Should we cut sourdough for a keto diet?

What are your thoughts on keeping or cutting sourdough for a keto diet? My MIL tested the impact of sourdough while wearing a continuous gluten monitor - and the proverbial needle didn't spike.

Do you have other information? Other insights on whether it's possible to keep sourdoughing while cutting carbs?

Roy Sullivan wrote:What are your thoughts on keeping or cutting sourdough for a keto diet? My MIL tested the impact of sourdough while wearing a continuous gluten monitor - and the proverbial needle didn't spike.

Do you have other information? Other insights on whether it's possible to keep sourdoughing while cutting carbs?

...wearing a continuous gluten monitor...
I assume you mean 'glucose' monitor.

To me it depends on how many carbs are wanted.

I used to do zero carbs so sourdough would be out.

Then when I found I could eat more carbs and still lose weight I used about 25 carbs per day or about one slice of bread a day.

I made tuna salad for sandwiches on put the amount for a single sandwich on just one slice of bread by cutting the bread in half, (half a sandwich).

I am not familiar with wearing a moniter because I am not diabetic.

@thom - yup - that's the one: glucose.

@anne - my MIL is not diabetic- she was just wanting to lose weight and wanted to understand what different foods did to her body.

How is your journey going?

Sourdough is not considered keto. It's not even remotely low carb. My husband and I reserve it for days when we feel a need to 'carb-up'. Here's one nutritional breakdown:
https://www.eatthismuch.com/calories/sourdough-bread-3992

I've heard that rye is good for diabetics.

For keto, I think it would depend on how strict someone is being about it, if it's zero carb, then definitely no, if there's some carbs, it would depend on what else is being eaten.

Kate Downham wrote:I've heard that rye is good for diabetics.

For keto, I think it would depend on how strict someone is being about it, if it's zero carb, then definitely no, if there's some carbs, it would depend on what else is being eaten.

And, how much. Theoretically, I *could* do a half of a slice - but, I know I wouldn't be able to stop there.

I also wonder with keto, if fasting comes into it at all? I've heard that with 16:8 fasting, the body goes into ketosis, so maybe people who are regularly fasting can get away with more carbs than people who don't?

There's quite a bit more difference between low carb and keto than many folks realize, too. Keto generally shoots for less than 30g of net carbs, per day. Hard core is typically less than 20g. Above 50, and it's really not 'keto', anymore, but it's still 'low carb'. There's nothing at all wrong with that, and it works better than keto, for lots of folks.

Intermittent fasting can be an added feature of any diet, really, it just works particularly well with low carb, keto, and 'Whole 30'. When the real issue for many folks happens is the slippery slope or trigger foods - bread of any kind is a very common trigger food, meaning having it can trigger cravings for more carb-centric foods, including sugary stuff. So, it's not always about bread is bad, as much as it can easily lead a person down a slippery slope. It doesn't hit me that badly (though I would dearly want the other half of that slice!)- but, my husband really struggles with it, and I know others who do, too.

Roy Sullivan wrote:@thom - yup - that's the one: glucose.

@anne - my MIL is not diabetic- she was just wanting to lose weight and wanted to understand what different foods did to her body.

How is your journey going?

If she is losing weight and adds sour dough and still losing weight then it is okay.  Just depend on the other carbs that she adds.

My journey was a long time ago.  I felt really bad, sluggish? Went to doctor and all test were good but I still felt bad.  I did not need to lose weight.  Just felt bad.

Found a book by Dr Adkins at used book store and that changed my life.  I no longer felt bad.  I had energy!

Dr Atkins recommends doing zero carbs then adding carbs back slowly.

I feel counting carbs is better than wearing a monster  Blood sugar may not have anything to do with carbs.  I don't know ....

Anne Miller wrote:

Roy Sullivan wrote:@thom - yup - that's the one: glucose.

@anne - my MIL is not diabetic- she was just wanting to lose weight and wanted to understand what different foods did to her body.

How is your journey going?

If she is losing weight and adds sour dough and still losing weight then it is okay.  Just depend on the other carbs that she adds.

My journey was a long time ago.  I felt really bad, sluggish? Went to doctor and all test were good but I still felt bad.  I did not need to lose weight.  Just felt bad.

Found a book by Dr Adkins at used book store and that changed my life.  I no longer felt bad.  I had energy!

Dr Atkins recommends doing zero carbs then adding carbs back slowly.

I feel counting carbs is better than wearing a monster  Blood sugar may not have anything to do with carbs.  I don't know ....

Very similar story here! I loved low/no carb and did it for years. I am married to a person who hates the very idea of low carb. Since she is the one who cooks, I now eat carbs.

Recently decided to lose some weight. Have lost about 20 pounds in 2 years, and 10 pounds this year since spring. I basically have cut out meals. I have gone from 4 meals a day to 3. My weight stopped declining so a week ago I went to 2 meals a day and have lost a couple of pounds.

Some truth there, Carla! (Ok. Total truth!) My wife sources organic stone ground flour - and it's AMAZING!!

Carla Burke wrote:

Kate Downham wrote:I've heard that rye is good for diabetics.

For keto, I think it would depend on how strict someone is being about it, if it's zero carb, then definitely no, if there's some carbs, it would depend on what else is being eaten.

And, how much. Theoretically, I *could* do a half of a slice - but, I know I wouldn't be able to stop there.

Yeah - guess that makes sense. If you feel good, staying fit, hitting your health goals - then it's working.

Anne Miller wrote:

Roy Sullivan wrote:@thom - yup - that's the one: glucose.

@anne - my MIL is not diabetic- she was just wanting to lose weight and wanted to understand what different foods did to her body.

How is your journey going?

If she is losing weight and adds sour dough and still losing weight then it is okay.  Just depend on the other carbs that she adds.

My journey was a long time ago.  I felt really bad, sluggish? Went to doctor and all test were good but I still felt bad.  I did not need to lose weight.  Just felt bad.

Found a book by Dr Adkins at used book store and that changed my life.  I no longer felt bad.  I had energy!

Dr Atkins recommends doing zero carbs then adding carbs back slowly.

I feel counting carbs is better than wearing a monster  Blood sugar may not have anything to do with carbs.  I don't know ....