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I do buy the WASA Rye Crackers. They make several varieties so make sure you check the carb count carefully. I find them at my regular grocery store. Usually if I eat one with some raw almond butter and Walden Farms jam I don't get much of a spike. They do take getting used to, because they are kind of dry. Like Shanny I use the GG Branscrips crackers. In fact I just had one for breakfast with almond butter and cinnamon. I buy mine from Netrition by the case. I think Dr Bernstein uses both the WASA and the GG crackers. I remember he even soaks them to make french toast. I've also thrown them in a food processor for bread crumbs.
 
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