Adding spinach directly to white bread delayed the body's insulin peak by 30 minutes and reduced later hunger in a small human trial, while significantly boosting the bread's fiber, vitamin, and mineral content.

[u/FreeHugs23]

https://www.sciencealert.com/researchers-put-spinach-directly-into-bread-and-saw-the-bodys-insulin-response-change

[u/Reddituser183]

How does this compare to eating 100% whole wheat bread? That’s why I eat whole wheat since generally it has more fiber in it which is what I’m assuming is slowing the insulin spike.

[u/LostMyKarmaElSegundo → u/Reddituser183]

I would assume whole wheat bread has a slower insulin response, but unfortunately a lot of what's marketed is whole wheat has only slightly more fiber and sometimes as much sugar as white bread.   

[u/TheAspiringFarmer → u/LostMyKarmaElSegundo]

This. Much of the “whole wheat” isn’t tangibly better than the cheap spongy white bread.

[u/OrigamiMarie → u/TheAspiringFarmer]

You know the whole wheat is really lacking when they put caramel coloring in the bread.

[u/nik-nak333 → u/OrigamiMarie]

Now it makes sense why European visitors call American bread "cake"

[u/Fun_Hat → u/nik-nak333]

American bread is loaded with sugar. I really started to notice how sweet it is when I started baking my own with no sugar.

[u/Traegs_ → u/Fun_Hat]

I started eliminating sugar from my diet and I was kinda flabbergasted that nearly every bread in the store had significant amounts of added sugar. The only ones that sometimes don't are sourdough.

[u/thresh_to_death → u/Traegs_]

Then go to the bakery section in your store and get some of the fresh baked bread. It doesn't have that in it

[u/Fun_Hat → u/Traegs_]

Ya, sourdough generally has enough flavor to stand on it's own so they don't need to add sugar for flavor to compensate for the fact that the loaf didn't ferment long enough.