These English muffins are made from sprouted whole grains and beans. The grains are not milled into flour. The muffins are purchased frozen and remain in my freezer.
The product nutrition label states each muffin weighs about 76g (2.7 oz) and has 30g of carbs. Six muffins in two different packages were weighed using a MyWeigh scale. The muffins ranged in weight from 3.05-3.25 oz (86.5-92.1g). The average weight was 3.13 oz.
To test the muffins, I ate one each morning with two poached eggs, a half pat of butter, and coffee with cream. I’ve typically fasted at least 12 hours before breakfast.
Every other day, I took 1000mg of apple cider vinegar in the form of two capsules just before starting the meal.
I recorded the time I started eating and the time I ended. I scanned my Libre 2 sensor every fifteen minutes. This was a manual process and prone to some error. I did not eat anything else and continued to scan until my blood sugar went back to baseline or it was time for lunch.
After repeating the experiment six times, the vinegar capsules look extremely promising.
Thank you to Quantified Diabetes for sharing your R notebook so I could create these graphs and also for inspiring these experiments!
I did ‘feel’ the vinegar in my stomach. I would not use these capsules every day but could see using them on a special occasion since I don’t have access to insulin or other medication that can spot treat out of control numbers. I like the capsules because I don’t enjoy drinking vinegar and also worry about damage to tooth enamel.
However, it is clear that eating an entire flourless English muffin is not something I should do on a regular basis. I will continue these experiments using 1 or 2 oz of bread instead of 3.