Jeffrey Bland tests Himalayan tartary buckwheat flour against white bread using continuous glucose monitoring. He's measuring blood glucose spikes at baseline, 30, 60, 90, and 120 minutes after eating 50 grams of carbs, expecting buckwheat to show a lower glycemic response than white flour.
Here I am, Jeff Bland. Third day of our continuous glucose monitoring test, and we're doing various foods and we're developing an understanding of glycemic index, and all of us are having a lot of fun on this. But I wanted to tell you what we're doing here. This is the day that we're doing the Himalayan tartery buckwheat flour. So we have 50 grams of carbohydrate equivalent that we hydrated so it would all be easily digestible, which we will be taking. And then I will be monitoring, as you know, before I take it for 30 minutes, 60 minutes, 90 minutes, and 120 minutes after I've consumed this using my continuous glucose monitoring device on my arm. And then that from which we will compare it to what we determined yesterday with our control. Remember that horrible experience with white bread that we talked about yesterday? And then from there, just to give it a little prelude, we're going to go on into white flour, and then we will start looking at other foods. So this is kind of a fun experiment to see what glycemic response or blood sugar response we have with equivalence amount of available carbohydrate across this wide range of different foods. And by the way, just an insight, I think we know that this is Himalayan turkey buckwheat. It's gonna rank really well because it's already been published to have a very good glycemic load, but we'll find that out on our own. So that's our day three. Thanks so much.
