Healthy Swaps-Sourdough Bread
Here's a little gem of a nutrition nugget for people with diabetes. White bread, as we all know, is the quintessential enemy of good blood sugar control. Along with white potatoes and table sugar, white bread sits at the top of the no-no list. However, when lactic acid is added to bread dough, it does two things –– changes the flavor to the tangy, delicious bite of sourdough bread and mediates the glycemic impact of all that white wheat flour.
We know the glycemic response is less with sourdough because the acid slows the emptying of the stomach, thereby slowing the delivery of glucose to the bloodstream. And research has shown that this anti-glycemic effect can last through to the next meal, slowing the emptying of the stomach even a few hours later.
If you're feeling ambitious, find yourself a recipe for sourdough starter and bake your own sourdough bread. You'll learn an ancient method of preserving yeast in the process. Otherwise, check the bakery department of your natural foods store or even your supermarket for a variety of sourdough breads. White sourdough is better than non-sourdough white, but a whole grain sourdough will still rank highest on the health meter and lowest in glycemic response.
Reviewed by Susan Weiner, R.D., M.S., C.D.E., C.D.N. 3/08
Mashed Potatoes Autumn Glazed Pork Chops Cabbage and Grape Salad with Honey-Ginger Dressing Warm Mushroom Salad Refreshing Cauliflower Salad Swordfish Kabobs Kasha with Zucchini and Onions Breaded Parmesan Chicken Tortellini Kabobs with Garlic Sauce Mediterranean Chicken and Vegetable Kabobs
Let me count the ways. Actually I can’t count the ways; there are too many. But let me begin with nasty carbohydrates and how they torture me. I’m considering making “How Do I Hate Thee?” a series of blog posts, exploring the many different things I despise about diabetes. There is so much to hate about diabetes, but this one I place high on my list. Last Wednesday, a friend offered me and...