a bacteria that gets in the blood.

Yeast is a Fungi (eukaryote) not a prokaryote (bacteria). It's only purpose is to be used as a leavening agent. It ferments sugars in warm temps and then dies at higher temps. I don't know what you mean by bacteria in the blood?

Also the Glycemic Index is relative and I'm sure using different sources of CHO has an effect on gastric emptying.

To the OP. No it's not the same thing...

registers

Maybe my question wasn't clear- you'd be eating all the "whole grain" components at the same time- just separated.

okay i thought you said "wheat bread" when you said "wheat bran." If you add flour, it throws everything off, and you also have to add yeast to make bread which isn't that healthy, from my understand it's a bacteria that gets in the blood.

Yeast is a Fungi (eukaryote) not a prokaryote (bacteria). It's only purpose is to be used as a leavening agent. It ferments sugars in warm temps and then dies at higher temps. I don't know what you mean by bacteria in the blood?

Also the Glycemic Index is relative and I'm sure using different sources of CHO has an effect on gastric emptying.

To the OP. No it's not the same thing...
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Okay, I remember reading a long time ago this book by a microbiologist on diet. He did say that yeast does/can end up in the blood causing illness. I don't remember the facts, been over 8yrs since i read that book.

What do you mean the glycemic index is relative? Do you mean different carbs have different values? or are you talking about how you say "gastric emptying?"