Taiwanese breads: Soft, savory, but a hidden metabolic burden, warns doctor

Many Taiwanese people are unknowingly falling into a "refined sugar trap" through their love for soft, savory local breads, according to health experts. While these breads, often featuring ingredients like meat floss or mayonnaise, are a beloved part of the Taiwanese diet, they pose a significant metabolic risk.

Dr. Sun Ming-tsung, deputy secretary-general of the Eastern Taiwan Obesity Medical Association, explains that unlike traditional European staple breads with very low sugar and fat content, Taiwanese soft breads are typically made with "sweet dough" loaded with sugar and oil. This high sugar and fat ratio, sometimes reaching 25% or more, means these breads function more like pastries than staple foods from a nutritional standpoint.

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Many people's daily routine: 'A cup of bubble tea every day, paired with a soft Taiwanese scallion bread.' Is this your daily standard?

The combination of high sugar and fat in these breads, coupled with sugary drinks like bubble tea, can have systemic effects on the body. Dr. Sun warns of increased risks for insulin resistance, fatty liver disease, cardiovascular problems, and accelerated aging due to the "glycation" process caused by blood sugar spikes.

To mitigate these risks, Dr. Sun suggests simple changes: gradually reducing sugar in beverages, choosing breads that don't flatten completely when pressed (indicating lower sugar and oil), and opting for whole-food carbohydrates like sweet potatoes or brown rice. For those who prefer bread, he recommends European-style breads with a crisp crust and chewy texture, such as naturally fermented sourdough, which are easier on the digestive system and help stabilize blood sugar levels.

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When choosing bread, if it flattens when pressed and doesn't spring back, it's usually a high-sugar, high-oil 'pastry-type' bread.