Much has already been said about bread. There are many varieties and some people wonder which bread is best for them. That question is not so easy to answer.
New research shows that how the body reacts to white or brown bread is different for everyone.
Twenty test subjects were examined how their bodies reacted to white factory bread and traditional whole-wheat sourdough. Among other things, they looked at the cholesterol, glucose and fat content and how those values changed after eating a certain type of bread.
The researchers expected to discover a pattern, but were surprised by the results. Some people's glycemic response was better with one bread, while others responded better with another bread. The research could help to make more personalized nutritional recommendations in the future, based on microbiotics.