The Daily White was sent to an accredited Indian lab. The standard predictive glycemic index protocol. The number came back at 38.
The orange line is the Daily White. The red line is regular white bread.
A chef-led loaf, stone-ground, slow-fermented. Pulled from the oven and tasted.
Crumb tightened. Crust adjusted. Closer to a daily loaf, not yet there.
Tested on the people who eat bread every morning. Notes came back. The recipe got cut down further.
The one that did not taste like a compromise. The number came back at 38.
The Daily White, MetaKitchen's flagship loaf, is lab-tested at GI 38 — below the FSSAI low-GI threshold of 55. White bread sits at 70.
The standard predictive Glycemic Index protocol at an accredited Indian lab, using the Goñi et al. regression — the methodology used by the FAO and food research bodies worldwide.
White bread sits around GI 70. Most "healthy multigrain" loaves on Indian shelves land between 55 and 70. Watermelon is 76. An apple is 36. Lentils are around 30. The Daily White came back at 38.
It is bread that has been lab-tested for its glycemic index — useful for blood-sugar-aware eating, not a treatment. For diabetics on medication, your physician's guidance is what matters.
Made in India, by chefs from the country's most senior kitchens. The line starts with the Daily White, with chia ciabatta, sourdough variants, and jalapeño cheese to follow.
India context: roughly 237M people with diabetes or pre-diabetes (ICMR-INDIAB, Lancet 2023). 76.6% of diagnosed diabetics have poor glycemic control despite medication (TIGHT Study, BMJ 2019).
Want the lab report? Email contact@evaa.enterprises.