Recently, there was a video by Dr. Alan Mandell on his channel, motivationaldoc, where he describes a process that supposedly turns the flour in white bread into a "resistant starch", thereby rendering some amount of the carbs to be unabsorbed by your body and decreasing the glucose response when white bread is consumed. His statements in the video are based on a study referenced on PubMed (linked below).

All of of my previous testing on "resistant" starch led me to believe that this was just wishful thinking, and potentially even dangerous for people who need to keep control over their blood glucose. So armed with a Dexcom G6 continuous glucose monitor and a smug attitude, I decided to test it out on myself.

I tested both the highest and lowest glucose response cited in the article below. Any other testing, including sourdough bread, consuming apple cider vinegar, multiple re-freezing, etc. is outside of the scope of this video, as it was not included in the original study.

Finally, some people have accused me of attacking or insulting Dr. Mandell. I've watched this video multiple times and I can't see where this supposedly occurred. I link to his video both within my own video and in the description. I hope he sees some additional traffic from it. My concern was the article he linked to and based his video on, and I stated that I had my doubts about it based on previous tests I'd done. And that's why I decided to test on myself for the purpose of this video.

Timestamps:
0:00 Intro
1:13 A critical look at the study
4:54 My testing methodology
6:03 Baseline: plain white bread
7:42 "Resistant" bread test
11:32 Summary

Video by Dr. Mandell:    • Something Great Happens When You Free...  

PubMed article linked to in Dr. Mandell's video: https://pubmed.ncbi.nlm.nih.gov/17426...

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