25 Sugar Cubes? The Truth About Sugar Spike From Bread

In France, bread is practically sacred. As of 2021, 85% of people reported eating it daily, with each person consuming an average of 105 grams per day. But while the baguette might be a national treasure, nutritionist Dr. Arnaud Cocaul is urging people to take a second look. Why? Because behind that crusty perfection hides a dangerous health risk: a massive sugar spike from bread. “It’s a calorie bomb,” warns Dr. Cocaul in an interview with Yahoo. The problem? The high carbohydrate content and glycemic index of white bread cause blood sugar to soar, then crash—leading to energy dips, weight gain, and even long-term metabolic issues. A Daily Ritual with Hidden Risks For millions in France, grabbing a fresh baguette is a morning ritual. Crisp and golden, it’s more than just food—it’s a national symbol. Yet beneath this delicious exterior lies a nutritional trap. Dr. Arnaud Cocaul highlights that a single baguette contains about 25 sugar cubes, three times more than a can of soda. Why Is the Baguette Problematic for Health? The concern isn’t only the sugar amount but also its rapid absorption. Made from highly refined white flour, white bread breaks down quickly, causing sharp spikes in blood glucose levels and disrupting long-term metabolism. Dr. Cocaul explains how this type of bread impacts health: Low fiber content makes it less filling Increases risk of type 2 diabetes Promotes fat storage, especially around the abdomen Contributes to insulin resistance in predisposed individuals Even whole wheat breads in supermarkets aren’t always safe. Dr. Cocaul advises avoiding breads made from white flour and limiting multigrain bread, which is often made with quickly absorbed flours. Healthier Alternatives to Avoid Sugar Spike From Bread For those attached to baguettes, there are healthier alternatives. Sourdough tops the list. “It allows for natural fermentation, bringing in micronutrients compatible with good health,” says Dr. Cocaul. He also recommends older grains like einkorn wheat for a moderate glycemic index and suggests baking bread at home using a variety of flours—rye, corn, chestnut, or chickpea—to diversify nutrients and avoid sugar spikes. The Bigger Picture: Hidden Sugar Is Everywhere White bread is merely the tip of the iceberg. Sugar is pervasive, even in unexpected foods. The food industry adds it to entice consumers early. “When you’re in the womb, bathed in amniotic fluid, you’re already absorbing fatty and sweet nutrients—the first flavor a child recognizes is sweetness,” Dr. Cocaul explains. This results in sugar’s omnipresence, even in processed meats. “Check ingredient lists for glucose or glucose syrup—calorie bombs,” warns the doctor. This strategy fuels addiction and raises the risk of chronic illnesses, such as type 2 diabetes, which affects 3.5 million people in France, or 5.3% of the population. **25 morceaux de sucre dans cet aliment quotidien : le cri d’alarme d’un nutritionniste** This article first appeared on doctissimo.fr – Author: Sihem Boultif Research Confirms: Even Minimal Alcohol Raises Cancer Risk Skip Eggs—These Are the Best Protein-Rich Nuts, Says Nutritionist K-pop Diet: Slim Down and Glow Like Your Favorite Idols Olive Oil: Your Heart’s Secret Weapon 10K Steps at Home, Made Easy Ditch Regular Planks—Try Plank Jacks for Belly Fat Burn

View Original Article