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
Wholemeal Rye Sourdough result...
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="mymuk" data-source="post: 2264654" data-attributes="member: 523663"><p>(I posted this in the Type 2 forum but think it should have been here)</p><p></p><p>Hello all, new person here (though reading from the shadows for a while).</p><p></p><p>One of the things I've been a little unsettled by since T2 diagnosis in March (HbA1c of 81) was what to do about my long-term habit of making my own bread (and eating a lot of it).</p><p></p><p>I didn't really do much in the next couple of months (other than take my twice a day Metformin) and wasn't paying much attention to what I was eating, just sort-of cutting down on anything too carby, though still eating plenty of bread. Then I had a (covid delayed) follow up and the blood test still showed HbA1c at 70 on 23 April, so as so many people do, I started to pay attention and got a meter (Tee2).</p><p></p><p>The Tee2 arrived the same day as a lockdown delivery of a 32kg sack of wholemeal and two 16kg sacks of strong white... timing eh?</p><p></p><p>It quickly became clear that white bread is a no-no. Even when sourdough it can provoke spikes of 2.5.</p><p></p><p>So the hunt started for things I can eat without overly spiking blood glucose. Wholemeal Sourdough was better, and brought the spike under or around 2.0 - but research here and elsewhere suggested Rye was worth a try.</p><p></p><p>Anyway, I do have good recipe/method for a 100% Rye that I've used in the past so I decided to test it. It takes about 36 hours & involves 500g wholemeal rye flour and 40g honey. I calculate that (accurately I hope) as, per loaf:</p><p></p><p>Calories 1641</p><p>Total Carbs 353g</p><p>Net Carbs 285g</p><p>Fiber 68g</p><p>Sugar 41g</p><p>Protein 39g</p><p>Fat 9g</p><p></p><p>I ended up with a 770g loaf and tried it out yesterday.</p><p></p><p>Lunch involving 30g carbs (26g of which from 70g of the bread).</p><p>That produced a two hour rise 5.9 > 7.3.</p><p></p><p>Dinner, after a 3 mile walk, was a 21g carb plate of assorted tasty things, pic attached, 15g from 40g of the loaf).</p><p>That produced a two hour rise 5.6 > 6.7.</p><p></p><p>this morning, as of 10am my fasting level is 6.1.</p><p></p><p>Am I right in thinking that's really not bad at all? Obviously I can drop (or eliminate) the honey to improve things even more.</p></blockquote><p></p>
[QUOTE="mymuk, post: 2264654, member: 523663"] (I posted this in the Type 2 forum but think it should have been here) Hello all, new person here (though reading from the shadows for a while). One of the things I've been a little unsettled by since T2 diagnosis in March (HbA1c of 81) was what to do about my long-term habit of making my own bread (and eating a lot of it). I didn't really do much in the next couple of months (other than take my twice a day Metformin) and wasn't paying much attention to what I was eating, just sort-of cutting down on anything too carby, though still eating plenty of bread. Then I had a (covid delayed) follow up and the blood test still showed HbA1c at 70 on 23 April, so as so many people do, I started to pay attention and got a meter (Tee2). The Tee2 arrived the same day as a lockdown delivery of a 32kg sack of wholemeal and two 16kg sacks of strong white... timing eh? It quickly became clear that white bread is a no-no. Even when sourdough it can provoke spikes of 2.5. So the hunt started for things I can eat without overly spiking blood glucose. Wholemeal Sourdough was better, and brought the spike under or around 2.0 - but research here and elsewhere suggested Rye was worth a try. Anyway, I do have good recipe/method for a 100% Rye that I've used in the past so I decided to test it. It takes about 36 hours & involves 500g wholemeal rye flour and 40g honey. I calculate that (accurately I hope) as, per loaf: Calories 1641 Total Carbs 353g Net Carbs 285g Fiber 68g Sugar 41g Protein 39g Fat 9g I ended up with a 770g loaf and tried it out yesterday. Lunch involving 30g carbs (26g of which from 70g of the bread). That produced a two hour rise 5.9 > 7.3. Dinner, after a 3 mile walk, was a 21g carb plate of assorted tasty things, pic attached, 15g from 40g of the loaf). That produced a two hour rise 5.6 > 6.7. this morning, as of 10am my fasting level is 6.1. Am I right in thinking that's really not bad at all? Obviously I can drop (or eliminate) the honey to improve things even more. [/QUOTE]
Verification
Post Reply
Home
Forums
Food and Nutrition
Food, Nutrition and Recipes
Wholemeal Rye Sourdough result...
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.…