Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Low carb alternative flours!!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="JenniferM55" data-source="post: 2655829" data-attributes="member: 527474"><p>My last and final experiment <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite2" alt=";)" title="Wink ;)" loading="lazy" data-shortname=";)" /> </p><p></p><p>It's taken a good three weeks to develop the starter (mainly made with rye flour). Made my first loaf with the Heritage Flour. Was rather pleased with the way it turned out. Think it's got around 21g carbs for just a 50g slice. But... sourdough is classed as a fermented food so it's good for my gut health. It's supposed to have a lower GI as it transitions through your gut at a slower pace (so the 'spike' should be less). </p><p></p><p>Personally as I've been strictly on keto for the past 5 1/2 months and under 20 carbs a day, having the 21g of carbs for breakfast was a real treat and possibly a 'threat'. I did generously spread butter over the slice as I've read somewhere that fats can help negate the effects of carbs. I've now sliced the loaf in 30 to 50g per slice and frozen them. Hope to take the slices out of the freezer when needed for toasting, making cheese on toast, and mopping up soup, and more.</p><p></p><p>It was an experiment, so my personal results are:</p><p></p><p>10.30am BG 6.2 - ate 50g of buttered sourdough bread, with a poached egg.</p><p>11.30am BG 7.2</p><p>11.40am BG 7.5</p><p>11.50am BG 7.4</p><p>12.05pm BG 7.7</p><p>12.15pm BG 7.8</p><p>12.30pm BG 7.5</p><p>12.50pm BG 6.9</p><p>13.05pm BG 6.2</p><p></p><p>Don't know whether the above is acceptable, but for me I'm comfortable to reset my carb intake to be between 40 and 50g of carbs per day, so long I don't go overboard. Plus I've been having a few 24hr fasts which could counteract changes. </p><p></p><p>It's a controlled voyage of discovery, with the accent on 'control'.</p><p></p><p>Scorched it a bit <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite33" alt=":dummy1:" title="Dummy1 :dummy1:" loading="lazy" data-shortname=":dummy1:" /></p><p></p><p>[ATTACH=full]64173[/ATTACH]</p></blockquote><p></p>
[QUOTE="JenniferM55, post: 2655829, member: 527474"] My last and final experiment ;) It's taken a good three weeks to develop the starter (mainly made with rye flour). Made my first loaf with the Heritage Flour. Was rather pleased with the way it turned out. Think it's got around 21g carbs for just a 50g slice. But... sourdough is classed as a fermented food so it's good for my gut health. It's supposed to have a lower GI as it transitions through your gut at a slower pace (so the 'spike' should be less). Personally as I've been strictly on keto for the past 5 1/2 months and under 20 carbs a day, having the 21g of carbs for breakfast was a real treat and possibly a 'threat'. I did generously spread butter over the slice as I've read somewhere that fats can help negate the effects of carbs. I've now sliced the loaf in 30 to 50g per slice and frozen them. Hope to take the slices out of the freezer when needed for toasting, making cheese on toast, and mopping up soup, and more. It was an experiment, so my personal results are: 10.30am BG 6.2 - ate 50g of buttered sourdough bread, with a poached egg. 11.30am BG 7.2 11.40am BG 7.5 11.50am BG 7.4 12.05pm BG 7.7 12.15pm BG 7.8 12.30pm BG 7.5 12.50pm BG 6.9 13.05pm BG 6.2 Don't know whether the above is acceptable, but for me I'm comfortable to reset my carb intake to be between 40 and 50g of carbs per day, so long I don't go overboard. Plus I've been having a few 24hr fasts which could counteract changes. It's a controlled voyage of discovery, with the accent on 'control'. Scorched it a bit :dummy1: [ATTACH type="full"]64173[/ATTACH] [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Low-carb Diet Forum
Low carb alternative flours!!
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…