Bread is made from refined wheat flour, and sugar is one of its components. It means the bread carries simple carbs and starches that can easily metabolize and cause a steep spike and crash in blood sugar levels. Although butter is a fat source that can help you manage the glucose curve from bread, the ratio of bread and butter is usually imbalanced. Hence, the carb load from the bread overpowers the fat from the butter.<\/p>\n
Balancing Your Buttered Bread for Better Glucose Control
\n\u2022 Try using sourdough, multigrain, or almond flour bread for a slower release of glucose.
\n\u2022 You can consume bread and butter like an open sandwich topped with some paneer or chicken.
\n\u2022 Try pairing bread and butter with some veggies. Fibre intake can control the hyperglycemic impact of bread.<\/p>\n
When we consume carbohydrates such as bread, they are broken down into glucose, which enters our bloodstream and raises our blood sugar levels. Adding protein and fibre to bread can help control hyperglycemia by slowing down the absorption of glucose into the bloodstream. Protein is important because it triggers the release of insulin, which helps transport glucose into cells for energy.<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":9,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7740","post","type-post","status-publish","format-standard","hentry","category-nutrition"],"acf":[],"yoast_head":"\n