To beat your diabetes you need to eat food that is low in sugar, low in fat, low in salt, high in fibre and has low GI values, ie it releases glucose into your bloodstream relatively slowly. Some kinds of bread fit this bill; others do not.

Bread is made from flour, ie grain that has been ground into powder. Common wheat is usually used because its flour has high levels of gluten, which gives the dough sponginess and elasticity. But bread is also made from other species of wheat (eg, durum and spelt) and other grains such as rye, barley, corn (maize) and oats. The non-wheat grains usually have wheat flour mixed into the flour.

The quality of bread depends largely on the protein content of the flour. The best breads use flour with 12 to 14% protein rather than all-purpose wheat flour which only contains 9 to 12% protein.

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