Eat THIS Bread For Your Health According to Stanford Professor | Prof. Christopher Gardner

We often think that the health benefits of brown bread outweigh that of white bread. But according to Professor Christopher Gardner, they share more in common that you may think.
Sarah Ann is joined by Christopher so explore the Glycemic Index of bread and how it affects your body.
Christopher Gardner is a Professor of Medicine at Stanford University and the Director of Nutrition Studies at Stanford Prevention Research Center.
Watch the Full Episode here: • The No.1 Diet Accordin...

[@perry_123]

Manna bread for the win................oh yah ancient grains,2 small slices will keep me fired up for hours....

[@diditu1602]

I have sourdough rye bread, not often.

[@angelmd43]

For me when I was eating too much candy, cookies and cakes, my cholesterol went up as well as my blood sugar. Even though I eat veggies, fruits and grains. That was my experience so I really think it's the refined sugars that's the bad guy.

[@mariacorso9113]

Please no adds i switched off after this too distracting too long of add.

[@peggykey5570]

What about killer Dave's bread with 1gram sugar?

[@Caladcholg]

5:33 do you care to share with the audience why that was? If you're going to get on the internet with Hermonie here to address a new generation of humans interested in health, being honest would be a good place to start.
For the HbA1c measurement in your study, you made the keto group _stop taking all antihyperglycemic medications_ , it's right there in the paper (though very obscured). You think that might, might have something to do with the fact it wasn't statistically significant? Christ.
And I don't know if you are doing it to be purposefully misleading (your seeming strong suit), or you are just in over your head on the actual medical side of nutrition (you know, the things you don't teach 'stealth nutrition' courses), but you keep saying 'glycosolated' hemoglobin. Doesn't that imply an enzymatic reaction? Wouldn't 'glycated' be medically accurate, since it literally just gets 'stuck' to your blood with no enzyme involved?