I can only echo @MrsA2 .
That's why I put the rest of the loaf in the freezer. I may have another slice or two at Christmas. With plenty of butter on, and preceded by a drop of apple cider vinegar. After the SRSLY bread, which is fine, this sourdough was absolute heaven.
I’m also a sourdough lover and maker. I agree with the vinegar and butter comments and would also add that I would benefit from a walk afterwards rather than lying down.
I'll try the apple cider vinegar. But my sugars went up from about 4 to 8! Out of interest, do you know what a "normal" rise would be in these circumstances?Not too bad for bread! I'll treat myself to some proper sourdough every now and then if my bg reacts like that
If you like vinegar you could see if that blunts the spike. Dip a slice in some balsamic?
I normally like a walk after eating, when I can. But this felt a bit like the carb comas that I used to have in the before times, before I knew what was happening.
Oh dear, sounds scary
It's fine. I'm Type 2. It was just the low glucose crash making me feel tired.
There's a local bakery where I live who do a sourdough and it's next level!
).
I tried a few of the supermarket sourdoughs a while ago. I swear that most of them were sourdough flavoured. This one, however, was from an "artisan" bakery. I only briefly glanced at the Welsh cakes on offer there, and quickly glanced away. I hope you can tolerate a little bit of decent sourdough, which doesn't spike you too much.Some restaurants around here sometimes offer sourdough... I'm tempted to try some. (Read: Steal a bite or two off my husband's plate). I don't think I'll ever really trust any kind of bread again after white rolls spiked me to 22, and the low carb bread from our local supermarket was absolutely vile.
....But this....?
This I may try. A little. Thank you.
So, I inadvertently did the right thing by freezing it? I'll try maybe one (defrosted) slice next time, and see what my Libre says.
For me bread normally looks like a vertical line straight up in to the low double digits on the libre Before coming down quite quickly. Granted, that's always supermarket bread. So ultra-processed junk.
I've seen a few articles recommending this approach of freezing and toasting bread that @JenniferM55 suggested. From what I read, the toasting part seems to make the digestion of bread slower, so demands a lower insulin response. Similar theory to whole fruit being better for insulin response than fruit juice. It's also why mixing carbs in with fats, proteins and fibre works. All just makes your stomach work harder to get at the carbs and slows down the digestion of them.
Thanks, Paul. It seemed a bit scary to me. After my normal food of steak, salmon and chicken, with mushrooms and green veg, the graphs hardly went up, so I was very surprised to see such a spike. I'm still quite new to the diabetes club, and even newer to the CGM club. I still have things to learn.
