Inspired by Quantified Diabetes, I am starting a project to identify a delicious grain based bread I can bake myself which does not raise my blood sugar over 140-150.
In August 2021, I was diagnosed with T2 diabetes with an A1C of 12. I began taking 1000mg of Metformin and immediately cut out all grains, sugars, and foods high on the glycemic index. I switched to a lower carb diet, a challenge as a vegetarian, and ate 45-100 carbs per day. I also restricted calories to lose weight. Three months later, my A1C is at 5.8 and I feel I am in a good place to undertake this experiment without damaging my health.
My plan is to eat various types of grain based breads and record how they affect my blood sugar using my Libre continuous glucose monitor.
I am learning as I go and do not have a medical background. This research will be anecdotal rather than statistical. If anyone else has self-experimented in this way, I would love to hear about it!
– The Control: My Favorite Bakery Sour Dough
– White Bread
– Sprouted Grain, flour free bread, store bought.
– Sprouted Grain, flour, store bought.
– Sprouted Grain, flour, self sprouted and milled.