I LOVE dark full grain types of breads and one day my wife brought home a dark bread labeled 'Pro Body' here in Belgium. When buying fresh bread straight from the bakery there is no nutrition label on the bag. Allegedly you can ask to get a little booklet from the bakery, where all breads are described in details, but I never did...
So I made a delicious big plate for myself for lunch with 4 big open sandwiches.
Shooting up the usual 3 units of fast acting to counter the delight ahead of me.
But BOOM! Hitting bg rock bottom big time 1 hour later...
Little did I know about this new world, where bread no longer always carried with it half its weight in carbohydrates.

Several of these low-carb bread types are now available as 'standard' across Europe, even using the same name, as its like 'branded' breads are like 'pre-fabricated' mixes bakeries are new buying from global larger manufacturers, where the bakeries then just need to add the last components of fat, milk or water and then bake their breads.
Even this 'Pro Body' appear available almost globally in our western hemisphere:
http://www.myfitnesspal.com/food/calories/pro-body-bread-low-carb-bread-489025512
Life as low-carber is maybe easier than I imagine it would be?
I certainly adore this bread as the taste is as good as any other full fat carb bread I normally would eat.
Bon appetit !