Low GI bread is bread that has a low glycemic index (GI) value, meaning it does not immediately increase blood sugar levels. The glycemic index is a measure of how quickly carbohydrates in food are broken down and digested, and how this affects blood sugar levels. Low GI foods are digested and absorbed more slowly, leading to smaller increases in blood sugar levels.

Low GI bread is good for your health for many reasons. Breads with a GI value of 55 or lower are going to have lower sugar and will typically offer more nutrition than higher GI alternatives. High GI foods will have more sugar, are less healthy for you, and can lead to health problems later in life if you continue to use them with regular frequency.

Some types of low GI bread include:

• Food for Life Ezekiel 4:9 bread: This bread has been tested and has a glycemic index value of 36.
• Coarse barley bread: This bread is very dense and has a glycemic index rating of about 34.
• Pumpernickel bread: This less dense bread is more suitable for sandwiches and has a glycemic rating of 50.
• Bread made with 50 percent cracked wheat kernel: This bread has a glycemic index of around 58.
• 100 percent whole-grain bread: This bread has a glycemic index of 51.

When buying low GI bread, it is important to check the label and look for whole grains as the first ingredient. Whole grains are a good source of vitamins, minerals, and fiber and do not raise blood glucose levels as quickly as refined grains. It is also important to look for “low GI” on the label as this indicates that the bread is more slowly digested and absorbed, providing more sustained energy.