When someone is diagnosed with diabetes, there are certainly many thoughts that go through their mind. Will I have to prick my finger every day? How often will I have to go to see the doctor? Will I need to be placed on special medications or insulin shots? The list goes on. (Recommended reading The First Year: Type 2 Diabetes ) For some folks, however, they come to one scary realization that upsets up more than anything else: NO MORE BREAD!
Well, white bread anyways. White bread is the enemy of diabetes and has actually been linked to all sorts of maladies including diabetes and cancer. Now, may diabetics have heard they should stay away from white bread, but why? Sure, white bread is a carbohydrate made from processed flour and can cause insulin levels to spike, we know that, but is there something else to the story? You bet there is.
White bread along with processed white flour in general, contains a chemical called Alloxan. You see, flour, even when processed, doesn't look perfectly clean, white and pure, but add in alloxan and world of beautiful white goodness explodes before your eyes. You see, alloxan is added so that flour looks pretty. While it does a good job at that, it also does a pretty good job at causing diabetes as well.
Alloxan is a uric acid derivative (I don't even want to get into it here, but that fact alone makes me want to stay away from flour of any kind) specifically damages the pancreas through the destructions of free radicals in its DNA. When the cells of the pancreas begin to decrease production of insulin, oftentimes the result is adult onset or type 2 diabetes. While this news is scary (especially considering the FDA refuses to put a stop to alloxan) you still have some hope.
First of all, stop eating white bread. It has no health benefits and as shown by the above, actually causes harm. Secondly, for those of you that have been eating white bread for some time, you might want to consider a vitamin E supplement. In clinical studies using lab rats, the harmful effects of alloxan were reversed and the rats seemed to be protected after the introduction of vitamin E. So, if white bread is out, does that mean an end to all sandwiches?
White bread is not the only bread on the block. If you have diabetes but still crave bread and just don't think you can go on without it, then just grab a rye! That's right, rye bread is the opposite of white bread, and the stuff is downright healthy! Rye bread not only contains antioxidant levels to that of many types of berries, the high fiber content of rye bread make it an excellent aid in the reduction of cholesterol in the blood. In addition, some studies indicate that by introducing rye bread into your diet you can greatly reduce your risk of colorectal cancer.
As you can see, there is a direct connection between diabetes and bread, but if you know what to choose, you can still have your bread, and eat it too!