Type 2 diabetes: The best and worst types of bread for impacting blood sugars

Type 2 diabetes can be a 'devastating diagnosis' says expert

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Food may be one of life’s simple pleasures. When you’re living with diabetes, deciding what to eat can get complicated. Foods that contain a lot of carbohydrates can spike your blood sugar levels. With this in mind, what type of breads are best to eat if you’re a diabetic and what should be avoided?

Breads that are homemade, available at farmers markets, and made at local bakeries may be higher in fibre and lower in sugar.

They will likely be less processed than those on grocery store shelves.

Processed foods are usually digested and absorbed faster.

This can raise blood sugar levels.

Whole-grain breads with high-fibre ingredients, such as oats and bran, are usually the best option for people with diabetes.

Ezekiel bread is made from sprouted grains and doesn’t contain added sugars.

It is much healthier than most commercial breads on the market.

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Blood sugar control is important for everyone, especially people with type 2 diabetes and those who cannot produce enough insulin, a hormone that regulates blood sugar levels.

Rye bread has several qualities that can aid blood sugar control.

Rye bread tends to have a darker colour and stronger, earthier taste than regular white and wheat bread, which is one reason why many people enjoy it.

The American Diabetes Association recommends choosing whole grain bread or 100 percent whole wheat bread instead of white bread.

It says the worst breads for someone with diabetes are made with refined carbohydrates, such as white flour.

Processing grains to make white flour softens the texture, but it also strips away fibre, vitamins, and minerals and results in a higher glycaemic index.

White bread is made from highly processed white flour and added sugar.

Eating bread, bagels, and other refined-flour foods has been shown to significantly increase blood sugar levels in people with type 2 diabetes.

Make your own bread

Most of the carbohydrate in bread comes from wheat flour, said Diabetes.co.uk

The site added: “To make low-carb bread, make your own, and try out some low-carb flours, such as almond flour or coconut flour.

“At first, the texture of your bread might taste a bit funny once you’ve changed the flour.

“Tinker with the ingredients until you get it right.

“Once you’ve worked it out, you’ll have delicious low-carb bread, and you’ll learn a lot about baking along the way.”

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