What's the real danger of bread?👀
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Let's talk about bread. Gluten in bread isn't the most dangerous thing it contains. Yes, gluten can be harmful to some people (a small percentage of the population). How is gluten harmful to the human body and for whom is it harmful? What is the real harm of bread (for everyone) that almost no one talks about? It's all about the starch found in wheat!
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LINKS that Dr. Berg mentioned:
1) Whole grains are healthy. Are you kidding?! 😨🤷♀️ • Цельнозерновые продукты полезны. Вы шутите...
2) Gluten is also in these products... Why is gluten so harmful? 🤷♀️ • Глютен есть и в этих продуктах... Чем так ...
0:00 - The real danger of bread;
1:24 - The biggest problem with bread;
2:05 - Gluten-free products;
7:16 - Whole grain bread;
8:09 - Gluten allergy;
8:50 - The truth about modern wheat.
The real danger of bread is not gluten. Bread is mostly starch. Starch is a chain of glucose molecules linked together. It's just another type of sugar. All you have to do is break this chain, and it very quickly turns into sugar. It's hidden sugar. And wheat is in almost everything people eat.
The biggest problem with bread is its blood sugar spike. Bread has a glycemic index of 75 (the same as sugar). The glycemic index measures how quickly a food raises blood sugar.
They say gluten-free products are healthier. Instead of wheat, they use potato starch (which is no better than wheat starch), rice flour, tapioca starch, or corn starch. These are all industrial starches. The effect is the same, just without the gluten.
Gluten is a protein found in wheat. Humans digest it poorly, and a small percentage of the world's population has problems with gluten. It has a devastating effect on them. 90% of people don't have problems with gluten, unlike starch. Starch is found not only in bread but also in crackers, pasta, and cookies. They create metabolic spikes in blood sugar. This also affects LDL. When you eat starchy foods, smaller LDL particles form, which cause problems inside blood vessels. Sugar levels rise so rapidly that the liver becomes fatty. This is called glycation.
So, you chew bread, it starts to turn into sugar, which enters the bloodstream and raises blood sugar levels. Insulin is then released, which very quickly removes this sugar, ending up in the liver or in the abdominal region as fat for storage. Over time, from constant insulin surges, cells begin to lose control of insulin and resist it—this is insulin resistance.
Glycation occurs not only inside blood vessels but also in the skin and eyes. It damages and ages various parts of the body.
Therefore, for most people, the main problem is not gluten. The main culprit is starch (hidden sugar).
Some eat whole-grain bread, whose fiber curbs blood sugar spikes. But the difference in blood sugar spikes between whole-grain and refined wheat is minimal.
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This video is originally in English 🇺🇸 - • STOP Eating Bread Until You Watch This!
Published March 17, 2026
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❗️This video is provided for informational purposes only. This video should not be used for self-diagnosis or as a substitute for a medical examination, diagnosis, treatment, prescription, or recommendation from a physician. Viewing this video does not establish a physician-patient relationship between you and Dr. Berg. You should not make any changes to your routine or diet without consulting a physician and receiving a medical examination, diagnosis, and prescription from a physician. Always consult a qualified physician with any questions regarding your health. The Health & Wellness, Dr. Berg Nutritionals, Dr. Eric Berg, D.C., and Dr. Berg's Official Representative in Russia are not responsible for the advice, treatment, diagnosis, or any actions you take based on the information in this video or on the website.
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