A Nutritional Powerhouse: The Role of Low Carbohydrate, Low GI Bread in Diabetes

By Alpro Pharmacy

August 23, 2024

Key Points:

Managing diabetes requires focusing on low-GI foods that help maintain stable blood sugar levels.
Bread made with flaxseed and oats reduces blood sugar spikes, aiding in diabetes management.
Sourdough bread, especially with low-GI ingredients, offers health benefits and improves nutrient absorption.

Let’s Understanding Diabetes and Diet

Diabetes, a chronic condition characterized by elevated blood sugar level. Managing diabetes requires careful monitoring of carbohydrates intake since carbs directly affect blood glucose levels. The glycaemic index (GI) is a measure of how quickly food raises blood sugar. Foods with a low GI release glucose more gradually, helping maintain stable blood sugar levels.

What is Low Carbohydrate, Low GI Bread ?

Low carbohydrate bread is designed to minimize the impact on blood sugar level by reducing the overall carb content. Low GI bread, on the other hand, is made with ingredients that slow glucose absorption. Common ingredients include rolled oat, flaxseed and whole grain flour.

Why Flaxseed and Oat?

Flaxseed: contains omega-3 fatty acids, protein, soluble fibre, lignans, and phytochemicals that may have anti-inflammatory effects and offers health benefits for those with metabolic syndrome. The fiber content in flaxseed also helps in achieving a low GI.

Rolled oat: Oats contain soluble fibre β-glucan and have a low glycemic index. Low-GI foods help manage blood glucose levels and prevent spikes, making them beneficial for diabetics.

The Magic of Sourdough

Sourdough breads have been shown to reduce the risk of colorectal cancer, obesity, cardiovascular disease, and diabetes. Sourdoughs used in bread production often contain beneficial probiotics for human health. Sourdough fermentation reduces the glycemic index of baked products, boosts phytochemical content, and improves mineral absorption by reducing anti-nutritional factors.

Enjoy your bread with this easy peasy recipe!

‘Avocado and Egg with Low-GI Flaxseed Oat Sourdough Toast’

Ingredients:

2 slices of low-GI flaxseed oat sourdough bread
1 ripe avocado
2 large eggs
1 tablespoon olive oil
1 teaspoon lemon juice
Salt and pepper to taste
Optional toppings: cherry tomatoes, lettuce,red pepper flakes

Instructions:

Toast the Bread:

– Toast the slices of flaxseed oat sourdough bread until they are golden brown and crispy.

Prepare the Avocado:

– Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

– Mash the avocado with a fork until smooth, then mix in the lemon juice, salt, and pepper.

Cook the Eggs:

– Heat the olive oil in a non-stick skillet over medium heat.

– Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up, over-easy, or scrambled).

Assemble the Toast:

– Spread the mashed avocado evenly over the toasted bread slices.

– Place a cooked egg on top of each slice of avocado toast.

Add Optional Toppings:

– Garnish with cherry tomatoes, lettuces, and red pepper flakes if desired.

Serve:

– Serve immediately and enjoy a nutritious and satisfying meal!

This recipe combines the low-GI benefits of flaxseed oat sourdough bread with healthy fats and proteins from avocado and eggs, making it a perfect choice for a balanced breakfast or lunch.

Don’t Miss Out! Pre – Order Your Flaxseed Oat Sourdough Bread Now!

Discover the perfect blend of taste and health with our Low Carb, Low Gi Flaxseed Oat Sourdough bread. Pre order now and ensure you get your hands on this nutritious and delicious bread before it sell out!

Pre order at your nearest Negeri Sembilan outlet now!

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Reference

Moreira, F. D., Reis, C. E. G., Welker, A. F., & Gallassi, A. D. (2022). Acute flaxseed intake reduces postprandial glycemia in subjects with type 2 diabetes: a randomized crossover clinical trial. Nutrients, 14(18), 3736.
Megumi, E. H., & Surya, R. (2024, May). Consumption of oatmeal and diabetes mellitus: A systematic literature review. In IOP Conference Series: Earth and Environmental Science (Vol. 1338, No. 1, p. 012033). IOP Publishing.
Mohamed, D. A., Fouda, K., Mabrok, H. B., El-Shamarka, M. E., & Hamed, I. M. (2024). Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats. BMC nutrition, 10(1), 53.