As a diabetic I really appreciate you doing these tests. Even though everyone will react differently your test gives people like me a rough idea how we would react.
@@kipditlow7737 look in to fasting, yes I realize this is dangerous for you, but there are Dr that can walk you through it, fasting has cured diabetes.
Yes, I've bought groats by the 50 lb bag. So much better than steelcuts but like steelcuts compared to regular it takes longer to cook. I would do a crock pot and quarter it for 1 quarter per meal.
@@rodneybooth4069 Try soaking them in milk - or my favorite - buttermilk - overnight in the fridge before you cook them - shortens the cooking time by 50% and really tasty!
I found Aunt Millies 1 carb at Meijer store, A whole long shelf has white, wheat and the 5 seeded loaves. When i eat it i put lots of butter on it to get the fat effect and also cause i love, love, love butter. It is the best low carb bread i have eaten since i have been doing low carb. Thanks for reporting on it.
I found out that I was allergic to wheat bread,gluten,& white bread. All that white bread is bleached wheat flour to make it white but still wheat , that’s been bleached.
I sometimes catch me being too "obsessed with the Clean." Then I remind me of where I was and the complete garbage I was eating and what I eat now and how I feel. A lot of us need to relax and give ourselves some cowdamn credit on the progress we've made to health.
Just my opinion but I think this attitude towards using food, especially food we know we shouldn't be eating, as a reward for good behaviour, is kind of how I got myself into a mess to begin with. I know it's true for me and many others I know that still struggle with food, weight, blood sugar etc.
@@SeriousKeto Certainly wasn't trying to be critical of the video, good stuff, as always. In the middle of an extended fast and broke down for some black coffee. Being hypercritical of me, and I need to quit that.
@@johnnypenso9574 agree completely, its the way I used to function. "I lost two lbs so I can eat a treat now." um.. nope. And I do not want to go 'back down that road". It is all too easy to eat a sandwich every day, really bad habit. Once a week? I can handle that.
@@christistratton That's great if you can handle it but I daresay most of us got into out weight and other healthy dilemmas because we couldn't handle small indulgences. They turn into ravishing hunger, big indulgences and the cycle begins all over again.
@Barbara Janous I searched for details on this bread and apparently there are warning letters from the FDA to this company about misleading claims on the label. Also is the brand Healthy Temptations or Today’s Temptations? Admittedly the warning letters were from years back so who knows if it’s the same product or if they changed labels or ingredients to bring the bread into compliance with the label? fda-warning-letters.blogspot.com/2010/03/today-temptations-inc-32510.html?m=1
@Barbara Janous No worries. I think with any of these low carb products, the proof is in the pudding. The only way to know if it’s good for us is to test blood glucose levels after consuming it, as Steve does.
Once again Steve, thanks for being our guinea pig! I find your results interesting and optimistic. While I am not so sure how Wheat Gluten affects my inflammation yet, it is nice to know there is an option out there that is less glycemic reactive with fat added to it. I agree that for me eating this type of food on a regular basis can be a slippery slope! But I was thinking it would be a good alternative to using in a holiday stuffing recipe as a once in a while "treat".
Thanks for sacrificing your body for your loyal followers. I am diabetic and have all kinds of blood glucose fluctuations that make it very difficult to determine what kinds of carbs will spike my numbers. I probably would not do well with the Angelic. Before keto and knowing that I was diabetic I loved Angelic bread.
Thank you for labeling this video properly. As you say I wouldn't touch it but at least this gives me an option for people who want to be lower carb but aren't going the full keto route to recommend.
Don't know if you have Nickles Bread in your area, but it's only 12g of carbs too. I'll have to compare the Costco sprouted grain to it and see what's different. I only have it as a treat because what I've found in the past is more then once a week knocks me out of Ketosis. I love that you are real with us and I'm glad you are. There is that fine line of crossing back over to the dark side and none of us really wants that, but it's so easy sometimes to go there. Keep strong people and know how good you look and feel today and ask yourself is it worth it...I can tell you it isn't! Stay strong and safe everyone.
I think it would be incredible to see a comparison between a store-bought sprouted bread vs homemade sprouted bread …love your style btw. Definitely no one quite like you!
Oat groats are actual oats before processing. That thing we usually call oatmeal is the steamed and then rolled version of the oat groat. Groats are chewy and take a half hour or more to cook.
Thank you. I liked this bread. But I didn't know it spikes my blood sugar. So I put peanut butter and cinnamon on my second toast. Just found your channel. Again, thank you.
Thanks for all you do Steve, I'm far from a low carb lifestyle but I do watch my wifes carb count still so this might be beneficial for her dieting needs.
OMG! That last unrecognizable picture of the Angelic bread had me cracking up! Hahaha! Thanks for doing these experiments on our behalf so we don't suffer the consequences later. Btw have you ever heard of Schmidt Old Tyme 647 Carb Smart bread products? Don't remember any reviews on this one if you did. It is excellent tasting and quite addictive! They have hamburger buns and hot dog rolls too. The ingredients are not good but the carbs per slice are good enough as a treat depending on which type of bread you pick. I find these at Walmart and Foodlion.
My husband is diabetic and refuses to go keto knowingly. He always wants a sandwich in his lunch. So I will have to keep a lookout for this bread. As always, thank you for doing the experiments for us.
Maureen - I'm in the same boat. And that's one of the reasons I really appreciate the fact that Steve ignores the Keto Police and puts out this type of information, because even if it isn't "clean" or "strict keto" it is still good information if you or someone you love is diabetic and needs to be "low carb" but doesn't necessarily need to be in continuous ketosis.
@@michaelsiddle837 Sugar is more addictive than cocaine. Of course he "knows better", but if we treated people addicted to carbohydrates the same as people addicted to nicotine or alcohol the same we'd have better outcomes. It's not about "just stop eating that".
@@caseybrannon4975 that is a cop out and you know it. Millions of people have overcome carb addiction ( and cocaine addiction and nicotine addiction) but they decided to take control of their own lives. If your husband thinks sugar is worth an early death then good luck to him. I would have thought that a loving wife would not be encouraging his habit but doing what she could to get him to do something about it. You don’t help a junkie by providing them with drugs. You are in the best position to get him to change so stop making excuses for him!
@@michaelsiddle837 That is my goal to get him keto and even into intermediate fasting, but this is a war I have to wage one battle at a time. Pray for me. :)
As far as glycemic index, what counts is whether the bread is made from flour or whole sprouted grains. An analogy might be trying to heat a fireplace with saw dust. All the energy will be released at once (more surface area). And, as you mentioned, adding fat will reduce a foodstuff's GI. E.g., adding olive oil or butter to a baked potato.
I was on vacation and wanted a keto bread and bought ezekial instead. Then found this video from 3 years ago. Just as detailed as your current tests. So thanks. I really enjoyed the roughness of the texture of it and will have it as a treat occasionally with fat and protein.
I agree 100% and believe that if it's just as a period "treat", I'd rather go with a sprouted grain bread than the vast majority of supposedly "keto" commercial breads.
I suffer from hidradenitis suppurativa, have since I was a teenager. I didn't know the official term until I was 51 yo, and my chiropractor said, "oh, that's hidradenitis suppurativa." But, on my own prior to going keto, I cut wheat out of my diet, because it made the condition worse. Since going keto, eradicating all sugar and grains, I haven't had an episode in years! So any bread made with a wheat product, sprouted or not, is a hard no for me. Thanks for all you do Steve.
Long before TH-cam, Dr. Gabe Mirkin got me to give up bread because it's just too processed and much of the nutrition you think you're getting just isn't there anymore. I've never missed it.
Looks like a grilled cheese sandwich, semi-cheat treat. As always, what you do the next day, affects much of your intentions. Thx, Steve! Our favorite food lab scientist and lab rat! 👍👌
I am right there with you. I'm a "bet you can't eat just one person". That is why I don't start. I have been doing Keto for a year and haven't had bread since I started. When I want bread I make a hamburger chaffel (Steve's recipe) so I don't miss bread.
Thanks, but there are many higher quality sprouted breads (mostly at health food stores) that don’t have wheat flour in them. I understand you don’t quite like the Ezekiel, but it’s much better for you imo.
The major benefit to sprouted breads is they don't contain metallic iron filings like so many flour breads. All iron forms are not the same, which is why you don't knowingly ingest rusty iron (but you do unknowingly if you eat most breads and other flour oroducts). Anemia is low iron in the blood only, and is often caused by chronic inflammation caused by too much iron stuck in the macrophages and tissues due to a bio-copper (aka, blue blood) deficienxy. I eat one slice of Ezekiel bread under two over medium organic pastured chicken eggs on a regular basis. I'm just now switching to making my own bread. If you have systemic inflammation (iron overload stuck in your tissues from metallic iron filings in processed foolds), it is a good idea to ingest some IFOS 5-Star fish oils due to the high arachidonic acid in those eggs yolks (Zone Diet). To reduce inflammation by building up your bio-copper (blue blood status), look up The Root Cause Protocol. I expect to begin making some videos about how to easily ingest various organ meats to build up one's blue blood (bio-copper) status and optimize a synthesis between The Root Cause Protocol and The Zone Diet, coupled with whatever else makes sense (currently working out how to ingest broccoli sprouts -- in process). Broccoli sprouts contain a compound that upregulates bio-copper activated ferroportin and allows the tissues to release stored iron so that it can be recycled back to the bone marrow to make new blood cells. Ferrous iron carries oxygen. Ferric iron does not. Ferrous iron has to be oxidized by copper activate ferroxidase to ferric iron so transferrin can recycle the iron without attracting oxygen to it. When bio-copper is low, ferroxidase is low, and iron gets sequestered in the macrophages and tissues where the medical system does not measure it.
Your comment about enjoying the first bite, but it's the stuff that goes on the bread that you really enjoy: I feel the same about being on Keto. I don't miss the pasta, rice, or bread because those are really just vehicles for what we put on them. And I can still have most of what I used to put on the pasta, rice, or bread. The only starch I REALLY miss is potatoes. For me potato chips wasn't about the dip - I really liked just the chips. :( And that is my planned cheat - only a couple times a year, I will buy a bag of my favorite potato chips (Jalapeno Krunchers) and eat the whole bag - usually over a weekend. I haven't found a Keto replacement for jalapeno kettle chips. Although I am looking into making some kind of cracker with that flavoring which won't be the same but maybe good enough.
Oat Groats Humans cannot easily digest oat hulls, so groats are the rawest form of oats that can be eaten. They are whole oats with the stalks/hulls removed, usually by a mechanized process, that leaves just the main portion of the oat kernel, called the groat.
This might be a good option for endurance athletes who want a little bit of extra carb the night before or morning of a hard effort (like a 2hr or more run).
Google: "What is the difference between oats and groats? Oats are whole grains used in cereals, breads and other baked goods. When the husk is removed from the oat kernel, the kernel is called an oat groat. Steel cut oats (AKA Irish oats) are groats that have been toasted and cut into small pieces by steel blades." Where do you live? Groats and grits have the same meaning, but it depends where you live. England? Canada? Australia? S. Africa?
@@morgank98 I think he means the Healthy noodles. My Costco doesn’t carry it yet, but I went on the Costco website and requested they carry it. I got an email a week later & Costco informed me that they will begin carrying it in January when they do their reset.
In theory, fermentation, as in eating sourdough, also lowers some of the carb content in a bread. It would be interesting to see an experiment testing the effect of combining the two methods of making bread on someone's blood glucose.
For simple true sprouted bread buy, for example, organic Kamut, sprout(soak, drain and let sit until sprouted), put in food processor with salt, form into loaf, put in oven on low until done. Truly wonderful flavor.
Have you tried making these home made breads and tested blood glucose? I'm struggling to find sprouted flour or don't know how to make the fresh sprouts into a dried powder/flour
I bought a bread called Sola bread. I bought the Sweet Oat & it has 3 net carbs per slice. It has a good taste & texture & tastes like regular bread to me. They also have a regular bread that was 1 net carb per slice so I’ll try it the next time I buy bread. If anyone is interested I found it at Publix in the freezer case with the other low carb breads.
From my research from what I’m seeing is that grains before their sprouted contain natural pesticides which are the inflammatories. They say that once the greens are sprouted those chemicals or molecules change and the grain becomes edible. At that point it becomes a different type of carb and it’s digested slowly and shouldn’t have the same impact on your insulin and blood sugar because instead of having a spike it’s spread out over time. So far from my research I’m kind of finding that it’s a healthier carb but still high in carbs, And it’s something that should be eaten in small quantities and not frequently. So I think occasionally with a hamburger or a corn beef sandwich it would be OK but not something you’d want to have every day. I’m gonna keep researching it and see what else I can find but that’s where it’s leading so far.
Try sour dough bread. I learned the “blunting” effect on the South Beach diet. Adding fat to carbs slows the digestion down and thus the slows the dump of insulin into the blood stream.
I also heard great things about sour dough bread from einkorn or ancient grains. Interesting to hear about the facts of the blunting effect. I would have guessed that the combination makes it worse!
Great video once again. I would be interested to see your results on something I have come across recently which is wheat berries. There a lot of health benefits claims but I wonder what the blood sugar result would be.
I have been wanting to tell you this little thing I discovered. I know it sounds weird but it’s so good I just couldn’t believe it. Dip pork rinds in Choc Zero syrups. OMG! Next level keto snacking! ❤️
I heard a dr sat that if you make sourdough bread, with whole grain flour of course, and you freeze it first, it turns it into resistant starch.. and he said if you take it out of the freezer and toast a slice.. It makes it even more resistant... im curious as to how that would impact your bloodsugar... ? 🎉
Interesting results, might be a possibility for me. I mostly try to be grain free but this could be a "less bad" choice. Good point about eating it with fat. Thanks. I'll mention that I eat "Brownberry Natural Wheat" bread occasionally, maybe a loaf in a month, when absolutely need a bread. It's worked for me in the past when dieting, but I assume it's not keto. Hmm, I'll go check.
Steve, do you find significant benefit of the CGM over the Mojo? Should one simply jump over the Mojo and go straight for the CGM? Did you purchase simply to aid you with you channel programs like this one?
I have found that the readings I get between the Keto Mojo and the Levels CGM are remarkably close (well within the margin of error). I think for most people a Keto Mojo is plenty. Take your daily ketone reading and measure your blood sugar before and 60 minutes after eating something that you suspect might spike your glucose. The Levels is good for me so that I don't have to draw blood 20+ times over the course of a resistant starch video. I think for most people, it's also not going to be in their budget.
@@SeriousKeto Yes, budget is why I still haven't gotten one. Right now, I'm just trying hard to behave, but after the holidays, it's on my self gifting list, just above an immersion blender! Thanks for answering.
I’m not calling myself true Keto, just low carb. Here’s maybe a stupid question, I was wondering if you think (for example) that if one would do a higher rate of exercise routine Before eating a slice or two of non Keto bread or whatever, if that might effect the blood sugar? Keeping it at a lower level, not spiking it? Steve, I’m not suggesting or asking you to do that experiment but was just wondering what you thought about that? Maybe you have already? I’ve heard before that some people will do that when they know they are going to be eating a little bit of carbs at a party or restaurant, etc. Thanks for all you do and sharing your channel with us. Truly has been helpful to me and many! 🕊🥩🕊
According to the articles I've read on the Levels site, exercise at any time will have an glucose reducing effect, including just a 15 minute walk after a meal.
I'm not diabetic, but I test my BG a lot. When I exercise, it raises, instead of going down. I've read a lot about it and there are many people like me. Even many diabetics. I've read a recent paper where they talk about 4 types of type 2 diabetics. One of them had this characteristic.
@@SeriousKeto What they claim isn't true. I'm not like this and many folks in the ketogenic forums report the same. There's a young lady who has Levels and tested all sort of stuff and she's the same. She's super sportive. Ali Spagnola. She has a youtube channel.
Groats are just the whole grain that hasn't been processed when the item has an inside, outside and something else. It's been a while since I tried to figure out what groats are. I think steel cut oats would be considered groats but don't quote me on it and I'm not curious enough to figure it out, LOL. I think from what I've explored with diabetes, the true test for a diabetic, is what you did, take a baseline glucose reading, check levels in an hour and 2 hours and of course, how it makes you feel. If you eat it and you get an acceptable spike, then go for it but if it spikes your blood sugar too much, particularly if it is mediated by fat, then I wouldn't eat it anymore.
Can you please do a carbonaut bread and/or any of the Silver Hills sprouted breads review? If you have already can you give me the link because I can’t find it on TH-cams search - thank you 🙏🏻
My English husband was raised on white bread. Now his favorite is Ezekiel, lol! It takes a little getting used to, but toasted it's great, and slower on the glycemic thing. (not keto, but trying to keep sugars low)
I'm just not a fan of the texture of Ezekiel. Even though it also has gluten (like Angelic), I didn't feel like it had the gluten type of chew/moisture that the Angelic has. But if your hubby likes it, that's the important thing.
Agave syrup, and Molasses I'm surprised your glucose didn't' go up higher, it was really pointless for them to ruin a good bread by putting in those sweeteners.
I'm in the slippery slope group... I won't be trying it. Was really good information though. I find the information on eating some sort of fat with your carbs to lower the glycolic index very interesting. I randomly saw a video yesterday of a Dr (I don't remember his name) talking about the resistance starch. He said to use Bob's Red Mill potato starch. He was pretty insistent on that was the kind you should use if you're going to use resistant starch. I won't be using it but I thought you might want to look into it.
The thing is, the claims for resistant starch falls into two categories: that it can feed your gut biome, and that it won't affect your blood glucose / insulin response. I'm really only able to test the 2nd claim in my experiments.
How much does it cost per month to have your CGM? I know your suppose to change the senor every 14 days but has it been explained to you why? Do they quit after 14 days? Do u think they would continue to work for more than 14 days?
The CGM I use is the Freestyle Libre, but the software and support from Levels is the bulk of the cost. It is $400 for the first month and $200/month after that. They expect that most people will really dive into during the first month and utilizing the various support options, will learn how to control their blood glucose during this period. It's really a situation where you'll get out of Levels what you put into it. The sensors automatically shut off after 14 days. I don't know what the reasoning is. Perhaps it's similar to why you need to replace an IV needle every so often...
OFF SUBJECT: just had to tell you i found a super delicious recipe by the Steak and Butter Gal on YT. Coffee-egg pudding. It was DELISH. thought you'd be the most interested. i did add more instant coffee, salt, pepper and a smidge of heavy cream. what true find. i cooked mine for 15 minutes because i didn't want anything slimy... but apparently, the Asians that grew up with this like it done with less cooking and no air bubbles. what a find, though. i can think it would be good made with broth and topped with a little sesame oil, soy sauce scallions and shrimp. could be also made sweet.
As a diabetic I really appreciate you doing these tests. Even though everyone will react differently your test gives people like me a rough idea how we would react.
I’m glad you found it helpful.
@@kipditlow7737 look in to fasting, yes I realize this is dangerous for you, but there are Dr that can walk you through it, fasting has cured diabetes.
A 'groat' is the complete seed of the oat plant - you know, intact and capable of sprouting ;-) before it's steel-cut or rolled or whatever.
Yes, I've bought groats by the 50 lb bag. So much better than steelcuts but like steelcuts compared to regular it takes longer to cook. I would do a crock pot and quarter it for 1 quarter per meal.
@@rodneybooth4069 Try soaking them in milk - or my favorite - buttermilk - overnight in the fridge before you cook them - shortens the cooking time by 50% and really tasty!
Thank you for the 'adding the fat' confirmation. I've heard it from Dr. Berg, and now you've confirmed it.
Glad I could help
I found Aunt Millies 1 carb at Meijer store, A whole long shelf has white, wheat and the 5 seeded loaves. When i eat it i put lots of butter on it to get the fat effect and also cause i love, love, love butter. It is the best low carb bread i have eaten since i have been doing low carb. Thanks for reporting on it.
I found out that I was allergic to wheat bread,gluten,& white bread. All that white bread is bleached wheat flour to make it white but still wheat , that’s been bleached.
I wish they sold in my area on a regular basis. It's the best one I've tried.
@@bmljenny well we moved so now i can no longer get it. Back to hunting for a decent bread again.
I sometimes catch me being too "obsessed with the Clean." Then I remind me of where I was and the complete garbage I was eating and what I eat now and how I feel. A lot of us need to relax and give ourselves some cowdamn credit on the progress we've made to health.
Very true. A little dirt is nothing compared to how I used to treat my body. Still, I think we all need to know what our “kryptonite” is.
Just my opinion but I think this attitude towards using food, especially food we know we shouldn't be eating, as a reward for good behaviour, is kind of how I got myself into a mess to begin with. I know it's true for me and many others I know that still struggle with food, weight, blood sugar etc.
@@SeriousKeto Certainly wasn't trying to be critical of the video, good stuff, as always. In the middle of an extended fast and broke down for some black coffee. Being hypercritical of me, and I need to quit that.
@@johnnypenso9574 agree completely, its the way I used to function. "I lost two lbs so I can eat a treat now." um.. nope. And I do not want to go 'back down that road". It is all too easy to eat a sandwich every day, really bad habit. Once a week? I can handle that.
@@christistratton That's great if you can handle it but I daresay most of us got into out weight and other healthy dilemmas because we couldn't handle small indulgences. They turn into ravishing hunger, big indulgences and the cycle begins all over again.
I'm so happy that you are willing to do this for us 😊😉
One day, we’ll find that perfect store-bought keto bread.., with Steve’s courageous charge ⚔️!
I think we will find it when HE makes it... just sayin' :)
@Barbara Janous
Clean/dirty I don't care. I just want decent keto bread.
@Barbara Janous
Nowhere near there. I ordered some ThinSmart frozen, 1 wheat, 1 Cinnamon from Amazon to test.
@Barbara Janous I searched for details on this bread and apparently there are warning letters from the FDA to this company about misleading claims on the label.
Also is the brand Healthy Temptations or Today’s Temptations?
Admittedly the warning letters were from years back so who knows if it’s the same product or if they changed labels or ingredients to bring the bread into compliance with the label?
fda-warning-letters.blogspot.com/2010/03/today-temptations-inc-32510.html?m=1
@Barbara Janous No worries. I think with any of these low carb products, the proof is in the pudding. The only way to know if it’s good for us is to test blood glucose levels after consuming it, as Steve does.
Really appreciate you doing these videos! Always learn a lot.
I love these videos when you test your blood. Thanks so much
Once again Steve, thanks for being our guinea pig! I find your results interesting and optimistic. While I am not so sure how Wheat Gluten affects my inflammation yet, it is nice to know there is an option out there that is less glycemic reactive with fat added to it. I agree that for me eating this type of food on a regular basis can be a slippery slope! But I was thinking it would be a good alternative to using in a holiday stuffing recipe as a once in a while "treat".
you need a t shirt that says LAB RAT
Very interesting. Your 'take aways' are sensible to be. Thank you, Steve!👍
Thanks for sacrificing your body for your loyal followers. I am diabetic and have all kinds of blood glucose fluctuations that make it very difficult to determine what kinds of carbs will spike my numbers. I probably would not do well with the Angelic. Before keto and knowing that I was diabetic I loved Angelic bread.
Same let me know if you've found anything ? Been looking for years ps based in uk
Thank you for labeling this video properly. As you say I wouldn't touch it but at least this gives me an option for people who want to be lower carb but aren't going the full keto route to recommend.
Thank you for what you are doing, Keto Steve. So much education. So helpful! Please keep it going.
Will do 😉
Don't know if you have Nickles Bread in your area, but it's only 12g of carbs too. I'll have to compare the Costco sprouted grain to it and see what's different. I only have it as a treat because what I've found in the past is more then once a week knocks me out of Ketosis. I love that you are real with us and I'm glad you are. There is that fine line of crossing back over to the dark side and none of us really wants that, but it's so easy sometimes to go there. Keep strong people and know how good you look and feel today and ask yourself is it worth it...I can tell you it isn't! Stay strong and safe everyone.
I’m not familiar with that bread.
I think it would be incredible to see a comparison between a store-bought sprouted bread vs homemade sprouted bread …love your style btw. Definitely no one quite like you!
Oat groats are actual oats before processing. That thing we usually call oatmeal is the steamed and then rolled version of the oat groat. Groats are chewy and take a half hour or more to cook.
Thank you. I liked this bread. But I didn't know it spikes my blood sugar. So I put peanut butter and cinnamon on my second toast. Just found your channel. Again, thank you.
Thanks for all you do Steve, I'm far from a low carb lifestyle but I do watch my wifes carb count still so this might be beneficial for her dieting needs.
OMG! That last unrecognizable picture of the Angelic bread had me cracking up! Hahaha! Thanks for doing these experiments on our behalf so we don't suffer the consequences later. Btw have you ever heard of Schmidt Old Tyme 647 Carb Smart bread products? Don't remember any reviews on this one if you did. It is excellent tasting and quite addictive! They have hamburger buns and hot dog rolls too. The ingredients are not good but the carbs per slice are good enough as a treat depending on which type of bread you pick. I find these at Walmart and Foodlion.
I am not familiar with that brand. Sorry.
My husband is diabetic and refuses to go keto knowingly. He always wants a sandwich in his lunch. So I will have to keep a lookout for this bread.
As always, thank you for doing the experiments for us.
Maureen - I'm in the same boat. And that's one of the reasons I really appreciate the fact that Steve ignores the Keto Police and puts out this type of information, because even if it isn't "clean" or "strict keto" it is still good information if you or someone you love is diabetic and needs to be "low carb" but doesn't necessarily need to be in continuous ketosis.
Unless your husband enjoys being diabetic he is stupid not to go keto. Going keto can cure his diabetes!
@@michaelsiddle837 Sugar is more addictive than cocaine. Of course he "knows better", but if we treated people addicted to carbohydrates the same as people addicted to nicotine or alcohol the same we'd have better outcomes. It's not about "just stop eating that".
@@caseybrannon4975 that is a cop out and you know it. Millions of people have overcome carb addiction ( and cocaine addiction and nicotine addiction) but they decided to take control of their own lives. If your husband thinks sugar is worth an early death then good luck to him. I would have thought that a loving wife would not be encouraging his habit but doing what she could to get him to do something about it. You don’t help a junkie by providing them with drugs. You are in the best position to get him to change so stop making excuses for him!
@@michaelsiddle837 That is my goal to get him keto and even into intermediate fasting, but this is a war I have to wage one battle at a time. Pray for me. :)
Thank you Steve for your research!!
As far as glycemic index, what counts is whether the bread is made from flour or whole sprouted grains. An analogy might be trying to heat a fireplace with saw dust. All the energy will be released at once (more surface area). And, as you mentioned, adding fat will reduce a foodstuff's GI. E.g., adding olive oil or butter to a baked potato.
I was on vacation and wanted a keto bread and bought ezekial instead. Then found this video from 3 years ago. Just as detailed as your current tests. So thanks. I really enjoyed the roughness of the texture of it and will have it as a treat occasionally with fat and protein.
I agree 100% and believe that if it's just as a period "treat", I'd rather go with a sprouted grain bread than the vast majority of supposedly "keto" commercial breads.
I suffer from hidradenitis suppurativa, have since I was a teenager. I didn't know the official term until I was 51 yo, and my chiropractor said, "oh, that's hidradenitis suppurativa." But, on my own prior to going keto, I cut wheat out of my diet, because it made the condition worse. Since going keto, eradicating all sugar and grains, I haven't had an episode in years! So any bread made with a wheat product, sprouted or not, is a hard no for me. Thanks for all you do Steve.
May i ask what you bave as a substitute?
Long before TH-cam, Dr. Gabe Mirkin got me to give up bread because it's just too processed and much of the nutrition you think you're getting just isn't there anymore. I've never missed it.
I’d be scared of the slippery slope. But I would consider making stuffing with it.
Looks like a grilled cheese sandwich, semi-cheat treat. As always, what you do the next day, affects much of your intentions. Thx, Steve! Our favorite food lab scientist and lab rat! 👍👌
Great test again
Thank you Steve for always being our taste tester
Good job..... good to know! Thanks! Unfortunately I’m a carb addict and won’t chance it.
I am right there with you. I'm a "bet you can't eat just one person". That is why I don't start. I have been doing Keto for a year and haven't had bread since I started. When I want bread I make a hamburger chaffel (Steve's recipe) so I don't miss bread.
Thank you for the video. I think the question is as you mentioned, Is it a slippery slope? Thx again.
Awesome video! I just bought some sprouted grain bread, it’s in my freezer. I think I’ll just let my non keto husband eat it.
You were brave for doing this. I started keto for my arthritis joint pain. I can feel the pain the next day when I ate grains
"Brave" might be giving me more credit than I deserve. 😉
This was a very helpful video and I appreciate all of your hard work!
Thanks Steve for doing this
I get this bread for my son. Occasionally I indulge especially for peanut butter and jelly and grilled cheese or just plain buttered toast.
Thanks, but there are many higher quality sprouted breads (mostly at health food stores) that don’t have wheat flour in them.
I understand you don’t quite like the Ezekiel, but it’s much better for you imo.
The major benefit to sprouted breads is they don't contain metallic iron filings like so many flour breads. All iron forms are not the same, which is why you don't knowingly ingest rusty iron (but you do unknowingly if you eat most breads and other flour oroducts). Anemia is low iron in the blood only, and is often caused by chronic inflammation caused by too much iron stuck in the macrophages and tissues due to a bio-copper (aka, blue blood) deficienxy.
I eat one slice of Ezekiel bread under two over medium organic pastured chicken eggs on a regular basis. I'm just now switching to making my own bread.
If you have systemic inflammation (iron overload stuck in your tissues from metallic iron filings in processed foolds), it is a good idea to ingest some IFOS 5-Star fish oils due to the high arachidonic acid in those eggs yolks (Zone Diet). To reduce inflammation by building up your bio-copper (blue blood status), look up The Root Cause Protocol.
I expect to begin making some videos about how to easily ingest various organ meats to build up one's blue blood (bio-copper) status and optimize a synthesis between The Root Cause Protocol and The Zone Diet, coupled with whatever else makes sense (currently working out how to ingest broccoli sprouts -- in process). Broccoli sprouts contain a compound that upregulates bio-copper activated ferroportin and allows the tissues to release stored iron so that it can be recycled back to the bone marrow to make new blood cells.
Ferrous iron carries oxygen. Ferric iron does not. Ferrous iron has to be oxidized by copper activate ferroxidase to ferric iron so transferrin can recycle the iron without attracting oxygen to it.
When bio-copper is low, ferroxidase is low, and iron gets sequestered in the macrophages and tissues where the medical system does not measure it.
Good video. Love that T-shirt from the movie Animal House. I have one as well. The only bread I really miss is corn bread.
Not a lot of people get the reference. It always makes me happy when someone does. 🙂👍
Your comment about enjoying the first bite, but it's the stuff that goes on the bread that you really enjoy: I feel the same about being on Keto. I don't miss the pasta, rice, or bread because those are really just vehicles for what we put on them. And I can still have most of what I used to put on the pasta, rice, or bread. The only starch I REALLY miss is potatoes. For me potato chips wasn't about the dip - I really liked just the chips. :( And that is my planned cheat - only a couple times a year, I will buy a bag of my favorite potato chips (Jalapeno Krunchers) and eat the whole bag - usually over a weekend. I haven't found a Keto replacement for jalapeno kettle chips. Although I am looking into making some kind of cracker with that flavoring which won't be the same but maybe good enough.
I have made a mental note of the jalapeño chip. 😉
Oat Groats Humans cannot easily digest oat hulls, so groats are the rawest form of oats that can be eaten. They are whole oats with the stalks/hulls removed, usually by a mechanized process, that leaves just the main portion of the oat kernel, called the groat.
Thank you Steve my hubby and I would be on through slippery slope leave bread alone in our case
The same for me, I believe.
Yeah, the 'roughness' of some foods really tears up my mouth... toasted bread is one of them.
Me too, so back when I ate toasted bread, it was just lightly, or maybe just considered warm, so it didn't jack up the inside of my mouth.
the intro pan would be lovely colored red or orange just something bright and cheerful I LIKE the sizzle
This might be a good option for endurance athletes who want a little bit of extra carb the night before or morning of a hard effort (like a 2hr or more run).
True
Thanks for looking at this
This is very helpful information. Thanks!
Thank you for another great video Steve
Google: "What is the difference between oats and groats?
Oats are whole grains used in cereals, breads and other baked goods. When the husk is removed from the oat kernel, the kernel is called an oat groat. Steel cut oats (AKA Irish oats) are groats that have been toasted and cut into small pieces by steel blades."
Where do you live? Groats and grits have the same meaning, but it depends where you live. England? Canada? Australia? S. Africa?
You made me salivate too just describing that PB&J!😂🤣😅
Great info here, and I hope that my Costco carry's it. They still don't have those good noodles.
What are the noodles called?
@@morgank98 I think he means the Healthy noodles. My Costco doesn’t carry it yet, but I went on the Costco website and requested they carry it. I got an email a week later & Costco informed me that they will begin carrying it in January when they do their reset.
Hi Steve thank you for the great video. I don’t see the join button here, is this because I am outside the US? Keep up the great content!
I'm not sure. Usually it's next to the Subscribe button
The important thing to me is to get Organic Sprouted bread, therefore no inflammation unless you are grain or gluten sensitive. :)
In theory, fermentation, as in eating sourdough, also lowers some of the carb content in a bread. It would be interesting to see an experiment testing the effect of combining the two methods of making bread on someone's blood glucose.
I may at some point test that.
For simple true sprouted bread buy, for example, organic Kamut, sprout(soak, drain and let sit until sprouted), put in food processor with salt, form into loaf, put in oven on low until done. Truly wonderful flavor.
Have you tried making these home made breads and tested blood glucose?
I'm struggling to find sprouted flour or don't know how to make the fresh sprouts into a dried powder/flour
I used to love a toast that bites back. The roof of my mouth took quite a beating!
Lol your making me want burger for lunch. Thanks for throwing yourself on the sword for us 🤣
Great review Steve :-)
Sprouted grain style breads are my fave. Super-bummed.
☹️
But thanks for being so thorough and helpful.
This bread had wheat flour that is the problem with it. Find one that is flourless and it should be ok. Check Trader Joes.
1.3 that's good! I think the agave and molasses would would kick me out of ketosis. I would definitely buy this bread for my kids! Nice video thanks.
I bought a bread called Sola bread. I bought the Sweet Oat & it has 3 net carbs per slice. It has a good taste & texture & tastes like regular bread to me. They also have a regular bread that was 1 net carb per slice so I’ll try it the next time I buy bread. If anyone is interested I found it at Publix in the freezer case with the other low carb breads.
I've heard it shows up at some Costcos. I keep looking for it.
Woah, very interesting! Thanks for this Steve!
From my research from what I’m seeing is that grains before their sprouted contain natural pesticides which are the inflammatories. They say that once the greens are sprouted those chemicals or molecules change and the grain becomes edible. At that point it becomes a different type of carb and it’s digested slowly and shouldn’t have the same impact on your insulin and blood sugar because instead of having a spike it’s spread out over time. So far from my research I’m kind of finding that it’s a healthier carb but still high in carbs, And it’s something that should be eaten in small quantities and not frequently. So I think occasionally with a hamburger or a corn beef sandwich it would be OK but not something you’d want to have every day. I’m gonna keep researching it and see what else I can find but that’s where it’s leading so far.
Oat Groats are the hulled oat grain before any further processing such as being steel cut or rolled.
Well, there you go. Thanks!
I am pre diabetic. Unfortunately fat does not blunt a spike much. So, I can’t eat bread. However, I don’t miss it.
Try sour dough bread. I learned the “blunting” effect on the South Beach diet. Adding fat to carbs slows the digestion down and thus the slows the dump of insulin into the blood stream.
I also heard great things about sour dough bread from einkorn or ancient grains. Interesting to hear about the facts of the blunting effect. I would have guessed that the combination makes it worse!
Great video once again.
I would be interested to see your results on something I have come across recently which is wheat berries. There a lot of health benefits claims but I wonder what the blood sugar result would be.
Thanks for doing this product
I really miss bread. Steve, do you have a favorite "goto" keto bread recipe? I can't seem to find a good replacement for bread.
If you’re not concerned about vital wheat gluten, do a search on Diedre’s Bread.
I have been wanting to tell you this little thing I discovered. I know it sounds weird but it’s so good I just couldn’t believe it. Dip pork rinds in Choc Zero syrups. OMG! Next level keto snacking! ❤️
Interesting...
@@SeriousKeto it’s the sweet/salty thing. So good!
Thanks for the helpful information!👍
It would be interesting to do your test with homemade, whole grain sprouted sourdough bread.
Thank you 🙏
Love this so am I getting the message correct sprouted whole wheat is only ok as a treat if I'm doing serious jeto
Correct. And if a person is in the weight loss phase, I would avoid grains entirely.
@@SeriousKeto thank you kindly for your opinion I do value it
I seriously can't believe it! 😅 2 years later and I get the answer to what I'm looking for today! I suppose P.S.M.F. BREAD IS THE WINNER?🎉
Thank you,
Good to know! Thank you.💙
I heard a dr sat that if you make sourdough bread, with whole grain flour of course, and you freeze it first, it turns it into resistant starch.. and he said if you take it out of the freezer and toast a slice.. It makes it even more resistant... im curious as to how that would impact your bloodsugar... ? 🎉
Interesting results, might be a possibility for me. I mostly try to be grain free but this could be a "less bad" choice. Good point about eating it with fat. Thanks. I'll mention that I eat "Brownberry Natural Wheat" bread occasionally, maybe a loaf in a month, when absolutely need a bread. It's worked for me in the past when dieting, but I assume it's not keto. Hmm, I'll go check.
Even keto bread that I bake without anything approaching wheat, I can’t really enjoy very much of it. I’ll eat like half or a quarter of a serving.
Another great video. Thanks!
Steve, do you find significant benefit of the CGM over the Mojo? Should one simply jump over the Mojo and go straight for the CGM? Did you purchase simply to aid you with you channel programs like this one?
I have found that the readings I get between the Keto Mojo and the Levels CGM are remarkably close (well within the margin of error). I think for most people a Keto Mojo is plenty. Take your daily ketone reading and measure your blood sugar before and 60 minutes after eating something that you suspect might spike your glucose.
The Levels is good for me so that I don't have to draw blood 20+ times over the course of a resistant starch video. I think for most people, it's also not going to be in their budget.
@@SeriousKeto Yes, budget is why I still haven't gotten one. Right now, I'm just trying hard to behave, but after the holidays, it's on my self gifting list, just above an immersion blender! Thanks for answering.
I’m not calling myself true Keto, just low carb. Here’s maybe a stupid question, I was wondering if you think (for example) that if one would do a higher rate of exercise routine Before eating a slice or two of non Keto bread or whatever, if that might effect the blood sugar? Keeping it at a lower level, not spiking it?
Steve, I’m not suggesting or asking you to do that experiment but was just wondering what you thought about that? Maybe you have already? I’ve heard before that some people will do that when they know they are going to be eating a little bit of carbs at a party or restaurant, etc. Thanks for all you do and sharing your channel with us. Truly has been helpful to me and many! 🕊🥩🕊
According to the articles I've read on the Levels site, exercise at any time will have an glucose reducing effect, including just a 15 minute walk after a meal.
I'm not diabetic, but I test my BG a lot. When I exercise, it raises, instead of going down. I've read a lot about it and there are many people like me. Even many diabetics. I've read a recent paper where they talk about 4 types of type 2 diabetics. One of them had this characteristic.
@@SeriousKeto What they claim isn't true. I'm not like this and many folks in the ketogenic forums report the same. There's a young lady who has Levels and tested all sort of stuff and she's the same. She's super sportive. Ali Spagnola. She has a youtube channel.
@@dianal.1279 I don't know what to tell you. They cite 3 different studies in their article. I don't have a dog in this fight.
I LOVED EZEKIEL BREAD.
But I'm gluten free and had to give it up.
Groats are just the whole grain that hasn't been processed when the item has an inside, outside and something else. It's been a while since I tried to figure out what groats are. I think steel cut oats would be considered groats but don't quote me on it and I'm not curious enough to figure it out, LOL.
I think from what I've explored with diabetes, the true test for a diabetic, is what you did, take a baseline glucose reading, check levels in an hour and 2 hours and of course, how it makes you feel. If you eat it and you get an acceptable spike, then go for it but if it spikes your blood sugar too much, particularly if it is mediated by fat, then I wouldn't eat it anymore.
I'm thinking being sprouted also effects the level of inflammation.
I believe I’ve heard that as well.
Agave is a total no-go for me... I don't know why any bread manufacturers bother substituting junk with other junk.
Do u have video of your own recipe tortilla or bread without wheat? And testing. Your videos are great.
I do not.
Nice to confirm fat blunts glucose response, people have been eating bread and butter for millennia
Can you please do a carbonaut bread and/or any of the Silver Hills sprouted breads review? If you have already can you give me the link because I can’t find it on TH-cams search - thank you 🙏🏻
If I ever see it, I'll buy it and do a review.
My English husband was raised on white bread. Now his favorite is Ezekiel, lol! It takes a little getting used to, but toasted it's great, and slower on the glycemic thing. (not keto, but trying to keep sugars low)
I'm just not a fan of the texture of Ezekiel. Even though it also has gluten (like Angelic), I didn't feel like it had the gluten type of chew/moisture that the Angelic has. But if your hubby likes it, that's the important thing.
Doesn't less chew means less gluten or not the Frankincense hybrid wheat
Agave syrup, and Molasses I'm surprised your glucose didn't' go up higher, it was really pointless for them to ruin a good bread by putting in those sweeteners.
I'm in the slippery slope group... I won't be trying it. Was really good information though. I find the information on eating some sort of fat with your carbs to lower the glycolic index very interesting.
I randomly saw a video yesterday of a Dr (I don't remember his name) talking about the resistance starch. He said to use Bob's Red Mill potato starch. He was pretty insistent on that was the kind you should use if you're going to use resistant starch. I won't be using it but I thought you might want to look into it.
The thing is, the claims for resistant starch falls into two categories: that it can feed your gut biome, and that it won't affect your blood glucose / insulin response. I'm really only able to test the 2nd claim in my experiments.
I also freeze the angelic bread so if you could test it. Love that you tried fat on it
Have you ever tested sourdough bread? I saw someone claim it was a resistant starch.
I have not.
How much does it cost per month to have your CGM? I know your suppose to change the senor every 14 days but has it been explained to you why? Do they quit after 14 days? Do u think they would continue to work for more than 14 days?
The CGM I use is the Freestyle Libre, but the software and support from Levels is the bulk of the cost. It is $400 for the first month and $200/month after that. They expect that most people will really dive into during the first month and utilizing the various support options, will learn how to control their blood glucose during this period. It's really a situation where you'll get out of Levels what you put into it.
The sensors automatically shut off after 14 days. I don't know what the reasoning is. Perhaps it's similar to why you need to replace an IV needle every so often...
Hi Steve, have you ever tested BG with either uprising bread or California Country Gal bread? Both are pretty good and both claim to be keto.
Only what I’ve reviewed.
OFF SUBJECT: just had to tell you i found a super delicious recipe by the Steak and Butter Gal on YT. Coffee-egg pudding. It was DELISH. thought you'd be the most interested. i did add more instant coffee, salt, pepper and a smidge of heavy cream. what true find. i cooked mine for 15 minutes because i didn't want anything slimy... but apparently, the Asians that grew up with this like it done with less cooking and no air bubbles. what a find, though. i can think it would be good made with broth and topped with a little sesame oil, soy sauce scallions and shrimp. could be also made sweet.
Love the ingredients
Great video thx