OK, my latest n=1, one cohort clinical trial is complete. This one was for the Great Low Carb Bread Company's Paleo Cinnamon Muffin.
It's funny calling it a muffin, because, for me, it conjures up an image of the massive Costco muffins I used to devour in my fat SAD days. It is not anything like that. If you know what mini muffins are, that is what it is like. At 2 ounces, it should have been obvious to me. But that is beside the point for this trial.
As per my usual modus operandi, I waited until all food and bolus insulin was out of my system (5.5 hrs in this case). I recorded my blood glucose with my Freedom Lite meter and my continuous glucose monitor on my Medtronic 722 at the start and every 30 minutes for 3 hrs (when my BG began to decline). In this case I took no bolus insulin. Here are the results of that trial:
Time BG
1315 73
1345 76
1415 66
1445 64
1515 65
1545 61
1615 62
In short, there was no significant increase in my blood glucose during the 3 hr test. In fact, I had a net decrease in BG by the end of the test. I'll repeat this n=1 several times before making any definitive conclusions. But my preliminary impression is that this product does not raise (my) BG. The net dietary carbs of 3g that the label advertises should raise my BG by around 20 mg/dl. I will need further testing to see if the decrease I recorded was due to the product (possibly the Erythritol or Inulin) or some other factor. There are a lot of ingredients listed on the label, so I'm not sure how it could qualify as "Paleo," but that is up to the individual to decide.
Ingredients:
Water
Egg Whites
Organic Coconut Flour
Almond Flour
Organic Golden Faxseed Meal
Organic Unrefined Virgin Coconut Oil
Erythritol
Inulin
Cinnamon
Baking Soda
Sea Salt
Vinegar
Stevia
Nutrition:
Calories = 135
Fat = 10g
Sat Fat = 3g
Protein = 12g
Sodium = 70mg
Total carbs = 13g
Fiber = 7g
Erythritol = 3g
Net Dietary Carbs = 3g
As far as taste goes, I found this product to be moist and not at all crumbly like many gluten free items I have tried before. There is a definite taste of egg whites, which is not unexpected or unpleasant, just different from conventional muffins. There is a coconut taste and texture but little if any cinnamon taste. Mouth feel is good and it is remarkably filling, probably due to the high protein content. My only concern is the use of Erythritol and Inulin. I don't like the addition of these un-natural ingredients, but I do understand why bakers use them. I probably won't make them a part of my regular diet. It is up to the individual if it is worth $2.50 each for a smidgen of simulated muffin.
I also have some GLCBC low carb bagels and rolls that I will n=1 test and report on today or in the near future. They are not gluten free, so I am a bit dubious about subjecting my body the assault of wheat. This could get ugly.
