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Going Low Carb but Still Having Spikes? Get Rid of Bread

"Keeping a food journal is the best way to pinpoint trouble foods and learn what your individual eating needs are."

I have been, for the most part, successfully managing my gestational diabetes with diet and exercise, a fact I am eternally grateful for.  There are times, however, when my blood sugar spikes through the roof even when my total carb count for a meal is very small. 

For example, the other night we had tuna boats, which is essentially an open-face tuna fish sandwich broiled in the oven until the cheese is golden.  Very yummy, and about 25 carbs including the high fiber whole wheat slice of bread it was on.  I had a side of green beans, which is about 4 grams of carbs.  For dinner, that’s a pretty low number.  Despite that, my blood sugar reading was one of the highest I have ever had, even though it had been great all day.

After having this problem a few more times, I noticed all of my meals that gave me trouble had regular sandwich bread in them.  Now, I don’t know why, but I can eat corn bread and even drop biscuits made of white flour without the same spikes.  Something about regular bread from the store really bothers my blood sugar.  There must be an ingredient in the processed stuff that causes the problem.

Anyway, this advice does not apply just to bread.  Keeping a food journal is the best way to pinpoint trouble foods and learn what your individual eating needs are.  Some foods just do not work for some people, so if you notice spikes when you think things should be working well, pay attention and look for patterns in what you are eating.