Reducing Glucose Response in Bread pt 2 - Sourdough - Crazy Results!

Last month, I made a video testing out the claim that freezing, then toasting bread would reduce the glucose response by turning a portion of the flour into a "resistant starch". This claim was made in an article from PubMed (linked below) and referenced in a video by Dr. Alan Mandell on his channel, motivationaldoc.
I was honestly surprised by the results in that video, so I made this video with more thorough testing (responding to a number of viewer requests), again using a Dexcom G6 continuous glucose monitor and the Levels Health app. I was not expecting the results that I got...
NOTE: consider this video for entertainment purposes only. This is one person's results and should not be considered medical or health advice.
Timestamps:
0:00 Intro
2:32 Baseline - sourdough bread
4:54 Toasted sourdough bread
9:05 Frozen and thawed sourdough bread
10:59 Frozen, thawed and toasted sourdough
13:35 Viewer comments and my responses
15:47 Final test - the impact of fat/protein
18:11 Summary
Video by Dr. Mandell: • Something Great Happen...
PubMed article linked to in Dr. Mandell's video: pubmed.ncbi.nlm.nih.gov/17426...
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[@OurWorldOfWonders]

as a type 2 diabetic I went through this type of personal testing on my own. Let's face it, the truth is no-one wants to give up bread it is that simple. I gave up a lot of things to get my blood sugar numbers in order and giving up all grains in any form, which includes bread, is the only way ! I have it occasionally as a treat and up my insulin dosage to compensate. Giving up bread and potatoes was the hardest thing to do but a choice that I am glad that I did. Inconvenient- Yes. Difficult- Yes. But it is the only answer to lengthen my life, save my eyesight, stop blood vessel damage, and stop nerve damage from progressing, all simply because you have a problem 10 years before you start showing any symptoms. I have halted the damage by severely changing my diet. Use the information from this video to stop kidding yourselves about magic bread or magic starch resistant potatoes. Blood sugar testing is the only way to know how your body is reacting. High blood sugar is a silent poison that you never see coming until it is too late. Understanding Keto, Low Carb and in extreme cases Carnivore have sound science behind them ! I wish I had these videos available when I was struggling with this on my own 20 years ago ! Keep the videos coming !!! Michelle from Southern Ontario 🍁

[@martijobarrett4527]

I'm a type 2. When my family eats bread ... (which is VERY VERY rare) ... UNBUN BREAD!😉👍 And 20 years meds and struggles for me, too! Last 5 years strict keto (no meds) and since January 2023, strict carnivore (only meat and butter). God bless!

[@KatElectraGlide]

I make cauliflower mashed potatoes, cook, drain, put 1 T yoga or butter tilt pot so butter can cook the garlic, I sprinkle parm & beat with electric beater 2 mins. So good you won't ever miss potatoes.

[@stephaniewillson9383]

Do you have Keto Culture bread in your area? It presents with lower carbs but its made with soy...ugh.

[@monnoo8221]

Yes it may be hard, but you can start exchanging simple bread with a type containing nuts and gradually replace more and more bread with more nuts, untill you end up with 2 or 3 ounces of pecans or almonds... Any physiological "expectation" can be overridden by a secured habit... Or you skip breakfast altogether

[@lindastrang6755]

I found a good substitute for potato... daikon radish.

[@whocanitbenow5368]

I WISH ALL KZbinrs (and I have been following you for years because you're honest, kind, knowledgeable, and incredibly dedicated!) would just STOP addressing the naysayers and negative comments! Just ignore them! We, the vast majority, who respect and support you all, have to sit here, wasting time, listening to these long detailed explanations of obvious topics (ie. under/over toasting) just because you address the ridiculously rude and negative people. The few don't deserve your time and attention. 🙏🌹

[@StephBsimon]

Your video caught my thoughts today. Kicking off with a morning glucose level of 76, by mid-afternoon, I decided it was time for a meal. Starting as usual with some fermented kraut, I moved on to enjoy turkey leg leftovers and two bowls of a rich velouté, complete with sweet potatoes, estimating the carbs to at least be around 25g. Then, the allure of my wife's sourdough bread led me to craft a sandwich with two toasted slices and a two-egg cheese omelet. Post-meal, my glucose only spiked to 92, just a 16-point increase, mirroring your baseline glucose level, and interestingly, my ketones remained at 1.8. I must admit, I had preemptively consumed 2 tsp of apple cider vinegar in half a cup of water right before indulging in the sandwich. A quick 20-minute session on the elliptical in zone 2 helped me recalibrate, bringing my glucose down to 79 two hours later. Drawing conclusions: 1. The nature and outcomes of dietary experiments can be highly personal. In any case, engaging in the practice of consuming naked carbs, though unconventional, inherently comes with the anticipation of a substantial spike in blood sugar levels. 2. It appears possible to integrate some carbohydrates into one's diet (way above recommend keto ratios) without drastic spikes, assuming one has cultivated metabolic flexibility. There are also strategies to mitigate such spikes (hacks), as illustrated in my narrative. Also, there are ways to train for flexibility and re-introduce some healthy carbs into your diet. (probably not pasta and white bread though!) 3. It might be more constructive to focus discussions on the broader context of meal composition and its metabolic implications, rather than isolating food items that way. Encouraging a dialogue around achieving fat adaptation, insulin sensitivity, and metabolic flexibility could offer more holistic insights into managing dietary impacts.

[@woodflower1]

I like your comment because I the way you’re thinking…it’s not a one size fits all…our bodies metabolise differently due to personal chemistry make up and what other items we include with the food we eat ie the kraut and apple cider vinegar, the butter that goes on the toast etc etc…Steve has also acknowledged this…I applaud his research and I appreciate that he takes the time to respond to those people who are investigating the ins and outs of a keto-carnivore-no carb-Lo carb way of living… I don’t think it’s a waste of time as some others have eluded in the comments… Thank you for your out I found it helpful 👍

[@cazzalyric]

You are an incredibly patient man. All those demands and criticism and not even a please🤨! Well done. I really appreciate all you have done and a great source of information 👌🏾

[@robynrobertson199]

Why do you thaw the bread before toasting,I toast it frozen,have you tested it like that.

[@sandya2948]

You are so dedicated and thorough Steve! An amazing job and so very appreciated. I echo others who can’t believe how demanding some viewers are! 😳 You are putting yourself, your health and your food pattern habits on hold while you do these tests…all for the benefit of others! Thank-you.

[@k9rescuer934]

Steve, really appreciate your tests on this, can’t believe people make so many ‘requests’ and I love your responses!

[@judipryde9043]

This video is a year old and I'm just now watching and commenting, so I'm not sure if you'll see this but I wanted to tell you that I really appreciate your food tests and am impressed by your scientific method. Please keep these up (if you want to) and thank you!

[@SeriousKeto]

thank you for the kind words.

[@jmh6823a]

Thank you Steve! Your tests just reinforce what I suspected with the bread and glucose issue, in that it doesn't matter what you do to regular bread, it's still going to spike your blood glucose. You can freeze it, toast it and eat it standing on your head and it's still going to spike your blood sugar, which is the very thing people on Keto are trying to avoid. And, that we still need to be careful concerning commercial "Keto" breads and tortillas since a lot of the manufacturers aren't always honest about the low carb/Keto labeling of their products. They're just out to make the money and they hope the consumer wouldn't be the wiser. If that's the case, may as well just eat regular bread or tortillas. The regular stuff tastes better and is way cheaper. Bottom line is that we still need to be careful about what we eat. 🙂

[@Rusty6507]

Make your own keto bread with

[@bonnietyler4764]

OMG Steve, I am so sorry that people are so nuts! So appreciate you do this for us. Can't believe people would make so many dumb requests or comments. I hope you know most of us really appreciate what you do for us. I love your honest reviews and I love your (dumb) t-shirts. Love the last I saw, the "This is the way" Mandalorian shirt. Your shirts are so cool I am wondering if you have someone who makes them for you. Please continue to help us as much as you do even though you encounter so many dummies.

[@bmljenny]

These experiments are so interesting and as a Type 2 diabetic they come up regularly in a forum I'm in. I also can get a lowered glucose response to bread and pasta by this route, although I still avoid them because I don't want to start back into craving carbs. Rice? Nope, always a huge hit. But other folks with the same diagnosis can react totally differently. One of the guys in the group can eat potatoes every day with no reaction. We all have such different responses, it's really pointing out to me that "Type 2 diabetes" is so much more complicated than just one thing.

[@skinnydee1886]

I do agree with you 💯 👍

[@lynseck8739]

Sure. Your reaction to carbs in bread pasta or rice etc... Would also depend on how much Amylase/ Starch digesting enzyme someone produces in the saliva or pancreatic digestive juice. That's why vinegar added to salads is highlighted as having an amylase inhibitory role. People who have problems digesting meat take an enzyme/ protease pill. And when we speak about enzymes we implicitly involve our genome our enzymes producing machine.

[@lynseck8739]

Interesting you mean it hits high in your case even with retrograded rice.

[@robertamorrison3462]

I appreciate your willingness to test these hypotheses out on yourself. Thank you for taking the time to share your findings with us.

[@13heylady]

Fascinating! Who would have thought that freezing and toasting would have caused different responses. Thanks for your efforts to make this video!

[@CatSharkie]

New to the carb watching world but your patience (and humor 😆) in addressing the various and sundry requests (i.e. demands 🙂) in home testing protocols is remarkable: thanks for intriguing videos!

[@les5309]

As a new viewer, and recently doing keto, I thank you for all of this info. I especially appreciate your logical and detailed approaches. Please keep up this fine work.

[@carolynallen597]

Thank you , Steve for another great video. Sad to hear all those critical and/or demanding responses. Anonymity gives them perceived license. I really appreciate and enjoy what you do 💙

[@debbiesnyder762]

Thanks Steve for your hard work to help us understand more of the keto lifestyle. It doesn’t surprise me there are some real fanatics out there. You handled them graciously. Keep up the good work always a pleasure to watch you

[@babybugtoo]

I appreciate everything you put yourself through in the name of science. You have saved me from a multitude of mistakes and flare ups. Much gratitude!

[@betsybriggs6794]

Steve, you are amazing!! What you go through for us is absolutely incredible. I daily fight pain and inflammation so I know how that feels. Thanks again!! Please stop putting yourself through all of this, at least for a great while!! Praying that your body heals quickly!!

[@debinnashville2009]

Nice job Steve. Thank you for your dedication.

[@BartonKashmer]

i love your curiosity. these types of videos are just as good as your recipe videos! Thank you so much for the information

[@breevallee]

Thanks for all you do Steve! I love your videos and you've helped me make better choices in my keto journey. I also have trouble with inflammation and have found eating keto has helped me not be in pain every day.

[@charlottebowen1771]

Steve, thanks so much for your videos. As a keto/carnivore person there are some things you know that are going to knock you out of ketosis. Not sure why people give you so much grief over this. Have a great day!!

[@briantanel9518]

Very much appreciated for your detailed analysis. You are one in a million. Thank you.

[@rebeccabee6615]

Love your sense of humor when it comes to people’s “demands” for this. 🤣 I appreciate what you’ve done. TFS!

[@BeckyA59]

OMG that sourdough bread looked so good! Sigh, so many armchairm scientists telling you what to do! 14 days this, 14 days that... Glad you did the test with the fat etc. One more for the team! Thanks for all you do Steve

[@guitars0206]

Thank you for doing all that testing. Interesting results. Especially the 5 lb. weight gain.

[@bettyo8417]

Thanks for the huge effort in making these test videos! Love the last T-shirt!😂

[@marygoodman4067]

Thank you so much for doing these testings!

[@fullfrontalgrace]

Happy to see you doing well Steve. It's unsettling how the purported ingredients in products (canola oil soybean oil) seem truly toxic given the body's response to them Wishing you continued success and great health for you and your family.

[@Nazketo444]

Wow Steve, just for the sake of saying it. THANK YOU SO MUCH. I hope your body didn't reacted so badly , I'm grateful for this episode very eye opening.

[@akuamcclure4456]

Wow that's crazy!! Such a cool test study!!! You are so awesome, thank you so much for doing all of these test studies!!

[@roxannedann5251]

All i can say Steve, ..is you are amazing and your patience for comments that do not include a “please” and ‘thank you” go above and beyond..so THANK YOU

[@Mrs.TJTaylor]

My goodness! We don’t want you to damage yourself with the experiments! I know for myself, I go back to having pain and swelling when I eat starchy stuff, such as a little taste of Chinese carry-out. So I would never try this on myself. But thank you. It was interesting.

[@babybugtoo]

I'm in the same boat. Whenever I question a product or method, I check to see if Steve has subjected his body and wallet first. A moderate reaction for him puts me out of commission for a few days. I am so thankful for this channel!

[@marymayer4875]

Thanks for testing Steve. Sometimes I have a piece of sourdough toast just cuz I like to. Sometimes a crunchy vehicle is nice for fat and protein. I think we have similar Northern European heritage. Food may vary more depending on where you live or your ancestors lived. I can't do rice at all or I'm in pain, Most Asians can't do milk. I think most of us can do goofy T-shirts tho.

[@BeckyA59]

For sure on the goofy tshirts!

[@botslayer]

Thank you for the sacrifices you make in the name of science. We, your fans, Salute you!

[@micminneman8545]

You are a gem and more tolerate of some of the nonsense and demands from your listeners. Thanks for always providing solid information. Love your videos.

[@bulldog4791]

Thank for your laborious efforts to test your glucose response to bread! I don't think I could have that much patience. Being diabetic, I have to be very careful with what I put in my body.

[@claudiaw9246]

Thanks, Steve, that was fascinating! I'm not surprised that you gained a bit of weight. It seems to me that there's always some unintended and unwelcome consequence to trying workarounds that involve eating too many carbs. Sigh. I'm glad you did this experiment, though; as a T2D and someone who used to love sourdough bread, I think I will skip doing this myself.

[@SimplyHuman186]

Yep. And too bad the gluten still is not our friend no matter how many times we turn the oven on and off. Lol

[@meloniecole3105]

I wonder if the weight gain is not from the frozen, toasted bread; but from the eating of the control samples disrupting the baseline of the keto lifestyle in a cyclical event. So, has anyone tested the best result for multiple days in a row changing weight?

[@SandiKL]

I just live these tests. I find them so interesting. Keep it up and again I appreciate you…thank you

[@trishabee2229]

Awesome video! Great tests. Thanks for all the hard work

[@jarichards99utube]

Nobody says please but I'll say a Big - THANK YOU...! - for a Very Well designed & Comprehensive series of experiments on this very interesting topic... -Stay Well 😊 👍

[@SeriousKeto]

Thank you. 😉

[@justmaildan]

Bless you Steve for entertaining the various scenarios! 🤣But... you need to 1) show your measurements using the app in Android and IOS, 2) Freeze the bread in different branded freezers for variance 3) Test all scenarios in each of the 4 seasons for variance 4) test all scenarios hoping on one leg and rubbing your head and stomach at the same time....

[@gabrielle8950]

🤣

[@nagamachiku8699]

…thank so much for your honesty and beautifully made videos. I’m proud of you forever. Please, do not stop helping us. Thank you again. Stay safe always. Cheers…

[@AngelaAnayo]

I like people who are practical. I love what you're doing. I appreciate you.

[@dawnmcgaffick5005]

Thanks! I appreciate all you do. This can’t be easy on your body

[@SeriousKeto]

Thank you.

[@jociaszamora2267]

Great work, Steve. Freezing crappy bread is like putting lipstick on the same pig.

[@robinhaupt9119]

Damn you really go the distance on these experiments Steve! Thank you.

[@margaretsmith7241]

Thanks for all the effort in making this video. It was very interesting.

[@kiminclw1664]

Haven’t eaten bread in 20+ years…. I watched to see the t-shirts!!!! Love it

[@catholiccat8489]

You made me laugh .. because that’s the first thing I check when I watch ..Aren’t they great ..

[@SeriousKeto]

If you're doing your own testing on resistant starch in bread, please share your results here, including the type of bread, quantity, how you prepared it, how you tested (blood glucose vs CGM) and any other info you might feel is pertinent.

[@thisisfun887]

Great show. Love the content. I did strict keto for 7 months and now I carb cycle on the weekends with carb intake around 80-100 grams. Keto has made me more conscious about what I eat. I am 95% home cooked meals. I also switched from vegetable oil to mostly animal fat and avocado and olive oil. Lost 32 pounds now at 167 and have been holding for about a year now. Life is good.

[@agriperma]

I know you are probably burnt out on these bread tests, but if you do another, please include the Keto bread frozen then toasted, because I believe this is something people are doing already, the only person that eats Keto bread in our house is me, its rather costly, and only use it once or twice a week, so, I keep it in the freezer, I then toast it, whenever I use it. it would really be nice to know if there is any difference, for better or worse doin this.

[@nickim6571]

Steve have you heard of lower carb potatoes? I planted some this year. I did a test and my blood sugar only went up 16 points. If you would like to test them I would be happy to send you a sample.

[@SeriousKeto]

@@nickim6571 I’ve heard such a thing exists. Are they available in stores, or do you need to grow your own?

[@nickim6571]

@@SeriousKeto You can't buy them in stores in the US. I would be happy to send you a few for a test if you want. I boiled them, then sliced and fried them in butter and ate them with my scrambled eggs. I also tested regular potatoes fixed this way and they didn't seem to raise my blood sugar much either, although I don't have the continuous monitor.

[@francesherman9083]

Thank you so much for doing all this testing on yourself, definitely saves the rest of us a bunch of time. I know everybody is different but if you get one that's really low that will be the 1 that I try to see what it does to me thanks again.

[@kayaba8702]

Thank you for taking the time to carrying out these tests.

[@lamoon1525]

Steve, I appreciate this study. It's important to know what a personal reaction is. I'm hoping you'll do a Keto (Arrow) if at all possible, without harming your journey, of course please. Your health is more important than any study. My thanks for your work here.

[@pdoggo64]

First, thanks so much Steve, good stuff! I've been eating to avoid blood sugar spikes for about three years now, and the only thing I've found that really made a difference in my response was eating a fatty first course. After not eating pasta for two years (and enduring numerous miserable keto pastas) I tried a small pasta dinner, thinking maybe my metabolism had improved... And lo and behold, I didn't really spike... Only went to to around 130.... So I thought maybe I was doing better... Had a similar meal a couple of weeks later, and was back around 200.... Very disappointed.... But then I remembered that I had a Caeser salad first with the first pasta... Since then, any time I want to have any fish that I think might spike my blood sugar, I look for something quick and small with a lot of fat and protein to have first... guacamole cups are handy... Small protein shake with heavy cream instead of water... Things like this really limit my spike!

[@dax9431]

VERY well done.....open and honest. THANKS

[@pvallarta1166]

Amazing content AND fun to watch. Thank you so much for sharing. I believe that people tent to be extremely critical as they don’t want to hear not eating bread is the best option for lower our glucose level …thanks again for your dedication! 😊

[@retromelanie75]

Thank you again for taking one for the team Steve 😊. Appreciate you!!

[@MrBDezno]

Thank you for doing this to spare type 2 ( in remission ) diabetics from the body abuse. I can let cookies, cakes, pies etc go, but a keto bread sandwich is something I still desire on occasion.

[@bbahr7782]

Thanks, Steve, this was very interesting. I bet you’re glad this test is over!

[@SeriousKeto]

Yeah, doing these tests are not a whole lot of fun. That will probably be a topic on my next video podcast...

[@vanwhalen3719]

This really is an awesome test ! I’m loving it!

[@neurocosm]

What a Legend. Steve is sacrificing himself for the greater good for us all.

[@RandyWillcox]

I truly appreciate what you do for the Keto community on your channel. Thank you.

[@LJM-bp9hc]

Steve, I personally appreciate all your tests and find them very informative.

[@SeriousKeto]

Glad you like them!

[@sasidharreddy5000]

Thank you for thorough examination of a claim. This is good enough to use a new technique

[@PatBoyd59]

Thanks once again for a great review! Toast was one food that I found hard to give up, I'm not going to try this myself as I am pretty sure that it would be a slippery slope backwards for me. I am so glad that you are willing to be the test person for me xxx

[@pcfreakx]

How to know you've been keto too long . . . . I'm drooling on my keyboard like one of Pavlov's dogs as you wave that sourdough toast around Steve. Good lord . . . Is it getting hot in here?

[@Queen-Of-Hearts144]

Me too!

[@dionline88]

Thank you so much for doing this testing! This was a helluva test for you on so many levels and I appreciate the info. Man, people were getting nit-picky about how you were conducting this... saliva amounts??? You, sir, went over & above - THANK YOU!!!

[@LuanneStPeter]

I love these videos Steve! Thank you x 100! And the viewers comments section - hilarious 😂 !

[@22qcat]

😳 You have had to consume A LOT of bread for all of this testing-thank you for the interesting data! Can’t believe you’re not willing to have your salivary glands removed, though! 😂😂 You’re the best! 👍🏻

[@ingridferg9779]

😂

[@JimScott00]

If you are willing to do the exact same sequence of experiments on a decent keto bread (Sola comes to mind) it would be interesting to see if freezing/toasting has the same effects as on regular/sourdough bread! We know resistant starches have different characteristics so it would be neat to see if a bread that already gives a low glycemic/insulin response can be made even better by these processes - or if they react in the opposite!

[@martijobarrett4527]

UNBUN.👍👍

[@johnstobbscpa8081]

Great video. Appreciate all you do!

[@erikapoindexter342]

Steve, I was driving to work as I listened to this video; you need to know that your dry sense of humor and attitude to some of the comments you field, is GREATLY appreciated. LOL this has really set the correct tone for the day. Thank you for all that you do!

[@SeriousKeto]

I suspect that this is going to be my favorite comment of the day, so THANK YOU for setting the tone for my day. I really appreciate your kind words. 🙂

[@AnnainOK1]

Thanks for your work here. As a sourdough baker, I have heard a lot of anecdotal evidence on the superiority of sourdough over commercial yeast products. This doesn't seem to indicate enough for me to try it out for myself.

[@ketofortcollins]

While I am a Type 2 Diabetic and on Ketovore, I would not eat these breads. However, I really enjoyed the video. I still want to know how foods affect blood sugar. I have asked my Dr for a CGM for 3 months, but have not heard back yet. While my A1c is down to 5.6, I still see more post meal variability from some low carb foods. Thanks

[@SeriousKeto]

My periodic craving for bread is pretty easily satisfied with one of the cleaner commercial keto breads or one of Indigo Nili's recipes. For me, this was an exercise in curiosity rather than an attempt to justify eating bread. 😉

[@karen96978]

Thanks for sharing all your results! My two concerns are inflammation and glycation.

[@marklittlehale5756]

For a knucklehead with a youtube channel, I think you did great. Keep it up. Thanks for doing it

[@roycarlsen3335]

Have you considered re-testing using bread made with heritage grains? On a trip to England and Ireland, I found out that some people that are gluten intolerant in the US are able to eat the bread in those countries. I was told it is because they don't grow our " modern, improved" strain of wheat. Makes you wonder how much effect it has on insulin and glucose in our bodies.

[@keylanoslokj1806]

heirloom traditional varieties do matter but i also believe those crops are lower in glyphosates, heavy metals, and deuterium rich water. which are far more important factors in being better tolerated by the locals

[@normastone1044]

'Unintended consequences'.

[@MS-sd1uz]

I'd expect heritage grains to still cause most of the blood sugar issues but they're probably less inflammatory for people with gut issues. It partially has to do with the location of antinutrients. I read that Emmer and Einkorn flour - despite being an ancient wheat variety - will have a thicker shell to protect itself, so the inner starch is more easily digestible once the outer part is removed. Which is said to remove 30% of its weight, which is why it's not commercially cultivated in large quantities.

[@cassieoz1702]

Added acid (like vinegar etc) will reduce the GI of any starch so the natural acids in sourdough slow the absorption of the starch in the bread. Even slowed glucose peaks are relevant because your total glucose (and insulin) exposure is best represented by the area UNDER the graph line/curve

[@samibouhadida5314]

Should we take 2 tablespoons of vinagar 1 minute before the meal or is it better to add it to the meal it self (i.e in the salad) ?

[@peteshulver9221]

Great video and as a follow on from the first one it sort of proved it for me,thanks for the effort and keep up the great work 😀😀

[@guachatierna]

Very interesting!!! Thank you so much for all the work 😃

[@sophiasmythe6221]

So freezing and toasting. That's crazy alright. Thank you so much for taking so much for the team. Good for you for drawing a line, you could hit 80 and still be getting requests for more tests. I think those picky nit pickers need to take the data you've delivered and come up with their own conclusions. Or just a minimum investment in getting a glucose meter and test themselves, I do it all the time, I think I'm the best at judging what I'm willing to put in the old tank.

[@loretta6089]

How about all these people with all these suggestions do the tests themselves

[@SeriousKeto]

I would support that. Honestly, it would be nice if anyone would say “please” rather than just giving me commands. 😄

[@edwardk3]

This is amazing work. Such an important topic!

[@berlionx]

Thank you for the kindness to make all those tests. It's time and energy consuming. But a great service to people who struggle with managing their blood sugar levels. We've been doing similar tests with pasta, noodles, and rice. Cooked, put into the refrigerator (not necessarily freezing), and warmed up again. It seems as if the results are quite similar.

[@sarahstrong7174]

Wow! What a useful series! Well done friend. Thankyou for sharing.

[@irinab7524]

You’ve done awesome job! Don’t listen to OCD people. Your tests are so inspiring!

[@nassermj7671]

PLEASE - continue your good work, nobody else thought of this.

[@grochef]

Again, GREAT video. You are a gem!

[@debdd7]

Interesting and informative video. Thanks for being open to viewers responses. I rarely read responses as I stay away from going down rabbit holes lol. I am not a big eater so I purchase the low carb frozen bread at 10 bucks a loaf. BTW. Love reading your tees. Shows a great sense of humor!

[@kathyfanchi2557]

I think you can call it done & done! Thanks, Steve.

[@kasualketo3489]

excellent info. Thanks for your helping me understand the reality of claims.

[@johankarlsson9720]

Great video Steve! Thanks 😊

[@sanjavukovic169]

The sacrifices you made for all those starch tests! Brilliant videos. I wish all DT2 saw for themselves what is an effect of half slice of bread btw 😱

[@tobywinter1]

PLEASE keep doing what you are doing. You are much appreciated.

[@SeriousKeto]

Thank you. This comment really made my day. 🙂👍

[@nehigurl1212]

I enjoy your intelligent approach and detail orientation 👌

[@uptradingusa1394]

Thank you very much for your time, dedication and patience. You are doing a wonderful job playing the guinea pig 😀 for us. I understand that the results might be different with me, but you provided us a very interesting data. Thanks again. God bless you.

[@xxlxpman]

Thanks for all you do!!!!

[@aikidoshi007]

Thanks Steve. Consider it done! Love the shirts BTW, we had a good laugh there.

[@maiaallman4635]

Very interesting results. And well executed experiment.

[@usinebob]

Great video. Best I have seen on testing glucose spike on sour dough bread….thanks for sharing