The Best Bread for Diabetes: I Finally Found It!

I tested 20 most popular types of bread and how they spike my blood sugar. If you live with diabetes and if you like to eat bread this might be an interesting video for you to watch. It might help you decide which bread to eat and which bread to avoid in order to keep your blood glucose in check.
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[@TypeOneTalks]

If you liked this video watch this one next (I'm sure you will love it): 25 Superfoods That Fixed My Diabetes kzbin.info/www/bejne/h4PHkoWMm8mMaZY Join my Patreon community (direct access to me & access to bonus content) www.patreon.com/typeonetalks Book a private session with me calendly.com/typeonetalks Contribute to high quality independent diabetes content or just buy me a coffee here paypal.me/typeonetalks

[@Ardbeg1964]

Brilliant video, Tom. I managed to get my HbA1c down from 42 to 35, last year, just by reducing carbs in general. However, I have always wondered what the best bread to eat would be, if I was to eat some (hard to give up totally!). So, this video was perfect. Thank you!

[@ramchandrakotian2022]

😮B r earth

[@davinamaria3279]

Would taking fibre as a supplement with the bread work? Like psyllium or konjac pills... Does that make a noticeable difference?

[@lolitamiranda4472]

Don’t eat bread anymore!

[@lolitamiranda4472]

All bread is bad.

[@funmix1014]

Respect this man who has turned his tragedy into something extremely positive. Much appreciated keep the good work going man. 😊😊

[@MrTerminator73]

Tragedy? My Grandpa lived until 104 and had type 1 diabetes for 88 years of his life. Diabetes is not a tragedy, it's a change of lifestyle. Oh, and my daughter is a type 1 and played Division 1 Field Hockey.

[@funmix1014]

@@MrTerminator73 Depends who you speak, it can effect people differently, i have lost family members to this disease too, and if a strike diet regimen is not followed, this disease will soon prove fatal.

[@MrTerminator73]

​@@funmix1014 Nah. My cousin had a kidney transplant and is no longer Type 1. So, there are medical procedures that can remedy it. Also I have cousins that have it, Dad is 86 an has been type 1 since he was 38. I disagree due to my own experiences with my family and other people in my circle. Diabetes is fatal if you want it to be but if you want to change your diet to live a long life it is very possible. Also, my family and people I know that have type 1 eat whatever they want but in moderation. Which technically most people should eat certain foods in moderation with all the crap they put in everything (red 40, yellow 5, msg, etc). Stay positive and continue the fight! I hope my post helps but if not good luck.

[@Vil-qp6xl]

@@funmix1014 That goes for everyone these days. A lot of unnatural crap in food. Everyone, diabetic or not needs to try to eat clean and exercise for longevity. Sugar is the friend of no one.

[@pennierkaide4985]

​@MrTerminator73 That is so excellent! I'm living with it for 52 years. Stories like yours give me hope. I'm sure he's an inspiration for your daughter. T1D isn't a tragedy. Only an inconvenience.

[@Simpaulme]

I'm not diabetic, but I think these parameters are probably healthy for all of us 👍

[@TypeOneTalks]

I tend to agree!

[@01blaval]

A huuge amount of people have insulin resistance without having a clue……

[@gloriasaliba3395]

Agreed

[@aliciastanley5582]

From a diabetic’s point of view you guys are really clueless and you have no idea how insulin resistance we are. You just don’t get it. You probably thing oh just shoot up more insulin and so what if it makes you fat WHICH IT WILL. Go check out Victoria’s Keto Kitchen on KZbin for diabetic cutting edge keto breads with newly known of low carb great flours bamboo flour & Einkorn flour.

[@desmondcollier1256]

Thank you bro for helping us how to servive

[@tulanithemisa5894]

Making your own home made bread is the best thing ever cause you know exactly what is it and a more healthy choice

[@michelelindseth8250]

If you grow your own ingredients. Stores are full of dangerous ingredients these days.

[@danielsolis6854]

Yeah, calm down little house on the prairie

[@Seekthetruth3000]

In the US, sugar is added to almost all types of bread! Good info.

[@tedmetre6933]

An option is to make your own bread and use date sugar instead of white granulated sugar or other sugars. I don't really taste that much of a difference and I now have bread with no or very little sugar in it.

[@ktcarl]

Sugar is added to almost all types of food in the US.

[@petemitchell6788]

High fructose corn syrup is in almost every bread in the grocery store. I know because I checked yesterday. Turns out grains turn to sugar too. You can research why yourselves.

[@cag19549]

If they didn't it would taste like cardboard.

[@rashidtayidi8370]

I was baffled when I came to the US as to why all breads are sweet with sugar added?

[@Nautical_Steve]

A study at the University of Guelph in Canada found that sourdough bread reduces spikes in blood sugar when consumed and for several hours after consumption, when eating other foods. It's the only bread I eat.

[@roydunn4649]

Homemade sourdough is even better. The less ingredients in the bread, the better. I won't eat "Keto Bread" it has way too many ingredients altogether that you need to actually research to find out what they actually are

[@shirleywells2087]

I know tried loads of recipes, don't like the taste.i am going to try the sourdough and make the starter also.

[@roydunn4649]

@@ronaldrenegade8519 op didn't say it lowers BS. It reduces how high the spikes are. Please READ the post

[@RaphaelaY]

My Alma mater ❤

[@Nautical_Steve]

@@RaphaelaY mine as well

[@markiangooley]

I was diagnosed a type 1 diabetic in 1970. I can tolerate bread but it’s helped so much not to eat any. Some types are worse than others.

[@user-gr1gb8mz7d]

Can please explain how and what do you eat daily?

[@tanertavlan1769]

white bread better ..

[@pennierkaide4985]

I was diagnosed in 72. I only eat grain breads. No white. I'm totally done depriving myself

[@mattnobrega6621]

When it comes to foods with carbs, I always say, "if it's white, it's ain't right." I also consume organic whole psyllium husk fiber 30 min before I eat. I go for highest fiber and lowest carbs. I also don't eat fresh bread. I eat frozen bread. I toast the frozen bread which changes the carbs to resistant carbs and is also a prebiotic for the gut biome. 😁👍

[@TypeOneTalks]

Thank you for sharing! This is really helpful!

[@Dan23_7]

I have salads with almost all my meals, I make sure I eat the greens and protein/fats before the carbs. Tom did a video a few weeks ago about food hacks to help stop spikes. What’s psyllium?

[@bircruz555]

In nutrition 'white' is deadly, yogurt excepted. Flour, sugar, salt, butter, potatoes .... Rule of thumb: 'skip it if it is white'.

[@anitastokar98]

@@bircruz555 cauliflower is an exception too. Popcorn in small amounts isn't bad either.

[@richardjx5442]

@@Dan23_7 Psyllium is a fibre made from the husks/shells of psyllium seeds that absorb water to form a viscous non nutritive gel that fills the gut and softens stools/ fecal matter-poop‼️It also slows down the absorption of most carbs‼️Trade name is Metamucil ‼️

[@slc1161]

I just found your channel yesterday. I’m type 2, taking long and short acting insulins for tight control. You give lots of good advice that is medically sound. I’m a retired critical care nurse and have seen the damage diabetes uncontrolled causes. I have a bread maker and this will be helpful to develop a good recipe for bread.

[@tellef70]

If you have diabetes and want to eat bread, the best is to bake it yourselves. I don't have diabetes, but my sister has. Therefore I started baking with sourdough around 15 years ago. 100% stone-milled whole grain - 2/3 spelt and 1/3 rye (= 900 and 450 gram), 150g chia seeds, 100g walnuts, 100g pumpkin seeds, 27g salt and 1450g water

[@minniedass5461]

I'm allergic to wheat an wheat gluten

[@tellef70]

@@minniedass5461 So I guess you can eat bread with only rye flour? Spelt has gluten quite similar to wheat

[@anitastokar98]

@@tellef70 Wheat, barley and rye all have gluten.

[@minniedass5461]

@@tellef70 I'm allergic to rye an barley all wheat products

[@minniedass5461]

@@tellef70 I'm allergic to wheat rye barley an anything with wheat

[@johnmoreton459]

Here is a bread we have in north east US, 647 bread that comes in 4 varieties, white, italian, multi grain, and wheat, they all have 6 grams of fiber per slice @ 40 calories with 1 gram of sugar per slice. That should reduce spiking of your glucose. I use it all the time.

[@leaminnaar9119]

I just stay away from bread.

[@songsalon7868]

Yea, but it hurts.

[@christopherpaige406]

Yep, no bread for 10yrs now.

[@MoonWitch77]

I found your channel when one of your videos came on after watching a Sugar MD video. Now I’m binging on your content. Very informative ! Thanks for sharing your knowledge/experiences with the world.

[@rmf2941]

I found that freezing or frozen bread and toasted with added fat, like butter or cheese diminish the spike. Note Ezekiel comes frozen. I just store in refrigerator and uses one slice as base for whatever and usually a slice of cheese as the toping to hold it together. IMOO

[@traderjosie100]

It has wheat- no good

[@playinglifeoneasy9226]

Ezekiel flourless is great.

[@doctorkayak]

If you want to remortgage your home to buy it... No Bread For Me!@@playinglifeoneasy9226

[@motophone8794]

I can't digest E bread.

[@motophone8794]

@doctorkayak I've tried it before and my body couldn't digest it. Thanks anyway.

[@evelyns3201]

Thank you so much for distinguishing these breads!! I’m not diabetic but I want to do all I can to prevent it 💜

[@rgw5991]

your welcome!

[@leo.girardi]

Then don't eat bread.

[@ricksarazin1379]

Thanks for the content, Im starting to change my diet. I appreciate all the foods you recommend.

[@harriscarol513]

Wonderful explanation and breakdown of different types of bread and how they effect blood sugar so people can make informed decisions on what works best for their bodies.

[@davidotness6199]

A big thumbs up for your passion and dedication to your project; you have taken something detrimental to your health and not only by your research made your own life better, but for those thousands of others who are benefited by your work. My sincere thanks.

[@ron95754]

That was full of excellent information. Thank you for being so direct and honest with your presentations.

[@TypeOneTalks]

You are so welcome! Thank you for your kind words!

[@frankmcwilson445]

As always, you've done a fantastic job! I'm about to locate my old bread machine and search for recipes consistent with what you've described. Thank you

[@clydedeloach9066]

Thank you for your detailed explanation. You are very helpful !

[@johnslugger]

*I make a special Sour Dough without sugar. The trick is to allow the yeast to eat ALL the sugars in the flour which takes about 7 days. It will Rise and then Collapse which means its ready for baking. The bread will smell like alcohol since all the sugars in the flour have converted to alcohol. Once baked this alcohol goes up into vapor. This type of long fermantaion makes the healthyest bread which is lowest in sugar and has a 22% protein content from all the dead yeast (brewers yeast). It is also called "Conventional sour dough" since the sour taste comes from the extra long Fermentation time. This bread also has the longest shelve life and even when dry and hard can be mixed with soups and stews and eaten years later.*

[@user-ji8tk1dt1c]

Hi Would you share your recipe please 😊

[@johnslugger]

@i8tk1dt1c *Flour, water, yeast, mix into a thick paste in extra large bowl (For expansion room), cover with towel, wait 7 days, bake. DONE!*

[@janfoster9583]

Your explanations are so clear and helpful! Thank you!

[@dbcooper692]

So you are a Switzer, I am of Austrian descent but grew up in a German-speaking family in California. My brother was a teacher in Germany all his adult life. My nephew is a well-known actor in Germany, you may have heard of him!! I am new to your channel and I enjoy it very much! Thanks for all the valuable information!!

[@Sheyz123]

Thanks for all testing of different food categories 👍👍👍👍

[@pegeen6634]

I just found you on KZbin & very happy with you & ur videos! Your insight is informative & helpful. Thanks for all your experience & research you’ve done. I’ll be watching you now‼️🕊️🤩

[@SusannahPerri]

Thank you for this in-depth review and explanation of all of these breads. I don’t have diabetes but I am trying to watch my sugar intake so it really helps a lot.😊

[@jenniferwong4530]

I just found your channel!! I'm 59 and new to eating a low fat low sugar low carb diet for pancreas and liver problems. Not diabetic yet, but it's in my future and I'm seriously sticking to my meal plan. Thank you so much for creating your videos!! I'm overwhelmed by all of the new information and you make it understandable! Spending the day binge watching! Just liked and subscribed!❤

[@zareenaqa]

you are better than a doctor. you are absolutely right about bread.

[@honeybee2587]

As a type 2 diabetic who doesn't need meds to control my sugar. But uses diet to control my sugar. I find if I keep my serving of bread to one slice of whole wheat or whole grain bread. Maybe as a special treat I eat once in a while. Paired with eggs, bacon and fruit with a meal it not only doesn't spike my sugar. But it helps level out my sugar as well.

[@sixpackbinky]

Fat seems to off set carbs

[@honeybee2587]

@sixpackbinky... That is true. Back when I weighed over 300lb. My body couldn't handle bread in any form. My sugar would spike causing dizzy spells without even much bread. Really all the refined carbohydrates like pasta, crackers, rice etc. caused problems. But now that I have lost quite a bit of weight. I hove discovered whole grain products don't spike my sugar as much or at all now. In the right portions with the right sides of course. Granted I still have a lot of work to do with diet and exercise as well as overcoming sugar cravings. But I am well on my way to a healthier body.

[@Ann-ci4co]

​@@honeybee2587o

[@gennisparry4352]

Wow! Will try that, I miss bread.

[@elaineanderson8868]

Me to I’m type 2 no meds my A1C in never above 5.9 I’ve had 5.4 to

[@silviamtz8961]

So I learned today that sourdough bread can be made with only salt, sourdough starter and water. ZERO sugar!!😮 Im shocked and I'm going to make it.

[@Wpgwayne40]

Very informative video. Thank you!

[@kinky2]

"Chose" is the past tense of "Choose".Virtually every bread on the grocery shelf in the US has sugar in it... so sweet it tastes like dessert. I just make my own. Interesting video. Thanks!

[@stevedgrossman]

Thanks for this. Just this week I was at the Diabetes Clinic, and I was trying to figure out the mapping on my Omnipod with the nurse and nutritionist. We reviewed my diet plan, and noticed that the carbs I have for almost every breakfast was only 50% whole grain. I immediately switched the next day to bread that had a 3.5 (thanks for that), and instead of a blood glucose of 220-250 2 hours after eating (yeah, my body is weird), it was 155. Next was my bagels (home made). I switched to 100% whole wheat flour... 2 hours later, 160, and then came down pretty quickly after that. Now when I shop, and buy bread... it's only doing the math! Game changer for me.

[@tamiltholaikatchi]

Did you try sourdough bread? They say it is better due to low glycemic index from fermentation.

[@TypeOneTalks]

That's awesome. Thank you for sharing!

[@linuxxxunil]

If you aren’t diabetic and Gary Breka “wanted to give you diabetes “, he would send you to the American Diabetes Association website and tell you to eat from their menu. Maybe google that.

[@diannalaubenberg7532]

It is true that not everyone responds the same way to the same foods. My husband and I are both type 2 diabetics. My husband and I do not spike with the same foods. It makes meal planning a little more difficult.

[@juhamikkonen3105]

Hi from Finland. I check two of my favorite sour dove rye breads. No sugar added, 75% of grain used is whole grain rye. Ratio of carbs and protein is 4.

[@sehyunchoi1609]

After using CGM for 3 years, I found myself that not only the net-carb but carb to fiber ratio is the key. Totally agree with you! Thanks for the useful video!

[@Justme77400]

I love rye bread! I'm happy to see that eating it won't affect my blood sugar. I'm not diabetic but was headed for type 2 if I didn't lose weight. I've been low carb for two years now and have been maintaining a healthy weight. This is a very helpful video! Thank you.

[@jazzsnare]

Test your blood. Everyone is different

[@RobinPoe]

When I was in the Swiss Alps, there was a bakery that made whole rye bread. I bought a loaf coming hot out of the oven. It was delicious! That loaf and a piece of cheese sustained me hiking through the alps all day.

[@gennisparry4352]

Did you develop diabetes? How did you lose weight?

[@carm954]

As a confirmed type two diabetic, Rye had increased my blood sugar tremendously. That’s why I think wearing the glucose monitor really helps all of us to figure it out individually. But it’s so interesting to hear everyone’s story. The science behind type two and type one is so much bigger than I think they’ve ever discovered. But I have always said to mind Nephrologist to my endocrinologist, “food is everything“ because all they do is try to deal out pills. Very annoying, and continue to look for a doctor or doctors who get this. Challenging…

[@Tprzonf]

@@carm954i know how u feel same here as well

[@firstlast1732]

I agree if I have any kind of bread it says my sugar spiking really bad

[@nicholassmith831]

Love this video. I’m interested how much the toasted versions of these breads would spike your levels based on their non-toasted versions. Perhaps an idea for a future vid?

[@CarbageMan]

I was diagnosed with T2D. I use a glucose meter. The glucose meter only tells you about glucose-it doesn't tell you about insulin, which is implicated in T2D. The answer is avoiding sugars, grains and other starches, because they're all sugars, in different configurations. Non-starchy vegetables are okay because they only have a trace of sugars and have fiber. PS: I actually BEAT T2D (not T1, which you cannot beat, except in rare circumstances) with this approach, in addition to regular fasting. This allowed me to clean my liver, which was the actual issue. BTW, I left out seed oils. Those are also bad for your liver, as are trans fats, which everyone should _already_ know.

[@CarbageMan]

@user-ee3oo1bc1q I report spammers.

[@manisagwal8414]

Hi bro ..well really thanks watching ur videos ,please make the videos on calculating the carbs and adjusting the insulin against the carbs

[@daveisnothere]

Yay! finally someone who agrees with me, I used to be T2 diabetic. I switched to whole wheat bread (with no sugar added) but made sure I ate it with plenty of fat and protein on it, meat/eggs/cheese. A full sandwich never spiked my blood sugar, in fact it rarely ever effected it at all when I was testing. I have been of the belief we need some carbs, and it is more how you eat it than what you eat. Mix carbs with fat/protein and stick with complex carbs (whole wheat/brown rice/etc) and move away from simple carbs (sugar/white rice/white bread/etc).

[@freeto9139]

Not diabetic, here; but, I follow your example fairly closely. Color outside the lines a little, but treat those as dessert; something I might indulge in on rare occasions. When I was much younger, adult years; I followed a vegetarian diet for 18 years with a fudged meal on maybe 3 occasions for that entire time. Strictly for health reasons, because of all the experimenting going on in the US with meat production and hormones being given the animals. Never fell ill to any of the bugs going around during that time! When I emerged from vegetarianism, I only ate biblically prescribed foods, and as clean as possible. My system has been noticably stronger than my peers in almost every circumstance, going on 50 years, now. It's a travesty what is done with the people's (and animal's) food for no good reasons! I honestly believe "they" (whoever🙄) ditch the chemicals, that are illegal to dump in the landfills, back into our foods instead of disposing of them properly. Otherwise, there wouldn't be all these political gymnastics around labeling, not to mention using chemical words to obscure the bad, but also the natural, ingredients. When I was growing up, canned food had: Vegetables, water and salt; Fruits had fruit, water or syrup made with sugar (NOT CORN!); Meat had a natural, but healthy brown tinge that would darken after a few days. That all changed when the space program gained traction. It's very sad to me to watch through my lifetime what greedy humans are capable of. Now the younger gens cannot fathom truly natural and whole foods; nor see past the idea of instant gratification when it comes to their eating habits. Waiting for seasonal foods gave meaning to our lives, holidays and harvests. I guess every generation is destined to experience a portion of this regret until there is nothing left for the greedy control freaks to commandeer.

[@MispelledOnPurpose]

Thanks for showing what to look for. I love pumpernickel. As a caregiver I will change out the bread that my elder is eating.

[@enkisdaughter4795]

I’m going to have had Type I for 60 years in a few weeks; have had bread in my diet all my life, but only in measured amounts. It’s a real pain when you also have (diagnosed) cœliac disease. I’m in the UK, but always had seriously high sugars whenever I visited the USA. In the UK we only have enough sugar in the bread to feed the yeast.

[@ResidualSelfImage]

Mission Food also makes a Keto friendly version of their tortilla wrap called Net Zero Carbs Mission Tortilla Wrap which is made by having carbs = fiber with zero added sugar. i use it to hold a tuna avocado salad tortilla because the wrap is more durable than using a lettuce leaf.

[@Rbhawk3rd]

It's excellent. I've been eating two packs a week for two years. My boss sugar moves nowhere

[@mikeross4]

Apart from the carbohydrate issue the other principal problem is that almost all bread sold in Western supermarkets is ultra processed, containing ingredients that most of us have never heard of and with little idea of the effect they have on our bodies. Which is why I have been making my own bread for the last thirty five years plus and as we are all individuals I am fortunate that, in moderation, it does not affect my blood sugar levels too much.

[@alexanderhammer688]

I agree. I make my own sourdough bread.

[@mikeross4]

@@alexanderhammer688 Excellent. I have been baking sourdough bread for several months now and although I have not quite mastered yet I really enjoy it. I am also experimenting with using ancient grains like Spelt, Einkorn etc. which is also interesting.

[@sdfv4zx]

@@mikeross4Buy organic bread its the most expensive bread that are out there.

[@mikeross4]

@@sdfv4zx I don’t need to buy bread as I make my own as I stated above!

[@so_what_else_is_new]

You make your own bread, ok, but how about the flower, can't that be processed as well? Or have unwanted additives?

[@repenney]

Great video for someone who loves to eat far more bread than is necessary.

[@azamnowrouzi7507]

Very informative Excellent thanks ❤

[@calystanguyen3929]

Thank you so much for providing information. I just bought keto bread at Costco and so happy that I found it. It’s pricey but it’s worth it. It has only 40 calories per slice and has no sugar added with high in fiber and protein.

[@jeantea7109]

What the name

[@jgalt5731]

Is it Carbonout?

[@kimgreen9342]

This is great information. I will be more observant when selecting bread. I am still in the early stages with prediabetes but working on diet and lifestyle changes to improve insulin resistance. It is a real struggle adjusting my diet and giving up bread is really hard so thank you for bringing me some hope!

[@gennisparry4352]

I am pre diabetic and occasionally I will have a slice of bread, if my blood sugar goes up, I don’t know, I never check it.

[@janb3641]

@@gennisparry4352 I am in the same situation, but I’ve always been intolerant to wheat, so I eat it as I love it, but i make my own with spelt flour which I can just tolerate occasionally, I’ve also no idea if it makes me spike.. But shop bread does make me dizzy… I don’t know why, I’ve always been a natural eater so it’s hard to accept I’m pre diabetic, I have a lot to learn…

[@gennisparry4352]

@@janb3641 Did the doctor give you any pills for it? I am really scared of the pills. I have to do blood work the 27 of December and go see her January 4. I am trying to lower my cholesterol and also my blood sugar.

[@newatiny344]

@@janb3641I understand, I always avoided sugar so I was shocked to find out I was pre-diabetic. But it was the eating at night that caused it, and the eating of carbs. Sometimes when I was too tired at night to cook, I would eat a whole can of baked beans with maybe 6 slices of white bread. That caused it. Or I would have 2 bowls of cereal for dinner late at night. That caused it. Or 3 to 6 bananas at night. That caused it. Or 3 to 6 mangoes at night. That caused it too. Back then I had no idea that eating at night and carbs caused diabetes.

[@naturekins604]

In Canada my favorit is the Silver hills brand of sprouted grain bread. 34g carbs 9g fiber and I love the 12 g of protein for 2 large slices of bread.

[@simonovessimon4242]

there are thousands on yt that appreciate love your research...well done

[@terencehawkes3933]

Thank you. Very good information.

[@TypeOneTalks]

You are welcome!

[@HO-bndk]

Simplest solution; if you're a sedentary (as almost everyone is) don't eat any bread at all. Bread is only for people who dig ditches, till fields and build pyramids.

[@dombarnes7092]

Lucky for me I’ve just dug a big ditch round a pyramid I’ve built it a field no one was using🤷‍♂️🤔 15 white bread bacon sarnies for me tonight🤗

[@dombarnes7092]

Lucky for me I’ve just dug a big ditch round a pyramid I’ve built it a field no one was using🤷‍♂️🤔 15 white bread bacon sarnies for me tonight🤗

[@danmalic6688]

thanks for making me laugh....pyramids indeed

[@siry5164]

What about Rye bread 🍞 please 🙏🏼

[@siry5164]

Corn 🌽 tortillas? God bless😇

[@divegabe]

I have IBS and I am on the Keto diet which helps a lot. I dont eat bread or rice but I am missing it so I will try some of what you suggested and see if it works! Thanks.

[@c.justme5984]

Thank you Tom for your videos! I brought my sugars down from so high that i was drinking 6L of water a day to around 7mmol/L in a month and during night i also get 5.6mmol/L just by listening to your videos and aplying some of your methods. Bread is one key food in my diet and now i found the right one for me. I have been living with diabetes for 14 years and i never had these good results before. You trully helped me even if i never met you!

[@MysticWanderer]

Brownberry Keto Seeded has 10 grams of carbs with 8 grams of fiber. Now that's a ratio!

[@q46ward]

Great information. I am prediabetic and trying to stay within normal A1C levels. I started making my own whole grain bread. I now freeze and toast it to further reduce the glycemic index levels. I will eventually stop using salt and sugar while making the bread to see if it can be even healthier.

[@groovysalmon6857]

Drop bread, go Carnivor / Keto

[@q46ward]

I love PB&J and toast with breakfast.@@groovysalmon6857

[@Starfish2145]

There’s nothing wrong with salt

[@q46ward]

Good cause I really only add it to my boiled eggs.@@Starfish2145

[@michaeloconnor9465]

​@SWSIREN Go on a keto diet. Eat plenty of saturated fats from animals. Stop all seed oils, use olive oil. Stop all sugar and sweeteners. The whole goal should be to reduce insulin resistance. What videos on insulin resistance and how to reduce it. You are not pre diabetic you are insulin resistant that can be reversed. Diabetics are insulin resistance. Watch a video called the nuts and bolts of reversing type 2 diabetes. You will learn a lot of understanding from that video and how to reverse your insulin resistance. This is from a person who wished the information was out their 30 years ago instead of the diet lies of the NHS. I now eat a high saturated fat diet and my triglycerides are 0.90, very low. The NHS diet would have my triglycerides at a very high level. Watch the videos on KZbin and learn how to take care of your own health. Dr's are their to prescribe drugs to keep the profits of big pharma flowing. They are not there to cure you.

[@goldpilot100]

You provide the best most useful information backed with experiments. Thank you so much!

[@LILLYA1]

God bless you tremendously for putting all this information together.. please don't listen to the people that are making negative comments I guess that's how bored their life is. Thank you so much.

[@princesscc8600]

Almond bread, that's what I have if I want to eat bread , I bake it myself and the recipe is mine

[@seangrabowski3142]

Bread/carb addiction normalized, and I bet you don’t even think of it that way. Equivalent to “Let me tell you about the best type of alcohol for diabetes”

[@OrasSelection]

Dave's Bread - Florida - For me Type 1, when the craving for bread takes over -1 slice at a time. Read the ingredients on Dave's Bread as they vary. The one I choose 21 Whole Grains and Seeds, is Carbs 13g per slice. (thin slice) 2g Fiber 3g Sugars. Best words I heard about Diabetes from a nurse RESEARCH RESEARCH RESEARCH I can't eat Sour Dough does not agree with me. I love Purmbernickel, can't find one with added junk. Thanks for this Video.

[@Hizzle2theCizzle]

Preach my friend ... you're telling the truth! Ya GOTTA READ THE INGREDIENTS

[@decifal]

Costco has a keto bread.. Once you take the fiber from the carb... it equals to 1 carb per slice.... Just throwing this out there... Its not bad either for bread..

[@s.barlow7062]

I’ve been eating the 647 brand for years. I started when I was on WW about 8 years ago. That was one of the carbs they approved.

[@johnmcrae3221]

Tom. You provide an amazing service. Many thanks. I found a great Multi-Grain bread with only 11 grams of carbs per slice. Also a lot of people fail to check serving size. That's a serious problem. I am in NC in the US. Best regards to you.

[@sarnosidiq6212]

I think thats too high carb for a slice, how much fiber it contain tho?

[@johnmcrae3221]

@sarnosidiq6212 Actually eleven grams per slice is low for bread. The Total Fiber per slice is 2 grams. Hope that helps.

[@sarnosidiq6212]

@@johnmcrae3221 ohh I see, thats great if you ok with that, I usually bake my own low carb bread with 2grams of net carb per slice...

[@pjo1964]

I guess you are going to keep that bread a secret?

[@johnmcrae3221]

@@pjo1964 if you are asking me. It is easy to find in Harris Teeter under the brand name Nature's Own.

[@paydawy]

Very very hard to find whole grain flour sir !!! Thank you so much for your help

[@HealthHacksDaily01]

Thank you this is very informative!

[@abtechgroup]

My usual bread is 33 carbs, 4 fibre and 3 sugar. Today I looked through everything at the store and I found one thats 22 carbs, 5 fibre and 0 sugar. Tastes great too. THANKS. Never looked at the label before - just bought the best "looking" whole grain I could find.

[@lbrown6859]

If you don't mind sharing, what type of bread was it?

[@abtechgroup]

@@lbrown6859 The brand is Stonemill, they have a bunch of recipe's each with different carb/fibre/sugar values - available at Walmart in Canada. But I found an even better one - 18g of carbs, 14g fibre and 0 sugar - and it tastes good too. Brand is Carb0naut. I buy these at Metro grocery stores in Canada.

[@VioletFlowerz]

I have been a Type 1 diabetic for 45 years and wear both an insulin pump and CGM. Breads in general are not a consistent part of my diet. However, when I do eat bread I choose fresh made, dark breads with high fiber no sugar. Pumpernickel is my favorite, so I have a local baker make it for me. I have not found any mass produced bread (market versions) that I can eat due to the various unwanted ingredients.

[@jphone9200]

people are treating type 1 with carnivore diet and theres little to no chasing the gluclose all day

[@yangkey48]

Thank for your nice sharing about bread ♥️🙏

[@angelanjide]

I have been looking for a bread.. for my age mother.... Thanks for this...

[@stevedgrossman]

BTW, adding fibre to homemade baked items makes them more diabetic friendly. I add 25% rye flour (ratio of carbs to fibre 2.875) to recipes with chocolate. Chocolate pairs well with rye, and you get a lot of added fibre.... so you can enjoy an occasional snack without chemicals. You can also reduce the sugar in baked goods by 25% or more without affecting texture.

[@user-ub5kg6uv3n]

Thank you for this

[@Sunny-il1xm]

My problem with bread is the gluten. It causes me much body aches. I've been listening and watching lots of these videos and I learned that's what causes my inflammation in my joints and pain in my knees and back. It's hard, but when I try to eat it, the pain isn't worth it. I just discovered a no crust pizza that's excellent, I don't even notice there's no bread.

[@tuc-dh4df]

Brilliant video, I am prediabetic and have chosen sour dough rye bread to replace white bread, your video shows I may have chosen well!

[@user-ub5kg6uv3n]

Thank you for this and the little extra tips and info.

[@TheMemo2854]

Best advice for breads I've seen so far 👌🙏

[@VictoriaParanal-sh9vg]

Thank you for the info,god bless!

[@eleanorpitt8190]

Such Great Information. Thank you for the needed breakdown, very critical and informative 👏🏼👏🏼

[@SwissPGO]

Fully agree with your analysis based on my 50+ T1D years experience. However, with fast acting insulin such as Fiasp, a CGM and insulin pump, the key to controlling the insulin spike with bread is early blousing, and physical activity after the meal, and not overdoing it: 2 slices is typically all I take.

[@2nostromo]

what is early blousing?

[@sharonhutchins5784]

Same

[@2nostromo]

@@sharonhutchins5784 Same what?

[@SwissPGO]

@@2nostromo 20 minutes seems to work for me - again it depends on situation and glucose trend: if one walks to a restaurant 1.5 km away while being at 5 mmol/dl, without knowing how fast they can serve you, that isn't probably the moment to do an early bolus.

[@2nostromo]

@@SwissPGO Hi, I'm online now. Can you tell me and Sharon what the term "blousing" means? and bolus for that matter. :)

[@junipersages]

In relationship to keto bread...just as an FYI...I tried several types of keto bread. Fiber was fantastic. Very filling, was happy I could do keto and still eat toast now and then. However all of the keto breads I tried were super high in gluten. Never had an issue with gluten before, but started having bouts of nausea/GI issues and joint pain after I started eating it. Cutting out the keto bread, and then eliminating gluten from my diet fixed it. Just mentioning this in case this benefits someone out there--I am sure the bread is probably fine for most people, but not for me unfortunately.

[@ewu2030]

I just discovered your channel (was looking for a CGM) and I think you are doing a great job with these videos. I have no issues (so far at least) with keeping sugar in check but this video made me realize that even for me this 5:1 ratio might be beneficial. Now I am trying to find breads like that and i'm even considering buying a bread machine and getting flour with more than 10 grams of fibre, add some seeds to it and know for sure it's a clean bread with nothing ultra processed added

[@exiledintheus7251]

Wow thank you for this 😊

[@kaakrepwhatever]

I make a low carb bread as follows. Put in the blender and blend until smooth: 4 eggs 1 cup hemp hearts 1/2 teaspoon salt 1 tablespoon yeast (optional, for flavor) When completely smooth, add 2 tablespoon psyllium husk powder Scrape out into a bowl and allow to rest for 10 minutes. Add: 2 teaspoons baking powder. Mix well. Scrape into a bread pan buttered or lined with parchment. Bake at 340°F until a toothpick comes out clean. Allow to cool until room temperature. Slice with a serrated knife. Very low in carbs, and very bread-like.

[@bettyreynolds5106]

Thank you very much for this recipe! Sounds great!

[@skinnydee1886]

@kaakrepwhatever, Could you please say an approximate time for baking this bread? I'll like to try it and very soon too, as I already have all ingredients! Thank you for this recipe; may God bless you 🙏🌹

[@kaakrepwhatever]

@@skinnydee1886 I suggest checking it at 20 minutes. If it springs back, spear it with a toothpick. It's done when the toothpick comes out clean. If it's still squishy or the toothpick is wet, check again in 10 minutes.

[@skinnydee1886]

@kaakrepwhatever, Thank you very much for replying so promptly. I shall try it tomorrow please God and let you know how it turns out. Good night and God bless 🙏

[@MirkaZemanova]

In the UK, where I live, ciabatta and foccacia are made, in reputable supermarkets or special bakeries, without ANY sugar. Just stoneground organic flour, water and salt. I have been Type 2 diabetic for 7 years. No medication so far, as my blood sugar level is 6.6, and my doctor is happy with that.

[@user-td7oz7dt3r]

Wow great work. How did you that? Did you stop eating bread?

[@pernitoconejos6102]

Thanks for this video info..

[@drwizbang]

Thank You, I learned something from you.

[@dmg1866]

How about freezing bread and just taking out two slices to toast per breakfast. Seen articles saying this freezing or chilling lowers the available carb and also in rice snd pasta?

[@danajohnson5993]

It is very common for people to conflate “sour” food with acetic acid which is produced by acetobacter. While vinegar is a relatively late comer to things like store bought or home canned pickles, other than for fermented fruits ( cider, wine etc ) most of the natural fermentation used in food is from various lactic acid bacteria. Sourdough starters are examples of the symbiotic relationship between yeasts and lactic acid producing bacteria of various strains. Any sour flavor comes from Lactic acid, NOT acetic acid, though some quick recipes may add citric acid to add any sourness people are expecting. In brewing, Lambics also use this kind of fermentation along with acetobacter alcohol conversion which gives them their complex but not vinegary tartness. Vinegar may be great, but try making Sauerkraut with it. Outside this attempt to get people to think the correct this minor bit of misinformation, I think your videos are a welcome addition to those of us trying to navigate diabetes. To be fair, I have heard MD type doctors screw this up and with all the chemistry they had to learn, they have no excuse. I’ve been making sourdoughs with cultures from over the world for 30 years and persimmon vinegar for the last 10. Both very good, but very different.

[@triciaharr6987]

Please would you put your recipe on here? Or a link to find it?

[@alexeehunter]

Thank you for your information--I am not diabetic at this point, and turned into your YT to learn --I need to be more careful and therefore I'm trying to learn. Thank you.

[@TheHDTitan]

pumpernickle, peanut butter, and chai seeds are such a good snack

[@cristinagray6798]

I eat any white bread but toasted 1 but i cut more on white rice but i eat more on vege,fish meat ,chiken yes,ur true cabbage carrots bell pepper & cucumber dtz why my diabetis never spike

[@themulticraftsinnovator7523]

Wonderful presentation.....Thanks so much!

[@jospinthompson4294]

I am not diabetici however my wife has it. I feel for her when she has the spike!😟 Cooking at home 🔪 and being careful are paramount. Bread we both like and choose wholegrain whether be it wheat or desem. Thanks 👍🏾

[@claudeuh_pena]

I have to eat gluten free so it limits my choices so much. I use Little Northern Bakehouse Sprouted Grain version and my spikes are a little more steady than with other brands. It’s hard though when every gf bread is rice based

[@user-nr5he3ic9o]

If I have a big salad first then I can have a piece or two of any bread I want. No worries - It will match meal time insulin quite well.

[@jamesrussell1979]

Very interesting and very informative 👍 👌

[@torimi5310]

nice of you to do this comparison. I make a carb/sugar free bread but it is not tasty, more for texture to psych my mind out that I'm having "bread". when that just doesn't cut it, or company is expected, I make a 3 ingredient no knead bread that everyone says it is akin to artisan bread, which I used to enjoy.

[@rachelades518]

Hallo tom, my name is Rachel from Switzerland, i am so glad i found your channel. I have diabetes typ 2. Question: how do i calculate this ratio? Regards rachel

[@joaquinvaladez2070]

In USA food labels we have Carbohydrates number and Fiber number on almost all food sold. The ratio is Carbohydrates devided by Fiber , example 40 Carbo divided by 5 Fiber is 8 too 1.