Robert Lustig, MD: The Problem with Grocery Store Bread
Robert Lustig explains why most grocery store bread is metabolically harmful: manufacturers strip out fiber to improve texture. Whole grain bread should have a 3:1 carb-to-fiber ratio, but typical bread hits 6:1 or worse, turning it into processed sugar.
Questions this video answers
About 25% of total weight.
About 3:1.
Examples given include 6:1 and 17–18:1.
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