Not all breads affect blood sugar the same way. White bread, sweet breads, bagels, and some gluten-free types can cause spikes, while whole grains help keep blood sugar levels stable.

1. White Bread

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All breads come from grain, which has three parts. The bran is the outer layer that contains fiber and B vitamins. The germ is the middle layer, rich in vitamin E and fatty acids. The endosperm is the center that includes the most starch (a type of carbohydrate).

Whole-grain bread is made from the entire grain, but white bread is only made from the endosperm . This type of bread is made from refined flour, which means that it lacks fiber, vitamins, and minerals.

White bread and other refined grains spike blood sugar levels and do not provide the healthy

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