Has Reta improved your metabolic flexibility?

Just A Cat said:

A magic bullet? Count me in — hand raised. And don't overlook breads baked with resistant starch.

Resistant starch bread is something of a metabolic paradox. It's a heavily engineered, heavily processed product, yet since it's made with resistant starch, your body treats it much like a whole, unrefined wheat grain. For anyone who won't change their habits, this is the magic bullet. These breads are a total game-changer for health, since they don't disrupt your metabolism or send blood sugar spiking the way ordinary commercial bread does. Taste and texture-wise, they're hard to distinguish from regular bread, so you can eat them without stressing about metabolic effects.

When it comes to standard bread, Izzio produces a great-tasting, authentic sourdough that's excellent for gut health, metabolic health, and glucose levels thanks to its traditional long fermentation. Some brands, Goldminer's among them, take faster commercial shortcuts, so think of Goldminer as 'somewhat cheating'. Fine now and then as a stand-in, but not your main bread. For daily bread, go with Izzio or a resistant starch bread.

So what should you avoid? Most conventional grocery store breads made from ultra-pulverized wheat — and yes, that includes the commercial 'whole wheat' kinds. That grain is milled into an ultra-fine powder, so it digests instantly, triggering major metabolic problems and even a huge insulin spike every time you eat it. From a metabolic standpoint, nasty stuff.

Hope this makes sense.
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That tracks. I'll keep an eye out for the Izzio brand.
 
plant_lady said:

Yeah, YouTube isn't the most reliable place to get advice 😂. Any sour dough bread brands you'd recommend?
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My wife does. At first I assumed you were talking about peptides — which, to be fair, you were before you showed up here. No harm done.

Bhappy$ said:

Turning to YouTube for advice? Sure, naturally. Otherwise, how would you learn to fix your own appliances?
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Oh wow, absolutely. I can handle most things myself, but YouTube has spared me a lot of expense on jobs like that.
 
Just A Cat said:

A magic bullet? Count me in — hand raised. And don't overlook breads baked with resistant starch.

Resistant starch bread is something of a metabolic paradox. It's a heavily engineered, heavily processed product, yet since it's made with resistant starch, your body treats it much like a whole, unrefined wheat grain. For anyone who won't change their habits, this is the magic bullet. These breads are a total game-changer for health, since they don't disrupt your metabolism or send blood sugar spiking the way ordinary commercial bread does. Taste and texture-wise, they're hard to distinguish from regular bread, so you can eat them without stressing about metabolic effects.

When it comes to standard bread, Izzio produces a great-tasting, authentic sourdough that's excellent for gut health, metabolic health, and glucose levels thanks to its traditional long fermentation. Some brands, Goldminer's among them, take faster commercial shortcuts, so think of Goldminer as 'somewhat cheating'. Fine now and then as a stand-in, but not your main bread. For daily bread, go with Izzio or a resistant starch bread.

So what should you avoid? Most conventional grocery store breads made from ultra-pulverized wheat — and yes, that includes the commercial 'whole wheat' kinds. That grain is milled into an ultra-fine powder, so it digests instantly, triggering major metabolic problems and even a huge insulin spike every time you eat it. From a metabolic standpoint, nasty stuff.

Hope this makes sense.
Click to expand...
I wouldn't put much stock in those mass-produced "keto" breads. For the most part they do slow absorption (and that does matter), but once you actually test them the results vary quite a bit. Yes, they beat ordinary supermarket bread on that measure by a wide margin — though that's a bit like calling something far less flammable than gasoline.

Years ago someone ran a pretty solid self-experiment on the popular brands available in their area at the time. Today's products have surely moved past those results, but the detailed findings and the excellent graphs are why I keep sharing this specific link:


https://www.quantifieddiabetes.com/2021/09/low-carb-bread-blood-glucose-testing-of-16-varieties-with-a-few-promising-results.html
 
tubby said:

I wouldn't put much stock in those mass-produced "keto" breads. For the most part they do slow absorption (and that does matter), but once you actually test them the results vary quite a bit. Yes, they beat ordinary supermarket bread on that measure by a wide margin — though that's a bit like calling something far less flammable than gasoline.

Years ago someone ran a pretty solid self-experiment on the popular brands available in their area at the time. Today's products have surely moved past those results, but the detailed findings and the excellent graphs are why I keep sharing this specific link:


https://www.quantifieddiabetes.com/2021/09/low-carb-bread-blood-glucose-testing-of-16-varieties-with-a-few-promising-results.html
Click to expand...

I'm with you that resistant starch breads aren't ideal, but for people who won't make changes, they're the only option available. Compared with ordinary store-bought bread, they're a far better pick for those folks. In the grand scheme, probably choice three.

Izzio comes in as your second-best option.

The top choice would be sourdough you bake yourself using stone ground flour, or maybe the same thing from a local bakery. Not everyone has the time to bake, though, and for them Izzio or a local bakery's sourdough is an excellent alternative.

One way or another, steer clear of commercial bread, or at least eat very little of it.
 
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