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Sourdough Bread And Diabetes

Discussion in 'Prediabetes' started by Bigbloke48, Sep 7, 2018.

  1. Resurgam

    Resurgam Type 2 (in remission!) · Expert

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    Malting turns protein into carbs - to increase the food for the yeasts to work on and make more alcohol from a given amount of grain. There are enzymes produced by the sprouting and then heating which go on to be used in the mashing process, preventing a cloudy beer and releasing more sugars as they work.
     
  2. britishpub

    britishpub Type 2 · Well-Known Member

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    Fraid not........one slice of sourdough a month is the most experimentation I fancy undertaking.
     
  3. LittleGreyCat

    LittleGreyCat Type 2 · Well-Known Member

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    Sorry, but as far as I know malting and mashing turn starch (which yeast can't eat) into sugar (which yeast can eat).

    The process of germination goes in the opposite direction to the one that you suggest. A grain is a massive store of starch (and not a lot of protein). The starch is used by the growing seedling as a food source. That is why grains and their products are so bad for diabetics - the starch is converted to sugar by our bodies.
     
  4. Pinkorchid

    Pinkorchid Type 2 · Well-Known Member

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    A lot here have the Bergen Soya and Linseed bread and find they can eat that ok
     
    • Agree Agree x 2
  5. Alexandra100

    Alexandra100 Prefer not to say · Well-Known Member

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    I used to eat the wonderful Village Bakery "Try Rye" sourdough bread from Waitrose: https://www.waitrose.com/ecom/products/the-village-bakery-rye-bread/055517-27865-27866
    Organic whole rye flour plus salt and water are the only ingredients. If anyone can manage to include bread in their diets without spiking, IMO this is the best. It keeps forever and is delicious fresh, stale and toasted so none is ever wasted.
     
    • Like Like x 1
  6. Resurgam

    Resurgam Type 2 (in remission!) · Expert

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    Yes - that happens too, but the protein is also broken down - that is how clear beers are made, as without the breakdown of the proteins it would be cloudy - in wheat the gluten - a protein - is responsible for the rising of the dough as it traps the carbon dioxide, but flour from sprouted wheat would not rise well, unless, perhaps it was from a high protein form of the grain and the sprouting was carefully managed to leave enough protein, though as the enzymes would continue to work a long proving time would be a disadvantage.
     
  7. Resurgam

    Resurgam Type 2 (in remission!) · Expert

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    I am trying adding milled seeds, psyllium flour, and the next experiment on bread will be almond flour - but that is for next month as this month I am going to try almond flour and coconut flour as a cake like substance base.
    It is definitely better to adulterate wheat flour to make a lower carb result when baking for a diabetic.
     
  8. BloodThirsty

    BloodThirsty · Well-Known Member

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    Bread really is a no-no, but after a considerable amount of research it doesn't get any better than:
    "LowCsrb" by Carbzone at 3.7 grms per slice (obtainable from Amazon) and "Hi-Lo" at 5.0 grms per slice (obtainable from large Sainsbury outlets).
    The former is texturely similar to the German rye breads, while the later looks and tastes like your typical wholemeal.
     
    • Informative Informative x 1
  9. BloodThirsty

    BloodThirsty · Well-Known Member

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    That should have read LowCarb except for my clumsy fingers.
     
  10. Juicetin

    Juicetin Prediabetes · Well-Known Member

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    This
    http://www.dimpflmeierbakery.com/product/carb-smart/
    1g of carbs per slice, sadly it's only available in USA/Canada and not exported. Its really nice too.
     
  11. BloodThirsty

    BloodThirsty · Well-Known Member

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    I take my hat off to you for finding this.
    Regretfully we cannot buy it this side of the pond.
     
  12. AloeSvea

    AloeSvea Type 2 · Well-Known Member

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    I am so envious @Juicetin, I cannot tell you! Always on the lookout for low carb factory/shop-made food with high quality ingredients. It's a lonely deserted trek in low populated parts of the world.... my kitchen just has to do in the meantime.
     
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