Diabetics are advised to replace white bread with brown bread, but many of its types often contain harmful additives, warns doctor.
Diabetes occurs when the cells in the pancreas that produce insulin become unable to produce enough insulin, or when the insulin produced is not absorbed by the body.
Type 2 diabetes is influenced by diet, lifestyle and genetics.
According to Dr Michael Mosley, Brown bread, which is recommended for type 2 diabetes, can cause an increase in blood sugar levels.
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As he explained to Express, these color-dyed culprits often contain more sugar to make them more palatable and many of its types sold in stores contain various additives.
You have to read the side of the packet. If it is dense brown bread, rye, things with seeds or nuts in it there’s a good chance it’s okay. But often they’ve just processed it, so be cautious.
According to Dr. Mosley, “a lot of brown bread is just color-dyed white bread.”
He recommends diabetics to eat not bread, but whole grains (quinoa, bulgur, rye, barley, brown rice, buckwheat), as well as legumes.
Dr Mosley added:
I’d switch instead to quinoa, bulgur (cracked wheat), whole rye, whole-grain barley, wild rice and buckwheat.
These foods contain complex carbohydrates, which inhibit sudden fluctuations in sugar, and fiber, which supports the intestinal microflora.
The ‘complex carbohydrates’ contain more fibre which supports the growth of friendly bacteria in your gut
he explained.
It is also very important for diabetes to minimize the consumption of sweets, fruit juices, biscuits, crisps and sodas.
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“These foods rapidly turn into sugar in your blood causing sugar spikes and weight gain – they are like the tip of the iceberg,” he warned.
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