Just recently, there was a video by Dr. Alan Mandell on his channel, motivationaldoc, where he explains a process that apparently turns the flour in white bread into a "resistant starch", consequently rendering some quantity of the carbs to be unabsorbed by your body and decreasing the glucose action when white bread is taken in. His statements in the video are based upon a study referenced on PubMed (connected listed below).
All of my previous testing on "resistant" starch led me to believe that this was just wishful thinking, and possibly even hazardous for individuals who require to keep control over their blood glucose. So armed with a Dexcom G6 continuous glucose display and a smug mindset, I decided to check it out on myself.
I evaluated both the highest and least expensive glucose response pointed out in the article below. Any other testing, consisting of sourdough bread, taking in apple cider vinegar, several re-freezing, and so on is beyond the scope of this video, as it was not consisted of in the original study.
1:13 A vital take a look at the research study
4:54 My screening method
6:03 Standard: plain white bread
7:42 "Resistant" bread test
Video by Dr. Mandell:
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