Can Bread Be Healthy for You? | Tim Spector

Tim Spector is a medically qualified Professor of Epidemiology and Director of the TwinsUK registry at King’s College London.

His current work focuses on the microbiome and nutrition, and he is co-founder of the data science company ZOE.

Tim is the author of four popular science books, including "The Diet Myth” and the most recent "Spoon-Fed" which is a Sunday Times bestseller.

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About the Podcast
Jesse Chappus has in-depth conversations with health and wellness leaders from around the world. Topics include lifestyle, nutrition, fitness, self-help, sleep, meditation, spirituality and so much more. Tune in weekly to take your health to the next level!

[jgreen]

6 years ago I was diagnosed with IBS, and told it was probably stress induced. I drastically reduced wheat intake, cut out red meat, reduced the amount of cheese, reduced alcohol from moderate to low and gradually went vegetarian. I improved, but, 3 years ago, I had a flair up, was told I had IBD. I cut out coffee, all alcohol, pasta and all other types of refined wheat, improved by 80%. Since then, I have experimented with reintroducing things. I have discovered that cutting out all shop bought bread, pastry biscuit and cake products altogether has cured me completely. I can drink coffee and tolerate moderate alcohol again. I eat bread every day, but homemade, all white flour being organic., and all loaves contain 50% malted, multigrain or whole meal with 50% organic white. I don’t know if it was too much refined white flour, undercooked flour products like shop bread, the emulsifiers they use, or the higher glyphosate pesticide content of cheap flour that caused my problem or the combination of these factors. I do know I have to avoid shop bread altogether and have to make sure pasta is properly cooked and not still chewy and If I do that I have no symptoms at all. Nasty processed foods where the trigger for intolerance of other things.

[eugenebooyens]

Not having an allergic reaction or digestive problems doesn't mean it's "healthy" though - that is there are just dar better nutritional options like whole grains thanks bread. Or is there evidence that sourdough bread provides special nutrition or outcomes that we can't get elsewhere? I'm a passionate professional Artisan Baker so I'm not trying to be difficult, but I do wrestle with this issue and how much in the industry we should allow ourselves to market sourdough as being "healthy"

[davefair]

I stopped eating bread and grains and eat bacon, steak, chicken, eggs and vegetables and I'm losing fat easily. I even fry the vegetables in the bacon fat. I end up feeling so satiated after eating like this, that I just don't want to eat anything for hours after.

[Become_strong-co]

🍞 Gluten Trend:
- More people adopting gluten-free diets due to perceived sensitivity.
- Science shows only 1% definitely have celiac disease, while many others think they do.

🔬 Scientific Understanding:
- Self-testing for gluten sensitivity is challenging.
- Many factors like poor gut health and diet quality may contribute to symptoms, not just gluten.

🥖 Healthy Alternatives:
- Advised to reassess gluten obsession, as alternatives may be less healthy.
- Suggests homemade, sourdough, long-fermented bread as a better option.

🍽 Nutrition Advice:
- Recommends consulting a nutritionist for a holistic diet review.
- Education about gut health and the role of gluten is essential for making informed choices.

[EnlightenedCarnivore]

Give your whole grain bread to some pigeons.
No Sugar, No Grains, No Seed Oils, Less than 50g of carbohydrates daily and (if your aren't already) you will become your healthiest. 💪💖

[DavidMichaels-qd]

It seems the only foods where everyone agrees that they are healthy are salads!! But it doesn't fill you up! Bread always fills me up. A few years ago, I went on a fruit and salad diet where I lost far too much weight and was always hungry. I wish medical professionals, when they do interviews on healthy diets, would stop assuming that everybody needs to lose weight, cos there are people who need to GAIN weight! Very frustrating.

[burnoutminion]

Bread is not an ultraprocessed food, white bread is. But people tend to forget bread is still a highly processed food, just not to the extent that it can be called "ultraprocessed". So I have opted to omit it from my diet, in favor of more whole food plant-based alternatives.

[rredding]

I don't believe that bread is healthy.
I love it, I have eaten it for 60 years, it is very convenient, quicky prepared. Yes, indeed a lot of pros.
The health issue goes way beyond gluten. The problem is that it is loaded with refined carbs, ALSO in those nice looking artisan breads.
All these carbs are converted into glucose, a sugar. Ancient man only ate a small amount, a few grams of sugars (OK, except in autumn) and honey was not produced by beekeepers in those days.
These days, we are like a cactus in a rain forest. ONE leaf of bread contains some 15 grams of carbs, that are converted in the body to glucose (sugars). A decade long overload of glucose results in insulin resistance and chronic inflammation, increased bloed lipids, liver, heart, kidney and prostate issues. This is called metabolic disease.

Then another thing: the glucose molecule looks a lot like vitamin C. Every cell in the body has a molecular transporter that transports glucose and vitamin C molecules into the cell. So, there is a competition between glucose and vitamin C to get into that cell.
The daily amount of vitamin C we get is measured in milligrams, the amount of glucose in grams, usually 100-300 grams. (1000 times more in weight).
So, guess which competitor wins?
And then... Vitamin C is used up to process glucose.
So, we often lack vitamin C. In the past sailors on long travels also lacked vitamin C. This resulted in scorbut: a lot of bruises, bleeding, losing teeth, followed by death due to internal bleedings. The reason: vitamin C is required for collagen, the reinforcement that keeps blood vessel walls in shape. What happens when we have low grade scorbut? Those arteries that endure the highest pressure, and that move a lot, may tear. These are located near the heart (e.g. "the widow maker").
It first goes by unnoticed, as the body patches up with cholesterol-like material and reinforces with calcification. Saturated fats and cholesterol are not the problem, the cause lies in chronic glucose toxicity.

In 3500 years old Egyptian mummies calcified arteries have been found. Egypt was a well organised agricultural society producing loads of wheat along the river Nile.
It is very well possible that their cardiovascular disease was caused by extensive loads of carbs.

I think I have given a possible mechanism for issues caused by carbs.
To conclude: there's more to bread than gluten. You may want to check out Paul Mason or William Davis on the subject.
I add a link to some useful information:

[goldblueberries]

Let's consider the G M O garage foods created by big food business corporations

[holylotus]

Bread literally keeps me alive wtf are people talking about bread aint good