Bread and Me.

Actually this is a normal pattern in the earlier stages of T2, you may find a similar pattern with other starchy foods.
In a non diabetic insulin is released from the pancreas in 2 phases. The first phase consists of a brief spike lasting ∼10 min followed by the second phase, which reaches a plateau at 2–3 hours.
It is thought that one of the earlier changes in the development of T2 is the diminishing and then eventual loss of that first phase of insulin release. In consequence glucose levels rise rapidly after a meal but then the still existing second phase insulin 'kicks' in reducing the glucose level though at 6mmol it is still not as low as non diabetic levels would be.

It is worth experimenting with other foods, (and amounts) even other breads. Breads that are truly low GI for you would cause a gentler rise in glucose, better matched to the pattern of insulin release. This will keep glucose levels lower overall and also reduce the amount of insulin your body needs to produce in that second phase. (that extra insulin is not a good thing in the long term, causing the 'progression' of T2)

I have T1 and take insulin but (as I've written on the other thread) I've found that I have problems dosing for any of the breads I've found in UK supermarkets, including Burgen... and even though I take a rapid insulin it doesn't work quickly enough. Almost all of these breads are made by a highly industrial process resulting in light fluffly bread that is quickly absorbed by the body. I find Burgen better than most but...
At home, I normally eat denser multigrain or nut breads made locally.. If I were permanently in the UK, I think I would be looking forsimilar breads made by bakers in the traditional way .. Unfortunately that's bound to add to the cost( and unless you have a large family involves freezing it in portions since these breads contain no preservatives.)

For the reasons outlined above I have developed my own bread:-

120g wheat gluten 16g carbs (the carbs value of this seems to vary depending on where you look, as low as 10g on some websites).
120g soy flour 30g carbs
30g linseed (flax) 9g carbs
10g sunflower seed 2g carbs
Add wheat bran to suit taste and requirements.Maybe 20 gms, add carbs.
1 tsp of sugar (carbs not counted as the yeast converts it)
1 pkt Tesco dried yeast.(I tried the rest, it's the best).
15 ml of oil
Warm water to mix.

Around 60 gms of Carbs for a good sized loaf, about 4 gms of carb per slice depending on how thick you like it.

You can use a bread maker to make it I use "Speciality" program, yours may vary.
Wheat Gluten etc from "Flourbin".

It is slightly chewy but tastes fine, makes good toast and keeps well.

H

Phoenix

You said:

. . . the glucose level though at 6mmol it is still not as low as non diabetic levels would be.

Click to expand...

for the 2 hours after figure.

The figures I have for non-diabetic blood glucose levels are:

3.5 - 5.5 mmol/l before meals or fasting;
less than 8 mmol/l 2 hours after meals.

Are these out-of date? I know that at least one American author recommends less than 4.6 fasting, less than 6.6, 2 hours after.

Viv 8)

viviennem said:

Phoenix

You said:

. . . the glucose level though at 6mmol it is still not as low as non diabetic levels would be.

Click to expand...

for the 2 hours after figure..........
Viv 8)

Click to expand...

First a mea culpa, I read the test as at 3.5 not 2.5 hours after eating, by which time a non diabetic should have returned to pre meal levels. ... but we are diabetic and this has to be taken into account, normal levels may not be possible hence the targets. (And on insulin this can be very difficult since the insulin is stil working at this point.)
The most recent research I know of showed that in non ds a median postprandial plasma glucose was 6.0 mmol/l This was at 90mins and should have returned to normal pre prandial levels (which were 5.3mmol) within 2-2.5 hours. It is also true that this was the median and therefore some subjects had higher readings than these, others lower.
useful references are:
Real-life glycaemic profiles in non-diabetic individuals with low fasting glucose and normal
HbA1c: the A1C-Derived Average Glucose (ADAG) study
http://www.springerlink.com/content/a55 ... lltext.pdf
Postprandial Blood Glucose
http://care.diabetesjournals.org/content/24/4/775.full
Back to bread anyone... sorry for the deviation!

Maybe two slices were just to much for carb for you, why not try one slice, to see if you can manage it?