July 8/The Toronto Star -- Trying to eat a healthier breakfast? Change your bread type. Researchers at the University of Guelph have found that eating white sourdough bread at breakfast minimizes spikes in blood sugar and insulin levels compared to other breads, including, white, whole wheat and whole wheat with barley.

Professor Terry Graham, with the human health and nutritional sciences department, and a team of researchers examined overweight people aged 50 to 60, but says everyone would benefit from the health effects observed hours after subjects ate the bread for breakfast and again after they ate lunch.

"When the subjects ate the sourdough bread, they saw the least blood sugar and blood insulin response, which is a good thing," said Graham.

The study's findings are to be published in the British Journal of Nutrition.

From the July 21, 2008, Prepared Foods e-Flash