Follow up on Blood Glucose info
 

I just went through the business of posting a lengthy tome on my blood sugar adventures over Christmas...then I lost it. So now you get the readers digest version. I have found my best days are the days I stay between 5.0 -6.3, eat 15 minutes or so after taking meds and can return to the 5.0-6.3 range within two hours of eating. Its tough, but yields good results from my meds. No off time, no dyskinesia, no fatigue. I tested a lot over Christmas and kept notes of everything. The worst offender was bread!!! For 10 years I have depended on my whole wheat homemade bread believing it to be the food of the God's, only to discover it is only slightly better than common white bread and can do unexpected damage to my med schedule. Bread stuffing with gravey is way more deadly than chocolate brownies with ice cream! I'm still reeling from the shock and feelings of betrayal. The Universe is not only unfair and misleading, it is downright evil! Russet potatoes (mashed) with gravey came a close second in the "foods from hell" catagory. Disclaimer: This was just my experience and may not apply to you at all. However should you be inclined to run your own little test, drop bread and white potatoes from your menu for a few days...and gravey too.

I shall return once I have recovered from this unexpected betrayal at the hands of the universe. In the meantime I am going to the garden to eat worms!:(

Maybe this would help
 

Perhaps a recipe for pickle bread?

1: Eur J Clin Nutr. 2005 Sep;59(9):983-8.

Vinegar supplementation lowers glucose and insulin responses and increases
satiety after a bread meal in healthy subjects.

Ostman E, Granfeldt Y, Persson L, Bjorck I.

Applied Nutrition and Food Chemistry, Department of Food Technology, Engineering
and Nutrition, Lund University, Lund, Sweden. Elin.Ostman@inl.ith.se

OBJECTIVE: To investigate the potential of acetic acid supplementation as a
means of lowering the glycaemic index (GI) of a bread meal, and to evaluate the
possible dose-response effect on postprandial glycaemia, insulinaemia and
satiety. SUBJECTS AND SETTING: In all, 12 healthy volunteers participated and
the tests were performed at Applied Nutrition and Food Chemistry, Lund
University, Sweden. INTERVENTION: Three levels of vinegar (18, 23 and 28 mmol
acetic acid) were served with a portion of white wheat bread containing 50 g
available carbohydrates as breakfast in randomized order after an overnight
fast. Bread served without vinegar was used as a reference meal. Blood samples
were taken during 120 min for analysis of glucose and insulin. Satiety was
measured with a subjective rating scale. RESULTS: A significant dose-response
relation was seen at 30 min for blood glucose and serum insulin responses; the
higher the acetic acid level, the lower the metabolic responses. Furthermore,
the rating of satiety was directly related to the acetic acid level. Compared
with the reference meal, the highest level of vinegar significantly lowered the
blood glucose response at 30 and 45 min, the insulin response at 15 and 30 min
as well as increased the satiety score at 30, 90 and 120 min postprandially. The
low and intermediate levels of vinegar also lowered the 30 min glucose and the
15 min insulin responses significantly compared with the reference meal. When GI
and II (insulinaemic indices) were calculated using the 90 min incremental area,
a significant lowering was found for the highest amount of acetic acid, although
the corresponding values calculated at 120 min did not differ from the reference
meal. CONCLUSION: Supplementation of a meal based on white wheat bread with
vinegar reduced postprandial responses of blood glucose and insulin, and
increased the subjective rating of satiety. There was an inverse dose-response
relation between the level of acetic acid and glucose and insulin responses and
a linear dose-response relation between acetic acid and satiety rating. The
results indicate an interesting potential of fermented and pickled products
containing acetic acid.

PMID: 16015276 [PubMed - indexed for MEDLINE]

Very non-scientific response!
 

Lovers of italian food must have come across frequent use of balsamic vinegar in dressings, salads etc. Bread is often used to 'mop up' delicious tomatoey vinegary juices - another hit for Italian diet?? In the east lemon or lime juice often used with flat breads in a similar way. Rosebud, perhaps it's not the bread betraying you, just the food combination.....

Lindy:icon_wink:

Bread and wine?
 

Since wine is quite acidic, I wonder if it might have the same effect as vinegar. I think the main acid in wine is tartaric, whereas that in vinegar is acetic. Anyone up for a test of that possibility? Think of it; lower glycemic effect and resveratrol (if it is red wine) at the same time! Resveratrol is a substance from the skin of red grapes with great antioxidant and mitochondrial activation activity. It has recently been shown to prevent arterial fat buildup in obese mice on a high fat diet.

did someone say "pickled"?
 

I love pickled anything...unless of course you are talking about a pickled man, which is what one could end up as if he indulged in too much wine and whatever. I love Balsamic vinegar and olive oil and can eat a ton of Foccacia bread before my meal ever arrives if I'm at an Italian restaurant. Thanks for your comments... I think I'll try that before I go to bed tonight. Good to hear from you all, and thanks for the article Rick. I suspect the bread and wine wouldn't really work Robert. Interesting though...thats what the Lord used to represent his flesh and blood at the last supper...now thats food for thought:rolleyes:
ll