Morning all.
as a diabetic there are many breads that put my spike my sugar levels through the roof. Something that most diabetics have but try to avoid.
I've worked out that rye bread, made with white and dark rye flours, doesnt spike my levels, I add a heap of grains and seeds to it to help make it low GI as well.. was wondering though if others have had some luck with other flours?
I have done some amount of research on the subject of how Sourdough breads affect persons with Diabetes. As a person afflicted by this disease, I take it seriously and while I'm not a very good follower of my Dr's orders, I do make efforts in certain areas to control my sugar levels. My own experience was that my blood sugar went and stayed down when I ate breads risen with a natural yeast. That isn't to say the same will happen to you but I wouldn't bet against it.
Any thoughts on taking up baking and being a diabetic. Are there special recipes one can do or just limit what one eats or not do it at all. thanks for any thoughts. ed
