Soda Bread

[PURPLESALLY]

Okay so any budding chemists out there who can explain.
If I have a slice of ordinary white toast, my usual insulin ratio my bloods go crazy all day.
The same size slice of soda bread which has twice as many carbs I need to cut my insulin ratio and all stays stable

 

[christophe]

Umm...no..
What are you comparing? "Ordinary" bread, as in the nasty plastic-bagged stuff and a home-made soda bread with wholemeal and buttermilk and baking soda for example..

Depending on what you were eating..there could be a whole load of ingredients or non-declarable processing aids that , and this is diabetes, may or may not be affecting your reaction to the carb content..
Has got me thinking though..I might leave all the sugar out of soda bread and give that a go, minimal ingredients and no need for all that fermentation.. I do miss bread..

 

[PURPLESALLY]

When I say ordinary bread, yes I mean the lovely opps nasty plastic white. But not being a baker my soda bead is still only bought from the bakery. I discovered it by accident when staying with a friend, they knew I ate healthy and went to the farm shop to buy the bread, not wanting to appear ungrateful I ate it for breakfast, worked out the insulin/carb ratio and ended up with a hypo. Diabetes is a pain but fascinating.

 

[christophe]

Fascinating is one description..
How fascinated you'll be when you try the soda bread again and you react totally differently !!
Depends on who makes the soda bread, some people add black treacle or muscovado sugar ( because the baking soda has a bit of a distinctive aftertaste..) I need to check a few recipes and add up the carb content then give it a go..