Joe Rogan Calls Out Unhealthy U.S. Breads: Best and Worst Picks for Your Health

Joe Rogan, the podcasting heavyweight, recently threw a punch at America’s bread aisle, claiming most loaves are a health hazard, packed with inflammation-causing ingredients. He’s not entirely wrong. On The Joe Rogan Experience, he argued that U.S. breads, unlike their European counterparts, leave you bloated and foggy. His fix? Ditch the processed stuff and go for sourdough or heirloom wheat.

Nutrition experts weigh in with a more nuanced take. Erin Palinski-Wade, a New Jersey dietitian, explains that not all bread is the enemy. Whole-grain and high-fiber breads digest slowly, stabilizing blood sugar and reducing risks of weight gain or type 2 diabetes. She recommends checking labels: the first ingredient should be whole grains, with minimal sugars or preservatives. Ezekiel bread, made from sprouted grains, or Dave’s Killer Bread, with organic whole grains, get her nod for their nutrient density.

Chicago-based dietitian Julie Stefanski adds that lumping all bread as bad is lazy thinking. Sourdough, with its lower glycemic index, is easier to digest, especially for those sensitive to wheat sugars. It’s not just about the bread itself—pairing it with olive oil, vinegar, or protein can further slow glucose spikes, says Dr. Jason Fung, a fasting expert. He warns that refined white bread, stripped of fiber and loaded with emulsifiers, sends blood sugar soaring (GI of 73, compared to whole wheat’s 70).

The takeaway? Choose wisely. Opt for breads with simple, whole-grain ingredients, and maybe skip the ultra-processed loaves that sound like they belong in a chemistry lab. Your gut will thank you.