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BREAD

S

shirl1946

Member
Messages
14
Location
Newcastle upon Tyne
Type of diabetes
Treatment type
Insulin
Hi Everyone
I don't usually post even though I check new post most days
I just wanted to tell you about the bread mix I tried and it didnt spike my blood
Maybe you have heard of it but if not its called
HELENS SANDWICH BREAD MIX it makes a small loaf and it tastes fab not white bread either
more wholemeal
I got about 16 slices out of my loaf. the whole loaf is aboy 40g carbs not quite sure
but I think it would work out about 3 g cabs per slice but dont quote me on that
you can also freeze it.
I got mine at Asda it was £2 40 but I think Sainsburys you can get it at so
maybe all supermarkets will sell it.
Sorry should have said it was GLUTEN free
 
Last edited:
Ingredients
Potato Starch, Cornflour, Tapioca Starch, Flaxseed Flour, Dried Egg White, Sugar, Sea Salt, Dried Yeast, Emulsifier: Soya Lecithin, Raising Agents: Sodium Bicarbonate, Disodium Diphosphate, Stabiliser: Xanthan Gum

Nutritional info
Typical Values
Average Per 100g*
Energy 1067kJ

255kcal


Fat 6.8g
of which saturates 0.8g
Carbohydrate 42.9g
of which sugars 0.5g
Fibre 4.5g
Protein 3.2g
Salt 1.0g
*When baked as above

https://www.ocado.com/webshop/product/Helens-Gluten-Free-Sandwich-Bread-Mix/209996011
 
Soya Flour, Flaxseed Flour, Corn flour, Tapioca starch, dried egg white potatoe starch its Gluten free and looks like wholmeal bread
I had a slice with my soup today no spike in blood
 
shirl1946 said:
Soya Flour, Flaxseed Flour, Corn flour, Tapioca starch, dried egg white potatoe starch its Gluten free and looks like wholmeal bread
I had a slice with my soup today no spike in blood
Click to expand...

thank you... it is much better than ordinary higher carb bread, but I think that 42 grams of carbs pro 100 gram of bread is maybe too much for many but not for all... but it is clearly a better choice than most breads.
 
shirl1946 said:
I got about 16 slices out of my loaf. the whole loaf is aboy 40g carbs not quite sure
but I think it would work out about 3 g cabs per slice but dont quote me on that
you can also freeze it.
Click to expand...

It looks like it will be considerably more per slice, the nutritional info says 42.9g of carbs per 100g (when baked) so its no lower than your average bread (which can be anything from 10-20g per slice depending on size and thickness).
 
I went to Lidl and bought some of their high protein rolls and saw the low GI bread, as someone recently diagnosed I have found giving up my toast on a morning one of the hardest things, however I had 2 slices of this bread with a chicken salad and my bs didn't spike at all.
 
Robbity said:
@shirl1946 and @Julesatnotts - hjow long after eating your bread did you check for spikes? Did you check at 1 hour as well as 2 hours?

Robbity
Click to expand...


Personally Ive never bothered about a 1 hour spike or even how high it is, to me its always been about how fast your bloods return to normal.

Even non diabetics get big spikes after eating a high carb meal but their bloods return to normal relatively quickly which is what I aim for.
 
Looking at the ingredients there are a couple at least I question ..... I have been tempted to try a seeded loaf, not made with flour and gluten free. I looked at the carbohydrates - 17g net carbohydrates per 100g. The whole loaf is 500g. Yes it's expensive - £4 but surely we deserve a treat now and again! The make is "The Heart Of Nature" - http://www.smakosztraditio.com/heart-of-nature-bread.php
 
Sid Bonkers said:
Personally Ive never bothered about a 1 hour spike or even how high it is, to me its always been about how fast your bloods return to normal.

Even non diabetics get big spikes after eating a high carb meal but their bloods return to normal relatively quickly which is what I aim for.
Click to expand...

@Sid Bonkers:
Yes I'm well aware that non diabetics spike, and I've also seen some of the experiments forum members have done with their non diabetic relatives, but AFAIK there's a difference between how non diabetic bodies manage carbs and our diabetic ones do. And for me there's a difference between don't spike, spike but back to normal/pre meal level at 2 hours (and spike but not back yet to pre meal level).

And I also do bother about a one hour spike, so I'm interested in what they were checking/seeing with their bread. On a very low carb diet I see huge difference between what happens with a high carb food and with a low one - one will give a big sharp spike and the other minimal - more like a little bump. And I know which is kinder to my system.

Robbity
 
I find that the best bread is the bergen linseed bread. Its the only bread that my body can handle and keep my bloods in the "zone"
 
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