The benefits of Rye bread for the pre-diabetic and diabetic. 💚

Hi everyone,

As there's a lot of interest in preventing diabetes reversing diabetes pre-diabetes and reducing the resistant starch of carbs. It turns out that Rye bread and dark rye bread in particular is a beneficial carb because it has a lower GI making it a slow release carb.

berman.co.il/en/virtue-rye-...

Whole grain sourdough and granary breads are also far better than white sliced and as I am a coeliac and cannot tolerate Rye here's a photo of my brown gluten free whole grain seeded bread.

Jerry 😊

[Activity2004 Administrator]

Thank you for posting this for everyone.😀👍 Very interesting information.

[Hidden in reply to Activity2004]

Thanks Leah. 😀

[Activity2004 Administrator in reply to Hidden]

You’re welcome! It sounds really fantastic!😀👍

Done with lunch now.

[Zest]

Hi Hidden

I really like dark rye bread. Yum!

Here is a previous post where I was enjoying some delicious Rye bread with some vegetable soup:

healthunlocked.com/healthye...

Zest

[Penel]

Rye bread sounds like a good alternative to wheat bread, but I think the claim that it’s a good idea for diabetics or pre-diabetics would be questioned by many people. Slow release or not, it’s still a carb and there’s a lot of advice now to reduce carb intake if you are at risk of diabetes.

My OH was on the way to type 2 diabetes until we went low-carb. It seems to work for a lot of people.

[Fran182716 Prediabetic in reply to Penel]

I think it will depend on the individual and the amount. I’ve managed to get my blood sugars from prediabetic back into the healthy range whilst still including some high fibre Wholemeal bread and occasional rye bread. I don’t eat rice or pasta (don’t like them) and potatoes (usually new potatoes) in very small portions once or twice a week. My bread is one small slice with some protein and fat so this reduces the glycemic load and overall my starches have greatly reduced. The biggest difference for me was losing two stone and reducing added sugars as far as I can.

I realise everyone’s different though and a lot of people have had to go lower carb than me to get the same results.

[Caz28]

Hi, your bread looks very wholesome Jerry, I like the pumpkin seeds on top. I used to eat Rye bread when I had a few digestive problems, I used to get it from Birds bakery and it was really nice.

Both my parents were type 2 diabetics so I am extremely conscious of it, I became Mum’s carer later on in her life and had to test her levels daily and inject her with the appropriate amount of insulin, I also witnessed what it did to her health so avoiding it if at all possible is very high on my list of priorities- a very good reason for me eating healthily and keeping my weight in check.

I tried sourdough for the first time last week but didn’t really like it.

Love your informative posts, thank you.

[Hidden in reply to Caz28]

Thank you Caz28 I'm lucky as diabetes is not prevalent in my family but I still don't want to stress my body by eating unhealthy foods.

That must have been hard being your mums carer and I can't imagine having to give someone else an injection so I guess its needs must, so well done you.

I buy a gluten free sourdough bread made by Warburtons and really like that.

I'm glad you like the posts I think its important to know what we are really eating.

Jerry. 😊

[learn-2016]

Thank you Jerry for this information. - Do you happen to have this recipe. Love to try it .

[Hidden in reply to learn-2016]

Hi learn-2016 thank you and here's the recipe only I used brown GF this time:

healthunlocked.com/healthye...

Jerry 😊

[Hidden]

Does that mean that 30gr of rye bread is equivalent to 4 teaspoons of sugar?

[learn-2016]

Thank you very much Jerry for sharing the recipe

[Keg26pack]

Jerry yo need to share the recipe for that tasty looking bread.

[Hidden in reply to Keg26pack]

Thank you Keg26pack here's the recipe and I use either brown or white gluten free flour:

healthunlocked.com/healthye...

Jerry 😊