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The Bread That Outsmarts Diabetes

One of the main causes of Type 2 Diabetes is a diet consisting of refined carbohydrates and sugars. Carbohydrates are long chains of sugar molecules. But not all carbohydrates are treated equally by the body. There are huge differences in how different carbohydrates affect blood sugar and insulin levels.

Carbohydrates that trigger the biggest surge in blood sugar are anything made with refined flour such as bread, cereal, and pasta. Starches such as potato starch, corn starch, and rice starch also trigger surges in blood sugar. Liquid carbs such as soda, beer, and fruit juice are even worse. These foods all get digested quickly because they lack the fiber and nutrients that are only present in an unrefined unprocessed state. Therefore, they flood the blood stream with glucose and stimulate a surge in insulin.

While most people are aware of the risk of sugar consumption, processed carbohydrates and starches can, in some cases, cause even greater spikes in blood sugar levels. In fact, two slices of bread made with commercial flour raises blood sugar higher than six teaspoons of table sugar and higher than many candy bars! Why is this? Wheat contains lots of fiber- which should slow down the blood sugar response- right?

Wheat Kernels are composed of three parts- the bran, germ, and endosperm. The bran and germ contain the bulk of the fiber and nutrients. White flour is composed entirely of the endosperm, which is basically starch (sugar), which is why white bread raises blood sugar levels when consumed. To understand why even commercial whole wheat flour raises blood sugar drastically, we have to understand what is going on in the milling process.

Today, wheat kernels are ground in big machines called steel mills. To make flour, steel mills literally strip the bran and germ off of the endosperm. To make commercial whole wheat flour- some of the bran is thrown back into the white flour (not the nutrient rich germ which cannot be added back usually because it becomes rancid just a few days after grinding.

However, the bran is no longer bound to the starchy endosperm! The molecular structure of the wheat kernel is permanently altered during the milling process. Therefore, even whole wheat flour is digested too rapidly, causing blood sugar levels to spike, which causes a sharp rise in insulin.


For thousands of years, our ancestors used Stone grinders to process wheat. The stone grinding process preserves the fiber, enzymes, and nutrients in the wheat kernel. It is also a low heat process which maintains the molecular structure. This makes stone ground bread the ideal food choice for diabetics. In fact, stone ground bread can even lower blood sugar levels.

The ancient Kamut grain has been shown in a research study of the University of Florence to lower blood sugar levels and ensure proper digestive health.

In conclusion, a diet low in fiber and nutrients and high in refined carbohydrates , sugars, and commercial steel milled flour is detrimental to blood sugar levels and pancreatic health.

On the other hand, a diet high in stone ground grains, leafy greens and vegetables (both high in nutrients and fiber) will go a long way to promote healthy blood sugar levels. Real Stone ground bread is the only bread that can effectively lower or maintain blood sugar levels.


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