Welcome to the Dr. Berg's Healthy Keto and Interminate Fasting Podcast, where Dr.

Berg takes you on the journey for the truth about getting healthy and losing healthy weight.

All right, let's talk about sugar versus wheat, which one is less healthy?

And that's a difficult one because they're very, very close. Let's start with wheat. What's

interesting about wheat is it has a GI glycemic index response of 72, okay, compared to sugar,

which has a glycemic index of 59. So wheat is significantly higher on the glycemic index.

Now, we're going to get into why that is in a minute, but we have to realize is the modern day wheat

is very, very different than it was years ago. It's been severely modified to produce a different

type of gluten, which is the protein in grain. And this type of gluten can now increase the risk

of getting siliac by four times. Now, the main starch in modern day wheat is something called

amylopectin A. So 75% of the starch is this compound. Now, the problem with amylopectin A is

it triggers the small LDL, the type of LDL that can create inflammation and even placking.

This starch is highly digestible and it can break down very quick and spike your blood sugars.

So this is why it's very high in the glycemic index. And yes, it does contribute to diabetes

and heart disease and many other issues like a fatty liver. It also has the potential to change

the bowel microbes to increase more fungus, Candida. It can increase your risk of getting

SIBO, small intestinal bacteria overgrowth, because fungus loves this type of starch. Now,

because wheat has a combination of carbohydrate and protein, it can really spike something called

glycation, which is the process where you irreversibly damage certain proteins in the body.

Now, wheat also is a grain that has fightates, which block zinc, calcium, magnesium,

and also bind with iron. Now, if we switch gears to sugar, and I'm talking about sucrose,

which is table sugar, you have 50% of it being fructose and 50% of it being glucose.

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