No problem
@Lamont D Keith has only just mentioned the insulin
Can you explain a little more about your comment on grains and Type 2s? I'm sure the OP and others would be interested to see any links you have and to know more
No links! Not that tech minded!
But through my experience and my wife, who has a grain tolerance herself, like me and Type two. And everything I've learned, grains are usually one of the main culprits to cause spikes in T2 diabetics. Probably in all metabolic conditions!
Bread being a so called healthy staple food is processed flour and the amount of carbs is very high per 100gms. If you have to carb count, one slice of processed white bread sold in most shops is more than enough for a whole day's worth.
Flour turns to glucose very rapidly, and that causes a quicker spike than someone who has normal blood glucose levels. For a diabetic that is to be avoided.
A person without diabetes is able to offset a high carb meal because the amount of insulin resistance is low and the glucose/insulin balance triggered by the meal can return your blood glucose levels to normal.
A person with diabetes, especially a newly diagnosed diabetic, has insulin resistance and high levels of glucose and could have high levels of insulin already in their blood, so the quick spike is like adding petrol to a fire. It will sharply raise blood glucose levels. Which is really not recommended. Fluctuating levels, up and down leads to complications of diabetes. Being in control near normal levels without fluctuations is what every diabetic should be attaining.
Carbs are the diabetics nemesis along with sugar.
So avoidance is recommended.
That's why the forum recommends LCHF!