Q. Is bread made with sprouted grains really better than other whole grain breads for controlling blood sugar?

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A. Anastassios Pittas, MD, co-director of the Diabetes and Lipid Center, answers: “Blood sugar (blood glucose) levels rise when carbohydrates are digested and the resulting glucose molecules are absorbed into the bloodstream. The more refined a carb is, the less fiber it has, and the faster it will be digested and absorbed. Whole grain breads, therefore, are better for avoiding spikes in blood sugar than white breads because they have more fiber. Whether whole grain bread made from grains that have been allowed to sprout offers any benefits for blood sugar control above that of bread made from unsprouted whole grains is a largely unsettled question, but the differences appear to be minimal.

“Very little research has addressed this subject. A recent study determined that, among other effects, the sprouting process decreased insoluble fiber and increased simple sugar content of grains, which should not be beneficial in blood sugar control. On the other hand, a 2017 study found that bread enriched with sprouted wheat flour had less total starch and more resistant starch compared to control bread. Resistant starches, like fiber, resist digestion and may slow absorption of glucose. The increased availability of some nutrients in sprouted grain bread may also act synergistically to help with blood sugar control.

“One small human study, conducted in 2012, concluded consuming sprouted grain bread was the best choice for blood sugar control in overweight and obese men compared to the white, sourdough, and even whole grain breads tested.

“Sprouted grain bread is certainly a better choice than white breads for blood sugar control and may even have a slight edge over unsprouted whole grain breads, but intake should still be limited. Look for breads with 15 grams of carbohydrate or less per slice, sprouted or not.

“The response to a given amount and type of carbohydrate intake varies considerably from person to person. If you have access to a continuous glucose monitor, you can measure your own blood sugar’s response to sprouted versus whole grain bread.”

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