MikeTurin
Well-Known Member
- Relationship to Diabetes
- Type 2
I've tried to make some wholeeal bread reallu old school, only wholemeal flour, beer yeast salt and water, waited four hours for the rise, made the loafs, waited another hour for the rise and baked.
The interesting thing is that when I buy the integral bread at the mall I've found that I have spikes after two hour of the meal as expected when I eat 150/200 g of bread. With the home made bread the "spike" is under 7 mmol/l.
Anyone has experienced that the spike is lower with homemade bread? It's maybe because not having extra substance added the absortion of the carbohytdates is slower?
By the way on "surprises" in foods bought at the supermarket, I've bought some ginger for sushi at Lidl, this one http://offers.kd2.org/pics/3b/c0/3bc0f8303f6f0ba79d96c685e51cb0e5f0f70b9c.jpg and then I read the ingredients. It has listed both sugar and aspartame. I could understand putting sugar to sweeten the taste or put aspartame to make the same thing, but why put bot of them especially in a"bitter" food?
When you buy something industry processere you're going to find odd things...
The interesting thing is that when I buy the integral bread at the mall I've found that I have spikes after two hour of the meal as expected when I eat 150/200 g of bread. With the home made bread the "spike" is under 7 mmol/l.
Anyone has experienced that the spike is lower with homemade bread? It's maybe because not having extra substance added the absortion of the carbohytdates is slower?
By the way on "surprises" in foods bought at the supermarket, I've bought some ginger for sushi at Lidl, this one http://offers.kd2.org/pics/3b/c0/3bc0f8303f6f0ba79d96c685e51cb0e5f0f70b9c.jpg and then I read the ingredients. It has listed both sugar and aspartame. I could understand putting sugar to sweeten the taste or put aspartame to make the same thing, but why put bot of them especially in a"bitter" food?
When you buy something industry processere you're going to find odd things...
