Not necessarily if you make the right choices or take preventative measures to prevent
blood glucose spikes.
To control blood sugar (glucose), you should avoid glucose spikes which arise from
highly refined carbohydrates.
High blood glucose causes damage to the blood vessel lining which leads to vasoconstriction, decreased blood flow to the your body organs that leads to hypoxia
and organ damage.
However, brown bread is high in soluble fiber which forms a gel that slows digestion and
releases glucose much more slowly. This is a better choice to consider.
One hack is putting refined cooked carbohydrate foods in the refrigerator which causes
carbohydrate to crystallize into resistant starch type 3 (RS3) which is digested slowly
and glucose released much more slowly so that glucose spikes are put in check.
RS3 is produced when carbohydrate-containing food is cooked, and then cooled, better
refrigerated. Reheating does not destroy this resistant starch.
More info...
https://diabeticstrustsspace.quora.com/Do-I-need-to-avoid-bread-if-I-have-diabetes
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