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Bread

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donnarob

Well-Known Member
Relationship to Diabetes
Type 2
Hi There,

Did a little experiment this morning and baked my own bread. I used Spelt and Wholemeal flour, linseeds, pumpkins seeds, sunflower seeds and walnuts. Had brunch of 2 poached eggs on the warm bread and it was heavenly. Didn't have anything to eat prior to this and my readings have been:- 5.8, 7.9, 5.0 then wait for it.......9.6 one hour after eating. I will keep taking my bg over the next few hours to see what it does but, it looks like bread may not be for me!

Donna
 
Sounds divine. Bread was definetly my weakness with lurpack butter. Now its only 2 slices of burgen for me a day. 🙂
 
Have you tried rye flour? I have a wonderful recipe if you need it.
 
HI - I am sure it will be the wholemeal flour _ I use wholegrain or granary and it doesn't seem to spike as bad - on the rare occasions I eat bread now that is!
 
Hi Lucy 123

Sammalt hvete grov is what I need to look for then!!

Trying to decipher flours etc, over here ain't that easy!

Donna 🙂
 
I used to think I was being really healthy Donna when I switched from white to wholemeal, but to be honest on testing, for me personally I didn't see much difference. Granary is mixed grain seems to be better - but only one thin slice mind you.
The only way to know Donna is to test personally - good luck!
 
Status
This thread is now closed. Please contact Anna DUK, Ieva DUK or everydayupsanddowns if you would like it re-opened.
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