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My results from sourdough bread

lovinglife

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Saw on here about the sourdough bread and it reminded me of when I worked in a bakery a few years ago – all the bread was made this way (with bread stock) and proved overnight – but it wasn’t fancy “artisan” bread with fancy prices back then - it was just fresh baked bread! :roll:

Anyhow – saw some on my travels yesterday so got myself half a bloomer £2.50!! :shock: Had some this morning – nice bacon butty 8)

2 slices (80g) toasted with grilled bacon (no fat) and a thin spread of butter

Results – fasting @ 6 am 6.00
1hr after – 5.5
2 hrs – feeling a bit ropey and a raging hunger 3.8! And only 8 am – still 4hrs to lunch

On the surface those results look fantastic – but the down side is I had to have a snack to treat the hypo and I don’t normally snack – may have to have something else later as may drop again - so (for me) maybe not for every day but may be great as a big chunk for a nice ploughmans or with a soup or stew – would be interested in others results if you have tried this
 
I use Tesco's Multigrain bread occasionally - it affects me less than Burgen.

If I'm having a bacon sandwich I butter the bread and wouldn't dream of cutting the fat off the bacon . The fat slows down the glucose processing, my levels don't spike, and I don't feel hungry. It has to be a rare treat, though. :roll:

I am on Atkins though!

Viv 8)
 
I usually use Burgen and get great numbers and no need to snack - no hunger pangs - I don't cut the fat off bacon because I avoid fat - bacon fat makes me retch as I once got some stuck in my throat and nearly choked - I actually love the fat on steaks and meat etc - just not the bacon!
 
Interesting results lovinglife, shame about the hypo though!

I've not tried sourdough bread and usually just stick to Burgen Soya & Linseed as this gives me the best postprandial results, I'll try and get round to trying sourdough bread and make myself a bacon butty using lean bacon of course.

Nigel
 
I've not tried sourdough bread and usually just stick to Burgen Soya & Linseed as this gives me the best postprandial results
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I get better results with Sourdough bread here than Burgen in the UK, the local bread includes some rye and is uses flour that is lower in gluten than much of that used in the UK. Unfortunately you can't make bacon or any other form of sandwiches from it, it's too dense, so when you weigh it you don't get nearly as big a bit for the same weight and the wrong shape! Theres only 2 of us so we have to get the smaller loaves on the bottom row.

pity about the reflection of the car!
 

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That bread looks delicious Phoenix!

I occasionally buy wheat & rye rolls from Lidl here in the UK, there particularly nice when enjoying a salad with fresh mackerel and again this has little impact on my bg.

Before my kids were born my wife and I had a holiday in Portugal, the local village had a bakery and we would stroll down there before breakfast to buy the bread, I swear it was the best bread I've ever tasted and long to go back there.

Nigel
 

Hi Phoenix, I'm going to France at the end of this month. Good news is that the village I'll be staying is meat-centric (In Limousin) with small portions of starchy foods (tends to be veg mainly which is fine for me).

However, I'm wondering about breakfast time. Is there a particular name for those little breads that I can ask for?

Many thanks
 
Pain de campagne is the typical country bread. It comes mostly large size! but if you look around you can find smaller loaves.
http://en.wikipedia.org/wiki/Pain_de_campagne
You can get it in supermarkets but sometimes it has local names (for the shapes). If it's labelled with ingredients levain is sourdough, seigle :rye, ble or froment is wheat . In the supermarkets you can also get nut breads like pain de noix, pain aux amandes and also pain aux cereal, I eat those too but take care they all are dense so it's easy to eat more than you think. (at home I still weigh my bread)

I find breakfasts when travelling in France difficult We tend to stop en route at the cheaper motels where they only serve industrial French baguette and cheap jam (very high GI) but even when we stay in better hotels there often isn't much more (few croissants , yoghurt, better jam) .I now take my own breakfast with me : pre weighed oatmeal , some berries and make my own porridge in the microwave!
 
Having read this thread I got just a little bit excited at the prospect of Sour Dough bread being 'OK' and promptly went to Waitrose to buy a loaf.

So, yesterday I replaced my usual Burgen toast with Sour Dough toast. No changes to anything else.

Prior to breakfast my BS was 6.0. After two hours 7.8. No different to other mornings with Burgen.

Great stuff!

Had exactly the same breakfast today and BS leapt from 6.3 to 10.8 over the same time period.

Not so great stuff.

Ah well.
 
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