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<blockquote data-quote="Prem51" data-source="post: 1994408" data-attributes="member: 209498"><p>Well done on reducing your HbA1c from 49 to pre-diabetic levels [USER=199062]@Donnadoobie[/USER].</p><p>I have tried the cooking, cooling and reheating potatoes, rice and pasta method. For me it seems to work with the potatoes and rice, but not with the pasta.</p><p>I do the toasting from frozen wholemeal bread. I haven't tested before and after, but it doesn't seem to raise my bgs as when I have tested afterwards my bgs are usually ok, around 5.</p><p>I tried the Bulgar Wheat which was recommended in the program, but my bgs went from 4.9 before eating to 8.0 two hours later. I will try it again to double check, but it doesn't seem to work for me.</p><p>I will try the rye and pumpernickel breads when I see them.</p><p></p><p>I think the only way to see how they affect you is to try them, testing before and after.</p></blockquote><p></p>
[QUOTE="Prem51, post: 1994408, member: 209498"] Well done on reducing your HbA1c from 49 to pre-diabetic levels [USER=199062]@Donnadoobie[/USER]. I have tried the cooking, cooling and reheating potatoes, rice and pasta method. For me it seems to work with the potatoes and rice, but not with the pasta. I do the toasting from frozen wholemeal bread. I haven't tested before and after, but it doesn't seem to raise my bgs as when I have tested afterwards my bgs are usually ok, around 5. I tried the Bulgar Wheat which was recommended in the program, but my bgs went from 4.9 before eating to 8.0 two hours later. I will try it again to double check, but it doesn't seem to work for me. I will try the rye and pumpernickel breads when I see them. I think the only way to see how they affect you is to try them, testing before and after. [/QUOTE]
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