Each of us has a different metabolic response when eating the same bread.
Matthew Ashmore/Alami
Consider two slices of bread. One is made from artisan sourdough bowls, the other is made from cheap, mass-produced white loaves. Which do you think is healthier?
The answer is you won’t know until you try. Some people have an unhealthy reaction to cheap items, causing their blood sugar levels to spike. But others don’t, and instead experience a spike in blood sugar after eating sourdough. Some experience spikes in both, while others experience almost none at all.
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The same goes for other foods and nutrients, especially fats. Fat can surge dangerously in your bloodstream after a meal. The way our metabolism reacts to food is very unique. This is a shocking discovery that will shake up decades of nutritional orthodoxy and promises to finally answer the incredibly difficult question: What should we eat to stay healthy?
An increase in blood sugar and lipids after a meal is very normal, but if blood sugar and lipids rise too quickly (called spiking), it can cause problems. Frequent spikes in glucose and fats called triglycerides have been linked to the risk of developing diabetes, obesity and heart disease. For decades, nutrition researchers have assumed that all humans respond in much the same way to certain foods, causing uniform increases in blood sugar and fat.
glycemic index
Under that assumption, dietary advice was simple and one-size-fits-all. Reduce your intake of foods that cause spikes. Surprisingly, most of them…
