100% Rye Bread, good or bad?

[stewcose]

Hi All

I have been eating rye bread as my fibre mainstay. Some 7g a slice, and I have a couple a day. Only I now see this gives me 25g of carbs with .5g being sugars, per slice. Good fibre and low sugars great, yes?

Are these carbs not good carbs as they are digested over a longer period?

Please agree. Stewart

 

[phoenix]

Rye bread is healthy as per nutrients etc , high fibre isn't necessarily equated with low GI. On testing some rye breads have been found to be as high 80, others as low as 40, sourdough rye and rye that includes cracked grains will usually be lower, most breads made by bulk volume industrial methods seem to be fairly high .
Unfortunately most of the breads in the UK are not tested for GI (though a google search has just shown some companies that claim to be producing low GI tested bread in the UK) so its best to use your own meter to check.
From your other posting I think that you are investigating the GI. The GI index website has lots of info including some podcasts: ( the podcasts are from US book publishers so have book plugs at the start and end but you can ignore those)

whole site including FAQs here
http://www.glycemicindex.com/
podcast (towards the bottom of the page : a good starter is 'Understanding GI food values'
http://ginewspodcasts.blogspot.com/

 

[hanadr]

As a Czech born, I LOVE rye bread, but don't eat it, because it's not good for my BG. Most so-called rye bread contains wheat too. :cry: I do occasionally have Finn Crisp rye crispbread. All the flavour, a terrific "Crunch" and only 4 carbs per slice, admittedly they are tiny.
If you REALLY LOVE this bread, you could just have a TINY portion. You could weigh it and work out the carbs.
Hana

 

[Spiral]

stewcose, we all have different metabolisms and what makes me spike may not be what makes you spike, and vice versa.

Some things that seem very high in carbs don't really make me spike at all because the carbs are indigestible. The other thing that affects what makes you spike is portion size.

The best way to find out the effect a particular food has on your blood sugar is to test your blood sugar before and after eating it and 1, 2, or even later as some things have a delayed spike at about 4-5 hours.

The only carbs I still eat at the moment are oats or rye. I hope this will change once my blood sugar is better controlled and I have lost the weight I need to lose (and the insulin resistance that goes with it), when I will try all the things I exclude at the moment. I miss toast and Marmite!

 

[saz1]

I eat 100% rye bread once or twice a week,I bring it back from my home country. It is wholegrain rye, sometimes with seeds and doesnt seem to send my sugars high. I generally stay around 6 one and two hours after and around 5.5 at three hours so am quite happy to have the bread. Just test and see how you do with it. 8)