Bread Series Schedule:
1. Mass Market: White Bread: +42mg
2. Mass Market: Brown Bread: +38mg
3. Mass Market: Whole Wheat Atta Bread (Zero Maida): +39mg
4. Mass Market: Multi Grain Bread (Zero Maida) +38mg
5. Mass Market: Sweet Bun Maska: +42mg
6. Bakery: Multi Grain Bread (Zero Maida): +38mg
7. Bakery: Sourdough Bread: +24mg
8. Bakery: Butter Croissant +22mg
9. Fast Food: Domino’s Garlic Breadsticks +23mg
10. Mass Market: Ladi Pav: +41mg
11. Bakery: Gluten-free Bread: +25mg
12. Freezing: Frozen White Bread: +34mg
13. Protein: Protein Bread: +18mg
14. Summary: Quick Series Summary
15. Bonus: Atta Rotis vs 100% Atta Bread *TODAY*
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Disclaimer: I’m not a diabetic. Results are different for each person, especially for diabetics & can change from recipe to recipe. My own results vary a little day to day. Ideally, each person should test on themselves. Glycemic load, calories, quality & quantity of food, all of these matter. Finally, I am not a doctor & this is not medical advice.
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How to see my results: Best is to get an idea of which foods spike more and which ones spike less, and develop an intuition based on ingredients. Don’t focus on absolute numbers.
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Why I’m doing this if I’m not a diabetic: I’ve noticed that having steady glucose levels makes me feel good & I get lesser food cravings. Plus, prevention is the best medicine. Research today shows that high blood sugar variability over time can lead to diabetes, heart disease & obesity. Please see the work of Dr. Rob Lustig, Dr. Casey Means, Dr. Michael Snyder & Jessie Inchauspé.
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My personal aim:
1. Blood sugar increase after eating = 30-40mg/dl or lower
2. Return to baseline = Within 3 hours
3. Range = Be within 70-120mg/dl for 80% of the day
Bread