Biologists have found considerable differences in reaction of the human body for the use of black and white bread.
However, scientists have found unambiguous evidence of use of both bread.
Scientist Eran Elinav from the Weizmann Institute in Rehovot (Israel) with a group of colleagues gathered a group of two dozen volunteers. Half of the volunteers agreed to eat one almost black bread for the sake of science within two weeks, and the other half white bread. In both cases, approximately a quarter of the calories were in the bread, and the rest of the diet was conventional products.
A month later, the groups changed places and began to eat another kind of bread, which they baked especially the authors. At this time, researchers monitored the health of volunteers by observing how changing the concentration of glucose, minerals and proteins in their blood during the transition to the grain diet and the total elimination of the bread, as well as changes in the weight, pressure, and other physiological characteristics.
As told Elinav, these observations led to unexpected results: the first analysis of the collected data showed that white and black bread about the same effect on the body and almost didn’t change how he worked the metabolism in the body volunteers.
Surprised by the results of the experiment, Israeli biologists have compared how the different body volunteers responded to white and black bread. As it turned out, the variation in reactions to wheat and rye flour was very large. Thanks to some helpful volunteers were white bread, for others it is black.
Interestingly, the use of neither one nor the other bread did not change microflora that was previously associated with the positive effect of black bread on human health. Why is this happening, scientists still don’t know, but they assume that this is due to differences in the work of microbes microflora, which are responsible for processing starch, glucose and other carbohydrates.
The disclosure of these differences, according to Elinav and his colleagues, will help us to understand what bread is to eat of different groups of people, and as features in their body can influence the success or failure of certain diets.