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Bread recipe change causing spikes?

Calderbloke

Well-Known Member
Messages
64
Location
Calderdale, West Yorkshire
Type of diabetes
Prediabetes
Treatment type
I do not have diabetes
Dislikes
Not being able to eat my home-made bread any more
Bread.. yes, I know... but since I started my low(er) carb diet about a month ago I've been able to eat a slice of Tesco in-store-baked rye/spelt sourdough once a week for breakfast. My levels have been relatively stable, averaging around 6.1 mmol/L. Today however I had my toasted slice with a slice of cheddar and a few cherry tomatoes, and my level is now 9.2 according to my CGM, 8.2 from finger-prick.

All I can think of is that maybe the bread recipe has changed?
 
Other options: it's possible having the cheese (as fat) with the bread slowed the digestion of the bread carb. Peak BG would be expected around 45 minutes after eating, so an hour or so could give you a higher reading than you'd expected. Also tomatos, as fruit, do have some sugar content to take into account and you might have got a particularly fructose-laden batch?

Finally, there's a 15% allowable error in fingerprick testing, so it's possible your 8.2 could be generated from a true value around 7ish. What were you expecting to see?
 
My guessing would be the cherry toms.
 
Yes it was the cherry tomatoes! I did a test yesterday without them, and my levels were pretty much back to normal. I'll need to really cut down on them now (or maybe cut them out).
 
Calderbloke said:
Yes it was the cherry tomatoes! I did a test yesterday without them, and my levels were pretty much back to normal. I'll need to really cut down on them now (or maybe cut them out).
Click to expand...
Great that you found out, I tend to just cut them out now now too
 
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