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Pumpernickel Bread has resistant starch and is a fat burning carb. Rye is also a good choice.....once resistant starch reaches the large colon, it is fermented by bacteria, similar to how fiber is digested, so it does not raise blood sugar levels

- Submitted by SUNSHINE6442 10/29/2013 in Living With Diabetes | 6 Comments
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Member Comments

READYTOLOOSE5 4/8/2014 4:57:00 PM

    I use real German pumpernickel I found at krogers. great nutrional values...
YABBASLATE 3/27/2014 9:40:00 AM

    Tried toasted rye and gave up wheat bread and no more sugar spikes. You were right!
POCKETFULOFSUN 3/14/2014 1:21:00 PM

    Thanks, I love pumpernickel
1CRAZYDOG 2/13/2014 8:55:00 AM

    LOVE it!
TINA8605 10/31/2013 12:55:00 PM

    I was brought up with a german mother...we ate what most people consider brick bread. When sold at stores it does look like a brick. But I prefer it over American bread any day of the week. And you're so right....its so complex it stays with you. Ezekiel bread is good as well. To most it may be an acquired taste.
PATTIEMCD 10/31/2013 11:18:00 AM

    I am not a big bread eater but pumpernickel & rye are my 2 favorites.

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