The Dr. Gundry Podcast The Bread Upgrade: Healthier Choices That Taste Great | EP 394
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Mar 10, 2026 They dig into why many modern breads spike blood sugar and hide surprising amounts of sugar. Listeners hear warnings about sprouted and “healthy” breads that may increase inflammation. The episode covers lectins like WGA, glyphosate concerns, and ancient grain cross-reactions. Practical alternatives and simple tricks like toasting and cooling to reduce glucose spikes are explored.
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Bread Acts Like Instant Sugar
- Most commercial breads are effectively instant sugar because refined starches digest faster than table sugar.
- Dr. Stephen Gundry notes white bread set the glycemic index reference and that one slice often equals ~4 teaspoons of sugar, so two slices ≈8 teaspoons.
Sprouted Breads Contain More Lectins
- Sprouting grains increases lectin content because the plant boosts defenses when the seed is most vulnerable.
- Dr. Stephen Gundry highlights sprouted breads like Dave's Killer Bread and Ezekiel as higher in lectins due to sprouting.
Rheumatoid Arthritis Flare Linked To Sprouted Bread
- A patient with rheumatoid arthritis improved after stopping a sprouted bread then relapsed when she restarted it.
- Dr. Stephen Gundry recounts the patient's markers normalized after stopping Dave's Killer Bread and worsened when she resumed it.