Think These Are Healthy Options? Think Again!

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2:15
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5,608
Published Date:
02/10/2016
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Scott: You mentioned flour, and I think more and more people are connecting the breads and the pastas to sugar.  How does the body react when you take in the flour products versus just a sugar produce?

Tiffany Wright, PhD.: Good question because it turns out a slice of whole wheat. bread has quicker glucose load than a tablespoon of sugar.  So it's actually worse for you.  So what happens is if you take a grain, like wheat, but it doesn't have to be, this isn't about... um... I can't think of the word somehow... gluten.  This isn't about gluten, it's about flour.  So if you take, let's say brown rice.  Brown rice doesn't have gluten.  And you grind it up into a flour and you make... brown rice pasta.  It's still flour.  The minute its ground up, it's in powder form so the minute it touches your tongue, it's converted into glucose.  It's too quick.  If you eat brown rice, you're chewing it, you're eating it with other things.  And all of that is slowing down the glucose load.  You're also eating with protein and with enough vegetables, like I mentioned.  So all of those things slow it down.  

Flour is just, because it's in powder form, it touches your tongue, it turns into glucose and it's an immediate glucose load, which goes through that process again.

Scott:  Are there healthier alternatives?  You mentioned brown rice a little bit.  But you know, a lot of people are switching to the brown rices, the quinoas, the things like that to add into their diet...

Wright:  Right, right.  Those are all great foods, but not in pasta form, not in flour form.  Brown rice pasta is certainly better for you than regular pasta.  If you're not addicted, if you're not giving it up, if you're going to give it to your kids, it's a better alternative because it has more nutrients.  But in terms of the glucose load and in terms of the insulin problem, in terms of the visceral fat, it's all the same.  So it's not a better alternative.  A better alternative is a cup of brown rice, or a cup of quinoa, or a baked potato even.

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Tiffany Wright, Ph.D, The Skinny coach clears up confusion about some whole grains and what some of those products do to your blood sugar when they're turned into flour. Is whole grain or quinoa pasta better for you? Find out how the body reacts to these healthy grains after their ground into flour and ingested as breads or pastas. You might be surprised at what happens to your glucose level from what many consider healthy foods!

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