Scientists have figured out which bread is healthier — white or black

Scientists have figured out which bread is healthier — white or black

MOSCOW, June 6 — RIA Novosti. Biologists have not found definitive evidence of the usefulness of black bread and harmfulness of white bread, finding significant differences in the reactions of the people on the use of both product, according to a paper published in the journal Cell Metabolism.

“This discovery is interesting not only because it is potentially very important for the health of the population, but also because it put us face the fact — people can react differently to the same food. To date the dietary value of foods was considered to be the same for all people. Practice shows that diets based on this approach always fail miserably,” said Eran Elinav (Eran Elinav) from Weizmann Institute in Rehovot (Israel).

In recent years, the media often appear declarations of nutritionists that white bread is generally harmful product for human health, as it contains a lot of carbs, little fiber, and in General contributes to the development of diabetes and obesity. Brown bread and bread based on bran, by contrast, is useful because it contains a lot of micronutrients, plant fibers and other nutrients.

Elinav and his colleagues decided to test if this is actually getting a group of two dozen volunteers, half of whom agreed to eat one almost black bread for the sake of science, for two weeks, and the rest white bread. In this and in another case about a quarter of the calories were in the bread, and the rest of the diet was conventional products. A month later, the groups changed places and began to eat another kind of bread, which they baked especially the authors.

At this time, researchers monitored the health of volunteers by observing how changing the concentration of glucose, minerals and proteins in their blood during the transition to the grain diet and the total elimination of the bread, as well as changes in the weight, pressure, and other physiological characteristics.

These observations, according to Elinav, led to unexpected results: the first analysis of the collected data showed that white and black bread about the same effect on the body and almost didn’t change how he worked the metabolism in the body volunteers.

Surprised by such results of the experiment, Israeli biologists have compared how the different body volunteers responded to white and black bread. As it turned out, the variation in reactions to wheat and rye flour was very large.

Thanks for some volunteers the most useful was white bread, for others it is brown bread.

Interestingly, the use of neither one nor the other bread did not change microflora that previously was associated with a positive effect of black bread on human health.

Why is this happening, scientists still don’t know, but they suggest that this is due to differences in the work of microbes microflora, which are responsible for processing starch, glucose and other carbohydrates. The disclosure of these differences, according to Elinav and his colleagues, will help us to understand what bread is, there are different groups of people and features in their body can influence the success or failure of certain diets.