# Different bread, different reactions

**URL:** <https://forum.fudiabetes.org/t/different-bread-different-reactions/8385>\
**Category:** Nutrition\
**Created:** [September 24, 2019, 4:03pm UTC](https://forum.fudiabetes.org/t/different-bread-different-reactions/8385 "2019-09-24T16:03:50Z")\
**Posts on this page:** 1\
**Showing post:** 11

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**Author:** ![bostrav59](https://yyz2.discourse-cdn.com/flex030/user_avatar/forum.fudiabetes.org/bostrav59/32/7281_2.png) [@bostrav59](https://forum.fudiabetes.org/u/bostrav59)\
**Post date:** [March 2, 2024, 8:09pm UTC](https://forum.fudiabetes.org/t/different-bread-different-reactions/8385/11 "2024-03-02T20:09:50Z")

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I am reviving this topic from 4 years ago - because there is already some really interesting observations about sourdough bread which I didn’t know and which are very useful. Thanks @daisymae !

And @TomH and @CatLady here’s a place where we can continue our bread conversations.

I love bread and when I was first diagnosed back in 2010 the educators told me - you have to cut out bread, which was crushing for me. Since then, I have figured a few things out. You don’t have to cut out bread, but you have to be careful.

I have a few bakeries throughout the country that are almost pilgrimage sites for me - (Cheese board in Berkeley, Zacks in Miami for example). Glycemic indices of bread are highly variable - some are quite low (like earlier in this thread sourdough); others are extraordinarily high, and often it’s not easy to predict which is which.

Here are a few observations on bread and diabetes:

1. **Darker is better**. If you have a choice between a white bread and a dark bread, usually the dark bread is lower glycemic. (Not always.)

2. **Denser is better.** There’s probably some good reason for this, but I don’t know it. But if you get a really dense really dark bread (like those Danish or German ryes) those seem to have low glycemic indices.

3. **Bread bakeries are better than supermarkets**. The bread is better and bakers are usually quite knowledgeable about their ingredients. So you can ask questions like: ‘what kind of flour is in this bread’

4. **Most bakeries are not bread bakeries** Turns out most bakeries in the US are sweets bakeries. I have not found a sweet baked good with a low glycemic index. And just because it’s a bakery doesn’t mean the bread is good. The sweets bakeries will often have some home baked bread but it’s usually white and mushy - and has a high glycemic index. A bread bakery will have at least 3 types of bread for sale everyday.

5. **Pizza has never been good for my blood sugar.** But I love it and try to eat in moderation - like half a piece at a meal.

My local bakery (called Iggy’s) has an “ancient grain” bread that has some spelt flour in it. I can eat a couple of slices of that and, with a proper bolus, it will show no change in my blood glucose, which is quite remarkable for me. They also have a good 7 grain. But their whole wheat bread will spike me.

I am spoiled and privileged in that I can buy bread from bakeries and don’t have to buy from grocery stores. I don’t know any good tasty low glycemic grocery store bread, but I’m sure there are some out there. Does anyone have any recommendations?

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