Does Whole Grain Bread Turn Into Sugar?

Whole-grain breads are made using all parts of the grain, including the bran and germ. These breads are known as abundant sources of dietary fiber, which may improve digestion and help relieve digestion. Whole-grain breads also provide complex carbohydrates that your body turns into glucose, a type of sugar.

Conversion Process

The complex carbohydrates in whole-grain breads cannot be immediately used by your body. Amylase, an enzyme produced by your saliva glands and pancreas, is necessary for breaking down these carbohydrates, according to the University of Maryland Medical Center. Stomach acids in your digestive system continue the process of breaking down carbohydrates for digestion. As carbohydrates are digested, they convert into glucose molecules, which are released into your bloodstream.

Function of Glucose

The glucose, or sugar, produced when your digestive system breaks down carbohydrates serves as a primary fuel source for your body. It provides energy for physical activity and aids in maintaining muscle strength and tone. Glucose from carbohydrates is also typically the only source of fuel used by your brain, according to The Franklin Institute. Brain neurons use this fuel for producing neurotransmitter chemicals and enzymes, as well as for producing bioelectric impulses that allow your brain to communicate with your nervous system.

Comparison to White Breads

Both whole-grain breads and white breads are made up primarily of carbohydrates that your body converts into the simple sugar known as glucose. However, these types of breads convert to glucose at different rates. Whole-grain breads require more extensive digestion, so they are converted to glucose slowly. This helps provide your body and brain with more consistent energy, according to certified nutritional consultant Phyllis Balch, author of "Prescription for Nutritional Healing." Conversely, carbohydrates in white breads are quickly broken down into glucose, providing a quick energy rush followed by fatigue.

Considerations

Although the carbohydrates in whole-grain breads turn into glucose at a slower rate than those found in white breads, heavy reliance on whole-grain breads in your diet may contribute to hyperglycemia, or high blood sugar. Also, your body stores unused glucose as fat, according to Balch. If you lead a sedentary lifestyle, reliance on whole-grain breads as a food source may contribute to obesity.