Best Bread For Pre- Diabetes | Different Breads For Blood Sugar Test (Some Tips)
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- Опубліковано 15 вер 2024
- Best Bread For Pre- Diabetes | Different Breads For Blood Sugar Test (Some Tips)
What does bread do to blood sugar? And which is the best bread for blood sugar? If you are diabetic or insulin resistant, you may wonder what is the healthiest bread or you may be asking yourself, can I even eat bread with diabetes? I'm sure you've also heard that it's best to avoid bread all together. Well... sorry, that's not an option for me. I'm not going to cut out entire foods from my diet. So I decided to conduct a blood sugar test experiment
testing white bread, whole wheat bread, and sourdough bread to see which bread
would have the best and worst impact on my blood sugar. I was surprised at the
results. Watch to find out what happens!
A little bit about my blood sugar journey... I was told I was insulin resistant in 2017
after a glucose tolerance test my reproductive endocrinologist ordered for me when I was having trouble getting pregnant. And after conceiving, I was diagnosed with gestational diabetes very early on. Since then, I've been diligently learning about blood sugar dysregulation and gathering data through constant finger pricks and CGM experiments since I am now at greater risk for developing Type 2 Diabetes in the future. I've learned
A LOT about what works and doesn't work for my body, and how my body responds
to different foods. I hope this video helps you on your path to a healthier lifestyle!
If you enjoy this video, please like and share! And don't forget to subscribe to this channel for more updates!
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TIMESTAMP:
00:36 White Bread
03:40 Whole Wheat Bread
07:35 Sourdough Bread
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Ever wonder how different breads impact your blood sugar? Let me tell you... these results were REALLY surprising to me. I'm so glad I was able to gather more data on what goes on in my body. Hope you find it interesting and helpful, too!
Are you diabetic?
Thanks True 👍 Education
Please check pure Bearley Bread ✅️
@@user-uc5xj2li9d thanks for watching!
@@thegoodenoughmama Just chanced on your channel. It's interesting you said fat affects your morning blood sugar after eating that trader Joe's food. I thought fat was rather supposed to make blood sugar better.
The number of finger pricks you have endured to educate the masses is priceless and humbling. You do everything with a smile and provide life-saving information to people battling the issue. Thank you and hats off to your public service.
Thanks for your kind words! I don't mind the finger pricks though. I'm so used to them by now!
She's really an angel😊😊
While the blood sugar diagnosis is helpful your understanding of the proper human diet is skewed.
not boring at all very scientific & informative
Thanks for watching!
An idea for the next video- freeze sourdough before toasting. It should lower the index even further.
Thank you for this suggestion! Is this like the resistant starch concept?
@@thegoodenoughmama Yes.
Same with rice. Freeze cooked rice and cook them again.
@@totohouse7733 how do you cook cooked rice again? Can I assume you mean to re-heat it again?
I do this, freeze all bread
Here’s the glycemic index (GI) for the types of bread you mentioned:
Sourdough bread: The GI is around 53-54
White bread: The GI is approximately 75
Sprouted whole grain bread: The GI is quite low, around 15 .
please test with sprouted multigrain grain bread , rye bread and bread made from Almond flour :)
It's important to realize that sourdoughs are NOT all equal. Many breads sold as sourdough are processed VERY differently than traditional sourdough (which is the best). True sourdough is probably sold as "artisan" but I would look into each bakery or brand to make sure.
Yes, you're right. I should've mentioned this in my video. I only buy sourdough from my local bakery that specializes in it so I know it's great quality.
Any recommendations for brand that’s best for you
Since I made this comment I have learned SO MUCH about bread! I cannot recommend highly enough that you listen to a class done by Sue Becker for many eye-opening and health-providing details. It may not be possible for most people to even find a bakery that makes the REAL bread -- and by that I mean from freshly-milled and truly whole grain flour. ("Whole wheat" in an ingredient list has NO legal meaning.) The fact is that NONE of the breads sold at the stores CAN be real bread -- because if the flour is not refined to some great extent (even the "whole wheat"!) it will not have a shelf life long enough to put on the shelves! People who have learned to mill (grind) their own grain (wheatberries, barley, rye, etc., etc.) and cook it themselves within a short time of milling the grain and who begin to eat the breads, muffins, cookies, dinner rolls, etc. daily and often are finding that all manner of physical problems are disappearing. I'm serious. It's amazing. Even people who thought they could not eat grains at all, 99% of them are getting better from all sorts of things within months and sometimes even weeks when they turn away from the "modern" bread and eat just the real bread (whether sourdough or yeasted). I love sourdough but I also sometimes add a little yeast to my recipes just to help a little with the "lift."
Something happened all around the world especially in countries that eat and ate bread in their regular diets when the fourth industrial revolution brought us white bread. Up until that time only royalty and the very rich could afford to hire people to strain out all of the bran and wheat germ from the flour to make them delicacies with refined white bread. People LOVED the new white bread -- and the home cooks loved it too, because they could get a 25 lb. or more bag of white flour and it seemed to last forever. And then, very soon -- in all the countries that had switched to the white flour -- came problems with beri beri, pellagra and anemia. Well, That is just a small sampling of what Sue Becker has to share. This is one of the most important things I have learned in my whole life -- and I'm 70 years old. It was difficult with a tight budget, but in the realization of how life-giving the REAL bread is, (and yes, there are stories of healings from diabetes as well), I have bought the appliances I need to mill the flours myself as well as a mixer to knead the dough. A person CAN use a high-speed blender to mill grain. (I did for years but before I knew the health-giving properties of grain I was doing it just because wheatberries and such that have not been milled or ground will last years. I had no idea that I was getting more nutrition from the bread and made it only sporadically.) What I used was a Blendtec blender -- because I have one alreaedy. People can also use a Vitamix or even, so I hear, a Ninja. The secret to milling grain in a blender is (a) the blender MUST be absolutely DRY; and (b) filled just to half capacity for the best flour. For instance my blender suggests no more than 4 cups, and I get the best flour doing 2 cups at a time. Two cups of wheatberries will give you close to 3 cups of flour by the way. It will not work in a low-end blender.
Well, enough gabbing. Here is a link to a class given by Sue Becker years ago that is very enlightening: ua-cam.com/video/rCJ9FWNcQgo/v-deo.html
Additionally, there are many UA-cam channels now where various people who have discovered this share tips and tricks, such as Felicia on her channel "Grains and Grit" and Mary on her channel "The Rose Homestead," who is a home baker who just realized a few months ago the miracles of real bread. As someone who wants the best quality for the lowest prices, I have purchased the Wondermill grain mill (through Sue Becker's site, which is called breadbeckers.com) and the Nutrimill Artiste mixer (which is one of the mixers good for kneading the heavier dough that you get with fresh-milled whole-grain flour). Sue Becker also has regular podcasts about 20 min each -- and there is a link to that on her website. @@thegoodenoughmama
I do not know any of the brand names. If you are asking about loaves of sourdough bread (or even just real yeasted bread), you would have to go to the bakery (or call them) and ask them if they mill their own grain(s). If they say YES, then you are most probably on your way to a great source. But if money is an issue, though there is in initial cost to get the appliances needed as well as the grain, those appliances will end up paying for themselves because the bread you make for yourself will be only a fraction of the cost you would pay at a bakery.@@MomHarper
ua-cam.com/video/qpsQqygAmIY/v-deo.html (Sue Becker podcasts)
Thank you for doing this comparison for us. It was very interesting and helpful. I had my money on the sourdough, so I'm glad she won. 😊 I'm curious if there's a difference between regular sourdough and regular storebought whole wheat sourdough.
As it happens, I'm getting a sourdough starter going today for my kitchen and I'm going to start baking my own sourdough einkorn bread when it's ready to use in 10 days or so. In case anyone isn't aware of this, einkorn wheat is the most ancient wheat on the planet, the wheat God made, basically. And it hasn't been modified like modern wheat has. In recent years more and more farmers around the globe have resurrected this outstandingly healthy wheat. The gluten is much milder and much lower in count than modern wheat, making it possible for many who are gluten intolerant to eat safely and comfortably (this may not apply to celiacs, however, I don't know about that). This makes it a much healtheir wheat overall for everyone, however, what's even cooler to me is that studies have shown that sourdough made with regular organic flour and sourdough made with einkorn flour, which is also only organic, had an even smaller affect on blood sugar than average non-organic sourdough. This is awesome news and why I'm going to be baking my own artisan sourdough einkorn bread once a week as soon as my starter is ready to use.🌸
Hi! Thanks for the info on einkorn! I heard about it maybe a year ago and how nutritious it is but haven’t had a chance to try it. Please let me know what happens if you ever test your blood sugar with it! Also, I definitely think there’s a difference between regular sourdough and store-bought. From what I’ve read, store-bought packaged sourdough often isn’t like “real” sourdough because it’s overly processed. The sourdough I tried in my video is from a local bakery that bakes it fresh and uses minimal ingredients and it is so delicious. Thanks so much for watching!
Seriously, the best bread for prediabetes is No bread, period.
Glad that no bread works for you!
For me personally, stress impacts my blood sugar more than almost everything, and cutting all things good and delicious is really freaking stressful, so I focus on finding balance. I'm not diabetic, but I do get hypoglycemic, thus why I am mindful about blood sugar. I'm finding the most important thing I can do is focus on things that lower my stress levels, such as reading more, less screen time, exercise, yoga, and cbd ya'll!
I absolutely ADORE sourdough, so this is great news! Also I bet if you were to also pair it with a protein (making sure to eat some or all of the protein and fats first, you would see an even lower spike (so exciting!). I’m also interested in Ezekiel bread (soaked whole grains), since the process of making it is similar to sourdough.
I haven't done an official experiment with Ezekiel bread but I've checked my blood sugar after eating it, and it is great for my blood sugar!
I learnt from the Glucose.goddess that we shld eat carbs last after greens, then protien and fats. 75% less glucose spike. Plus 10 mins movement post dinner to use up more glucose.
Thanks for doing that test. I just started eating sourdough because I had heard it spiked the blood sugar less. It was great seeing actual numbers.
Thank you for watching!
This is great. I am wearing one of those patches on the arm that measure blood sugar every minute (so I don't have to do the finger pricks - I am too scared).
Today I had eggs and bacon for breakfast and a piece of sour dough wholemeal bread (which I bought after watching this video). Also no spike at all in my blood sugar.
I notice on my tests when I'm hungry my glucose gets higher and gets down after eating. thank you for all you do.
Interesting observation! Thanks for watching!
Olalluminados,
It's the same with me; my sugar would be high, and after eating, it'll go down instead of rising! I also told my doctor about it, and he said that could never happen!
I have converted to only eating bread imported from Germany. These are whole wheat or rye, have no sugar added, have no chemical additives and utilize a sour dough starter. Fortunately, it is not terribly expensive - about $6.50 per 500 gram loaf ( little more than a pound). It is very filling with a great taste. Further, it is much higher in fiber than most American bread.
I fortunately have a German delicatessen close buy that imports and bakes it here, but it can also be mail ordered for baking at home in your oven.
What is the German bread brand you buy? Thanks
@@shamuskyg it has no brand name on it. The delicatessen is importing it directly from Germany. They get it in a half a baked form, and they finish making it at the delicatessen.
@@shamuskyg there is a company on the Internet that will mail the German bread to your home where you finish baking it
@@nejdro1 thanks, I will give it a try.
America really does a disservice to us by often adding sugar and stripping fiber! Freshly baked German bread sounds delightful.
Thank you for doing this experiment. This helps a lot. I was diagnosed with type2 diabetes and looking for videos like this.
Thank you so much for watching!
Sourdough bread is a double winner for my husband, he is type 2 and has gluten intolerance. It’s the best bread choice in limited amounts for him. Thanks for the great video!❤
Glad he found something that works for him! Thanks for watching!
What say you to sourdough whole wheat? I grind my own wheat, and have had a mature starter that is quite old. Now, I had to put it aside for a time (15 lb weight gain due to stresses of the day, full time caregiver to my retired scientist husband). Truly don’t want to give up the pleasures of fresh sourdough bread, and was glad I stumbled upon you this evening. Lost 10lbs, but like I said, do not want to end my favorite hobby, and love of sourdough. Thank you!
Amazing that you grind your own wheat and make your own sourdough! I think that your sourdough is probably the best for blood sugar. The quality of sourdough makes a huge difference. For example, when I buy store-bought sourdough, my blood sugar spikes. But when I eat sourdough made from my local bakery, my blood sugar readings are much better. So if you're making sourdough bread at home with home-ground whole wheat, that is probably even better! I would just caution you to be mindful of portion size 🙂
@@thegoodenoughmama Thank you! Good council!
I am a diabetic and love bread. This has been very helpful to me. I don't eat it all the time , yet it is nice to know.
Very interesting data. I’ve always been curious too how the breads compare with each other in regards to blood sugar. Thank you for performing this experiment!
I was so surprised at how differently my blood sugar reacts to all 3 of these breads! Thanks for watching :)
@@thegoodenoughmama The data you got from all three breads is so interesting. I might try sourdough too just out of curiosity. However from how much my blood glucose spikes with things like even gluten free tortillas, I'm guessing I'll easily go over 160 at the 2 hour mark. Subbed.
@@marcopolo5157 I've found that the perfect way for me to eat bread is with 1 or 2 eggs and 1/2 an avocado that I top with salt and pepper. My blood sugar is super stable that way. Maybe give that a try! The other thing I found is that gluten free items often spike my blood sugar like crazy because they are often made with ingredients like tapioca starch, potato starch, and rice flour, and both potatoes and rice are the absolute worst for my blood sugar. Thanks so much for watching and subbing! :)
@@thegoodenoughmama yeh I think that is a good strategy. The order on which we consume our food can help significantly. I noticed if I eat fats, proteins and vegetables/fibre before carbs it also spikes my blood sugar less.
Have you watched a lovely youtuber couple going by the name of Beat Diabetes. Despite the wife being non diabetic and the husband being slightly insulin resistant they often get wildly different blood glucose levels after the same meal. Anyways well worth the watch, you got yourself a new fan. Cheers.
@@marcopolo5157 Yes! I am subscribed to Beat Diabetes on my personal youtube account! I love them!
These blood sugar videos are eye opening and I wish you did more of them. Fruits, veggies and different whole food items. They're so helpful
Hi! Thanks so much for watching. I'll add that to my list to test more whole food items!
and Proteine
Do your own testing. Why wait for someone to do it for you everyone is different. Dont be lazy buy your own tester and look after your own glucose.
I started laughing when she said that's terrifying after her blood sugar went up to 107. LOL.
I loved this. So clear and concise!
Thank you so much for watching!
Awesome video, thank you! Your data is concise and clear, and your presentation is very pleasent. Years ago I lost my brother to diabetes. The technology and general knowledge base was NOTHING compared to the research we have available today. (He developed "Type 1" in adolescence, in the early '70s. At that time the insulin used was from RABBITS🤢). Now, my adult daughter (mother of 2) has "Type 2" and lives such a busy life she has no time to eat properly all the time (she tries). I am dedicated to improving our diets together. Thanks again for the research. Cute baby, BTW😃!
Thanks so much for your kind words. I'm sorry for your loss :( Diabetes is definitely a scary disease. And I totally understand your daughter's life stage of being super busy with 2 kids! It's great that she has you to help support her in improving health. Good luck!
Thanks so much, proves it is not just me. 30 years T1 still a learning process and so many things affects our levels.
Extremely interesting! Thank you and many blessings
Thanks for watching!
I make my own bread, yeasted and sourdough. The Glycemic index of Spelt is a bit lower than that of wheat. When testing with a glucometer, I can eat about 48g of yeasted white & wholemeal Spelt bread with eggs, figs & walnuts in it, after eating a boiled egg with salad, and I only get an increase in blood sugar of 0.6 to 1.2 mmol/L, which is 10.8 to 21.6 mg/dL
@The Good Enough Mama,
This experiment has shown that sourdough bread is better for pre-diabetics than whole-wheat bread and white bread. I would like to suggest that you do another bread experiment comparing the impact on your blood sugar level using 3 different types of sourdough bread and a high-protein, low-carb bread:
1) White sourdough bread
2) Wholemeal/whole wheat sourdough bread
3) Rye sourdough bread.
4) High protein, low carb bread (The loaf I got from my supermarket has 5.0g of net carb per serving (ie. 2 slices weighing 88g in total)
My guess is that rye sourdough bread is the best of the four but I cannot be sure because I have never done such an experiment. I think such an experiment would be useful to a lot of viewers because many people with prediabetes or full-blown diabetes really struggle with having to give up bread. If you can show them which specific bread has the least impact on their blood sugar level, that would be very useful for your viewers as giving up bread entirely is not easy for many people.
I totally agree with you that giving up bread entirely is so difficult! I've never seen rye sourdough before. I will have to be on the lookout for it, though I'm not a big an of rye. Thanks for the suggestion!
Fibre content is very important too, the higher the fibre content the less likely your readings will get too high, fibre content is often overlooked in these type of tests, but white bread has very little fibre hence being the worst for sugar spikes ! Personally I use wholemeal bread with no sugar added, this gives great results, last week I had two slices with bacon and egg (sandwich) and my reading after two hours was just 99, I froze the bread as this has been reported to change the way starch is processed by the body, so this helped to give a such a low number I would assume ! But I'm no expert, just trying different things out as I go along 😊
Thank You For Sharing! Have A Blessed Great Lovely Wonderful Saturday Everyone And God Bless All Of Us!!
Love your content! Keep these videos coming!
Thanks so much!!
Interesting. Thanks.
Edited: I just watched this again, this time I paused it on the bread ingredients. On the white bread cane sugar was the 3'rd ingredient, on the brown bread said organic sugar and honey further down the list, the sour dough no ingredient list was given but I'm guessing it contained no sugar at all as many don't. I've switched [ I'm in Canada] to a '' No Sugar Added'' bread recently, usually buying the whole wheat version. Also I buy sourdough or rye bread but always check the ingredients, they seldom have any sugar. In my opinion bread should not contain sugar at all, its bread it shouldn't be sugared up like Twinkies.
Good video. I had a couple of thoughts for you:
1. Perhaps, to level the playing field a bit more and the fasting BG value, have the exact same meals the day before each test. I wonder if that might balance out the base line fasting BG.
2. I make my own bread and when I was diagnosed with T2D I researched flours and ended up using 100% Spelt White, 100% Spelt Whole Grain, from Vitaspelt, or 1/6 Whole and 5/6 white. It might be interesting to run the test with that type of bread plus you can control the bread recipe. I'll share the recipe if you like.
At any rate, I'm enjoying your videos, I just found you today.
Thanks for your input! You're absolutely right that If I eat the exact same meals the day before, it'll be more scientific as it reduces confounding variables! Unfortunately, that's too involved for me at this phase in my life when I'm taking care of toddlers, working etc. Maybe when they become more independent, I can plan for that. And wow, I always admire people who make their own bread! It's not something I could do. Have you tested your blood sugar with your bread recipe? How'd things turn out? Thanks for watching!
Can you share your bread recipe?
@@nanapoku5259 Sure, here you go:
( I use a bread machine for it's dough cycle and bake in a 12x4 loaf pan lined with parchment paper )
## Ingredients
- 2 cups warm water (temp: approx. 110, about 40 sec in a microwave) (400 grams)
- 3 tsp active dry yeast
- 2 tsp sugar
Combine the above and let stand for around 5 minutes while you put the following in the machine.
- 6 cups of flour (720 grams)
- 2 tsp salt
- 1 tsp Olive oil
## Directions
- Use the dough cycle on the bread machine for the mix and initial rise.
- Place some parchment paper in your pan.
- Pull the dough out of the machine when done. (tip .. get your hands wet to pull it out)
- Place the dough on a board/counter and shape into a loaf. You may need to use a little flour to do this.
- Heat your oven but not too much, it just needs to be warm.
- Place the dough in the pan and in the oven.
- Let the dough rise in 10 minute increments for a total of 30 minutes. Turn the pan around at each 10.
- Pull the pan out and preheat the oven to 400 degrees.
- Bake at 400 for 18 minutes.
- Set a timer for 5 minutes, turn the pan around and set another 5 minutes, then turn again and set the timer for 10 minutes.
@@BusDriverBob Appreciate this! Can I don't have a bread machine - can I still do this? Also, is it just any flour or a particular flour? I'm asking that in reference to its effect on blood sugar
@@nanapoku5259 Yes, you can do it without the machine. There are videos on YT that show how to mix and knead the dough.
I only use Spelt flour. I get 25 lb bags from Amazon. This is the one I buy: Purity Foods VitaSpelt Non-GMO White Unbleached Spelt Flour 25 lb bag.
The recipe is adjusted for Spelt and it's hydration characteristics. I used to use 'regular' bread flour you can find at most stores before I switched over.
I can’t believe I found your channel the same day I started doing my own experiments. I am hoping to try home remedies that lower blood sugar (carom seed) is one of them. AVC is another. Bitter gourd my least favourite. Also you can lower the GI for the sourdough by refrigerating your bread/starches (retrograding). Finally will give keto bread a go. I love bread too much to give it up forever.
Thank you for doing the this time consuming yet deligent testing.
Thanks for watching!
I truly appreciate this experiment because by measurements are always 110 during fasting and 145 after eating.
The best bread is Ezekiel organic sprouted bread. I love it, and it is low glycemic as well as being highly nutritious and keeps me feeling full for a long time, tastes even better toasted!
There is a bible verse 😂
Not really a lot of people’s blood glucose level went to the roof with Ez bread
@@mervatradylies
I always check the ingredients for bread, and make sure the carb to fibre ratio is between 3-5...8 max and only 1-2g of sugar and it will not spike your blood sugar as much as regular bread. Also studies have shown if you freeze your bread before you eat it and also toast it after freezing it lowers the blood sugar spike as well.
Thanks for the tip!
Subscribed. Kudos to you for your dedication on testing all kinds of food and educating us at the same time. Watched some of your other videos as well. All those finger pricking!! Ouch!! And you did them all like they are nothing! Amazing. Isn't there some kind of glucose monitor that can be stuck onto the arm and just read off the number anytime?
Thanks so much for watching! Yes, you'll see in some of my videos that I occasionally use a CGM (continuous glucose monitor) that goes on my arm, but they are very pricey and in my experience, not as accurate as finger pricks. I don't mind the finger pricks :)
Hi I am a diabetic person last March 2022. I started to eat whole wheat bread/loaf ang it helps lowering my blood sugar level.
Thank you for sharing this! Yes, I find that when eating in moderation and really sticking to just 1 slice of bread, whole wheat and whole wheat "real" sourdough are fine for my blood sugar. Glad to hear you experience the same.
Conclusion: Blindly go ahead and eat sourdough.
Thank you! I have celiac disease, but love bread - I make gf sourdough & use a combo of buckwheat, rice, psyllium, flax & oat fiber. There are also keto bread recipes that use farmers cheese in the dough. Life is short, enjoy some toast. Dipping the bread in olive oil/balsamic stabilize blood sugar too❤
Great video! Please test sourdough against Ezekiel Bread. Thanks
My body does great with ezekiel bread!
@@thegoodenoughmama👍Thanks
Sourdough bread tends to be the ideal bread ones body process the Best! Especially, for people with any tyoe of inflammation and insulin resistance.
Just an update on what your video inspired me to do:):) so I love bread, and I found it super interesting that white sourdough bread would be better for my blood sugar, then whole wheat regular yeasts bread. So, of course, my thought was what would it do if I combined freshly milled whole grain with sourdough🤩 and to my utter and complete shock my blood sugar was 93 fasted then after 1 hour it was only 101 and after 2 hours only 90🤩 i was so enthused! I did combine the bread with eggs as well 🤩
Wow! So glad you found something that works for your body!
Thanks for putting your blood and pain into these videos! Just discovered your channel. So interesting.I'm not able to get a continuous blood glucose monitor and don't like the idea of stabbing myself repeatedly after eating. Two months into the Glucose Goddess/Dr Lustig method and really improving my metabolic health. Like you said for it to be sustainable you can't entirely give up foods you love but can modify and reduce. Please try some carbs that are "clothed" with veggies per Glucose Goddess.
Hi! Thanks for watching and for the video suggestion! I made a video about how the order of how you eat your food impacts blood sugar, including fat + protein and veggies (kinda). Here it is in case you're interested!
ua-cam.com/video/VexYFtao5AI/v-deo.html
I just switched to a wheat sourdough bread. I've read where this has a low Glycemic Index, not too much higher than Ezekiel bread. Enjoyed the video. Good info.
Yum! What I'm eating in this video is actually whole wheat sourdough as well, but I forgot to mention that 🙁 Thanks for watching!
Really useful information. Thank you
Thanks for watching!
Thank you for doing this video. My doctor said I am prediabetic. My fasting number is 109. I am still learning.
Learning is a great step! You got this!
What a wonderful channel. Thank you for being a voice for us prediabetics. I'm definitely
going to link any products you support. And now a new subscriber! Blood sugar tests are
everything to me. Thank you for trying things this way.
Thanks so much for watching!
Love what you are doing, I'm not diabetic but I watch what I eat always thinking about blood sugar, so I'm learning with you how to avoid diabetes.
Great to be proactive! Thanks for watching!
This was a great video! Thank you for your experiments like this!
Thank you!!
You are such a sweet person! I am type 2 diabetic. I enjoyed your video! Will try some sour dough now!
Superb video! Sourdough is the best, you can add some nuts to get protein. Eat one or two pieces a day is good enough. I stay away from eating white bread and make my own sourdough bread. Fermentation takes time and thank you so much for pointing out that it's eating the sugar. You are down to earth and a very lovely lady. Your baby is so beautiful. I subscribe to your video . Thank you so very much.
I give you so much credit for making sourdough from scratch! That’s the dream! And thank you so much for your kind words! I truly appreciate it ❤️
But sourdough can be made with plain wheat flour, i wonder if that's okay to eat too
@@Fucklesticks Hmm... this is a good question since the sourdough I used was whole wheat sesame. I think regardless of the flour, if you are buying and eating true sourdough that goes through the fermentation process, it should be better for your blood sugar! I really want to stress that portion size is so so important. In my experiment, I only had 28 grams of sourdough, which wasn't even a full slice! I'll have to test out regular white flour sourdough!
@@thegoodenoughmama Whoa.. not even a full slice? You're killing me, i'm a professional baker, the temptation is too strong 😭
@@Fucklesticks I feel you... I LOVE bread and pastries! I found that I can eat a small slice of bread of pastry if I pair it with 1/2 avocado and 1-2 eggs. You can find ways to make all foods fit into your lifestyle :)
Great video! 🌟 Your detailed experiment comparing the effects of different types of bread on blood sugar is incredibly informative and engaging. I love how you broke down the data and explained everything clearly. This is super helpful for anyone managing their blood sugar levels. Keep up the fantastic work! 👏🍞
Zero bread. Zero carb. Zero sugar.
People have eaten bread for thousands of years and Asians eat rice daily so …
You’re not that smart. Stop.
You have to eat something or else you’ll die.
Loved the content! Loved the graphs, The explanations, the comparison choices, and the very consistent comparison❤
Glad the most delicious bread won the contest!
I agree! I love sourdough!
Thank you! This was so helpful. My sister makes THE BEST sourdough breads and preztels. I would literally love to have her bread everyday.
She recently made a whole wheat sourdough with her starter! It was legit AMAZING! I am so pumped for all this info!
Yum!
The best bread is no bread.
I'll save that for you. As for me, I'm looking for the second best ❤️
Bread is life. Even in the bibe. The last supper Jesus broke bread with all his disciples 😍
Very poor wisdom on your part
@@karmendimas5274not nice to judge 😊
@@kath762 its not a so called 'judgement' its called CRITICISM !! learn the difference! to say 'The best bread is no bread'
is POOR judgement on your part and there is a GOOD bread to eat, LEARN to figure that out and dont make careless comments!
I like the videos and I recommend for this food that you introduce a far broader range of breads and just present the data rather than drawing it out. You could still present the curves at the end as part of a summary for many more breads. Examples might include pita, brioche, focaccia, ciabatta, etc. Just a suggestion, not a critique.
*I had very high blood sugar I only managed to improve my health⭐ when I found a WONDERFUL treatment,❤❤ if you want to know about it, I left the video in the comment reply*
es ua-cam.com/video/faUrjc3PZ3Q/v-deo.html
Just the idea maybe it's better to use CGM continuous glucose meter because it will give you the full graph in a very small intervals so we'll see exactly what is going on and it stays on record. Thank you very much for the amazing experiment it's really useful for us.
I stopped using the Freestyle Libre CGM awhile ago because I found that it just wasn't accurate enough to justify the price tag. So back to finger pricking I go until I can find one that's better. Thanks for watching!
I had the same issue. It was anywhere from 50 to 90 points off from the prick meter. 1:47 I quit using it.
So frustrating! Especially for how expensive it is. @@cinder176
I am always a sourdough girl. I really appreciate the experiment,..let's try sweet and white potatoes next please.😃🙏🏼
Hi! I did a sweet and white potato blood sugar experiment already! Hope you enjoy!
ua-cam.com/video/jKPWfia3J7E/v-deo.html
I have gone back to eating sourdough bread regularly, 1 to 2 slices per day, because I found it so much better on my blood sugar. When mixed with protein and fiber the spike is negligible. I'm also a sourdough freak.
Glad sourdough works for your body! It just tastes so good!
Yes the key is fibre (english spelling lol) adding fibre counters the carbs, which is often overlooked but so important, good to see your spikes and negligible, when I consume something which I know isn't good for the blood sugar like potato's, I make sure I have a good helping of greens with it which has lots of fibre, this keeps my blood sugar in check !
💯@@Colin623
I enjoy your videos. The content and the delivery are both swell.
Publix sells a whole weat bread that is reduced in calories (like 70 or 80 cals for 2 slices). If there's a Publix near you and you love bread, I strongly recommend it!
Awesome vdeo . Newly diagnosed diabetic . These food to blood sugar tests are the best . Love your channel .
Thanks so much for watching! Being newly diagnosed is stressful but you got this!
It looks like the wheat and sourdough are pretty much the same. At least within margin of error for your glucose monitor. If you can, calculate area under the curve and repeat n=3. Interesting video!
Thanks for the feedback and for watching!
Would it make a difference to blood sugar eating any toast with some protein such as eggs? An interesting point is blood sugars depend on what is eaten the previous day.
Yes, for sure. Protein makes a difference. Usually if I eat sourdough bread, I will eat it with half an avocado and a fried egg.
Your experiments are very useful for everyone to take note of. You are as much a scientist as a therapist. You are inspirational. An Asian admirer from Seattle, Wa.
Thanks for watching!
Thank you so much !
Brilliant presentation, clearly explained
One of the best I've seen!!
Thanks so much for watching!
Nothing boring about your videos, I’m learning… I appreciate that❤
Aw thank you!
Informative videos. Thanks.
Have you tried CARBONAUT bread. Whole Food and Sprouts carry them. Very delicious. One slice will be enough. Would you please try it to see the blood Sugar fluctuations. Thanks.
Thanks for the suggestion! I haven't tried carbonaut yet!
Love the videos and appreciate the info and your endurance. One thing to help with results when you have a higher starting fasting number is to use a percentage of increase from that fasting number. That way if it’s higher than your other tests, you still have a pretty good idea the percentage of increase which we all are probably trying to infer from your numbers. Keep the videos coming. Thanks again.
Thanks for the suggestion!
Nice idea. Btw did you make this experiment back to back? I've noticed our bodies adapt to situations very quickly so if you do it back to back, it's possible your insulin expected the high sugar and prepared to bring down the sugar at that time. Probably to get more robust results, try it one week apart so your body goes back to normal then for you to get an untempered result.
Keep up the good videos! 😊
Thanks for the suggestion!
Thank you UA-cam for recommending your video! I just found out today, in your video, that women with a history of GDM have a higher risk of developing type 2 diabetes. I was diagnosed with GDM when I got pregnant in 2014 and thought that it would only happen during pregnancy. I'll be more careful now with things I eat. Thank you for this video! You saved my life!
Thank you for watching! OMG none of my doctors told me about the higher risk either! They told me I could go back to eating whatever I wanted. It wasn't until later I found out this statistic, but thankfully we both know now!
GDM?
gestational diabetes @@univerzaltruth6481
Thanks for doing this. I heard sourdough was better but never thought to do an experiment. Not sure I could endure all the sticks so thank you!
no need to change anything. i love it, quick and direct. i thought of doing the same thing with my glucose level after eating but i'm too lazy. i just watch your videos. thank you for making them. hehe.
Thanks for watching!
Im a 30+ diabetic and im wondering if you washed your hands before each finger stick. Thats a must for accurate testing. Great video!
Yes! Always. This is why my hands are always so dry 😂Thanks for checking.
Sourdough is known to be a better for you as is Pumpernickel and Rye. She should test Rye and Pumpernickel to see how they affect blood sugar level
Thanks for sharing your test and results with us, I am a diabetic for most of my life. I do eat a whole grain Sourdough bread and I am happy to say it is not the BREAD it is what I eat with it. YOU ASKED how to make your videos better to us the viewer. WILL I can't see how YOU ARE ARTTRACTIVE you change cloth for a different look and YOU HAVE A WONDERFUL BABY. Now if you had a DOG OR CAT that would be great. I don't use the same blood level you use I am in Canada we have 5.6 to 10.5 in readings You could add that so people can see the difference if using different scale results. HAVE A WONDERFUL LIFE.
Thanks for watching and for your input! My dog does come out in a few of my other videos 😂 and he is VERY precious
Real data are so much better than the opinions of talking heads! I hope you also will put up videos where you find that the "healthy" alternative isn't really healthy. How will it work with sugar-free foods like protein powder so loved by exercisers, will gluconeogenesis give you a spike in blood sugar? Thanks for posting this straightforward, rational content.
Great suggestions, thanks!
Great job! Not sure why you are so concerned with you blood sugar level when your fasting number is only 78-90. That number is well within normal level so you got nothing to worry about. My fasting number is 120-130 and 1hr after meal is 150-185 depending on what I eat. I think I'll have a salad for lunch today and see if that helps keep me from spiking too high.
Thank you! I'm concerned because I have insulin resistance, have had gestational diabetes twice, have had an a1c in the prediabetic range, and sometimes my blood sugars spike into the 190's and stay elevated there well past 2 hours :( Good luck on your health journey!
My favorive bread from Meijer's is the Multigrain-Sourdough-Bread. Interesting video thanks
Ooh thanks for the rec!
*My fasting baseline is usually around 285, and I typically shoot up to 335ish for breakfast. Which is good for me because I don't feel good below 300, it means I'm hungry and my body is expecting nutrients soon.* Interesting video.
Thanks for sharing where you are in your journey and thanks for watching!
@@thegoodenoughmama
What "journey"?
My blood sugar has been always below 100 until I started to prepare my 2 scrambled eggs with 1 tsp of coconut oil. I wonder if it is only a coincidence or not. I decided to use coconut oil because I read a study where a doctor from Florida was able to slow down her husband's Alzheimer's disease, so I decided to use it to prevent the onset of this disease. It would be great if you tested it.
Interesting! I've never heard about coconut oil impacting Alzheimer's. I'll have to look this up. Thank you for sharing! And eating 2 eggs always has a positive impact on my blood sugar as well!
I love the way you explain things. Very short, precise and get to the point. I am sorry that you pricked your fingers. Oh! It hurts. Your viewers are informed and you are helping us to understand those three different breads and how each affects our body. I already subscribed to your video presentation. Again, thank you so very much for your work and bless your little baby, so adorable.
Thanks so much for watching!
Thanks I only eat sourdough,However I freeze it and toast it in the morning with my breakfast I read that if you freeze it lowers the index.You should do a trial on that, I never done it, since you like it as well,,see if freeze it really make s difference
i've heard that when toasting bread, the glucose on the starch is being broken down already, which means that the glucose is easily absorbed by the body.. cooling it down on the fridge will crystalize the starch of the bread that will make that part of starch not absorbable by your body. toasting/heating it again will not change it back so you can heat them again after you cool them on the fridge
The resistant starch theory has not worked for me unfortunately :(
First time watching your video, and i couldn't leave without commenting, a big thumbs up for your effort on the subject, much appreciated, thank you.
Thanks so much for watching!
I avoid bread altogether, though I make my own sometimes from coco/almond flour. However, I have tested myself too. I have eaten a slice occasionally with butter and no sugar jam and my BGs do not raise too much.
Thanks for the input! I truly think portion size has so much to do with how our blood sugar reacts. If I eat one slice, I'm good. If I eat two, then it's bad. Cool that you make your own low carb bread!
Hello✌🏽I had to come here from your mention of it in the rice video, which randomly came up in my feed. As a pretty experienced sourdough baker, this gives me great hope that investing years in perfecting it for the health of my family and friends was/is worth it. I don’t know where you bought your SD from in the experiment, but my experience with all commercial SD is that it’s not 100% SD. I make mine with pesticide free whole grain rye, emmer, einkorn, spelt and Methow red. So I will be doing the same experiment in the future. I batch bake and freeze every month, but am currently not eating any carbohydrates for 6 months on a specific protocol /self experiment. A question I must ask as a lover and chef of all cuisines, do you always eat carbs (daily), and do you have a cap on your total carbs per day? A takeaway, I wouldn’t eat anything TJ’s makes anymore, it’s just not worth the toxicity levels. Thank you for this cool video. Low key nerding out in a good way🫰🏽
Wow, sourdough baker! Amazing! Yes, I did buy this sourdough from a local bakery that specializes in sourdough, not from a grocery store. I no longer limit my carb intake, as doing that was very bad for my mental and physical health! I now practice more mindful eating. I don't count carbs but am definitely cognizant of my intake. Thanks for watching!
I saw a video that spoke about how consuming protein with carbohydrate sugar helps keep the blood sugar levels down. Granted I’m not diabetic so I know very little about this topic. I was looking for other information and came across an endocrinologist talking about empty calories and the effect on the body.
Yes, I find pairing my carbs with protein/fat helps blunt the spike!
Much Thanks for sharing information. You have started my inquiry on this subject .
Thanks for watching!
I am your new subscriber..from Atlanta..your videos are really helping me as I am pre diabetic..i am kinda worried 😢
I think they are interesting. You are doing the research for us, thank you
Hi, love your channel. There are many different types sourdough breads here in the UK, White, Wholewheat, Rye, Mixtures. Can you tell me what type you used for your testing? I am not diabetic/pre and my main concern with these breads is fibre and as unprocessed as possible but at the same time for future health problems, keeping insulin spikes on a flat a curve as comfortably possible.
Hi, thanks for watching! Yes, i totally forgot to include this important piece of info! I'm eating whole wheat sesame sourdough bread here made from a local bakery.
I grew up in the UK and have lived in the US for 13 years. Bread in the US is loaded with sugar, it’s noticeably sweet. I bet even Warburtons/Hovis would be better than the white bread in the US.
Great info! I make a whole wheat sourdough that incorporates chicken or duck eggs. It's absolutely delicious.
YUM that sounds amazing
This was great to watch, thank you for doing real-life research! I love sourdough too!
Thanks for watching!
Sorry if you have done this but it would be interesting to see the impact of meal size on the duration of insulin in the body.
Very interesting and helpful video. You just switched me to sourdough bread
This was so helpful. Newbie prediabetics here ( literally found this out just AFTER I’d perfected my sourdough bread recipe 🙄). I did read in the comments about freezing the bread; have you noticed different results from that, yet? Thanks for the data. Much appreciated.
Freezing bread hasn't made any significant difference for me. I've tried it with rice as well. Thanks for watching!
I préfère my keto bread . Thanks for this video.