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
Food, Nutrition and Recipes
Sour Dough Bread???
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="GrantGam" data-source="post: 1211556" data-attributes="member: 295621"><p>If the acids slow down carbohydrate absorption then this would have benefits but only in the same respect as a lower GI diet does.</p><p></p><p>Carbohydrate will still be a menace on the premise that the more carbs you take in, the harder it typically is to manage your BGL.</p><p></p><p>With regards to the word toxic, you could equally use instant action yeast with a flour that is not refined (wholemeal as opposed to white/bleached). The fibre content in wholemeal flour also slows down the absorption rate of carbohydrates due to the body trying to break down the fibre present in the flour.</p><p></p><p>Sourdough is awesome though, I made my first starter and bread a few weeks back<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> I should try a couple of slices of both sourdough and regular homemade bread and see the differences in spikes on the Libre reader.</p><p></p><p>Regards,</p><p>Grant</p></blockquote><p></p>
[QUOTE="GrantGam, post: 1211556, member: 295621"] If the acids slow down carbohydrate absorption then this would have benefits but only in the same respect as a lower GI diet does. Carbohydrate will still be a menace on the premise that the more carbs you take in, the harder it typically is to manage your BGL. With regards to the word toxic, you could equally use instant action yeast with a flour that is not refined (wholemeal as opposed to white/bleached). The fibre content in wholemeal flour also slows down the absorption rate of carbohydrates due to the body trying to break down the fibre present in the flour. Sourdough is awesome though, I made my first starter and bread a few weeks back:) I should try a couple of slices of both sourdough and regular homemade bread and see the differences in spikes on the Libre reader. Regards, Grant [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Sour Dough Bread???
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.…