Every Friday, find, on lepoint.fr, the nutrition chronicle of Professor Boris Hansel, endocrinologist and nutritionist at the Bichat hospital in Paris. He is also the host of the health channel PuMS on YouTube.
Bread is flour, water and salt. But in reality, there are an infinite number of varieties. And there are many misconceptions regarding the effects of this or that bread on health! We will understand this together.
From a nutritional point of view, there are essentially three elements that distinguish breads: their glycemic index, that is to say their ability to more or less raise the level of glucose in the blood; the salt content, which is quite high and the fiber content.
For frequent consumption, we will first recommend breads with a lower glycemic index and higher in fiber.
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And there is important little known information: wholemeal bread contains twice as much fiber as white bread, but its glycemic index is not necessarily lower. Because, in its manufacture, the fibers that envelop the grain were artificially added to the white flour. So we have refined flour mixed with bran.
And that has nothing to do with wholemeal bread prepared with wholemeal flour, obtained following grinding whole wheat, with fibers clinging to the
