Does bread make you tired?

I don't get tired from bread but on a rare occasion I get really ill after eating. I'll get a bit light headed and get really hot and start sweating really bad from everywhere. Doesn't happen much at all and the doc just said its because your body uses a lot of energy consuming food.
 
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Maybe the Caesin in the milk slows the absoroption of the carbohydrates in to the gut and thus results in less of an insulin spike in the case of cereal when compared to bread?

Try having your bread with a glass of milk and see if you feel equivalent to when you have your cornflakes. For science yo!
 
Supermarket bread is pretty poor and to be fair cornflakes are too.

Lethargy could be linked to an intolerance with the ingredients in the bread.
 
Cant say it does. Something in a normal diet gives me stiff sore leg muscles. Wish I could pinpoint which ingredient it is.

I really wouldn't be surprised if intolerances where almost universal rather than rare. Its just that symptoms are minor so never diagnosed, and its so hard to track down what it is, especially when modern foods contain dozens of ingredients.
 
Freefaller said:
Supermarket bread is pretty poor and to be fair cornflakes are too.

Lethargy could be linked to an intolerance with the ingredients in the bread.
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I also saw the other day that the modern way of mass producing bread which is much quicker than the traditional method tends to lead to more people have intolerances to it.

Apparently often people are often fine with 'traditional' bread but not so much with mass produced stuff.
 
robfosters said:
ive noticed it lately that whenever I eat bread, especially in the morning, I feel cream crackered and am invariably falling asleep again before long. If I stick to a bowl of cornflakes, I'm absolutely fine.

Does it do this to anyone else?
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I am going to bet you eat low quality sliced white bread. These have really high GI scores and basically causes your blood sugar to spike after eating it as they are very easily broken down in the body. As opposed to whole meal which takes longer to break down and releases energy slower.

So when the bloody sugar goes down shortly after eating, you are getting the coming down effect, tiredness.

Switch to wholemeal, don't eat white.
 
Raymond Lin said:
I am going to bet you eat low quality sliced white bread. These have really high GI scores and basically causes your blood sugar to spike after eating it as they are very easily broken down in the body. As opposed to whole meal which takes longer to break down and releases energy slower.

So when the bloody sugar goes down shortly after eating, you are getting the coming down effect, tiredness.

Switch to wholemeal, don't eat white.
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Good advice
 
Wholegrain bread is not great either. It's still made from ground-up flour which your body is able to quickly digest, and it often has added sugar and transfats (sometimes even more so than white bread, in order to improve the taste).
 
Raymond Lin said:
I am going to bet you eat low quality sliced white bread. These have really high GI scores and basically causes your blood sugar to spike after eating it as they are very easily broken down in the body. As opposed to whole meal which takes longer to break down and releases energy slower.

So when the bloody sugar goes down shortly after eating, you are getting the coming down effect, tiredness.

Switch to wholemeal, don't eat white.
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Pretty much this, demonstrated here:

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I avoid white bread, tasty as it is when toasted. I mostly eat Hovis or Warburton's medium sliced wholemeal bread. As supermarket breads go, are they ok or a bit crap? At least, as far as making one tired?
 
Glaucus said:
I really wouldn't be surprised if intolerances where almost universal rather than rare. Its just that symptoms are minor so never diagnosed, and its so hard to track down what it is, especially when modern foods contain dozens of ingredients.
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See I'm convinced of exactly the oposite the current obsession with intolerance and allergy will almost certainly be looked back on as an amusing fad, the sheer number of people who have decided they are wheat or dairy intolerant etc is crazy!
 
Consuming carbohydrates with other macro-nutrient sources (proteins & fats) considerably lowers the GI scores of said carbohydrates rendering the GI score practically useless.

Foods are scored on blood sugar elevation based on a 50g serving consumed in a fasted state. Many people don't & wont consume a single & sole carbohydrate/food source in a fasted state.
 
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