Somewhere along this health journey I discontinued my bread habit. Was it the rising tide of gluten poison talk? Probably a contributing factor. Could it have been proximity influence from a family member with gluten intolerance? That made it convenient. Did I stop consuming it because subconsciously I knew my diabetes life would be simpler? Don’t think that was it, too much credit given to me.
This is not to say I haven’t enjoyed the occasional sandwich (if you’re ever in Boulder, get the Tempeh Reuben at Mountain Sun Brewery), but I rarely purchased bread at the store over a two-year period. My quality of life was remotely unchanged. I substituted in sprouted tortillas occasionally. Ended up finding some amazing gluten-free cereal at Sprouts (Love Grown Bean-Based Cereal). I ate more rice and quinoa.
Then I went to Hawaii and stumbled into this local, cult grocery store Mana Foods. I walked in, the first time, and immediately caught the freshly baked bread scent. It was almost primal. When I picked up a still warm, potato, vegan and organic loaf, choice went out the window—I had to buy it. And, it was amazing. Suddenly, bread was back in my life.
I’ve had a similar experience with coffee. Might kick it for 6 months and feel terrific. I could drink tea instead each morning! Then there’s one moment, where the rationalization for one cup just makes too much sense, and you’re right back to drinking coffee every day.
So, for the last month, I brought bread back into my life, ushered in by surfing’s own rationalization via loads of physical activity. I even bought a cinnamon loaf for breakfast. I even started this post a month ago, with the intent of claiming assimilation success. At first, the effects were subtle, even unnoticeable. Eventually, the bread hung around the kitchen, turning into a snack. When I returned from surfing, I peeled off a chunk, instead of eating a papaya. Before having ate steel cut oats in the morning, I was now eating the vegan equivalent of a cinnamon roll. The accumulation of higher glycemic, simpler carbs eventually started to snowball, even as they were whole grain based. I was a little higher in the morning. I was a little higher in the evening. It’s not that I was eating more carbs, it was the consumption of different carbs. I just wasn’t used to them.
Now as I gaze out my window, not at swaying palms but to the rhythm of Oklahoma cicadas, I’m back to no bread. Things have smoothed out. Mornings are a little more manageable.
Choosing the factors we actively account for in our diabetes day, in my hard knocks opinion, is the central choice in diabetes management. I choose to bring surfing, running, and loads of fruit into my life, taking responsibility for any possible variation in blood sugar. I find them worth the risk. Is bread worth the risk right now? Nope. Next month? Maybe…
==Are you high? This is where Ryan turns, right to John Kabat-Zinn. Read it anywhere, anytime.==