a couple of slices
I can only echo @MrsA2 .how can I minimize the spike? It was gorgeous.
One slice instead of 2? .... (...runs away swiftly)
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 can only echo @MrsA2 .
Single slice? Half a slice multiple times a day?
I'm also jealous, I want that, good thing I don't have it in the house because I'd likely want 4 slices, and no way I can dose for that.
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.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'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.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.
Oh dear, sounds scaryI 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.
It's fine. I'm Type 2. It was just the low glucose crash making me feel tired.Oh dear, sounds scary
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.Been researching this over the past couple of weeks, bare in mind not all sourdough you buy will have the long fermentation that is beneficial, some bakeries cheat (no surprise there).
Also, by freezing the slices, then toasting them can lower the impact. Obviously, your glucose meter will have the last say.
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'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?
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.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.
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.That's a pretty impressive response, bet it tasted amazing too.
My personal experience with lowering bread influenced BG spikes is zero, however beyond the suggestions you've already had, generally speaking I tend to make sure that if I have higher carb elements in a meal, they're accompanied by fats (lashings of butter), dense protein (roast beef sandwich?), and have a high fibre element to the meal too. Getting my stomach working on either fats, proteins or fibre before hitting it with carbs also seems to have a positive effect. Obviously this is all based on fingerprick readings for me, your CGM may reveal different.
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