According to a dietitian, the #1 Worst Bread to Eat If You Have High Blood Sugar

According to a dietitian, the Worst Bread to Eat for High Blood Sugar is.Thankfully, we have a variety of bread options to choose from.When there is too much sugar in the blood due to a lack of insulin in the body, it is called hypoglycemia. High blood sugar can be caused by a variety of circumstances, including poor diet and beverage choices, a lack of physical activity, and illness. Hyperglycemia can cause difficulties that damage your general health, such as your eyes, kidneys, nerves, and heart, if it isn't managed, so it's critical to keep your blood sugar in a healthy range.Although carbs are vital for your body, you must be careful about which types you consume, particularly if you have high blood sugar. There are several types of bread that are healthier than others, for example. A refined grain with no extra fiber, according to Lisa Young, PhD, RDN, author of the book Finally Full, Finally Slim and a member of our medical expert board, is the worst bread to consume for high blood sugar.

"High-fiber bread with at least three grams of fiber per slice should be included in the diet of people with high blood sugar," Young advises. "Bread with added sugar is also an issue because it raises blood sugar levels even further. Fiber helps to keep your blood sugar in check."

Carbohydrates are divided into two categories: simple and complicated. Sugars like fructose and glucose are simple carbs since their chemical structures are made up of only one or two sugars. Complex carbohydrates have three or more sugars linked together in their chemical composition. They also take longer to digest, so they have a less immediate effect on blood sugar, leading it to climb more slowly.Simple and difficult carbohydrates are the two types of carbohydrates. Simple carbohydrates are sugars with only one or two sugars in their chemical structures, such as fructose and glucose. Three or more sugars are linked together in the chemical composition of complex carbohydrates. They also take longer to digest, so their impact on blood sugar is delayed, causing it to rise more slowly.

Although complex carbohydrates appear to be preferable in the event of rising blood sugar, the Harvard T.H. Chan School of Public Health claims that categorizing carbohydrates into simple and complex does not account for their impact on blood sugar and chronic diseases. When it comes to blood sugar management, the glycemic index is crucial.

On a scale of 0 to 100, the glycemic index (GI) is a measure of how quickly and how much a given item might cause your blood sugar to rise after eating. Because high-fiber foods contain fewer digestible carbohydrates, digestion is slowed, resulting in a more gradual and lower rise in blood sugar. The glycemic index of milled and refined grains, which have had the bran and germ removed, is higher than that of minimally processed whole grains.

Foods with a high glycemic index, such as white bread, are quickly absorbed and induce significant blood sugar changes, according to Harvard. They also believe that eating a lot of foods with a high glycemic index increases the risk of type 2 diabetes, heart disease, and obesity.The glycemic index (GI) is a scale from 0 to 100 that indicates how soon and how much a food will raise your blood sugar after you eat it. Digestion is slowed by high-fiber diets, which contain fewer digestible carbohydrates, resulting in a more gradual and lower rise in blood sugar. Milled and refined grains, which have had the bran and germ removed, have a higher glycemic index than minimally processed whole grains.

According to Harvard, foods with a high glycemic index, such as white bread, are quickly absorbed and cause considerable blood sugar swings. They also believe that consuming a high-glycemic-index diet raises the risk of type 2 diabetes, heart disease, and obesity.