January 6, 2010 - 11:22pm
Hello
Hi from Gig Harbor Wa. I love bread and love making it. Unfortunately I am a diabetic, and too much bread is not good for me.... More unfortunate is that if I bake it I will eat it... I purchased to book Crust, and proceeded to make the basic loaf and ate the whole thing in two days.. It was even better the second day toasted... So now I bake and call my friends and they are the beneficiaries of my passion.... Anyone else have a similar problem... Pete
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Rumour has it that, for some reason, sourdough doesn't affect blood sugar as drastically as traditional yeasted breads. So maybe try consuming some and see what happens to your blood sugar levels?
Thanks for your comment, I think I will go to the kitchen and start a sourdough starter. Pete
Hi Pete,
Whole grain rye bread has a lower glycemic level than whole wheat or white. You may also want to go this direction if you are a rye fan and then check your blood sugar levels.
Anne in Bremerton