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Sourdough Bread And Diabetes

PatsyB said:
I find sour dough very hard crusts although love it I think it still sends levels up?
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Yes, it would send your levels up. Sourdough bread has just as many carbohydrates as the flour that it is made of. The reason I prefer sourdough is the the fact that it is better for my gut bacteria (but I also like the taste). I always weigh the slices to get accurate carbohydrate amount and calculate insulin accordingly.
 
The thing is, many of us test our blood glucose before and after eating, or use a continuous glucose monitor.
For most of us, this shows that sour bread raises our BG to unhealthy numbers, no matter what your studies say.

It might be better than regular bread, I don't know, but the majority of the T2's (and some T1's) on this forum have chosen fo follow a low carb lifestyle because their glucose meters showed them it works best.
No bread makes for lower numbers than sour dough bread.
 
Can you link to those studies please. How does it improve insulin sensitivity? Have you tested this with your meter or cgm?

I have to say my body didn’t get the memo…..proper bakery sourdough is not much better than any other bread.
 
Links to the studies please?

What demographic of the diabetes community was involved??
 
IanBish said:
I'll get some artisan sourdough next week and make the same sarnie again to see if there's any difference. I'll post the results. Along with another picture!
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Some find 12, 24, or 48 hours bedding in for a Libre to aclimatise works for them?

Me? I don’t need to waste time after installation & the hour “warm up.”

A bacon sourdough butty is probably the best experiment to ever be thought up, in the interest of science..
 
Jaylee said:
I try to lift the bacon with any fat.
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Ha ha ... I find myself starting to do that, where before I would obsessively shake it off...

Much of the discussion around whether sourdough is "good" or "bad" is just bonkers ... in fact a lot of what is suggested in most articles about what is "good" is just bonkers, in an absolute sense..

it's all relative..

is sourdough better than UPF Subway style break ? well, yes...
is sourdough better than sliced wholemeal? well, yes...
is artisan sourdough better than supermarket sourdough with added vinegar? well, yes...

is not eating sourdough better than the best sourdough you can find? well, of course...

is having your bacon with an egg fritata rather than any bread better than in a sourdough sandwich? well, yes..

is really enjoying a bacon sandwich once in a while better than obsessing about what you're eating?

may be...
 
I think my gut just sees low GI as a challenge as in 'red rag to a bull' and only low carb content is going to work - and even then, it manages to drag more carbs from such things as peas and beans than are supposed to be in them, unless they are the type eaten with the pods.
By all means test these things, but just because one person finds they can cope it doesn't mean that all type 2's can eat the same thing with the same result.
I whisk up eggs and cook them in the rings I used to use to make oat cakes on my griddle, then use them to put the bacon or burger in
 
I can only cope with two small slices of sourdough. It may be healthier, and nicer, but it puts up my blood sugar just the same.
 
It's interesting to reflect on how eager the sugar industry was to adopt the glycaemic index. They were initially highly resistant to anything that suggested less sugar might be a good thing, but quickly came around to promoting it as.. well.. really as a way of saying you can have your cake and eat it.
More sober nutritional scientist talk about glycaemic load.. which just makes you think about the amount of sugar you are asking your liver to deal with, not just about the speed of absorbing it.
That doesn't make GI irrelevant, or that Sourdough is not relatively better than other types of bread, it just points to what @IanBish observes.. it isn't a magical ticket.
 
I've just caught up with "eat smart" the glucose goddesses easy to watch health hacks on Channel 4.
She recommend sourdough as slowing bg spikes, but she never clearly differentiates between diabetics and those who arent.
Any bread based on flour sends me soaring, but I assume it doesn't have the same effect on someone whi isn't t2.
As usual, test yourself and see how it affects you, not the rest of the world
 
I have been eating sourdough bread off and on for about 10 years. I finger test my bg every day. I eat one to slice and half
every day. Sourdough bread is the best for me.
 
Omar51 said:
I have been eating sourdough bread off and on for about 10 years. I finger test my bg every day. I eat one to slice and half
every day. Sourdough bread is the best for me.
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I have long-standing T2 diabetes, but I've only been really trying to manage it for the past few months. I've always preferred sourdough bread anyway. Now I'm going for the real artisan bread. Yet to test its impact - my doctor said only Type 1 had to - but I intend to, and will post on it.
 
You should expect that anything with carbohydrate in it will increase blood glucose levels. The carb is digested to glucose - the question is really how efficient your/my system is at managing the amount of glucose produced, and converting it to either immediate energy or stores. If it's not so efficient, after two hours (by when it should have been managed) excess glucose will be left in the bloodstream and will be evident in higher than desirable BG readings.

This applies to everyone, not just T2s: raised blood glucose after eating carb is the normal reaction for non-diabetic people as well. Attached paper shows CGM data for non-diabetic people in response to meals.

Continuous Glucose Monitoring Profiles in Healthy Nondiabetic Participants: A Multicenter Prospective Study - PMC

Use of continuous glucose monitoring (CGM) is increasing for insulin-requiring patients with diabetes. Although data on glycemic profiles of healthy, nondiabetic individuals exist for older sensors, assessment of glycemic metrics with new-generation ...
pmc.ncbi.nlm.nih.gov
 
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