Having looked on packets for both they seem to have almost exactly the same ingredients in both (sometimes sugar content is marginally higher in whites)
So what is it then, than makes brown so much better?
Is it just the fact the complex carbohydrates take longer to break down and more gradually fulfilling?
White Bread/Pasta vs Brown Bread/Pasta Watch
- Thread Starter
- 02-12-2010 14:30
- 02-12-2010 14:32
- 02-12-2010 17:45
The glycaemic differences are marginal in the lab, made further insignificant when 1) eating in a non-fasted state, and 2) when eaten with other ingredients (meats, cheese, veg, oils etc).
So basically, for free-living humans, the differences in glycaemic indices (?) is insignificant. In fact, there seems to be some evidence that keeping the bran on these grains is potentially harmful. The bran contains the lectins/anti-nutrients etc. In high enough amounts, these have the potential to have negative health effects. Take that with grain of salt though, the studies that suggest this stuff are looking at very high amounts of these foods, usually in conjuction with an otherwise poor nutrient lacking diet.
I don't think these things are necessarily the devil, but I think there are better sources of carbs that grain-based processed foods. Yes, bread and pasta are processed foods.
- 02-12-2010 17:48
More Fibre in brown bread, because it still has the husk on.