To start the day well without causing a spike in your blood sugar, a doctor shares the type of bread to opt for at breakfast. Spoiler alert: it’s not the baguette.
Ah, the bread for breakfast, a French institution. Whether it’s slathered with jam, smeared with salted butter, or dipped in coffee (don’t judge), it’s often the first food we consume upon waking. However, not all breads are created equal when it comes to avoiding blood sugar rollercoasters in the morning.
According to Dr. Jimmy Mohamed, a well-known general practitioner heard regularly on RTL, some breads should be avoided, especially if you’re prone to digestive issues, bloating, or gluten sensitivity. Fortunately, there are alternatives that are both healthy and delicious.
Le pain au levain, la star de la digestion (et de la glycémie)
“The best bread for me is sourdough bread“, Dr. Mohamed claims without hesitation on RTL’s set. And for good reason: this bread, made from natural fermentation, is much more than just a vehicle for toppings. “It’s easier to digest, more filling, and better tolerated”, the doctor continues. Besides having a lower glycemic index than traditional white bread, sourdough serves as an ally for our intestinal health thanks to its richness in prebiotics.
Another positive aspect is that it’s also suitable for individuals with gluten sensitivity. Unlike industrial baguettes which can cause bloating, sourdough is often better assimilated by the body. It truly satiates, preventing that 10 AM slump and the temptation to hit the vending machine for chocolate bars.
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Petit épeautre, sarrasin, quinoa… les outsiders à connaître
To diversify without spiking your blood sugar, other types of bread are worth exploring. Starting with spelt bread. “It contains only 7% gluten, while traditional white bread ranges between 10 and 20%”, Dr. Mohamed reminds us. The result? Fewer digestive issues, but still a pleasant texture and rustic flavor that we love. Bonus: it also helps to regulate blood sugar levels.
Another favorite of the specialist is buckwheat bread, which is “higher in fiber with a slightly lower glycemic index”, in his words. And for those who want to completely eliminate gluten, consider quinoa! Sure, we usually think of it in salads rather than loaves, but it deserves a spot at the table. Naturally gluten-free, packed with proteins, fibers, minerals, and amino acids, it ticks all the boxes of a superfood. “Quinoa also impacts glucose, insulin, and cholesterol levels”, the physician notes. In short, it’s a complete ally, whether you’re vegetarian, gluten-sensitive, or simply looking for a breakfast that benefits your health.