Post Time: 2025-02-18
Error: No content files found.Last month, I made a video testing out the claim that freezing, then toasting bread would reduce the glucose response by turning a portion of the flour into a "resistant starch". This claim was made in an article from PubMed (linked below) and referenced in a video by Dr. Alan Mandell on his channel, motivationaldoc. I was honestly surprised by the results in that video, so I made this video with more thorough testing (responding to a number of viewer requests), again using a Dexcom G6 continuous glucose monitor and the Levels Health app. I was not expecting the results that I got... NOTE: consider this video for entertainment purposes only. This is one person's results and should not be considered medical or health advice. Timestamps: 0:00 Intro 2:32 Baseline - sourdough bread 4:54 Toasted sourdough bread 9:05 Frozen and helpful resources thawed sourdough bread 10:59 Frozen, thawed and toasted sourdough 13:35 Viewer comments and my responses 15:47 Final test - the impact of fat/protein 18:11 Summary Video by Dr. Mandell: PubMed article linked to in Dr. Mandell's video: The cheapest, well reviewed glucose monitor on Amazon: 👉Get 15% off your Keto Mojo purchase: This applies to kits Suggested Site only and is applied during checkout. 📲Learn more about the Levels CGM program and how to get 2 free months with an annual membership: 🏪 Serious Keto Amazon Store (where you can find the tools and ingredients I use): 👨🍳You can contribute to SeriousKeto's recipe test lab sell and enjoy some "behind-the-scenes" perks by becoming a channel member: - 👕 Get SeriousKeto merchandise: 📷 Follow SeriousKeto on Instagram: 👨🏻 Follow SeriousKeto on Facebook: - SeriousKeto is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. I also earn a small commission on qualifying purchases using the Levels Health link and Keto Mojo link above.