Researchers from the Weizmann Institute of Science used 20 healthy people for a trial to compare the differences in processed white bread and artisanal whole wheat sourdough. Usually, the participants consumed 10 percent of their calories from bread, but for a week they were instructed to consume 25 percent of their calories from bread.
Half only ate white bread; the other half only ate whole wheat. After a two week period without bread, the diets were reversed.
What did the study find? There was actually little difference between the two diets. "The initial finding, and this was very much contrary to our expectation, was that there were no clinically significant differences between the effects of these two types of bread on any of the parameters that we measured," said Eran Segal, a computational biologist at the Weizmann Institute of Science and a senior author of the study.
Different people, however, have different glycemic responses to eating the same food. Some had better responses to white bread; others, whole wheat.
Another senior author and researcher in the Department of Immunology at the Weizmann Institute, Eran Elinav, said this finding may lead to a new paradigm in how we treat diets.
"To date, the nutritional values assigned to food have been based on minimal science, and one-size-fits-all diets have failed miserably," Elinav said.
The study encourages further research on different responses to food and how we eat.
Here's what to do with leftover bread
20 Things to do with Leftover Bread
20 Things to do with Leftover Bread
Read on to learn several ways to use leftover bread.
French Toast With Amaretto Crème
Morning decadence at its best—vegan-style. Simplify this recipe by skipping the Amaretto Crème and serving it with fresh berries and a bit of maple syrup. Although, if you’re a sucker for anything almond-flavored, the crème is a must.
Bread pudding, an economical dish designed to use up stale bread, is most often associated with dessert. But this version is equally comforting as a savory option, enriched with cheese and studded with vegetables.
Studded with strawberries, this breakfast recipe is a cross between a baked French toast and a dessert bread pudding. Swap in almost any fruit depending on what’s in season. Although we typically suggest using whole-grain bread, we stuck with challah for this recipe (because the results are so luscious).
This high-protein, low-carb salad has gotten a bad rap because of unappealing deli versions served on soggy bread. But, oh, how wonderful an egg salad can be when well made, with its bright yellow yolk, flecks of herbs, and a bit of mayonnaise. This basic salad can be embellished with many flavorings—crumbly bacon, a chopped pickle, diced red bell pepper, capers, olives, chives, dill, or a sprinkling of curry powder. Serve with lettuce, and maybe cheese and tomato, on hearty bread (sliced on the thin side).
Cornbread stuffing, a Southern favorite, is a nice change from more traditional white bread stuffing. This delectable recipe uses Italian turkey sausage, rather than pork, and omits all the butter and cream to cut the fat by two-thirds. This stuffing is lower in sodium as well, and it's so easy to make that it’s sure to become a favorite side year-round.
A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as an accompaniment to baked ham. For the best texture and flavor, look for soft whole-wheat sandwich bread without any added malt or molasses. Be sure to use canned, not fresh pineapple—fresh pineapple makes the soufflé too wet.