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10/31/09 12:42 PM

" I would like to know what is the differance between sourdough and regular biscuits regular will send BS up and sourdough not so much.both are white f"
Asked By: needsomehelp  
Category: Food and Nutrition

Background Info Hide
I am a 69 year old male with type2 my A1C is 5.7 , I have it under control, lost the wieght I needed to and and doctor said every now and then I could have a biscuit or two....BS went up to 168, sourdought bread (homemade) doesn't do that... don't understand since they are both made from The same white flour

Expert Answers (1)

11/06/09 04:24 PM

Morning NeedSomeHelp: Good job with the A1c, weight loss and yes a "biscuit or 2" are allowable when you know how to incorporate into your meal plan. (I'm guessing, Brk, Lunch&Dinner would contain about 50-60 grams of carb and snacks 15-25 grams between meals, based on blood glucose readings).The total carbs influence the blood glucose readings the most up to 2 hrs. After eating, (and keeping <140mg/dl (AACE) is very good strict control, hence your A1c.).

You are absolutely right, they are both made from refine white-processed flour!! Refined white flour being classified as a 'complex carbohydrate' or multiple linkage of glucose units, and yes, gram for gram should have the same impact to the blood glucose readings.

I'm guessing, but, your traditional baking powder biscuit: (a slightly denser carbohydrate containing product than a fluffy-puffed homemade 'less carbohydrates' containing slice of sourdough bread), contains more added source of sweetener, i.e. granulated sugar, (assuming the standard biscuit served at MY local breakfast haunt, it is a biscuit with a slightly sweet taste, no sugar subs used here). So, the difference you measure on the meter, (all things being equal*), represents some sneaky denser carbs, so instead of the standard 15 grams for a slice of sourdough bread, the biscuit actually had many more carbohydrate, say 20-30+ grams per biscuit.

Very confusing, emphasizing the difference in cooks. In my past experiences, I've observed cooks using the standard biscuit mix or other mixes, altering the recipe to add their special 'flavor', most often sugar or salt), as to distinguish 'their' product.
Other factors to impact blood glucose levels, (as to reference, "*all things being equal"),

  • foods
  • activities
  • medication
  • your own individual metabolism, stressors: good or bad
  • injury
  • illness, the influence of counter-regularity hormones. WWW.Fitday.com might help.
    Thanks for asking dLife, call on us as needed. Regards Sue
    • Answered By: Susan Throop
    Accreditations: RD, CDE, MA
    Sources Show

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