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<blockquote data-quote="Engineer88" data-source="post: 385436" data-attributes="member: 70171"><p>Im glad we were able to sort that out and it sounds like you might have opened your eyes a bit wider to some of the other (comman) problems amoung T1's. After all I was trying to educate myself about the CGM system to start with the thread its what we are all on here for.</p><p></p><p>My very ammature guess at rye would be the complexity of the molecular structure is very high meaning it takes a long time to break down alongside some of the natural additives giving a sustained boost. Like I said a guess at best. I will try and ask my diatition when I see/speak to her next.</p><p></p><p>Gluten free flour. Wow. Its...Special. normally made from things like rice and potato or blends of stuff. I tend to find rice flour is best for everyday cooking but is shocking for bread so I leave it to the Genius team now. </p><p></p><p>Ill let you know how CGM goes if it happens.</p></blockquote><p></p>
[QUOTE="Engineer88, post: 385436, member: 70171"] Im glad we were able to sort that out and it sounds like you might have opened your eyes a bit wider to some of the other (comman) problems amoung T1's. After all I was trying to educate myself about the CGM system to start with the thread its what we are all on here for. My very ammature guess at rye would be the complexity of the molecular structure is very high meaning it takes a long time to break down alongside some of the natural additives giving a sustained boost. Like I said a guess at best. I will try and ask my diatition when I see/speak to her next. Gluten free flour. Wow. Its...Special. normally made from things like rice and potato or blends of stuff. I tend to find rice flour is best for everyday cooking but is shocking for bread so I leave it to the Genius team now. Ill let you know how CGM goes if it happens. [/QUOTE]
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