Another interesting take away is that your numbers dropped more quickly with sourdough. The arch was shorter, less duration, and then dropped below what the white bread left your numbers at. So the spike is shorter and your glucose looks like it goes back to baseline where the white maintains a higher "new" baseline that is off the chart to the right, so no clue how long it lasts. That is very interesting.
I was going to comment the same thing! I make sourdough bread for our family’s gut health & it just tastes better to me. I’m glad I came across this information 😊Thanks for sharing!
@@nmpoy Hi there. Ok m not sure but just checked on RUclips again and found it. Those were my keto days, now I'm doing the carnivore. Carbs from bread cause inflamation. Meat, animal fat, salt and water. Give it 30 days. First 4-7 days are rough on the liver, converting from digesting glucose to digesting fat. I'm starting my 2nd 30 day stint today and so far I have lost 10 pounds, inflammation is gone, piles are gone, gut feels better, depression and anxiety at a 1 out of 10, down from about a 5.
I always appreciate people sharing this sort of thing. I grew up w so many food allergies and I host a lot. I always want to be accommodating for anyone w any food sensitivities because I know what a struggle they are.
Very interesting 🤔 I’d love to see you test a sourdough loaf that has been long fermented for atleast 48hrs. Then put in the freezer for 24 hours, and finally toasted. I think you might be pleasantly surprised with the outcome 😊
That sourdough bread was bought from a bakery or home made one, either way, have you tried a 72h fermented sourdough loaf, that will make much greater result.
Yes. I was wondering if the bread used was real sourdough made with actual starter . it would help to know that. Many breads labeled sourdough are not real sourdough.
My spikes as a well controlled diabetic with bread 5 to 6 mmols… what this guy gets would be fantastic for a diabetic. Not sure what is the value of avoiding variation within such a narrow range.
Very interesting.. Thank you for testing. It means so much too me 🥰 I have a question. Hopefully you can be a help to me. * Does Sourdough Reye Seeds Bread, spike high? Thank you very much in advance. 🙏🥰🎉🙏
I’m a bread lover, but morbidly obese. Once in awhile I give in to that craving . I like sour rye bread. Can you share what your blood sugar would be after rye bread? Thank you for sharing a real life persons blood sugar instead of overall results of many. ✌🏽❤️
Don't forget that you can subtract the fiber from the carbohydrates. Also, if you make the sourdough yourself, the spike can be even less by controlling the ingredients. Type 1 Diabreadic here for reference.
I red a study years ago that was done in Italy and they found that depending on the type and amounts of different bacteria in your gut it would change how different foods affected the person. Duh right? They had some members of the study that could eat sourdough bread and it would do nothing and others it would mildly effect there insulin and blood sugar. In the end they could personalize a diet to each person just from testing the bacteria in the gut. It was years ago so I may have the country wrong but I definitely know it wasn’t done in America 😂😂😂
Please can you try with homemade sourdough made with whole wheat + pairing it with yogurt and some meat/eggs. I read somewhere that having yogurt or fermented drinks with meals blocks the absorption of carbs and helps in weight management.
@rgee5175 ... Stop eating those then, you could be gluten intolerant, are you sluggish, sleepy, when you eat bread (flour) . Bread and Pasta use flour but they are prepared and cooked differently. Use alternative flour, there are videos you could watch.
still hoping you will test freezing sourdough+toasting so that I can have some joy in my life. (Also....with unsweetened almond butter would be effing fantastic.)
And it was my understanding that Ryebread was even lower on the Gliss index, and that pumper nickel was one of the very lowest. You may have done those tests already, but it would be interesting to compare if you have not.
I've heard that if you freeze bread then toast it, that lowers the sugar index? How true is this? I'm type 1 Diabetic for over 50 years 1973 I was detected with my Diabbetes and have always tried to keep it under control 💯 as much as possible
I heard a dr say that if you made whole grain sourdough bread, and cut it into slices and freeze it, it makes it more of a resistant starch, but then if you take the bread slice from freezer and toast it after that, it makes it even more resistant starch.. maybe you can test that?
I wonder if the glycemic index is also affected by fermentation time for the sourdough. If you make homemade sourdough bread, during the rise cycle if you do a cooler longer fermentation does that affect the final glycemic index? I know I do a partial rise at room temperature and then a refrigerated 24 or sometimes 48 hour fermentation before baking.
Ok but is this store bought sourdough or homemade ? Bc store bought has wayyyy more ingredients. Also how long did the sourdough ferment for? Long ferments are supposedly better.
For the sourdough bread you’ve eaten. What kind of flour was used? I am making my bread and would help a lot since some family members are watching their glucose spike and are diabetic. Thank you❤
How did you get a CGM for insulin resistance? Every doctor I have talked to says that there is 0 way for me to get a CGB with T2 insulin resistance diabetes.
I just have a question about the glucose monitor every time I see one of your videos it's like you have a different monitor how often do you have to change them,and does it hurt?
If that was store-bought sourdough, I wouldn’t trust it because I don’t know how long they fermented it. I makes homemade sourdough bread and I fermented 2 to 3 days. How many days was that sourdough fermented?
There's a flaw in this test: The Sourdough bread has particulates (seeds) in and the white bread has no seeds. Particulates are what lowers the glycemic load of bread. A good further test would be to compare ordinary white bread with added seeds v plain unseeded sourdough bread.
Another interesting take away is that your numbers dropped more quickly with sourdough. The arch was shorter, less duration, and then dropped below what the white bread left your numbers at. So the spike is shorter and your glucose looks like it goes back to baseline where the white maintains a higher "new" baseline that is off the chart to the right, so no clue how long it lasts. That is very interesting.
I was going to comment the same thing! I make sourdough bread for our family’s gut health & it just tastes better to me. I’m glad I came across this information 😊Thanks for sharing!
Thank u
Thank you @@sonshinesunflower
Freeze the sourdough before toasting and the numbers are better.
What does freezing do?
Freezing bread causes the starch molecules in flour to take on a different structure, which lowers glycemic index.
@@rosemaryduckett9745 interesting! Do u have a proof source?
@@jaquirox6579m not sure about bread but ive seen the study that cooling rice pasta etc also does the same its called resistance starch i believe.
@@rosemaryduckett9745 Interesting! Won't the structure revert to original once you thaw and heat?
I don't have diabetes, but i love watching you and the videos are awesome. 😊
Thanks again sir for your videos. Keep them coming. Sour dough is easier for the digestive system too.
Ive done the tests, If you freeze and/or toast your bread there is even less GI spike. Try it if you may
Yes I do that as well
Gonna freeze my bread from now on. Thank you. Much love bro.
Go carnivore. It's the simplest and most natural. Fuck what everyone else has been programmed to. Do your research.
interesting. do you know why toasting cause less of a spike?
@@nmpoy Hi there. Ok m not sure but just checked on RUclips again and found it. Those were my keto days, now I'm doing the carnivore. Carbs from bread cause inflamation. Meat, animal fat, salt and water. Give it 30 days. First 4-7 days are rough on the liver, converting from digesting glucose to digesting fat. I'm starting my 2nd 30 day stint today and so far I have lost 10 pounds, inflammation is gone, piles are gone, gut feels better, depression and anxiety at a 1 out of 10, down from about a 5.
I always appreciate people sharing this sort of thing. I grew up w so many food allergies and I host a lot. I always want to be accommodating for anyone w any food sensitivities because I know what a struggle they are.
Very interesting 🤔 I’d love to see you test a sourdough loaf that has been long fermented for atleast 48hrs. Then put in the freezer for 24 hours, and finally toasted. I think you might be pleasantly surprised with the outcome 😊
That sourdough bread was bought from a bakery or home made one, either way, have you tried a 72h fermented sourdough loaf, that will make much greater result.
Yes. I was wondering if the bread used was real sourdough made with actual starter . it would help to know that. Many breads labeled sourdough are not real sourdough.
@@bethjohnson3123
Bummer. Where can I get sourdough bread from a starter?
@@molly5292 Best if you can bake your own, or find a nice bakery.
@@molly5292I actually saw some at Sam’s Club today and it said it was made from starter. I have recently started making my own.
Do you have a recipe please
You made me sub with this one. I switched last year to sourdough, and I've been wondering about the numbers. Thatks!
You should repeat this test with 100% whole wheat sourdough. I found a number online that put it at only 30 on the GI
Can you do a rye bread test please thx.
Do 100% rye sourdough.
And pumpernickel
Can you test rye bread?
Yum..I love sourdough!
Thanks so much for your help . I have been diabetic since 2014 . I am from Jamaica all of my family has diabetes and both sides of my family
You are incredible for the work you are doing for us!! Thank you🕊️🕊️🕊️🕊️
Brown pasta, rice, noodles and bread are game changers. You can freeze the bread too, which I’ve heard lowers in the GI, but don’t quote me!
You learn me a lot, thank you for your work. God bless you and your family.
I buy California Goldminer sourdough. Zero sugar! The cracked wheat is really good too.
Me too! Love the toasted onion
Wonderful info... But can you test with someone who is diabetic?? We need all the help we can get!! Please 🥺 consider 😊
My spikes as a well controlled diabetic with bread 5 to 6 mmols… what this guy gets would be fantastic for a diabetic. Not sure what is the value of avoiding variation within such a narrow range.
I’d like to see this test on home made breads made with different ancient grains.
Sourdough is the best! It's even better toasted, which lowers it on the glycemic index a tad more. Grilled cheese with sourdough... 😋 yum
Thank you! Sourdough is one I like to use once in awhile.
Very interesting.. Thank you for testing. It means so much too me 🥰
I have a question. Hopefully you can be a help to me.
* Does Sourdough Reye Seeds Bread, spike high?
Thank you very much in advance.
🙏🥰🎉🙏
You should do one with toasted sourdough ...
I bet it will make a difference
I've been making my breads with yogurt and a cottage cheese spread and my blood sugar rises much slower and drops back down nicely. ♡
I just realized that I'm mostly watching these because you're gorgeous 😅😊
strange auntie and no
How rude
😂
@@GT-ox3pe🤭
This channel is a godsend. Thanks man. 🙏
OK, now you have to do the Ezekiel bread test. And then the toasted bread test.
I’m a bread lover, but morbidly obese. Once in awhile I give in to that craving . I like sour rye bread. Can you share what your blood sugar would be after rye bread? Thank you for sharing a real life persons blood sugar instead of overall results of many. ✌🏽❤️
You mean after sourdough rye.
You give words of wisdom❤
Thank You for helping me understand...
Why do you want to pair it with more fiber if it has fiber already?
Don't forget that you can subtract the fiber from the carbohydrates. Also, if you make the sourdough yourself, the spike can be even less by controlling the ingredients. Type 1 Diabreadic here for reference.
I red a study years ago that was done in Italy and they found that depending on the type and amounts of different bacteria in your gut it would change how different foods affected the person. Duh right? They had some members of the study that could eat sourdough bread and it would do nothing and others it would mildly effect there insulin and blood sugar. In the end they could personalize a diet to each person just from testing the bacteria in the gut. It was years ago so I may have the country wrong but I definitely know it wasn’t done in America 😂😂😂
Please can you try with homemade sourdough made with whole wheat + pairing it with yogurt and some meat/eggs. I read somewhere that having yogurt or fermented drinks with meals blocks the absorption of carbs and helps in weight management.
I ❤sourdough bread.The cracked wheat one,yum.
My problem with bread, pasta, rice is that it just makes me hungry & bloated & sluggish.
@rgee5175 ... Stop eating those then, you could be gluten intolerant, are you sluggish, sleepy, when you eat bread (flour) .
Bread and Pasta use flour but they are prepared and cooked differently. Use alternative flour, there are videos you could watch.
Try wholemeal bread/rice/pasta instead. Less sugar, more fibre.
Try Dave killer bread or Ezekiel bread. Nasoya pasta or heart of palm pasta
Your not pairing it will a hunger crushing combo like protein and a healthy fat😊
@@juanguzman1563 a sandwich with tons of protein will always make me hungry as soon as I’m done even with a 21 grain bread.
This is interesting, I’ve recently switched to sourdough so I was really happy to see this test, thank you. 🙏
Can you review gluten free bread? Thanks for your page!
There's a significant difference, and in moderation, you got it ❣️✌️
A lady did the same with almond flour bread and the results were so much better 😀
Can you freeze it before eating to see if it makes a difference please ?
I heard that keeping the bread frozen and then putting it in the toaster reduces the effect on insulin. Any thoughts?
Is that properly fermented sourdough or store-bought? Bc storebought is usually not fermented properly and that makes a big difference
Please do the starbucks grilled cheese! They say its sourdough and the cheese is protein and fat. So i wonder if the results would be good
I almost bought some the other day. I will have to try this bread. Thanks for sharing.
ORGANIC BREAD ALONE WHOLE WHEAT SOURDOUGH BREAD IS EXCELLENT. FAMILY OWNED BUSINESS MADE IN NEW YORK!❤
Interesting. I wonder if it's store-bought or homebaked. Thanks for your video.
Would you test dried goji berries please?
Ok but what sour dough bread? Homemade with only flour water salt and starter or store bought with seed oils and added sugars?
100%. Looks like junk store bought “sourdough”
still hoping you will test freezing sourdough+toasting so that I can have some joy in my life. (Also....with unsweetened almond butter would be effing fantastic.)
Yes! Thanks ❤
Thank you for your videos, always very informative!
Huge THANKS for doing this very helpful info certain getting more educated on the different foods that spike the glucose.
Your experiments are awesome.. thanks so much🥰
Thanks for taking one for the team. Im taking notes.
Thanks for the information. Could you explain further the lowering of sugar levels upon drinking whisky?
Do they both have the same carbs? Did you take the same amount of insulin for both?
Izzio artisian; non gmo, purest ingredients:wheat flour(wheat four, malted barley four) water, sea salt, sourdough culture(wheat flour,water),enzymes.per slice,No sugars, no fats, no cholesterol, sodium120mg, carb12g, fiber1g, protein2g, calcium30mg, potassium52mg
Toasted top with Cacquie salsa, slice sweet onion, fried egg= most excellent breakfast☝🥰
I like the test. Thank you.
Try please fufu...its casava powdered.... high potassium 1200mcg per 240g
Could you pair them with chicken (protein) and with peanut butter (fat) and test the effect on blood sugar?
Dude don’t threaten me with a good time! 😂 I love sourdough bread 😊
And it was my understanding that Ryebread was even lower on the Gliss index, and that pumper nickel was one of the very lowest. You may have done those tests already, but it would be interesting to compare if you have not.
I've heard that if you freeze bread then toast it, that lowers the sugar index? How true is this? I'm type 1 Diabetic for over 50 years 1973 I was detected with my Diabbetes and have always tried to keep it under control 💯 as much as possible
I heard a dr say that if you made whole grain sourdough bread, and cut it into slices and freeze it, it makes it more of a resistant starch, but then if you take the bread slice from freezer and toast it after that, it makes it even more resistant starch.. maybe you can test that?
I wonder if the glycemic index is also affected by fermentation time for the sourdough. If you make homemade sourdough bread, during the rise cycle if you do a cooler longer fermentation does that affect the final glycemic index? I know I do a partial rise at room temperature and then a refrigerated 24 or sometimes 48 hour fermentation before baking.
I would love to see this done with home made sour dough with einkorn flour, without any additives
Try freezing bread then eating and freezing then toasting. Both are suppose to affect glycemic index of sourdough. Would be interesting to know.
I saw that if you first freeze the sourdough bread, there is much less of a spike. Can you verify this? Thx
Ok but is this store bought sourdough or homemade ? Bc store bought has wayyyy more ingredients. Also how long did the sourdough ferment for? Long ferments are supposedly better.
Can you do barley flour as a bread or any suitable way? Some doctors said its verh healthy! 👍
Can you do how your diet affects your immune system? WBC count?
Did you use actual sourdough, or the stuff they sell in the grocery store that they just add vinegar to so they can market it as sourdough?
I make sourdough bread with whole grain. I add 1/2 cup ground flax, chia seeds, sesame seeds, poppy seeds. I'm sure it has a slower glucose increase.
Portion control an, yes, freezing the carbs does help.
For the sourdough bread you’ve eaten. What kind of flour was used? I am making my bread and would help a lot since some family members are watching their glucose spike and are diabetic. Thank you❤
This is my breakfast : 2 slices sourdough , toasted, with peanut butter spread on top. Thoughts ?
Nice job, but combine the graphs to show the differences better :)
Wud like to see if you used quality home made sour dough & or bread made with Spelt flour, thx.
Just have one slice with some veg. Vs two slices
Good Lord, where do you buy your bread from? last I checked white bread was twelve to fifteen grams of carbs each slice
The important thing that I've learned from this channel: the PFF combination, which is Protien+ Fats+ Fibers
Thank you, I was looking for this information.
Can you please try Ezekiel and Dave bread?Thank you!
European butter with it is heaven!
Did he make that sourdough bread or is it store bought?
Sourdough lean bread only has water salt flour (organic is best)
How did you get a CGM for insulin resistance? Every doctor I have talked to says that there is 0 way for me to get a CGB with T2 insulin resistance diabetes.
Is it home or store bought? Big difference I think.
Would you consider 80g of sourdough spread with butter say 30g?
Try a bakery sourdough. It's done with proper fermented dough. That one doesn't look like a well fermented one.
Thank you for your videos! Would you please mention sugar in mg/dl?
I just have a question about the glucose monitor every time I see one of your videos it's like you have a different monitor how often do you have to change them,and does it hurt?
Curious if you did it with home made breads... they have a lot less junk in them
A study shows if bread is frozen then toasted it lowers the level of glucose.
Tried this today . It worked
Can you please compare wheat sourdough bread with whole wheat bread. Thanks
If that was store-bought sourdough, I wouldn’t trust it because I don’t know how long they fermented it. I makes homemade sourdough bread and I fermented 2 to 3 days. How many days was that sourdough fermented?
I wonder if you can compare quinoa with rice..thanks
Try pumpernickel bread. With and without butter
You should try bread with butter as a comparison.
Dude is doing gods work
There's a flaw in this test:
The Sourdough bread has particulates (seeds) in and the white bread has no seeds.
Particulates are what lowers the glycemic load of bread.
A good further test would be to compare ordinary white bread with added seeds v plain unseeded sourdough bread.