Joe Rogan says most of the bread in the United States causes inflammation, as experts discuss

After Joe Rogan expressed his concerns about bread offers in America, experts share their advice on the choice of the healthiest varieties.

In a recent episode of “The Joe Rogan Experience”, the famous Podcaster said that most breads in the United States are unhealthy and contribute to inflammation.

“Lots of inflammation comes from the regime,” said Rogan. “Our bread is F *** D – If you go abroad and you will eat bread in Italy, you will not feel at all badly.”

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The podcaster then shared an Instagram coil from the Holistic Health Influencer Dennis Echelbarger (Denny_dure) saying that bread can let people feel “swollen, brewed and tired”.

Many indicate gluten as the culprit, said Echelbarger in the video, but he claims that it is “just the scapegoat”.

In a recent episode of “The Joe Rogan Experience”, the famous Podcaster shared his opinion that most breads in the United States are unhealthy and contribute to inflammation. (Screenshot / experience Joe Rogan)

“The real problem is ultra-properly, chemically modified, bleached, brushed, false wheat filled with vitamins dipped in glyphosate,” he concluded.

Rogan added: “I know that when I cut these stuff from my diet, it made a giant difference.”

He noted that an exception is sourdough bread which, according to him, is “ideal for you”.

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For those who eat bread, Rogan said, “You have to get it from a place that has an inheritance wheat.”

(The heir wheat, also known as the heritage wheat, refers to older varieties which have not been genetically modified and can have higher nutritional value.)

The list of ideal ingredients

The dietitian based in New Jersey, Erin Palinski-Wade, author of “Diabetes Diet at 2 days”, says that it is not necessary to completely avoid bread to improve your health, but stressed that not all varieties are created.

“There is a wide range of breads-of those who can have a negative impact on your health on options that offer potential health benefits,” she said in an interview with Fox News Digital.

“The first ingredient is what is the majority of the bread, so it should be a whole grain.”

The breads made from refined flours, such as white bread, can cause rapid tips and blood sugar accidents, increasing the risk of weight gain and type 2 diabetes over time, warned the dietitian.

Instead, she recommends opt for whole and high fiber -fitting breads that decompose more slowly, helping to stabilize blood sugar and improve long -term glycemic control.

When choosing a bread, it is important to read the labels carefully and to assess the list of ingredients, advised Palinski-Wade.

“Lots of inflammation comes from the regime,” said Rogan. “Our bread is F *** D – If you go abroad and you will eat bread in Italy, you will not feel at all badly.” (istock)

“The first ingredient is what is the majority of the bread, so it should be a whole grain,” she said. “From there, the shorter the list of ingredients, the better.”

A list of ingredients made up of whole grains, yeast and a little salt – as well as limited added sugars and preservatives – is ideal, according to the dietitian. “Some brands also add seeds or legumes,” she added.

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Among the breads purchased in stores, one of the best recommendations in Palinski-Wade is the Ezekiel bread, which includes whole germinated grains and legumes, uses minimal treatment and has limited sugars and preservatives.

“Another easy-to-find option is the bread line of Dave killer bread,” she shared. “Made with whole organic grains, this line of bread contains minimal preservatives, added sugars or refined grains.”

Overall, the dietitian said, it is best to choose bread that mainly contains whole grains with few added sugars and conservatives, has the taste you appreciate and works for your lifestyle.

A list of ingredients made up of whole grains, yeast and a little salt – as well as limited added sugars and conservatives – is ideal, according to a dietitian. (istock)

Julie Stefanski, RDN, spokesperson for the Academy of Nutrition and Dietetics in Chicago, said that bringing together all the bread as potentially harmful is a “great simplification outside”.

“As Impsus, we have access to a huge number of food choices,” she told Fox News Digital. “When you decide the type of bread to buy, a person must consider the frequency to which they choose it, the large part they consume and its own medical problems.”

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Those who eat bread frequently or in several portions may want to prioritize the choice of a healthier and whole grain option, she advised.

“When choosing bread with fewer preservatives and simpler ingredients, consumers must be aware that bread will not last so long and may need to be frozen and toasted to possibly use a whole bread,” said Stefanski.

Is the leaven really better?

Stefanski has noted Stefanski, and can therefore be easier to digest than other wheat breads, has been shown to have a lower glycemic index.

“A lower glycemic index (which measures at what speed a given supply increases the glucose levels of a person) means that bread digests and turns into slightly slower blood sugar than typical white bread,” she said.

Breeding bread has a glycemic index (GI) has been shown to be lower than white bread, and can therefore be easier to digest than other wheat breads. (Brett Comer / Houston Chronicle via Getty Images)

“In the process of making sourdough bread, bacteria and yeast in the starter for bread partially break down the carbohydrates that are in wheat.”

People who are generally sensitive to the digestion of sugars in wheat can notice less bloating, gas and digestive problems during the consumption of sourdough bread compared to other varieties, according to Stefanski.

Palinski-Wade should be a good choice, but “not superior”.

“If you eat commercial white bread, glucose in this starch is very, very quickly transformed into blood glucose.”

“The whole grain leaven would be better than white sourdough, but germinated grain breads would most likely be higher in antioxidants, fibers and nutrients,” she told Fox News Digital.

Making your own sourdough bread at home can be a healthy choice, added Palinski -Wade – but it is not always an achievable option for people short of time or travel.

Avoid sugar

Dr. Jason Fung, a doctor based in Toronto who is also an intermittent fasting expert, has agreed that the effect of the health bread depends not only on its carbohydrate content, but also on the speed with which starchs are absorbed by blood circulation.

“If you eat commercial white bread, glucose in this starch is very, very quickly transformed into blood glucose,” he reiterated to Fox News Digital.

“When choosing bread with fewer preservatives and simpler ingredients, consumers must be aware that bread will not last so long and may have to be frozen and grilled to possibly use a whole bread.” (istock)

“Indeed, the flour is very refined – eliminating fibers, fats, proteins and sound, which are all slow absorption – and which is also very finely ground. This fine grinding creates white flour, which is a dust which is quickly absorbed by intestinal cells.”

Texturizers and emulsifiers in commercial white breads – which are added to make them softer and easier to eat – also make them be digested and absorbed more quickly, noted Fung.

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“You can see the effect of this on the glycemic index, which measures the speed with which bread increases your glucose,” he said.

The GI is a scale of 0 to 100, 100 being the highest glucose points. White bread has a very high GI of 73, said Fung, while whole wheat of the floor in the ground is not much better, at 70 years old.

The GI is a scale of 0 to 100, 100 being the highest glucose points. White bread has a very high GI of 73, said an expert, while whole wheat of the floor in the ground is not much better, at 70 years old. (istock)

To counter this effect, FUNG recommends choosing one of the following healthier options.

• Stone flour
• Ezekiel bread (the germination process decreases GI at around 36, with more fat and protein)
• Sourdough bread (acid slows absorption)
• Pumpernickel (starter of the soil and sourdough rye flour, with a GI of about 50)
• The rye bread (the rye flour is denser, softer and slower to digest, with a GI of about 45-50)

“You can also slow down the absorption of glucose by eating bread with olive oil and also vinegar,” advised Fung.

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Palinski-Wade agreed that it was important to choose carefully with which bread is associated.

“Choosing breads with a low glycemic index and associating them with foods rich in fat, protein or fiber can help minimize blood sugar peaks and support better glucose management,” she said.