Selbst gebackenes Brot – erster Test für mein Diabetes-Projekt

Heute Morgen habe ich zum ersten Mal seit vielen Jahren wieder selbst gebackenes Brot probiert. Der Teig war ein Sauerteig, der etwa 24 Stunden Zeit hatte zu gehen.

Das Brot hat eine feste Kruste, innen ist es locker wie ein normales Brot. Geschmacklich merkt man den Sauerteig leicht, aber es ist nicht salzig. Interessant ist auch der Unterschied beim Belag: Mit Ziegen…

Homemade bread – first test for my diabetes project

This morning I tasted homemade bread for the first time in many years. The dough was a sourdough that had about 24 hours to go.

The bread has a firm crust, the inside is loose like a regular bread. The sourdough is slightly tasty, but it is not salty. Interesting is also the difference in the topping: With goat cream cheese, the original taste of the bread comes out significantly stronger than with corned beef.

For my breakfast, I deliberately chose a small portion:

Breakfast

• 50 g self-baked sourdough bread

• 1 slice of corned beef

• 15 g goat cream cheese

Estimated total nutrients

• Calories: approx. 180 kcal

• Carbohydrates: approx. 20 g KH

• Zucker: ca. 1,5 g

• Salz: ca. 1,0 g

Especially with bread, I want to observe how my body reacts to it over the next few weeks. Bread is simply a part of everyday life for many people – including me. That’s why it’s exciting to see if a home-baked sourdough bread has a different influence on blood sugar than an industrial-made bread.

Why can homemade bread often be better for blood sugar?

Long sourdough course

Fermentation breaks down some of the strength. This often causes blood sugar to rise slower.

More fiber from grains

Fibers cause carbohydrates to be absorbed slower.

Less salt and no additives

Industrial bread often contains significantly more salt, baking agent or sugar additives.

I know exactly what’s in it

No hidden ingredients – just what I put in myself.

First impression:

The taste is unusual, but you can get used to it. And that’s exactly what I’m all about in these 90 days of controlled eating – trying, observing and learning new ways.

Now I’m curious to see how my blood sugar develops after this breakfast.

#Diabetes #Blutzucker #Ernährung #Sauerteigbrot #LebenMitDiabetes