Remembering Kevin Moore

Jimmy Moore’s n=1 Experiments: Retesting Julian Bakery SmartCarb Breads Alone

The introduction of my n=1 experiment concept about a month ago when I first started testing my blood sugars after consuming the so-called “low-carb” pasta from Dreamfields has been very well-received by many of my readers. With more and more companies claiming to provide products that are good for people who are livin’ la vida low-carb, I feel it is my duty to test these claims, share my results publicly, and encourage my readers to do their own n=1 experiments on these same foods to see how they react to them. With easy access to affordable glucometers at your local Wal-mart or drugstore, it’s the perfect of way of seeing for yourself exactly how various foods respond to YOU. When it comes down to it, that’s the only testing that really matters.

My hope with the creation of this series of experiments that I plan on conducting every month or so for the foreseeable future isn’t to try to make any of these companies purporting to have products for low-carb consumers necessarily look bad–on the contrary. I sincerely hope that I’ll see GOOD results in my blood sugar testing after eating products that even I myself have enjoyed as part of my low-carb lifestyle. But rather than guessing how they impact me or taking the the manufacturer at their word when they tell me something is “low-carb,” I’m gonna see whether it’s true for myself and tell you about it. I would hope that any company making products for the low-carb community would actually WELCOME this kind of testing if they genuinely stand behind the carb claims of their products. Transparency and honesty about the carbohydrate counts and blood sugar impact of these low-carb foods should produce lifelong customers for these companies if they are what they say they are.

As I’ve stated many times before (but it bears repeating again), these tests I’m doing don’t actually prove anything except what happens to Jimmy Moore when he eats whatever it is he is testing. Nothing more, nothing less. Even still, I’ve tried to keep the process as scientifically sound as I possibly can and eliminating any confounding variables that might interfere with the testing. Nevertheless, there have been some people who are questioning my methodology for testing and stating how the experiments could be made better. I welcome that kind of input and even encourage people to share their results after replicating these tests for themselves.

In response to my testing of Dreamfields last month where I used the exact same testing procedure used by the researchers in this February 2011 study published in Diabetes Care (consuming the pasta alone with just salt and pepper to flavor), a family physician from Canada who follows a “strict zero carb diet” that has provided him “great success” with his weight and health sent me an e-mail sharing his blood sugar testing results consuming Dreamfields combined with fat and some protein. Here’s what he wrote:

I occasionally use Dreamfields and was intrigued by your results even if I guess why it can happen: it may be about what you eat with them. Studies on glycemic index had taught us this lesson many times. I decided to test myself with added fat and proteins. For 55g of Dreamfields spaghetti, I added 4 tablespoons of butter and bits + fat of 3 lightly cooked bacon strip (uncured and no sugar added). I think this is nearer to the reality of a modified-carb diet meal.

Note that I have a fasting blood sugar over 110, which is a normal number for a zero-carber as the body produces sugar in the morning in response to secretion of “waking hormones” AND as the permanent closing of sugar receptors of the liver prevents any picking up of glucose molecules, a more than normal reaction on a no carbohydrate diet.

Here are my results:

Fasting blood sugar: 112
30 min postprandial: 117
60 min postprandial: 113
90 min postprandial: 115
120 min postprandial: 112
150 min postprandial: 102

As you see, the blood sugar is stable and the variations are not significant. None of the people I know consuming Dreamfields Pasta have ever had problems with them, except having to put down their diabetes medication.

These are certainly interesting results and I encourage others to test just like this medical doctor did to see what happens to them. It is curious how adding fat and protein dampened the impact the Dreamfields pasta had on his blood sugar response–it would have been neat to see the comparison of his experiment to consuming the Dreamfields alone as I did in my testing. But I tee-totally agree with him that most people who consume this product will do so in a manner closer to what he did.

That’s the primary reason why when I moved to my next low-carb product test I decided to use it in a real world situation. I’m referring to my blood sugar testing of the Julian Bakery SmartCarb breads making them into grilled cheese sandwiches earlier this month. Using coconut oil and cheese with the breads, I conducted a comparison experiment using the SmartCarb #1 and #2 breads, traditional white bread, and a traditional whole grain bread. The results were astonishing and I published how my blood sugar reacted on my blog! Interestingly, even that low-carb physician in Canada who defended the use of Dreamfields pasta on a low-carb diet told me he had some issues consuming the alleged “low-carb” breads from Julian Bakery.

I recently tried the bread from Julian Bakery but I got cravings to eat more of it so I decided to stay away from the product.

Shortly after posting my blood sugar test results on the breads a couple of weeks ago, I received some rather defensive and accusatory messages from Julian Bakery representative Heath Squier who wrote in the comments section that my testing was “simply not accurate” because of the use of cheese in my experiment.

Cheese has sugar and if you were making a grilled cheese you most likely used a good amount of cheese. This cheese would of course completely alter the test. This test you posted is simply not accurate and reflects a spike from the cheese.

I shared in my previous post that I used two slices of American cheese with these grilled cheese sandwiches. Each slice does indeed contain 1g natural sugars from the lactose in the milk used in the cheese. Although this same amount of cheese was constant in all of the tests I conducted, Heath was certain THAT was the reason why I saw the rise in my blood sugar readings. He said he has had many of his customers (including diabetics) test their blood sugar levels after eating the bread with “almost no increase in blood glucose” since the bread allegedly contains only 1-2g net carbs per slice after subtracting the fiber from the total carbohydrates. Here’s what he said about the kind of test I should have conducted on his breads instead:

You have to test the product by itself in order to determine if it spikes blood glucose levels or not. The bottom line is that our bread is the best answer for a low-carb diet. This bread is used in hundreds of weight loss clinics nationwide. These clinics all ask their customers to eat the bread by itself.

Okay, Heath, fair enough–challenge accepted! I was happy to conduct this test again of just the SmartCarb breads alone (no coconut oil or cheese this time) after waiting a couple of weeks to let my body recuperate from the previous tests. In fact, for my new tests using Heath’s suggested methodology, I actually used bread from the same loaves I previously tested to keep everything constant about the experiment. Just to review, here’s the nutritional info that Julian Bakery claims regarding their SmartCarb #1 bread:

As you can see, there are 13g total carbs with 12g dietary fiber for a net carb count of 1g. If this is accurate, then there should be very little movement in the blood sugar readings when I consume 2 slices of the SmartCarb #1 bread all by itself. For the record, I would NEVER in a million years consume bread like this all by itself without any kind of fat or something. It’s very dry and took a lot of water to swallow it for this retesting. Even still, I consumed it alone and here were my results:

Blood sugar testing results–June 13, 2011 from 8:15AM-11:15AM

Peak reading: 155
Low reading: 88

My fasting blood glucose was 88 and shot up to 155–nearly DOUBLE!–within 45 minutes of eating two slices of the SmartCarb #1 bread alone. You’ll recall when I ate this exact same bread with coconut oil and cheese, my peak reading only reached 125. So why did my blood sugar go up an additional 30 points this time, Heath? There was no cheese consumed with it; just the SmartCarb #1 bread all by itself as you requested. Why would it spike like that if the impact of two slices of this bread was only supposed to be 2g carbohydrates? Now let’s take a look at what happened when I consumed two slices of the SmartCarb #2 cinnamon raisin bread that are supposed to contain 2g net carbs per slice? Here were the results from that blood sugar testing:

Blood sugar testing results–June 14, 2011 from 7:45AM-10:45AM

Peak reading: 137
Low reading: 92

My fasting blood sugar was 97 this time and I hit a peak of 137 within 30 minutes of consuming just two slices of the SmartCarb #2 bread all by themselves. My previous test of this bread showed a peak of only 133 eating it with coconut oil and two slices of American cheese. So, again, I have to ask what made my blood sugar spike, Heath? Could it be that the claims made by Julian Bakery about their “low-carb” SmartCarb breads are somehow inaccurate or misleading? It certainly appears that way based on my n=1 testing of these breads. Very clearly, it doesn’t look like the cheese was the culprit after all.

What are we to make of this retesting of Julian Bakery’s SmartCarb breads? It appears the bellyaching about the methodology used in the previous test was much ado about nothing. The results speak for themselves. If anything, the fat from the coconut oil and the fat and protein from the cheese I used in my original testing of the breads seemed to slow the blood sugar rise. Plus, it’s the way most people who get “low-carb” bread would probably use it in the real world. A grilled cheese, French toast, a sandwich…that’s how the bread is being used by people purchasing it. Not by itself as Heath claims.

I really had no intention of bringing any ill will towards Julian Bakery because of my n=1 experiment of his SmartCarb breads. But he took this personally and lashed out at me by questioning my integrity. My results are what they are and I don’t know what else to say other than buyer beware. Maybe your blood sugar will respond differently than mine and perhaps I’m the quirky one who shows a response to eating this bread when nobody else has that kind of reaction. Again, this goes back to my original purpose in starting these personal experiments–getting people to test the foods they consume on their low-carb diet to see how they impact them. The more you are educated about how certain foods react in your body, the better off your health will be in the end so you can make informed choices about what you put inside of your body. And that’s the essence of my n=1 experiments.

Next up on my n=1 radar screen–Atkins bars! Look for those tests coming up in mid-to-late July. Should be interesting to see what happens. As always, I encourage and welcome your feedback in the comments section below.

  • Jessica

    Thank you for confirming what we, well most of us anyway, assumed would happen. I guess if it appears too good to be, it probably is. I’ll stick to my whole foods. You rock, Jimmy!

  • PhilM

    Well Jimmy, I am not surprised by this at all. The bakery guy was being completely nonsensical and showed no reasoning whatsoever. So much for all that accusations of bad methodology! I wonder what he will think next.

    I think you will end up dismantling many myths of consuming carbs that have no impact on BG. I am curious to see if you will test the whole-grain-are-good-for-diabetics theory. That might well be the next sacred cow to slaughter!

    • Thanks Phil. I’m not diabetic, but I welcome any courageous ones to test themselves.

  • If nothing else, this shows that we can’t take at face value ANY claims, especially the ones that we really really want to believe. I don’t test my blood sugar, never have, but I am probably going to buy a meter and start checking. I especially am interested in a couple of particular items that I use, and while I won’t need to be as scientific as you are, you have shown that we can’t take anything for granted. Very very valuable, and I know there are an awful lot of us who are grateful for you for personally doing these experiments!

    • Thanks Sherry! Would love to hear about your testing results.

  • Ta2dmama

    Can u also test Ole’s Whole Wheat High Fiber Tortillas??

    I have given up on Dreamfields. I had Weight Loss Surgery. Hours after eating the pasta, I would get a spike OR crave more carbs!!

    • I’ve never heard of those, but I do plan on testing the La Tortilla Factory “low-carb” wraps sometime.

  • I suspected the initial methodology (eggs-cheese-oil vs. bread-cheese-oil) was not the cause of the less desirable results. It is very true that these may only be Jimmy results, but I do think they are symptomatic of what other results might be. Perhaps you are just an outlier in terms of your response, but my cynicism tells me you are not.

    That is one of the reasons I like to remain as much in control of what I eat and eat as few things marketed to me or a specific diet group as possible. It reduces the likelihood of being lied to on the details or shading the truth a certain way.

  • Gary Noreen

    Your results are consistent with mine: I tested several times after eating Julian bread and usually saw an increase in my blood glucose of around 60.

    Healthwise is the only bread I have found that does not cause a large increase in my blood glucose. I get it from Lo Carb U.

    The low carb community needs a source of reliable carb counts. I would like to see someone put up a web site that gathers and posts test results from the community.

  • Nick P

    Hey Jimmy….Keep up the Great Work!

    I am looking forward to your report on Atkin Bars. My personal experience has been that my body
    “experiences” more carbs than the packaging claims on the Atkins products.

  • Jimmy, thanks for the re-test! I won’t be buying SC bread again. In the overall scheme of things, the LC versions of high carb foods always seem a bit like kissing your sister anyway.

    That being said, I am interested in how the Atkins candy bars affect your blood sugar. Perhaps you can compare them to the Quest Nutrition bars that seem to be the real deal to me (I don’t usually like “frankenfoods”, but the Quest bars can be a meal replacement where I don’t think anyone would consider an Atkins candy bar the same way).

    • Quest will be tested, but separately from Atkins bars.

      • iris demel

        I am really looking forward to your testing of the Quest bars.

  • Haggus

    I always thought Dr. Atkins had is right in ’72 when fiber wasn’t counted.

    In my n=1 tests, I found that among other things, that flaxseed will raise my postprandial sugars, but not exactly spike them. It came as a bit of a surprise as flaxseed is nearly all fiber. After asking lots of professionals and laymen about this, the best answer, IMHO, came from Health Canada. They reckoned that all things being equal with my gut flora, the critters there extracted some 2.4kcals per gram of flaxseed fiber on my behalf.

    Perhaps something similar happened with this bread and you Mr. Moore. Your gut got ahold of that fiber and made fast work out of it and returned the extracted energy giving you this spike in your postprandial sugars.

    • Perhaps or the labeling was incorrect. Who knows?

  • Rebecca

    Thanks again for doing these experiments Jimmy, so very enlightening!

    So does this mean that our “net carb” method of counting isn’t necessarily accurate or does this bread not have as much fiber as the label claims?

    That question is why I think it would be a good idea for you to test some things like broccoli or green beans (perhaps 13 total (not net carbs) worth) to see what the reaction is then.

    Although I am taking Atkins bars with me on an upcoming trip, they are more to prevent succumbing to vending machines as I know they trigger cravings in me (usually just for more of the bars though) – I can’t have them in the house.

    Looking forward to more results, especially LaTortilla Factory.

    And a comment on the new site format. Not too fond of it, lots of wasted space on the side and the narrowness makes the columns (for me) very hard to read. Also liked it better when your replies to comments stood out and didn’t just look like another comment.

    Thanks again!

    • Thanks for input…web site crashed and still trying to restore. Sorry.

  • Well the morals of all these low carb fake food stuff stories are: Eat real food sans starch. Worries over.

  • Benay

    Jimmy, thanks so much for doing this test-retest for us. The results are in the expected direction. I admire your tenacity and willingness to prick yourself for all of us low carbers.

    Having read all the Zone books, I am not surprised at the difference in blood glucose readings between the bread with and without protein and fat. Barry Sears has always recommended that whenever you eat anything at all, meal or snack, that you eat the protein first in order to lower the impact of the carbohydrate eaten in the meal or snack. I have always followed that advice. You have just done a good job of proving his point.

    Thanks again! Good job!

  • Jimmy, these results might hint at why your weight loss was stalled on your LC diet. As I recall, you were eating a lot of these LC products. I don’t think we can trust any of them without testing.

    I feel the same about the American cheese you seem to prefer.

    Re this particular N=1, the results were what one would expect. Carbs alone cause a quick spike. You were back to baseline in 2 hours, which is good. When you ate the bread with fat, it slowed gastric emptying, and you kept releasing little dabs of carbs for a longer time. Because you’re not diabetic and can produce insulin, the overall AUC was lower when you added the fat.

    It would be nice to ask your all-suffering wife to graph the fat curves along with the no-fat curves. Or you could buy her some graphing software for her next birthday instead of the diamond necklace you’d picked out [G].

  • I think that’s very interesting Jimmy. I knew that you were right all along, and that changing the manor of the test wasn’t going to make a huge difference……

    But, I think it’s interesting to see how the inclusion of some fat/protein with the bread in your original tests, actually reduced the magnitude of the BG spike. I don’t really follow the Glycemic index, because I follow the Paleo Template, but it is interesting to see how the Glycemic index of a given food can be degreased thanks to the inclusion of fat/protein, eaten at the same time. You were actually IMPROVING the results last time, when you added additional items to the mix. Rather amusing if you ask me! :-)

  • Linda Duffy

    You ate grains, coconut oil and cheese during your first test. When it spiked your blood sugar, they blamed the cheese and coconut oil? That totally cracked me up! Thanks for doing the test again. Even if it did show what they claimed, that you needed to choke down the dry bread solo to get the low carb benefits, who would buy this product??

  • Wannabe-Paleo

    Thanks for retesting Jimmy.

    I certainly think your original, grilled cheese experiment would be more indicative of “normal” folks and how they use the bread because honestly, who just eats bread by itself! LOL! Isn’t the whole point of bread to put something on it? 😀

    • Exactly. What is hilarious is that my blood sugar numbers were BETTER with the coconut oil and cheese. Ha!

  • Jimmy, It is too bad that Heath took your experiment so personally. I don’t think you were negative or unfair about it at all, and it is a shame that someone would get so defensive. Well, lucky for us he did, though (of course, not so lucky for you…you ended up having to put your body through that higher spike because of it…but we appreciate it!). Now we can all see the comparison of having added fat with a supposed low-carb product!
    I am looking forward to the Atkins bars. Which ones will you do? Might I suggest the “lowest sugar and carb” ones I know of: those peanut butter bar ones. My husband is a diabetic that eats those instead of sugary candy or other foods when he craves sweet…so this will be extremely interesting for me!
    Keep it up! You are braver than I to experiment with so many products so often! I’ve thought about doing it just once and cringe at the thought!

    • Thanks Rachel! I’ve got specific Atkins products in mind that mimic high-carb treats. I’ll be testing both and comparing the difference. Peanut butter cups are on that list.

  • Aleta Wallace

    Thank you for doing the glucose test. My own experience has been identical with the Dreamfields pasta. I do know some folks who use a high carb sauce on top of their pasta don’t seem to realize that the carb protection doesn’t extend to the sauce!
    Facts are facts Jimmy. If somebody can’t deal with facts, there just isn’t anything you can do to convince of anything. Attacking you personally was simply unprofessional and and given his fish logo not a good representation of what he claims to support.

  • Judy Smith

    Jimmy, why are you not posting your weight anymore?

  • Oh noes… not… gasp… my peanut butter cups!! I sadly gave up on the Dreamfields pasta, and the JB bread… and now my last hold out, a few measly Atkins treats. Sigh… not sure if I really want to know (just kidding… I think).

    Thanks for all you do, Jimmy. You work so hard, and I doubt most people realize the hours you put in. And now… you’re a guinea pig… oops, make that a Test Pilot. I look forward to the next test results.

    • LOL! Don’t fret just yet…they might be fine. We will see. Thanks for your kind comments.

  • Cody

    I would love to hear Heath’s response to this. Pretty much makes him look like a con artist out to get our money.

  • andrea

    I was thrilled to find the “low carb” Julian Bakery bread a few weeks ago. The first time I tried I had it with a low carb meal and I thought it was very good but I also started to crave it and other carbs after I ate it which is a sure sign for me that I ate something wrong. The next day I decided to test it just eating a slice alone on an empty stomach with butter on it. In about a half hour I actually started to shake. It has been over a year since I have had that reaction to a food like that. I was sure that it was the bread so I went online to see if others had had the same problem and that is how I found your website saying that you would be testing the bread shortly. I knew how that test would come out but I am surprised that the rep for the company told you to test it alone instead of with the cheese and the coconut oil. That tells me that he doesn’t know the first thing about low carb eating and how the fat would SLOW DOWN the carbs in your system. The company could have made an honest mistake with their product but in my opinion it is inexcusable to have someone represent your “low carb” product who doesn’t know the first thing about low carb eating.

  • Nina

    Good work Jimmy. Drs Eades comment on fat with carbs as a way of limiting the damage, especially when eating out (there was a blog post about eating brownies at a friend’s house and adding full fat ice cream to balance out the carb.)

    I haven’t been able to get the hang of blood testing, but am aware of insulin spikes by an increase in body temperature. I find that my home made sourdough bread (with whole grains) doesn’t give me hot flushes, so seems OK in small amounts.

    I hope you include Atkins Advantage bars in your test, as they’re the ones most often recommended, including by Drs Eades & Gundry.


  • Dave

    I think Heath should’ve just focused on the n=1 aspect instead of going off the rails with the claim that the bread wouldn’t spike BG if eaten plain.

    And speaking of n=1, I am dismayed by the number of people who don’t actually test these products themselves, especially diabetics! You really NEED to test!! Going by how you feel can be so unreliable. My mother is, unfortunately, one of those folks who thinks she can tell if her blood sugar is low by how she feels and is always treating what she considers a “hypo” event with carbs (“I’m having a low blood sugar attack!”) But, the Blood Sugar 101 site (http://bloodsugar101.com/) explains that:

    This is because over time, your body has become accustomed to those much higher blood sugars and it interprets the normal blood sugar as being dangerously low. When this happens, the body secretes fight or flight hormones in order to push the blood sugars back up to what it erroneously thinks is the safe zone.

    The stress hormones associated with this counter-regulatory response can make you feel dreadful. However, if you test your blood sugar during a false hypo, you will see that it is not below the 70 mg/dl (3.8 mmol/L) level that defines the beginning of the mild hypo range. That is why it is very important to test your blood sugar when you feel hypo and to only treat a hypo when it is a true hypo, not a false one. If you are not taking insulin or an oral drug that causes increased insulin secretion like glipizide or amaryl, there is no reason to treat a hypo at all as your body will recover on its own.

    The symptoms you feel during a false hypo may include a pounding pulse, shakiness, a raised blood pressure and other symptoms very similar to those of a panic attack.

    Bottom line is that you HAVE TO TEST. Jimmy is doing a great service to all of us LC’ers by pointing us to potentially problematic products, but the results are his–yours may be better or worse!

    • EXACTLY Dave! By the way, I’m gonna have Jenny Ruhl from Blood Sugar 101 on my LLVLC Show podcast later this year. :)

    • For various reason relating to the local economics of getting a bloodsugar meter if you’re not a certified diabetic I’ve worked out the basic n=1 proof that settles it for me.
      If I’m at the fridge looking for food within 30-60min of ingesting suspicious food AND I’ve had something HighFat to eat beforehand within the last few hours: that food is off the books.
      And to be my regular self – I haven’t found ANY grain product that survives this test. Fiber husk/physsilium seed survives OK, but the rest is in the NO GO AREA. I still shed tears for whole amaranth porriage (which I indulge in once or twice a year, and which isn’t biologically a grain, it’s a herb) but otherwise – just how naive are you to believe that markteing??

    • Oh, I so agree, Dave! I have type 2 diabetes, and sometimes think I’m having a hypo episode, only to test and see that it’s just a little lower than my ‘normal’ (which is still too high). I just figure if I’m having the shakes, I need some fat or protein and go eat.

      Jimmy, can’t wait to hear that podcast!

  • Murrayjr

    I’m with Loretta, I’m not sure if I want to know about Atkins Bars. They are the only way I get my sweet tooth fix, but I guess it’s better to know, (maybe).

  • Thank you for posting your results. Next week we will post our results from type 1 and type 2 diabetics which show almost no rise in blood sugar. These test will be posted on our blog at http://www.JulianBakery.com/blog
    As with all of our customers we ask you test yourself to ensure you do not get a rise in blood sugar. We have found most customers have little to no rise in blood sugar. Like Dana Thomas here is her testimonial:

    I am the founder of Friends of Diabetics. I was diagnosed with diabetes in July 2004. It was the most devastating thing in my life. What added to that frustration was the challenge I had with foods I enjoyed bread being one of them.

    I wandered into Goodwin’s Organic Foods one day and while browsing I noticed your bread was a low carb product. I was skeptical at first but I purchased it. That was the best taste experience of my life. I ate bread with every meal and my snack. Not only is it delicious it did not have a sufficient impact in my blood sugar.

    I introduced this product to five other diabetics and they join me with the review. We endorse your product with every meeting. When I say it is delicious please believe as I am very particular to taste.

    Thank you Julian Bakery for a great product.

    Kind Regards,

    Dana Thomas
    Friends of Diabetics

    • I agree people should test themselves, Heath. That’s the only way to know for sure what the blood sugar response to your breads will be. But your response still doesn’t answer my questions: Why did my blood sugar rise HIGHER when I consumed the bread alone when you adamantly claimed in my previous post that the reason my blood sugar went up was because of the cheese? I’d sincerely like to know your answer to this question.

      • Jimmy,

        I am interested to see how you do on other products that contain high amounts of fiber that offset the carbohydrates. Some people including yourself may not be able to offset the carbs they eat by fiber. The most important thing to remember is our bread uses the highest quality ingredients on the market that includes a tri-source of protein from grain, egg, and whey protein isolate. Our bread is an ideal choice for anybody looking to lose weight.

        • Unfortunately, your bread is NOT an ideal choice for Jimmy Moore to keep blood sugar and weight under control. Sorry. Again, what happened to me was NOT about the cheese. Will you at least acknowledge you were wrong about that point? Because you were quite adamant that was the reason. Now you’re saying that I must be super-sensitive to the carbohydrates that are in fiber. Which is it dude?

        • Dave

          There are plenty of diet plans to lose weight that advocate the consumption of high fiber foods. But losing weight on low carb is not the only goal. Many people are on low carb plans because of blood sugar issues. Are the diabetics that provide you these glowing testimonials on blood sugar lowering medications? BG numbers instead of assurances about how good the bread tastes or that it’s high quality are what consumers need, Julian Bakery.

    • While I’m glad that some people find your products “delicious”, your testimonial in no way compares to Jimmy’s n=1 experiment. I find many foods “delicious”, but they may raise my blood sugar. This customer’s blood sugars may not react to your product, or she may be spiking blood sugars. There are no numbers here to support anything; just her opinion that she likes how your products taste. Jimmy wasn’t trying to determine whether or not your foods were “yummy” with his experiment.

      As far as I’m concerned, your unwarranted attack on one man’s honest blood sugar results is inexcusable for a reputable business. You’ve managed to alienate a good number of people with your previous comments, including me. For Jimmy’s first report, a simple “Gosh, we’re sorry you had a reaction, but most people don’t, so please check for yourself” would have been the best bet from a PR standpoint. Your defensive comments make it seem like you have something to hide, and left a bad taste in my mouth. Your refusal to answer Jimmy’s repeated question about the cheese doesn’t help your case any.

      Unfortunately for you, the internet has changed the way people buy products. Making nice with the low-carb blogger could have increased your sales as people decided to try your products out for themselves. Instead, you’ve displayed childish behavior that offended people who like Jimmy as a person and who now see you as attacking him. That will not help your sales. Like it or not, the “blogosphere” has an influence on buying patterns now. I wish your company the best, but I will not buy or recommend any of your company’s products ever.

      • Well said Auntie M.

      • Here, here, Auntie M! You said that so well! I completely agree. I also find it appalling that there has yet to be an answer about Jimmy’s questions…and an apology regarding the childishness of “blaming” and “fussing!” I hope Heath and Julian Bread Co. take your comments to heart, because they certainly are the way many of us feel!

  • Nina

    You’re showing up in some weird places over here:



  • Harold Dobbs

    I like your experiment very much. Just a couple of comments. The variation in results is easily explained by the 20% plus or minus allowed by the USDA in labeling. The problem with the pasta may be that it takes longer to digest some pastas than others according to Dr B and you need to test at maybe four or five hours.
    Thanks for all your good work and I hope to meet you on the next cruise.

    • Thanks for your feedback Harold. Hope to meet you on the LC Cruise too.

  • Elizas

    I’ve become very suspicious that ATkins bars have been stalling my weight loss. I don’t have any of the stomach upsets people report with them and suspect that’s because my body can actually metabolise them. I think there are some people whose gastro tracts can’t handle sugar alcohols and they just pass straight through and some of us who absorb them like they’re normal high sugar chocolate bars. I’m giving them up as my own n=1 experiment to see if I can kick start my weight loss out of this stall. Other than the Atkins bars, everything else I eat is whole, low carb food in moderate amounts and yet the scales WILL NOT BUDGE……aaaaaaarrrghhh! Sorry, screams of frustration have passed.

    • Will be doing a series of posts on the Atkins products in the coming months.

    • Something I find interesting. I used to eat a lot of Atkins bars, as well as Carb Well, and other lc ‘candy’ bars. They were my go-to to keep me from eating other high carb stuff, and they were sooo good and chocolatey.

      Since I’ve been in Ireland for 3 1/2 months, I have had access to only whole foods and dark chocolate. They don’t have Atkins bars in these small villages. Guess what? I don’t like them any more. They are too sweet and don’t satisfy my sweet tooth in the same way.

      Oh, and in the past month, since I gave up all grains, the weight is actually coming off. My ‘treats’ are espresso (made on the stove a la the Italians) with cream and xylitol, and dark chocolate with chillis (love the spice). Otherwise I eat mostly meats and fats (butter is my snack now).

      Eat only whole foods and give up the processed stuff, whether it’s whole grain or not. Your tastes will change.

  • Katy

    Out of curiosity, I’ve been to the Julian Bakery website. Not only are they on the “whole grain is healthful” and “fiber is good for you” bandwagon, they are telling people that saturated fat in also unhealthful:

    “Saturated fats, found in red meats, contribute to raising your LDL and lowering your HDL. Saturated fats are also known to cause insulin resistance (Refer to our Hormone post), increasing unwanted fat storage.”


    It’s no wonder that they believe that cheese will raise blood glucose!

    • Interesting Katy. Never saw thar before. Crying shame they are spitting in the face of the very community of people they are targeting.

  • Terry

    I hope you get a chance to test those delicious Chocoperfection Dark European bars along with the Atkins products.

    • ChocoPerfection is on my list to test…down the road after Atkins bars sometime. Not at the same time. One test at a time. :)

  • Jay Wortman MD

    Hi Jimmy,

    No big surprise – the results were as expected. Early on, I used to seek replacements for my beloved carb foods like bread and pasta but, after lots of disappointments, I don’t do that anymore. It’s kind of like those vegetarian products that mimic meat. What’s the point?

    On the other hand, maybe you can test my home-made low-carb organic chocolate pecan ice-cream sometime!


    • Would love to do that! May be worth a trip to Canada sometime. 😉

    • OMG, Dr. Wortman, that low-carb organic ice-cream sounds divine! That might be one n=1 experiment I would do…just for the science of course 😉

      Really though, Jimmy is a brave soul to be putting his body through these tests. I just stay away from the low-carb treats and processed foods as much as possible…staying with whole-foods seems logical to me…and that ice-cream sounds like it fits the bill (I do like a ‘sweet treat’ now and then…usually a square of 85% dark chocolate or some berries and coconut milk with just a drop of stevia or a pinch of xylitol in it.

  • Ted Jones

    Jimmy: Thanks for the testing! Great idea!! Your data confirms what I found with Dreamfields.

    For the record, we’ve had a terrible time finding Atkins breakfast bars this last month. They have been discontinued at all local stores here in Knoxville. They may be on their way out? My wife eats them but I stay away. I’ll be interested in your results.

    One more idea: consider crearing a team of testers. You could announce the product and a bunch of us “certified” testers would do the experiment the same way. It’d be interesting to compare results that we would all post and share. … Give us a name! Get some funding! Who knows?! …… just a thought.

    Thanks for all of your efforts.

    • Thanks Ted. Join my Facebook page…I talk about my testing there. Atkins bars are next in late July.

  • shelley

    Will you or maybe have you already tested some natural foods that are higher in carbs. I have done low-carb for several years and have always fallen off the bandwagon so to speak whenever I’ve tried to keep low-carb processed foods of any type in my diet. After more or less going “paleo” and cutting out all processed foods, much to my delight I can now consume quite a bit of fruit, sweet potatoes, and potatoes and continue to lose weight and avoid any cravings which was what always derailed my efforts previously. I’m hoping to try white rice soon too. I have never tested my blood sugars though and was wondering if you or any of your followers have had experience testing these formentioned foods.

    • I will likely test those kind of foods within the course of my other tests. The LC Foods company has a low-carb milk product, so I’ll test comparisons to full-fat and low-fat milk to compare.

  • tam

    Ugh. You’ve got me doing it too. It seems like milk and potatoes aren’t as bad as whole wheat products. I have a lot of E2 failures testing. I guess I need higher blood pressure. My waking score was only 60. Then I had a grass fed hamburger with sprouted bread, and it went to 145! But I didn’t wash my hands.

  • tam

    Washed hands, thicker burger with sprouted wheat bread – 125 after 20 minutes.

  • deb

    thanks for the testing. I did try Dreamfield pasta and got sleepy (which is my normal reaction to too many carbs)..It might work if a person only ate 1 ounce or something lol!..I would love for you to test the GNU bars. They have 12 grams of fiber and I have one, weekdays ,mid-morning after a whey protein shake for breakfast and they never give me that “carb” reaction and I have tried sooo many bars.

  • Ryan

    Very interesting research. For comparison, how would your glucose levels look if you ate 13g of green vegetables or berries (13g because that’s how many carbs are in one slice of bread)? I’d love to see the two graphs side by side. I’m guessing the different speeds of digestion (along with fibre content) would produce a much flatter graph.

  • Not that I agree with their claim on net carbs etc, but if I was going to eat bread, this looks like a good choice. It looks like their % of carbs / slice is less than 30[1]. A quick check on some common Swedish breads show a % of carbs around 45.

    [1] Unless my math is totally off 😮

    • I don’t think their carb counts are necessarily accurate.

      • hmm.. well if the “Nutrition Facts” are wrong, that’s even worse. That their claim is bogus is obviously bad, but if those facts are wrong…

        • Wish I had the money to pay to have it tested in a lab.

  • tam

    Tried some ‘sprouted bread for diabetics’, and went to 108. That seems to be decent.

    I really think it’s the wheat flour that’s making America fat, even whole wheat. Once you mill the insoluble fiber, whole wheat has a higher glycemic index than sugar. Diabetics can’t eat this stuff. After I watched Lustig’s video, I gave up sugar and fruit juice. I ended up gaining weight, I think because I was having more whole wheat bread. Tom Naughton says the same thing at the end of the 5 part ‘Big Fat Fiasco’ video on youtube. http://www.youtube.com/watch?v=exi7O1li_wA&playnext=1&list=PL3B66A0712E0721BB

  • tam

    I tried a natural baked potato with skin his morning. 145. I really felt it. I had to force myself a little to finish it. I felt like walking it off later. I knew it had a high GI, but I had to confirm it myself, even with the skin on.

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

  • tam

    I tried a pure natural baked potato with the skin on this morning. 145. I really felt it. I had to force myself a little to finish it. I felt like walking it off later. I knew it had a high GI, but I had to confirm it myself.

    That 20 potato guy must have had a ping-ponging blood sugar or was insensitive.

  • Judy

    Re:Atkins bars…I stopped eating them once the Almond Brownie bar was “retired.” None of the other bars met my taste and texture needs. Just why was it retired anyway?

    • Usually it’s lack of sales, but I have no idea.

  • tam

    brown rice – 120
    steel cut oats – 133
    all-bran cereal – 145

  • tam

    Blood sugar spikes from those foods. Yes, all-bran cereal is the worst.

  • tam

    20 minutes. First meal of the day.

  • PirateJenny

    June 20th: Julian Bakery kept claiming they would post their results “next week”…three weeks later, nuthin’!

  • PirateJenny

    Well, it’s up now:

    But it’s the results of only one person, when supposedly they have “thousands” of clients.

    • Thanks Jenny! But I don’t buy it. There were a lot of issues with the very short fasting time, the funky graphing, and the crazy starting number on the graph vs. the stated numbers. Still more questions than answers.

  • Julia

    Hi Jimmy – I have bought a Glucometer and have been testing my fasting blood sugar levels in the morning.  I fast daily for 19 hours a day, and eat a low carb, high fat diet.  My AM readings are typically around 115 which i thought was very high.  My levels only drop under 90 after i’ve gone 24 hours fasting, or after I eat something.

    You said something about this being the normal blood sugar readings for someone who is eating low carb?  Could you point me in the direction of some more information about this as I am very worried about my levels!

    Thanks a lot for all your work

    • Anonymous

      Hey Julia! That fasting number is actually pretty high. Get an A1C test conducted and test your blood sugar every 15 minutes after eating for a few hours. You need to know what is happening when you consume food. Does it go up? Down? Stay stable? This would all help. Knowing how much protein you are consuming is important too because excess can raise blood sugars. Email me at livinlowcarbman@charter.net and I’ll try to help.