My mother was diagnosed as pre-diabetic 4 months ago and is working hard to change her eating habits of the last 60+ years. One of her main frustrations is variety with her food. Well, over the weekend I went the the Lavender Days festival in Mona, Utah and enjoyed listening to a presentation on artisan breads. Does anyone here eat naturally-leavened breads or does it still affect blood sugar levels too much?
One of the benefits mentioned about the naturally-leavened bread versus bread using commercial yeast was significantly lower numbers on the Glycemic Index. I don't know the accuracy of the numbers in the presentation but they said bread using commercial yeast will have a GI number of 100 whereas naturally-leavened bread will have a GI number of 68. Naturally-leavened breads take 10-12 hours to prepare versus 90 minutes, so supposedly the bacteria eat a lot more of the carbs out of the flour. It is an interesting concept.
On a side note, the festival also had a presentation on Agave as a sweetener. The caramels and toffee made from Agave were surprisingly delicious. Anyone use it frequently?
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