White bread and the glycaemic index

A LONG time ago, a physician recommended bread to aid the digestive tract. He was Hippocrates – the father of medicine. He must have recognised the nutritional value of stone-ground flour that was made into unleavened bread. That was the kind of bread used in biblical times.  

Sadly none of the bread of Hippocrates' time resembled today's commercial white bread, which was first developed just 100 years ago. Today’s bread is refined and stripped of all the goodness it should actually have. As a result it has become smooth and soft, unlike the coarse and tough breads of ancient times. In short, modern breads are empty calories.