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<blockquote data-quote="Mbaker" data-source="post: 2021176" data-attributes="member: 256617"><p>Depends where you are in your journey. In order to move towards mid 30 HbA1c's from 41, one thing I did was drop home made soda bread.</p><p></p><p>Looking at the number of carbs in even low carb shop bought bread, it's not much bang for buck, when I compare the volume to carb ratio of my home made bread like equivalents.</p><p></p><p>The recent Channel 5 documentary, Secrets of Your Supermarket Food, showed that some bread has up 27 ingredients, when a good Artisan bread will have 4. So know what you are buying. If I had one arm up my back and had to eat bread, it would have to be stone ground sour dough, made in the traditional way with non Monsanto or similar grains.</p></blockquote><p></p>
[QUOTE="Mbaker, post: 2021176, member: 256617"] Depends where you are in your journey. In order to move towards mid 30 HbA1c's from 41, one thing I did was drop home made soda bread. Looking at the number of carbs in even low carb shop bought bread, it's not much bang for buck, when I compare the volume to carb ratio of my home made bread like equivalents. The recent Channel 5 documentary, Secrets of Your Supermarket Food, showed that some bread has up 27 ingredients, when a good Artisan bread will have 4. So know what you are buying. If I had one arm up my back and had to eat bread, it would have to be stone ground sour dough, made in the traditional way with non Monsanto or similar grains. [/QUOTE]
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