The Best Bread for Diabetes: I Finally Found It!
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- Опубликовано: 20 сен 2024
- I tested 20 most popular types of bread and how they spike my blood sugar. If you live with diabetes and if you like to eat bread this might be an interesting video for you to watch. It might help you decide which bread to eat and which bread to avoid in order to keep your blood glucose in check.
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Brilliant video, Tom. I managed to get my HbA1c down from 42 to 35, last year, just by reducing carbs in general. However, I have always wondered what the best bread to eat would be, if I was to eat some (hard to give up totally!). So, this video was perfect. Thank you!
😮B r earth
Would taking fibre as a supplement with the bread work? Like psyllium or konjac pills... Does that make a noticeable difference?
Don’t eat bread anymore!
All bread is bad.
I am a man of 64 years old from Botswana. I have been diagnosed with sugar diabetes in the past week,i didn't know how to handle the situation. You really made me understand this and have uplifted my hope.
@IzaiahBranch I'm so sorry to hear about your diagnosis. I've lived with Type 1 diabetes my entire life, and your life isn't hopeless or over. If you have Type 2, it can be reversed by losing weight, eating healthy, and physical activity. Ask your Dr to refer you to a nurse educator and dietician. Both can help you to understand and manage your type of diabetes.
i was diagnosed with type 2 diabetes 3 weeks ago. I switched to the carnivore diet and i feel great so far. hope it helps.
@@jasongooden917 What is the carnivore diet? Is that all meat?
@@pennierkaide4985 Yes - including cannibalism.
For a man of 64 you look great sweetie.@IzaiahBranch
I started a keto lifestyle 6 years ago , fast 16/8 everyday and walking 10k steps a day...i managed to put my type 2 diabetes in remission after 19 years diabetic...i lost 40kgs...i have also integrated your useful hacks and got better results !
Respect this man who has turned his tragedy into something extremely positive. Much appreciated keep the good work going man. 😊😊
Tragedy? My Grandpa lived until 104 and had type 1 diabetes for 88 years of his life. Diabetes is not a tragedy, it's a change of lifestyle. Oh, and my daughter is a type 1 and played Division 1 Field Hockey.
@@MrTerminator73
Depends who you speak, it can effect people differently, i have lost family members to this disease too, and if a strike diet regimen is not followed, this disease will soon prove fatal.
@@funmix1014 Nah. My cousin had a kidney transplant and is no longer Type 1. So, there are medical procedures that can remedy it. Also I have cousins that have it, Dad is 86 an has been type 1 since he was 38. I disagree due to my own experiences with my family and other people in my circle. Diabetes is fatal if you want it to be but if you want to change your diet to live a long life it is very possible. Also, my family and people I know that have type 1 eat whatever they want but in moderation. Which technically most people should eat certain foods in moderation with all the crap they put in everything (red 40, yellow 5, msg, etc). Stay positive and continue the fight! I hope my post helps but if not good luck.
@@funmix1014 That goes for everyone these days. A lot of unnatural crap in food. Everyone, diabetic or not needs to try to eat clean and exercise for longevity. Sugar is the friend of no one.
@MrTerminator73 That is so excellent! I'm living with it for 52 years. Stories like yours give me hope. I'm sure he's an inspiration for your daughter. T1D isn't a tragedy. Only an inconvenience.
*I make a special Sour Dough without sugar. The trick is to allow the yeast to eat ALL the sugars in the flour which takes about 7 days. It will Rise and then Collapse which means its ready for baking. The bread will smell like alcohol since all the sugars in the flour have converted to alcohol. Once baked this alcohol goes up into vapor. This type of long fermantaion makes the healthyest bread which is lowest in sugar and has a 22% protein content from all the dead yeast (brewers yeast). It is also called "Conventional sour dough" since the sour taste comes from the extra long Fermentation time. This bread also has the longest shelve life and even when dry and hard can be mixed with soups and stews and eaten years later.*
Hi Would you share your recipe please 😊
@i8tk1dt1c *Flour, water, yeast, mix into a thick paste in extra large bowl (For expansion room), cover with towel, wait 7 days, bake. DONE!*
@johnslugger Hi, can you share your measurements? Do you use starter? Thanks ❤
@@johnslugger where do you keep the bread whilst it’s fermenting?
@@Anarchsis *In a pan with a towel over it in my bread box.*
I'm not diabetic, but I think these parameters are probably healthy for all of us 👍
I tend to agree!
A huuge amount of people have insulin resistance without having a clue……
Agreed
From a diabetic’s point of view you guys are really clueless and you have no idea how insulin resistance we are. You just don’t get it. You probably thing oh just shoot up more insulin and so what if it makes you fat WHICH IT WILL. Go check out Victoria’s Keto Kitchen on RUclips for diabetic cutting edge keto breads with newly known of low carb great flours bamboo flour & Einkorn flour.
Thank you bro for helping us how to servive
So I learned today that sourdough bread can be made with only salt, sourdough starter and water. ZERO sugar!!😮 Im shocked and I'm going to make it.
Making your own home made bread is the best thing ever cause you know exactly what is it and a more healthy choice
If you grow your own ingredients. Stores are full of dangerous ingredients these days.
Yeah, calm down little house on the prairie
Bread is bread.
Not good for diabetics. Not good for anybody.
But if you want to keep injecting insulin or taking pills or shots after eating carbs, please do.
@@danielsolis6854 Why would you post such a rude comment?
I totally agree. Some people can be so rude and miserable human beings.@@serenitypeaceandcomfort3669
I was diagnosed a type 1 diabetic in 1970. I can tolerate bread but it’s helped so much not to eat any. Some types are worse than others.
Can please explain how and what do you eat daily?
white bread better ..
I was diagnosed in 72. I only eat grain breads. No white. I'm totally done depriving myself
This guy is full of shit. No breed is good.
As a physician of 40 years working with nutritional medicine and physiatry, I enjoyed your video. We have a bread maker in the house and make our own keto bread. I always tried to get patients not to eat commercial bread outside the home when ever possible.
I would love to have your keto bread recipe I just got a bread machine and looking for keto bread recipes.
Same here! Please share.
Please the recipe!!!
Hi from Finland. I check two of my favorite sour dove rye breads. No sugar added, 75% of grain used is whole grain rye. Ratio of carbs and protein is 4.
When it comes to foods with carbs, I always say, "if it's white, it's ain't right." I also consume organic whole psyllium husk fiber 30 min before I eat. I go for highest fiber and lowest carbs. I also don't eat fresh bread. I eat frozen bread. I toast the frozen bread which changes the carbs to resistant carbs and is also a prebiotic for the gut biome. 😁👍
Thank you for sharing! This is really helpful!
I have salads with almost all my meals, I make sure I eat the greens and protein/fats before the carbs. Tom did a video a few weeks ago about food hacks to help stop spikes. What’s psyllium?
In nutrition 'white' is deadly, yogurt excepted. Flour, sugar, salt, butter, potatoes .... Rule of thumb: 'skip it if it is white'.
@@bircruz555 cauliflower is an exception too. Popcorn in small amounts isn't bad either.
@@Dan23_7 Psyllium is a fibre made from the husks/shells of psyllium seeds that absorb water to form a viscous non nutritive gel that fills the gut and softens stools/ fecal matter-poop‼️It also slows down the absorption of most carbs‼️Trade name is Metamucil ‼️
I eat dark rye, pumpernickle (my grand daughter calls it pumperquarter!) and whole grain breads. I read the ingredients religiously. Worked for me for 55 years and counting!
Great video for someone who loves to eat far more bread than is necessary.
In the US, sugar is added to almost all types of bread! Good info.
An option is to make your own bread and use date sugar instead of white granulated sugar or other sugars. I don't really taste that much of a difference and I now have bread with no or very little sugar in it.
Sugar is added to almost all types of food in the US.
High fructose corn syrup is in almost every bread in the grocery store. I know because I checked yesterday. Turns out grains turn to sugar too. You can research why yourselves.
If they didn't it would taste like cardboard.
I was baffled when I came to the US as to why all breads are sweet with sugar added?
Thank you so much for this. I’m type 2 diabetic & ALL these symptoms I’ve been blaming for other things, now I know their all related to my diabetes & nothing else. I just wish my Doctor had sat me down & explained what this man has just done in a very short space of time.
Western "doctors" and just actors, reading from a script they didn't write.
You will get more and better information from the youtube channels. Remember, nobody cares about your health more than you do. Cheers.
So you are a Switzer, I am of Austrian descent but grew up in a German-speaking family in California. My brother was a teacher in Germany all his adult life. My nephew is a well-known actor in Germany, you may have heard of him!! I am new to your channel and I enjoy it very much! Thanks for all the valuable information!!
Thank you Tom for your videos! I brought my sugars down from so high that i was drinking 6L of water a day to around 7mmol/L in a month and during night i also get 5.6mmol/L just by listening to your videos and aplying some of your methods. Bread is one key food in my diet and now i found the right one for me. I have been living with diabetes for 14 years and i never had these good results before. You trully helped me even if i never met you!
I just found your channel yesterday. I’m type 2, taking long and short acting insulins for tight control. You give lots of good advice that is medically sound. I’m a retired critical care nurse and have seen the damage diabetes uncontrolled causes. I have a bread maker and this will be helpful to develop a good recipe for bread.
I just found your channel!! I'm 59 and new to eating a low fat low sugar low carb diet for pancreas and liver problems. Not diabetic yet, but it's in my future and I'm seriously sticking to my meal plan. Thank you so much for creating your videos!! I'm overwhelmed by all of the new information and you make it understandable! Spending the day binge watching! Just liked and subscribed!❤
Best podcast on breads I’ve ever come across. Thank you
A study at the University of Guelph in Canada found that sourdough bread reduces spikes in blood sugar when consumed and for several hours after consumption, when eating other foods. It's the only bread I eat.
Homemade sourdough is even better. The less ingredients in the bread, the better. I won't eat "Keto Bread" it has way too many ingredients altogether that you need to actually research to find out what they actually are
I know tried loads of recipes, don't like the taste.i am going to try the sourdough and make the starter also.
@@ronaldrenegade8519 op didn't say it lowers BS. It reduces how high the spikes are. Please READ the post
My Alma mater ❤
@@RaphaelaY mine as well
I like when you do the 3 buckets like you did with the fruits. It is very clear to me.
I found that freezing or frozen bread and toasted with added fat, like butter or cheese diminish the spike. Note Ezekiel comes frozen. I just store in refrigerator and uses one slice as base for whatever and usually a slice of cheese as the toping to hold it together. IMOO
It has wheat- no good
Ezekiel flourless is great.
If you want to remortgage your home to buy it... No Bread For Me!@@playinglifeoneasy9226
I can't digest E bread.
@doctorkayak I've tried it before and my body couldn't digest it. Thanks anyway.
Thanks for this. Just this week I was at the Diabetes Clinic, and I was trying to figure out the mapping on my Omnipod with the nurse and nutritionist. We reviewed my diet plan, and noticed that the carbs I have for almost every breakfast was only 50% whole grain. I immediately switched the next day to bread that had a 3.5 (thanks for that), and instead of a blood glucose of 220-250 2 hours after eating (yeah, my body is weird), it was 155.
Next was my bagels (home made). I switched to 100% whole wheat flour... 2 hours later, 160, and then came down pretty quickly after that.
Now when I shop, and buy bread... it's only doing the math!
Game changer for me.
Did you try sourdough bread? They say it is better due to low glycemic index from fermentation.
That's awesome. Thank you for sharing!
If you aren’t diabetic and Gary Breka “wanted to give you diabetes “, he would send you to the American Diabetes Association website and tell you to eat from their menu. Maybe google that.
Yay! finally someone who agrees with me, I used to be T2 diabetic. I switched to whole wheat bread (with no sugar added) but made sure I ate it with plenty of fat and protein on it, meat/eggs/cheese. A full sandwich never spiked my blood sugar, in fact it rarely ever effected it at all when I was testing. I have been of the belief we need some carbs, and it is more how you eat it than what you eat. Mix carbs with fat/protein and stick with complex carbs (whole wheat/brown rice/etc) and move away from simple carbs (sugar/white rice/white bread/etc).
Not diabetic, here; but, I follow your example fairly closely. Color outside the lines a little, but treat those as dessert; something I might indulge in on rare occasions.
When I was much younger, adult years; I followed a vegetarian diet for 18 years with a fudged meal on maybe 3 occasions for that entire time. Strictly for health reasons, because of all the experimenting going on in the US with meat production and hormones being given the animals. Never fell ill to any of the bugs going around during that time!
When I emerged from vegetarianism, I only ate biblically prescribed foods, and as clean as possible. My system has been noticably stronger than my peers in almost every circumstance, going on 50 years, now.
It's a travesty what is done with the people's (and animal's) food for no good reasons! I honestly believe "they" (whoever🙄) ditch the chemicals, that are illegal to dump in the landfills, back into our foods instead of disposing of them properly. Otherwise, there wouldn't be all these political gymnastics around labeling, not to mention using chemical words to obscure the bad, but also the natural, ingredients. When I was growing up, canned food had: Vegetables, water and salt; Fruits had fruit, water or syrup made with sugar (NOT CORN!);
Meat had a natural, but healthy brown tinge that would darken after a few days.
That all changed when the space program gained traction. It's very sad to me to watch through my lifetime what greedy humans are capable of. Now the younger gens cannot fathom truly natural and whole foods; nor see past the idea of instant gratification when it comes to their eating habits.
Waiting for seasonal foods gave meaning to our
lives,
holidays
and harvests.
I guess every generation is destined to experience a portion of this regret until there is nothing left for the greedy control freaks to commandeer.
I’m going to have had Type I for 60 years in a few weeks; have had bread in my diet all my life, but only in measured amounts. It’s a real pain when you also have (diagnosed) cœliac disease.
I’m in the UK, but always had seriously high sugars whenever I visited the USA. In the UK we only have enough sugar in the bread to feed the yeast.
Thank you SO MUCH for taking the time to make this video. Sending you healing vibe
It is true that not everyone responds the same way to the same foods. My husband and I are both type 2 diabetics. My husband and I do not spike with the same foods. It makes meal planning a little more difficult.
Thank you so much for distinguishing these breads!! I’m not diabetic but I want to do all I can to prevent it 💜
your welcome!
Then don't eat bread.
I like this man. He explains things very clearly. To me 100% wheat bread is ok to eat.
As a type 2 diabetic who doesn't need meds to control my sugar. But uses diet to control my sugar. I find if I keep my serving of bread to one slice of whole wheat or whole grain bread. Maybe as a special treat I eat once in a while. Paired with eggs, bacon and fruit with a meal it not only doesn't spike my sugar. But it helps level out my sugar as well.
Fat seems to off set carbs
@sixpackbinky... That is true. Back when I weighed over 300lb. My body couldn't handle bread in any form. My sugar would spike causing dizzy spells without even much bread. Really all the refined carbohydrates like pasta, crackers, rice etc. caused problems. But now that I have lost quite a bit of weight. I hove discovered whole grain products don't spike my sugar as much or at all now. In the right portions with the right sides of course. Granted I still have a lot of work to do with diet and exercise as well as overcoming sugar cravings. But I am well on my way to a healthier body.
@@honeybee2587o
Wow! Will try that, I miss bread.
Me to I’m type 2 no meds my A1C in never above 5.9 I’ve had 5.4 to
Thank you so much for providing information. I just bought keto bread at Costco and so happy that I found it. It’s pricey but it’s worth it. It has only 40 calories per slice and has no sugar added with high in fiber and protein.
What the name
Is it Carbonout?
@@jgalt5731yes. That one but the taste is terrible,
I make a low carb bread as follows.
Put in the blender and blend until smooth:
4 eggs
1 cup hemp hearts
1/2 teaspoon salt
1 tablespoon yeast (optional, for flavor)
When completely smooth, add
2 tablespoon psyllium husk powder
Scrape out into a bowl and allow to rest for 10 minutes. Add:
2 teaspoons baking powder.
Mix well. Scrape into a bread pan buttered or lined with parchment. Bake at 340°F until a toothpick comes out clean. Allow to cool until room temperature. Slice with a serrated knife.
Very low in carbs, and very bread-like.
Thank you very much for this recipe! Sounds great!
@kaakrepwhatever,
Could you please say an approximate time for baking this bread? I'll like to try it and very soon too, as I already have all ingredients!
Thank you for this recipe; may God bless you 🙏🌹
@@skinnydee1886 I suggest checking it at 20 minutes. If it springs back, spear it with a toothpick. It's done when the toothpick comes out clean. If it's still squishy or the toothpick is wet, check again in 10 minutes.
@kaakrepwhatever,
Thank you very much for replying so promptly. I shall try it tomorrow please God and let you know how it turns out. Good night and God bless 🙏
What is hemp heart and where is it purchased? Thanks
A few years ago, I ate an extremely huge bagel. Within 2 hours I started feeling like I was going to pass out. When I checked my blood sugar, it dropped to 50. Same thing happened again on another day. I haven't eaten another one since then. I read that sometimes your body can work overtime to reduce your blood sugar when you consume things high in carbs combined with your diabetic meds, which can result in a low blood sugar.
Reactive hypoglycemia...is a precursor by several decades to diabetes. I used to react same way in my 20s to same thing, bagels, oatmeal, toast etc. Now am prediabetic and fighting it. Controlling all carbs is critical but does not mean zero carbs...The Glucose Goddess approach is working very well. Lets you have your carbs but stay healthy.
Mission Food also makes a Keto friendly version of their tortilla wrap called Net Zero Carbs Mission Tortilla Wrap which is made by having carbs = fiber with zero added sugar. i use it to hold a tuna avocado salad tortilla because the wrap is more durable than using a lettuce leaf.
It's excellent. I've been eating two packs a week for two years. My boss sugar moves nowhere
God bless you tremendously for putting all this information together.. please don't listen to the people that are making negative comments I guess that's how bored their life is. Thank you so much.
I agree if I have any kind of bread it says my sugar spiking really bad
Great information. I am prediabetic and trying to stay within normal A1C levels. I started making my own whole grain bread. I now freeze and toast it to further reduce the glycemic index levels. I will eventually stop using salt and sugar while making the bread to see if it can be even healthier.
Drop bread, go Carnivor / Keto
I love PB&J and toast with breakfast.@@groovysalmon6857
There’s nothing wrong with salt
Good cause I really only add it to my boiled eggs.@@Starfish2145
@SWSIREN Go on a keto diet. Eat plenty of saturated fats from animals. Stop all seed oils, use olive oil. Stop all sugar and sweeteners. The whole goal should be to reduce insulin resistance. What videos on insulin resistance and how to reduce it. You are not pre diabetic you are insulin resistant that can be reversed. Diabetics are insulin resistance. Watch a video called the nuts and bolts of reversing type 2 diabetes. You will learn a lot of understanding from that video and how to reverse your insulin resistance. This is from a person who wished the information was out their 30 years ago instead of the diet lies of the NHS. I now eat a high saturated fat diet and my triglycerides are 0.90, very low. The NHS diet would have my triglycerides at a very high level. Watch the videos on RUclips and learn how to take care of your own health. Dr's are their to prescribe drugs to keep the profits of big pharma flowing. They are not there to cure you.
In relationship to keto bread...just as an FYI...I tried several types of keto bread. Fiber was fantastic. Very filling, was happy I could do keto and still eat toast now and then. However all of the keto breads I tried were super high in gluten. Never had an issue with gluten before, but started having bouts of nausea/GI issues and joint pain after I started eating it. Cutting out the keto bread, and then eliminating gluten from my diet fixed it. Just mentioning this in case this benefits someone out there--I am sure the bread is probably fine for most people, but not for me unfortunately.
I’m having the same issues. You also have to look at the types of oils they use. Many ingredients cause inflammation. Inflammation cause autoimmune issues. 🤦♀️😭🙏🙏🙏
Dave's Bread - Florida - For me Type 1, when the craving for bread takes over -1 slice at a time. Read the ingredients on Dave's Bread as they vary. The one I choose 21 Whole Grains and Seeds, is Carbs 13g per slice. (thin slice) 2g Fiber 3g Sugars. Best words I heard about Diabetes from a nurse RESEARCH RESEARCH RESEARCH I can't eat Sour Dough does not agree with me. I love Purmbernickel, can't find one with added junk. Thanks for this Video.
Here is a bread we have in north east US, 647 bread that comes in 4 varieties, white, italian, multi grain, and wheat, they all have 6 grams of fiber per slice @ 40 calories with 1 gram of sugar per slice. That should reduce spiking of your glucose. I use it all the time.
After using CGM for 3 years, I found myself that not only the net-carb but carb to fiber ratio is the key. Totally agree with you! Thanks for the useful video!
I found your channel when one of your videos came on after watching a Sugar MD video. Now I’m binging on your content. Very informative ! Thanks for sharing your knowledge/experiences with the world.
My problem is I love bread too much. Thank you for this video.
Yes mee too , I'm Mediterranean and I just can't live without bread 😞
One comment though. Everyone is different. What might work for you, might not work for someone else but in general good info, thank you.
Great tutorial about buying bread!!! I don't know how it is in Switzerland with the salt, but here in the US dextrose is added to it. For this reason, I avoid buying bread that has salt, even though the label says it doesn't contain sugar... the salt contains a type of sugar that's even more harmful.
I love rye bread! I'm happy to see that eating it won't affect my blood sugar. I'm not diabetic but was headed for type 2 if I didn't lose weight. I've been low carb for two years now and have been maintaining a healthy weight. This is a very helpful video! Thank you.
Test your blood. Everyone is different
When I was in the Swiss Alps, there was a bakery that made whole rye bread. I bought a loaf coming hot out of the oven. It was delicious! That loaf and a piece of cheese sustained me hiking through the alps all day.
Did you develop diabetes? How did you lose weight?
As a confirmed type two diabetic, Rye had increased my blood sugar tremendously. That’s why I think wearing the glucose monitor really helps all of us to figure it out individually. But it’s so interesting to hear everyone’s story. The science behind type two and type one is so much bigger than I think they’ve ever discovered. But I have always said to mind Nephrologist to my endocrinologist, “food is everything“ because all they do is try to deal out pills. Very annoying, and continue to look for a doctor or doctors who get this. Challenging…
@@carm954i know how u feel same here as well
I was diagnosed with T2D. I use a glucose meter. The glucose meter only tells you about glucose-it doesn't tell you about insulin, which is implicated in T2D. The answer is avoiding sugars, grains and other starches, because they're all sugars, in different configurations. Non-starchy vegetables are okay because they only have a trace of sugars and have fiber.
PS: I actually BEAT T2D (not T1, which you cannot beat, except in rare circumstances) with this approach, in addition to regular fasting. This allowed me to clean my liver, which was the actual issue. BTW, I left out seed oils. Those are also bad for your liver, as are trans fats, which everyone should _already_ know.
@user-ee3oo1bc1q I report spammers.
How did you clean out liver?and why is liver culprit?
@@nomankh6717 This is all a form of fatty liver disease.
"The answer is *avoiding sugars, grains and other starches,* because they're all sugars, in different configurations."
"I actually BEAT T2D (not T1, which you cannot beat, except in rare circumstances) *with this approach, in addition to regular fasting. This allowed me to clean my liver, which was the actual issue. BTW, I left out seed oils.* Those are also bad for your liver, as are trans fats, which everyone should _already_ know."
@@CarbageMan How long were you fasting and what is the best test for liver beside billurubin?
@@nomankh6717 I am not a medical doctor and this is not medical advice. They typically run AST and ALT tests. I fasted seven to 14 days quarterly in addition to a strict ketogenic diet. I used a blood sugar and ketone tester to validate that I achieved ketosis.
As a type 1 diabetic with Celiac disease I'm on the hunt for a low carb gluten free bread so far I have found the b-free low carb high protein gluten free wraps the most diabetic friendly to my blood sugars thus far it is 5 grams of carbs per wrap and 11 grams of protein per wrap but this is by experience that I thought to share from Australia 🙂 just something that works for me.
If you can make bread yourself, you can make bread using ground flaxseed and walnuts, with eggs as the liquid, salt, and leavening. Very low carb, and surprisingly actually tastes like bread.
@@kaakrepwhatever I will consider but because I have interlectal disabilities and autism I would have to ask my support worker to give me a hand as I have had many failure attempts in making my own bread but this option sounds possible 😉 thanks for the tip.
@@estherlouisamay I suggest you start with tiny experiments, 1 egg + 1/2 cup flaxseed meal and/or nut meal, pinch of salt, and 1 teaspoon baking powder. Mix, put in muffin cups, and bake at 350 degrees in a regular oven or 310 in an air fryer until brown and pressing on it feels like it's no longer squishy inside.
@@kaakrepwhateverWhat's leavening?
@@kaakrepwhateverHi, flaxseed has to be the whole seeds or grinder?
BTW, adding fibre to homemade baked items makes them more diabetic friendly. I add 25% rye flour (ratio of carbs to fibre 2.875) to recipes with chocolate. Chocolate pairs well with rye, and you get a lot of added fibre.... so you can enjoy an occasional snack without chemicals. You can also reduce the sugar in baked goods by 25% or more without affecting texture.
Thank you for this
My problem with bread is the gluten. It causes me much body aches. I've been listening and watching lots of these videos and I learned that's what causes my inflammation in my joints and pain in my knees and back. It's hard, but when I try to eat it, the pain isn't worth it. I just discovered a no crust pizza that's excellent, I don't even notice there's no bread.
Try rice bread...might help...good luck...
A big thumbs up for your passion and dedication to your project; you have taken something detrimental to your health and not only by your research made your own life better, but for those thousands of others who are benefited by your work. My sincere thanks.
you are better than a doctor. you are absolutely right about bread.
Apart from the carbohydrate issue the other principal problem is that almost all bread sold in Western supermarkets is ultra processed, containing ingredients that most of us have never heard of and with little idea of the effect they have on our bodies. Which is why I have been making my own bread for the last thirty five years plus and as we are all individuals I am fortunate that, in moderation, it does not affect my blood sugar levels too much.
I agree. I make my own sourdough bread.
@@alexanderhammer688
Excellent. I have been baking sourdough bread for several months now and although I have not quite mastered yet I really enjoy it. I am also experimenting with using ancient grains like Spelt, Einkorn etc. which is also interesting.
@@mikeross4Buy organic bread its the most expensive bread that are out there.
@@sdfv4zx
I don’t need to buy bread as I make my own as I stated above!
You make your own bread, ok, but how about the flower, can't that be processed as well? Or have unwanted additives?
Simplest solution; if you're a sedentary (as almost everyone is) don't eat any bread at all. Bread is only for people who dig ditches, till fields and build pyramids.
Lucky for me I’ve just dug a big ditch round a pyramid I’ve built it a field no one was using🤷♂️🤔 15 white bread bacon sarnies for me tonight🤗
Lucky for me I’ve just dug a big ditch round a pyramid I’ve built it a field no one was using🤷♂️🤔 15 white bread bacon sarnies for me tonight🤗
thanks for making me laugh....pyramids indeed
What about Rye bread 🍞 please 🙏🏼
Corn 🌽 tortillas? God bless😇
My usual bread is 33 carbs, 4 fibre and 3 sugar. Today I looked through everything at the store and I found one thats 22 carbs, 5 fibre and 0 sugar. Tastes great too. THANKS. Never looked at the label before - just bought the best "looking" whole grain I could find.
If you don't mind sharing, what type of bread was it?
@@lbrown6859 The brand is Stonemill, they have a bunch of recipe's each with different carb/fibre/sugar values - available at Walmart in Canada. But I found an even better one - 18g of carbs, 14g fibre and 0 sugar - and it tastes good too. Brand is Carb0naut. I buy these at Metro grocery stores in Canada.
Yes!! What brand is it?? I’m interested for Sure!! Especially if it tastes good!!🤗🙌🙌🙏🙏👍👍
Costco has a keto bread.. Once you take the fiber from the carb... it equals to 1 carb per slice.... Just throwing this out there... Its not bad either for bread..
I’ve been eating the 647 brand for years. I started when I was on WW about 8 years ago. That was one of the carbs they approved.
I almost bought this the other day but I’m told I need to stay away from gluten by my doctor. I think it’s also made with bad oil.
If you have diabetes and want to eat bread, the best is to bake it yourselves. I don't have diabetes, but my sister has. Therefore I started baking with sourdough around 15 years ago. 100% stone-milled whole grain - 2/3 spelt and 1/3 rye (= 900 and 450 gram), 150g chia seeds, 100g walnuts, 100g pumpkin seeds, 27g salt and 1450g water
I'm allergic to wheat an wheat gluten
@@minniedass5461 So I guess you can eat bread with only rye flour? Spelt has gluten quite similar to wheat
@@tellef70 Wheat, barley and rye all have gluten.
@@tellef70 I'm allergic to rye an barley all wheat products
@@tellef70 I'm allergic to wheat rye barley an anything with wheat
I have been a Type 1 diabetic for 45 years and wear both an insulin pump and CGM. Breads in general are not a consistent part of my diet. However, when I do eat bread I choose fresh made, dark breads with high fiber no sugar. Pumpernickel is my favorite, so I have a local baker make it for me. I have not found any mass produced bread (market versions) that I can eat due to the various unwanted ingredients.
people are treating type 1 with carnivore diet and theres little to no chasing the gluclose all day
In the UK, where I live, ciabatta and foccacia are made, in reputable supermarkets or special bakeries, without ANY sugar. Just stoneground organic flour, water and salt. I have been Type 2 diabetic for 7 years. No medication so far, as my blood sugar level is 6.6, and my doctor is happy with that.
Wow great work. How did you that? Did you stop eating bread?
pumpernickle, peanut butter, and chai seeds are such a good snack
I dont have diabetics but I tend to watch video (not you specifically) these from time to time for inspiration.
Fully agree with your analysis based on my 50+ T1D years experience. However, with fast acting insulin such as Fiasp, a CGM and insulin pump, the key to controlling the insulin spike with bread is early blousing, and physical activity after the meal, and not overdoing it: 2 slices is typically all I take.
what is early blousing?
Same
@@sharonhutchins5784 Same what?
@@2nostromo 20 minutes seems to work for me - again it depends on situation and glucose trend: if one walks to a restaurant 1.5 km away while being at 5 mmol/dl, without knowing how fast they can serve you, that isn't probably the moment to do an early bolus.
@@SwissPGO Hi, I'm online now. Can you tell me and Sharon what the term "blousing" means? and bolus for that matter. :)
"Chose" is the past tense of "Choose".Virtually every bread on the grocery shelf in the US has sugar in it... so sweet it tastes like dessert. I just make my own. Interesting video. Thanks!
PLEASE NOTE: Everyone is different. You must do you OWN research into this because we each have different bodies with different reactions. This is why some people are allergic to things you are not..even though we both have human bodies. Tom's diabetic glucose reactions are different from your diabetic glucose reactions..even if you have the same type of diabetes.
I have been a Type 2 diabetic for over a decade and wear a CGM for constant glucose readings. I have found that wheat flour bread, no matter the type, whether white, whole grain, or KETO (many companies lie about this so be careful!), is the MOST DANGEROUS FOOD I can eat for my blood glucose. Why? Because it stays in my blood for HOURS causing damage and making me feel awful. Flour takes forever to be digested, which is incredibly DANGEROUS for diabetics. I can drink a Coca-Cola soft drink made with real sugar and it will indeed raise my blood glucose, but not nearly as much as wheat flour bread does, nor will it stay in my blood for HOURS like wheat flour bread does. I have eaten a sandwich made with whole wheat flour bread at 9pm, and the next day at 9am my glucose readings are STILL over 250. I can do the same with a 12oz can of real sugar Coca-Cola soft drink, and by 12am my blood sugar readings are back to normal, because sugar is eliminated much faster than wheat flour from our bodies.
Eliminating wheat flour bread, no matter what type, from my diet, has been the greatest improvement in my Type 2 diabetes health. But again, do your OWN research to see how YOUR body reacts. If you have no problems, then enjoy, because I truly miss eating bread more than any other food. Take care!
And with me, it's white rice.... like with sushi, even in small amounts.
@@stevedgrossman Rice is probably my second worst food to eat. And I love sushi so I feel your pain.
What about corn tortillas? Anybody? Cause I miss them too. I'm type 2.
@@choncoconcos5912 Sorry to say Corn tortillas raised my blood glucose by over 100 points. I miss them dearly too.
@@Nightbird. daaaamnnn!
Thanks man 🦾
Thank you for this in-depth review and explanation of all of these breads. I don’t have diabetes but I am trying to watch my sugar intake so it really helps a lot.😊
This is great information. I will be more observant when selecting bread. I am still in the early stages with prediabetes but working on diet and lifestyle changes to improve insulin resistance. It is a real struggle adjusting my diet and giving up bread is really hard so thank you for bringing me some hope!
I am pre diabetic and occasionally I will have a slice of bread, if my blood sugar goes up, I don’t know, I never check it.
@@gennisparry4352
I am in the same situation, but I’ve always been intolerant to wheat, so I eat it as I love it, but i make my own with spelt flour which I can just tolerate occasionally, I’ve also no idea if it makes me spike.. But shop bread does make me dizzy… I don’t know why, I’ve always been a natural eater so it’s hard to accept I’m pre diabetic, I have a lot to learn…
@@janb3641 Did the doctor give you any pills for it? I am really scared of the pills. I have to do blood work the 27 of December and go see her January 4. I am trying to lower my cholesterol and also my blood sugar.
@@janb3641I understand, I always avoided sugar so I was shocked to find out I was pre-diabetic. But it was the eating at night that caused it, and the eating of carbs. Sometimes when I was too tired at night to cook, I would eat a whole can of baked beans with maybe 6 slices of white bread. That caused it. Or I would have 2 bowls of cereal for dinner late at night. That caused it. Or 3 to 6 bananas at night. That caused it. Or 3 to 6 mangoes at night. That caused it too. Back then I had no idea that eating at night and carbs caused diabetes.
I just stay away from bread.
Yea, but it hurts.
Yep, no bread for 10yrs now.
Good idea, but it does keep peanut butter off my fingers.
Not practical !
You got it mate 👍.
Im type 2.. And I have been a bread connoisseur for my entire life... Im addicted to bread of all types... I make my own sourdough that blows store bought and restaurants out of the water.... This was/is a great video... Thank you...
I would like to get that recipe. Sourdough is my favorite!
Me too please
Please can you share your recipe and help others 😊
In the North East US there is Joseph's Flax,Oat Bran & Whole wheat pita w/ a Carb 9/2g fiber = 4.5 and zero added sugars, 6 gr protein, and it's pretty inexpensive. Look for pita breads like that one! Great video. I'm not diabetic (yet--and intend to stay that way)! Thanks for all the good info.
Brownberry Keto Seeded has 10 grams of carbs with 8 grams of fiber. Now that's a ratio!
Tom. You provide an amazing service. Many thanks. I found a great Multi-Grain bread with only 11 grams of carbs per slice. Also a lot of people fail to check serving size. That's a serious problem. I am in NC in the US. Best regards to you.
I think thats too high carb for a slice, how much fiber it contain tho?
@sarnosidiq6212 Actually eleven grams per slice is low for bread. The Total Fiber per slice is 2 grams. Hope that helps.
@@johnmcrae3221 ohh I see, thats great if you ok with that, I usually bake my own low carb bread with 2grams of net carb per slice...
I guess you are going to keep that bread a secret?
@@pjo1964 if you are asking me. It is easy to find in Harris Teeter under the brand name Nature's Own.
Nice video, thanks. You didn’t touch on freezing the bread for at least 24 hours before hand and heating it up before you eat it. This is supposed to convert some of the carbs into resistant starch thus slowing down the sugar spike. What is your experience with this idea?
Do I have to/ must toast it or heat it up beforehand please?
@@newatiny344 No, you don’t. You can take it cold. The main thing is to freeze it, ideally 48 hours
@@chao.m Oh ok, thank you very much.
Not sure if it's just me but i've noticed Broccoli helps me lower sugar levels fast, every time i eat broccoli i always get low blood sugars after an hour or two
Back in 2019 i started adding Broccoli to my diet and from have an A1C of 12 in 6 months it went down to 6.4 and i was around 240 lbs and went down to 179 lbs i also ate lots of Oatmeals
this is great to know. I like broccoli alot but it created problems with my prostate however I have read that for women especially it helps with estrogen balance so in this case perhaps the supplement called DIM should help my wife with her t2 diabetes. thanks for information.
@@Akira-nw4jl tell her to also eat Oatmeal, it also helps lower Cholesterol blood sugars and helps lose weigh
Did you notice that oatmeal helps keep you regular at the stool?
@@Akira-nw4jl lol when i eat Oats daily i'll be going to the restroom at least 3 times a day
If I have a big salad first then I can have a piece or two of any bread I want. No worries - It will match meal time insulin quite well.
Toasting or freezing any bread first, will dramatically reduce the bad stuff...
It is very common for people to conflate “sour” food with acetic acid which is produced by acetobacter. While vinegar is a relatively late comer to things like store bought or home canned pickles, other than for fermented fruits ( cider, wine etc ) most of the natural fermentation used in food is from various lactic acid bacteria. Sourdough starters are examples of the symbiotic relationship between yeasts and lactic acid producing bacteria of various strains. Any sour flavor comes from Lactic acid, NOT acetic acid, though some quick recipes may add citric acid to add any sourness people are expecting. In brewing, Lambics also use this kind of fermentation along with acetobacter alcohol conversion which gives them their complex but not vinegary tartness. Vinegar may be great, but try making Sauerkraut with it. Outside this attempt to get people to think the correct this minor bit of misinformation, I think your videos are a welcome addition to those of us trying to navigate diabetes. To be fair, I have heard MD type doctors screw this up and with all the chemistry they had to learn, they have no excuse. I’ve been making sourdoughs with cultures from over the world for 30 years and persimmon vinegar for the last 10. Both very good, but very different.
Please would you put your recipe on here? Or a link to find it?
As a diabetic myself, I was told to eat Spelt bread. When I can't get it fresh, I will also eat protein bread.
That was full of excellent information. Thank you for being so direct and honest with your presentations.
You are so welcome! Thank you for your kind words!
Glycemic index of white bread is basically equal to sucrose, so definitely stay away from it. I still need to try more sprouted bread, but it's hard to justify spending $6 or more per loaf when it will likely mold before finishing half of the loaf. I do love some pumpernickel bread, that's my go to.
How about freezing bread and just taking out two slices to toast per breakfast. Seen articles saying this freezing or chilling lowers the available carb and also in rice snd pasta?
Love this video. I’m interested how much the toasted versions of these breads would spike your levels based on their non-toasted versions. Perhaps an idea for a future vid?
Hi bro ..well really thanks watching ur videos ,please make the videos on calculating the carbs and adjusting the insulin against the carbs
THANK YOU DOCTOR FOR ALL THOSE PRICELESS HEALTH INFORMATION YOU SHARE !! GOD BLESS
I still eat bread, usually toasted, which helps lower the glycemic index. I also get the lowest carb loaded whole grain bread I can, with no added sugars. Usually, my blood sugar drops if I eat only one or two pieces (after insulin) with nothing else, but I have to say, I've never seen breads with the high amount of carbs shown in the video - most of the ones I've seen are under 40 grams of carbs, usually under 30. What sucks is that I can't have any seeds, and a lot of these damn breads are covered in various seeds.
Is it the freezing of the bread, or the toasting of the bread, or doing both, that lowers the glycemic index?
I am not diabetici however my wife has it.
I feel for her when she has the spike!😟
Cooking at home 🔪 and being careful are paramount. Bread we both like and choose wholegrain whether be it wheat or desem.
Thanks 👍🏾
In Canada my favorit is the Silver hills brand of sprouted grain bread. 34g carbs 9g fiber and I love the 12 g of protein for 2 large slices of bread.
So much more to consider, seeds, nuts, legumes, grains contain phytic acid which block absorption of minerals and vitamins, fermenting or soaking helps. Seeds and nuts heated become toxic.
Sorry but after 53 years of Type 1 diabetes, I cannot eat ANY bread. Never could, never will eat it. I need massive amounts of insulin to cover it. Just not worth it.
Thank you for sharing. I understand!
Same here,, type one for last 46 years,, I absolutely can’t eat bread,,,😢
Bread is poison for me. Haven’t eaten any in 9 years. T1 for 49 years.
What do eat then?
Can you eat low carb wraps or anything like that? So you can still have sandwiches?
Wonderful explanation and breakdown of different types of bread and how they effect blood sugar so people can make informed decisions on what works best for their bodies.
Your list does not have Buckwheat Bread. Why?
My wife is from Mexico, and bread is not a staple in the Mexican diet, but Tortillas are! The two primary types of tortillas are corn and flour, which I suspect do not pass the carb/fiber ratio test. Do you have any videos on this type of bread ?
Almond bread, that's what I have if I want to eat bread , I bake it myself and the recipe is mine
You may not like it so much when I tell you Almonds contain cyanide. Enough to make me stop eating them for good!
Also full of oxalates that destroy your gut biome.
Thanks for the content, Im starting to change my diet. I appreciate all the foods you recommend.
I am a retired bread delivery salesman and I worked in the Los Angeles area for almost forty years. Now I can't eat bread anymore, how ironic!!!
a family member of mine never smoked cigarettes, cigars, nothing! one day in the 80's, he was diagnosed with lung disease!
It depends on the individual diabetic which kind of bread they can eat, if any. My sister doesn’t eat bread at all. She has type 1 diabetes.
Not just bread other things cause type 1 or 2 diabetes nuff said
Your explanations are so clear and helpful! Thank you!
I eat any white bread but toasted 1 but i cut more on white rice but i eat more on vege,fish meat ,chiken yes,ur true cabbage carrots bell pepper & cucumber dtz why my diabetis never spike
I found a pumpernickel bread at my local supermarket which had 19 g carbs...and fibre 5.1 g with sugar at 4.8g! That's an excellent ratio methinks! A ratio of 3.73!
🤢