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Flour For Diabetics

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What's The Best Bread For People With Diabetes?

By Brandon May Bread is perhaps one of the most widely used types of food on the planet. It can also be a food that poses a health risk for people with diabetes. Despite the risk, bread can be one of the hardest foods to give up. Fortunately, there are breads on the market that don't raise blood sugar to extreme levels. Whole-grain breads with high-fiber ingredients, like oats and bran, may be the best option for people with diabetes. Making bread at home with specific, diabetes-friendly ingredients may also help reduce the impact bread has on blood sugar levels. The role of nutrition in controlling diabetes Diabetes has two main types: type 1 and type 2. People with type 1 diabetes have difficulty producing insulin, which is a hormone that "captures" blood sugar (or glucose) and transfers it into cells. Glucose is the preferred energy source for cells. Type 2 diabetes is the most common form of diabetes. This type of diabetes is also the easier form to prevent and manage with lifestyle changes and medication. According to the World Health Organization, over 422 million people have type 2 diabetes worldwide. In the earlier phase of type 2 diabetes, the pancreas can produce insulin, Continue reading >>

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Popular Questions

  1. profcurt

    Best flour for Type 2?

    I am just wondering what are opinions on the best flour for type 2 diabetics to eat or what people have had success/failure with?
    Can alternate flours be substituted measure for measure or should there be adjustments made. For example, if a recipe calls for a 1 cup of white flour and I was using an alternate flour what might the adjustment be?
    Thanks Curt

  2. CalgaryDiabetic

    Originally Posted by profcurt
    I am just wondering what are opinions on the best flour for type 2 diabetics to eat or what people have had success/failure with?
    Can alternate flours be substituted measure for measure or should there be adjustments made. For example, if a recipe calls for a 1 cup of white flour and I was using an alternate flour what might the adjustment be?
    Thanks Curt
    Grain flours are mostly starch which is pure instantaneous blood sugar. Look at Jeanne Wagner post see uses something called almond flour that is diabetic friendly like almonds are.

  3. goldensun

    There are several flours you could use. However, none of them act exactly like regular flour. Almond flour, soy flour and coconut flour are a few. They don't have gluten, which means they won't rise like regular flour. Some receipes call for the addition of wheat gluten to help with the rise. You may wish to look for low carb receipes that use the alternate flour rather than trying to substitute one of these for wheat flour.

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