There are some breads that are made without sugar, such as, rye, sourdough, and gluten-free breads. Although, many breads still contain added sugar in them. White breads tend to have more added sugar than whole wheat and multigrain breads.
Sprouted grain breads may be a little more nutritious than regular bread but I like them because of their lack of added sugar. Instead of grinding up the whole grains and making flour, the grains have been allowed to germinate before they are ground into flour.
Nature's Own Life 100% Whole Grain Sugar Free Bread 4.9 out of 5 stars.
This makes the bread much more nutritious and easily digestible. Ezekiel bread also contains no added sugar. However, if you are sensitive to gluten, then Ezekiel bread is not the right option for you. You may be able to buy Ezekiel bread at some bakeries, or you can make it yourself.
The sugar content in the average slice of processed bread varies but can be as high 3g. Some sugar is formed naturally in the baking process but it is often added too. "Often savoury does not mean low sugar," says Dr Schenker.
Keri Says: Though it's comparable to a regular slice of white bread in the amount of calories, carbs and fiber, sourdough is lower in sugar and higher in protein, which gives it a leg up. Traditional white bread is usually made with sugar, canola oil, and dried, preserved yeast to leaven the dough.
It's called Irish Soda Bread because it's made with baking soda instead of yeast. Because of this, it's more dense than your everyday white sandwich bread.
Ezekiel bread and the like can be great for people with diabetes. Instead of flour, these breads are made with whole grains that have begun to sprout and so have a lower glycemic response, according to a 2012 study in the Journal of Nutrition and Metabolism.
Rye bread has a lower glycemic index than other types of bread, which means it does not cause blood sugar levels to spike as high after eating it. This can be beneficial for people with diabetes or prediabetes. The fiber in rye bread can also help to promote feelings of fullness and may aid in weight loss.
Sourdough's Effect on Blood Sugar
Despite its significant carbohydrate content, sourdough bread has a glycemic index of 53 -- making it a low-glycemic-index food. As with other low GI food, sourdough bread will likely cause a gradual increase in blood sugar levels rather than a spike.
You see, when you eat a grain, it is quickly converted in the body to a sugar. Yes, even the organic, whole grain kind! When you eat your slice of 100% whole wheat bread you receive approximately 2 grams of fiber, but you consume 20 grams of carbohydrates (starch and sugar) and 100 calories.
A quick trawl through the bread aisle reveals that the sugar content of well-known brands of white, brown, wholemeal, wholegrain and seeded breads is surprisingly similar, ranging between 0.7 and 1.6g per slice.
Whole-grain breads with high-fiber ingredients, such as oats and bran, are usually the best option for people with diabetes. Making bread at home with specific, diabetes-friendly ingredients may also help reduce the impact that bread can have on blood sugar levels.
Fortunately, sourdough bread can be good for people who have or are predisposed to diabetes. Research suggests not only is sourdough an ideal part of a balanced diet, but it can also help to manage blood sugar levels and provide other benefits, which is important when dealing with diabetes.
The Healthier Choice: Multigrain
Both loaves have about 80 calories, negligible fat, and 3 grams of protein per slice, but the multigrain delivers about two times more fiber than the sourdough. Make it into a sandwich and you've nabbed about a quarter of your recommended daily fiber intake. Power food indeed.
There is a growing body of evidence suggesting that sourdough can not only be enjoyed as part of a balanced diet, but that it can also help with managing blood sugar levels – crucial when dealing with diabetes – in addition to other health benefits.
Try swapping to water, sugar-free or no-added-sugar drinks or lower-fat milks. If you take sugar in tea or coffee, gradually reduce the amount until you can cut it out altogether, or try swapping to sweeteners instead.