Top 3 BEST BREADS for DIABETICS To Eat (Lowers Blood Sugar) скачать в хорошем качестве

Top 3 BEST BREADS for DIABETICS To Eat (Lowers Blood Sugar)

Join this channel to get access to perks:    / @senior-healthblog   Your "whole grain" bread might be spiking your blood sugar just as much as white bread. In this video, we break down the science behind why most commercial whole grain breads are NOT what you think — and rank 7 common breads from worst to best for blood sugar control after 60. TIMESTAMPS: 0:00 — The bread lie nobody talks about 2:30 — Why your whole grain bread acts like white bread inside your body 6:00 — The milling secret that changes everything 9:30 — Bread #7: The one hiding sugar behind a brown label 13:00 — Bread #6: The "heart healthy" trap 16:30 — Bread #5: The breakfast staple that fools your doctor 20:00 — Bread #4: The supermarket bestseller with a dirty secret 23:30 — Bread #3: Almost safe... but one ingredient ruins it 27:00 — Bread #2: Surprisingly close to perfect 30:30 — Bread #1: The bread that actually LOWERS blood sugar All research cited in this video is listed below with direct links. MEDICAL DISCLAIMER: This video is for educational purposes only and is not medical advice. Always consult your healthcare provider before making dietary changes, especially if you take blood sugar or blood pressure medication. 1. Whole wheat vs. white bread — GI of 71 ± 2 across 13 studies: Hemdane S, et al. "Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread." Journal of Nutrition and Metabolism, 2020. https://pmc.ncbi.nlm.nih.gov/articles... 2. International Tables of Glycemic Index and Glycemic Load Values (2008): Atkinson FS, Foster-Powell K, Brand-Miller JC. Diabetes Care, 2008;31(12):2281–2283. https://pubmed.ncbi.nlm.nih.gov/18835... 3. Proportion of whole or cracked grain and glycemic response — coarser grains = lower GI: Jenkins DJA, et al. "Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response." BMJ, 1988;297:958–960. https://pmc.ncbi.nlm.nih.gov/articles... 4. Weizmann Institute bread study — no significant difference between white and whole-grain sourdough bread in glycemic response; significant interpersonal variability: Korem T, Zeevi D, Zmora N, et al. "Bread Affects Clinical Parameters and Induces Gut Microbiome-Associated Personal Glycemic Responses." Cell Metabolism, 2017;25(6):1243–1253. https://pubmed.ncbi.nlm.nih.gov/28591... 5. White wheat flour bread GI = 71, whole wheat flour bread GI = 71, sourdough wheat bread GI = 54: Capurso C, Capurso A. "The Mediterranean way: why elderly people should eat wholewheat sourdough bread." Aging Clinical and Experimental Research, 2020;32:137–147. https://pubmed.ncbi.nlm.nih.gov/31734... 6. Whole-meal bread and white bread produce same glycemic response in diabetic patients; intact rye grain bread significantly lower: Järvi AE, et al. "Glycaemic responses to different types of bread in insulin-dependent diabetic subjects." Diabetic Medicine, 1991. https://pubmed.ncbi.nlm.nih.gov/2050093/ 7. Sourdough whole grain bread causes 45.5% less insulin secretion and lower postprandial glucose than white wheat bread: Published 2023 study on gestational diabetes patients and healthy pregnant women comparing sourdough whole grain wheat bread vs. white wheat bread. https://pubmed.ncbi.nlm.nih.gov/37106... 8. Sourdough bread improves postprandial glucose and insulin in subjects with impaired glucose tolerance: Maioli M, Pes GM, Sanna M, et al. "Sourdough leavened bread improves postprandial glucose and insulin plasma levels in subjects with impaired glucose tolerance." Acta Diabetologica, 2008;45:91–96. https://pubmed.ncbi.nlm.nih.gov/18317... 9. Whole grain rye bread produces lower rate of glucose appearance and lower insulin response vs. refined wheat bread: Johansson DP, et al. "Glucose Appearance Rate Rather than the Blood Glucose Concentrations Explains Differences in Postprandial Insulin Responses between Wholemeal Rye and Refined Wheat Breads." Molecular Nutrition & Food Research, 2019. https://pubmed.ncbi.nlm.nih.gov/30636... 10. Sprouted grain bread produces lower glucose response than 11-grain, sourdough, and white breads (50g carb match): Mofidi A, et al. "The Acute Impact of Ingestion of Sourdough and Whole-Grain Breads on Blood Glucose, Insulin, and Incretins in Overweight and Obese Men." Journal of Nutrition and Metabolism, 2012. https://pmc.ncbi.nlm.nih.gov/articles... 11. Bread structure (compact vs. porous) influences postprandial metabolic response independently of composition: Graan M, et al. "The structure of wheat bread influences the postprandial metabolic response in healthy men." Food & Function, 2015. https://pubmed.ncbi.nlm.nih.gov/26288... #BloodSugar #Diabetes #WholeGrain #Bread #SeniorHealth #Over60 #HealthyEating