Bread varieties spark endless debate, but pinpointing the 'best' one for your health isn't straightforward.
Recent research highlights highly individual responses to white bread versus whole-wheat sourdough, challenging one-size-fits-all advice.
In a study of 20 participants, scientists tracked post-meal changes in cholesterol, glucose, and fat levels after eating white factory bread or traditional whole-wheat sourdough.
Expectations of a clear winner were upended: some showed better glycemic responses to one type, others to the alternative. These findings point toward future personalized nutrition strategies tailored to your unique microbiome.
