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Bran Oatmeal with Carbs and Bread Substitute Advice

HSSS said:
Morrison’s have a low carb section?? I’ve not seen one anywhere in any supermarket in the uk. (Don’t have a morrisons near me though)
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Yep. It sure has. That was a great surprise for me as well. Follow my link above, it's from Morrisons, you can also buy it straight online and have it delivered anywhere. I've never checked it out before though as I could eat pretty much anything I wanted. I am lucky, my nearest Morrisons is just about 15 minute walk from my house :-)
 
In order to label products as low sugar, low salt, low fat they rely on the RDA as a reference. There is no RDA for carbohydrate, hence no traffic light, this makes it difficult to claim something is low carb as one might ask "compared to what?".
 
Well I’ve just made the closest attempt to real bread so far. https://www.myketokitchen.com/keto-recipes/keto-bread/

Tiny slices though so to be fair 2 of them to make the equivalent even a small loaf slice. But 1g carb per slice allegedly! Not as cakey or eggy or crumbly or dense as others so perhaps the yeast made the difference. Not perfect but better by far.

I did ditch an egg and add a splash more water and also whisked the egg whites to increase air in the mix. And as I had no insulin I used half teaspoon of sugar :o. Various sites claim the yeast eats this not me so doesn’t affect carb count. Not sure I trust that but it was a tiny amount for a whole loaf. Next time I’ll use some seeds/nuts etc to create a bit more texture. I don’t do this often but it’s nice to know that once in a while there’s something i can have.
 
HSSS said:
Well I’ve just made the closest attempt to real bread so far. https://www.myketokitchen.com/keto-recipes/keto-bread/

Tiny slices though so to be fair 2 of them to make the equivalent even a small loaf slice. But 1g carb per slice allegedly! Not as cakey or eggy or crumbly or dense as others so perhaps the yeast made the difference. Not perfect but better by far.

I did ditch an egg and add a splash more water and also whisked the egg whites to increase air in the mix. And as I had no insulin I used half teaspoon of sugar :eek:. Various sites claim the yeast eats this not me so doesn’t affect carb count. Not sure I trust that but it was a tiny amount for a whole loaf. Next time I’ll use some seeds/nuts etc to create a bit more texture. I don’t do this often but it’s nice to know that once in a while there’s something i can have.
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Noooo.. :lock: :eek: Do not use any sugar. The difference is that all the bakeries (small or big) and the production one I used to work for use sugar almost in every single recipe. That's why all the bread for sale contains added sugar and a whole lot of carbs. Not sure why they just cannot skip this "sugar step" and create a new variety of bread. Now again as I was saying the difference between you baking it yourself and all the bakeries out there that cannot "live" without sugar for some reasons is that they add sugar, you don't. Probably they are just not willing to stop the train rolling and to go off the beaten track to become more creative and flexible. It might also take some financial resources and risks to experiment if baking this would be profitable business wise. Personally, I strongly believe it would because there isn't only 1 single diabetic on the planet that they would provide for.

Don't fall for all sorts of silly advices from un-trusted places online. You can have your own web-site almost for free nowadays and just put down there absolutely anything your left leg might feel like putting. Then people will browse around and bump into it. For example I ran into recommendations to eat a lot of honey with bananas to treat diabetes... imagine this...
 
Klpville said:
Noooo.. :lock: :eek: Do not use any sugar. The difference is that all the bakeries (small or big) and the production one I used to work for use sugar almost in every single recipe. That's why all the bread for sale contains added sugar and a whole lot of carbs. Not sure why they just cannot skip this "sugar step" and create a new variety of bread. Now again as I was saying the difference between you baking it yourself and all the bakeries out there that cannot "live" without sugar for some reasons is that they add sugar, you don't. Probably they are just not willing to stop the train rolling and to go off the beaten track to become more creative and flexible. It might also take some financial resources and risks to experiment if baking this would be profitable business wise. Personally, I strongly believe it would because there isn't only 1 single diabetic on the planet that they would provide for.

Don't fall for all sorts of silly advices from un-trusted places online. You can have your own web-site almost for free nowadays and just put down there absolutely anything your left leg might feel like putting. Then people will browse around and bump into it. For example I ran into recommendations to eat a lot of honey with bananas to treat diabetes... imagine this...
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Whilst I don’t disagree I am sick of “bread” that tastes nothing like bread. In fact this is the first attempt in months as a result. This is the first low carb Bread I have tried that uses yeast. I understood yeast needs to activate with warm and ‘sugar’. I didn’t have inulin or access to any which is the route I would have gone if prepared. I hardly think half a teaspoon (2g ish) that MAY (not falling for anything but consider it a possibility is all) be utilised by the yeast for an entire loaf is something I’m going to get overly worried about though. I had to hunt through cupboards for very old lumpy sugar so rarely is it used now.

There are absolutely no ready made breads available in the uk I’m willing to eat and it’s not only about the sugars but even more about the grains

For the record on 4 occasion I have tested this bread I have had zero rise in blood sugars. Not sure I’d bother again as it really isn’t as close to bread as I’d hoped but I don’t believe it caused me any more damage than a few grams of other carbs would have.
 
HSSS said:
Whilst I don’t disagree I am sick of “bread” that tastes nothing like bread. In fact this is the first attempt in months as a result. This is the first low carb Bread I have tried that uses yeast. I understood yeast needs to activate with warm and ‘sugar’. I didn’t have inulin or access to any which is the route I would have gone if prepared. I hardly think half a teaspoon (2g ish) that MAY (not falling for anything but consider it a possibility is all) be utilised by the yeast for an entire loaf is something I’m going to get overly worried about though. I had to hunt through cupboards for very old lumpy sugar so rarely is it used now.

There are absolutely no ready made breads available in the uk I’m willing to eat and it’s not only about the sugars but even more about the grains

For the record on 4 occasion I have tested this bread I have had zero rise in blood sugars. Not sure I’d bother again as it really isn’t as close to bread as I’d hoped but I don’t believe it caused me any more damage than a few grams of other carbs would have.
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You are correct, it is normal to add about a teaspoon of sugar to bread made with yeast. This is consumed by the yeast releasing CO2 gas which make the bread rise. The sugar does not stay in the bread, but if it did it would amount to about 4g in an 800g loaf which is about 0.25g per slice.
 
Klpville said:
esattamente (Italian) - exactly :) As an ex production baker I will just bake it myself.
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Found a low carb s ended bread in Waitrose at £1.55 - it’s 3 carbs a slice. Have enjoyed it with a breakfast it sandwich and just the whole normal practice of using bread. Since it cost £15 for 1kg if almond flour - I think it’s awesome - it lasted a week too.

Ps - saw the carbs in rye bread n I apologise for mentioning
 
As porridge one can make chia porridge maybe with cream and a few blueberries in
 
Hungry19 said:
Found a low carb s ended bread in Waitrose at £1.55 - it’s 3 carbs a slice. Have enjoyed it with a breakfast it sandwich and just the whole normal practice of using bread. Since it cost £15 for 1kg if almond flour - I think it’s awesome - it lasted a week too.

Ps - saw the carbs in rye bread n I apologise for mentioning
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What is this Waitrose bread called?
 
Hungry19 said:
Found a low carb s ended bread in Waitrose at £1.55 - it’s 3 carbs a slice. Have enjoyed it with a breakfast it sandwich and just the whole normal practice of using bread. Since it cost £15 for 1kg if almond flour - I think it’s awesome - it lasted a week too.

Ps - saw the carbs in rye bread n I apologise for mentioning
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That's pretty much the same what I was saying in my previous posts. There are vegetarian and gluten free sections. However, low-carb food stuff is not sorted out. You have to dig through, grab every single item and read the labels. That's what I have been doing lately and believe it or not it works. I keep on finding new products with zero and very low carbs. The only thing is that instead of minutes it takes me hours now to do my shopping. I literally walk in, stand there, and read the labels. It's like going fishing and your every new shop you visit is like a new river: you never know whether you're going to catch something or not. :rolleyes:
 
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I have a little question. Could anybody advise please, if it is theoretically possible at all. Let's say my meter shows me I am pretty much OK on my daily basis and the levels are acceptable. But my HbA1c tests show that I am not OK and have a problem there. Could that actually be the case at all? Could the readings of these two completely mismatch and have total disparity / nonconformity?

Would appreciate any comments at all. Many thanks in advance!
 
Klpville said:
I have a little question. Could anybody advise please, if it is theoretically possible at all. Let's say my meter shows me I am pretty much OK on my daily basis and the levels are acceptable. But my HbA1c tests show that I am not OK and have a problem there. Could that actually be the case at all? Could the readings of these two completely mismatch and have total disparity / nonconformity?

Would appreciate any comments at all. Many thanks in advance!
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Yes, there are discrepancies between the two. Finger prick tests are snapshots of your levels at that time. You have no idea at all what your levels are like in between finger pricks. They could be high, low, or roller coasting all over the place. The HbA1c measures how much glucose has attached itself to your haemoglobin. The 2 are not really comparible.
 
Bluetit1802 said:
Yes, there are discrepancies between the two. Finger prick tests are snapshots of your levels at that time. You have no idea at all what your levels are like in between finger pricks. They could be high, low, or roller coasting all over the place. The HbA1c measures how much glucose has attached itself to your haemoglobin. The 2 are not really comparible.
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Now could these two be completely on their own? Let's say these finger prick tests are done 6 times a day for 2 months in a row and show nothing, that is it shows that the sugar is fine, it's neither low nor high. When now HbA1c shows that there is a problem. Is this scenario possible at all?
 
Klpville said:
Now could these two be completely on their own? Let's say these finger prick tests are done 6 times a day for 2 months in a row and show nothing, that is it shows that the sugar is fine, it's neither low nor high. When now HbA1c shows that there is a problem. Is this scenario possible at all?
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How much difference are you talking about?
 
Slower or more rapid turnover of red blood cells can cause a discrepancy - the Hba1c comes out wrong as the basic premise is of an approximate 12 week lifetime of cells.
If the yeast used in breadmaking is the 'place in warm water with a little sugar and allow to activate' sort, then not adding the sugar will result in poorer results and a slow rise, denser bread. Adding the dry yeast to the mix can lead to the same results - it is just down to the way the yeast works.
For bread maker machines you need to use the 'STIM' yeast developed for them - it should say that it is suitable for machines on the tin.
The sugar is absorbed and converted into alcohol and carbon dioxide gas by the yeast cells.
 
Klpville said:
Now could these two be completely on their own? Let's say these finger prick tests are done 6 times a day for 2 months in a row and show nothing, that is it shows that the sugar is fine, it's neither low nor high. When now HbA1c shows that there is a problem. Is this scenario possible at all?
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As I said before, the 2 are incomparible. Of course the HbA1c can show a problem even when the finger pricks don't, and likewise if the finger pricks show a problem, the HbA1c could show no problem or less of a problem.

Is there a particular reason why you are asking these questions?
 
Mr_Pot said:
How much difference are you talking about?
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Well, it's like this regular prediabetes of 6.2% reading on my HbA1c and the highest reading of my meter has been 5.9 mmol/L for the past month maximum, usually it's a bit less.
 
Bluetit1802 said:
As I said before, the 2 are incomparible. Of course the HbA1c can show a problem even when the finger pricks don't, and likewise if the finger pricks show a problem, the HbA1c could show no problem or less of a problem.

Is there a particular reason why you are asking these questions?
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Well, the reason for asking is quite simple and I thought it was obvious as well. My every day finger prick tests show me that I am all right, but... I do not feel so good so I thought I might as well go do this HbA1c (I cannot do it myself at home) to check what's on there. I also thought I would ask around if any of you guys have ever experienced anything like this? That is your finger prick tests show "nothing" (you're OK), but when you do HbA1C it says there is an issue.
 
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