Bread

[gaz1971]

Why is it generally seen as being bad for diabetics? I personally find it has very little effect on by BG levels, I can eat 4 slices of toasted wholemeal bread and dont need to take any medication to keep by BG below 8.5

 

[GraceK]

Why is it generally seen as being bad for diabetics? I personally find it has very little effect on by BG levels, I can eat 4 slices of toasted wholemeal bread and dont need to take any medication to keep by BG below 8.5

You lucky so and so! :roll:

I've never felt 'comfortable' after eating bread of any kind, not sure if it's the wheat or the carbs that gets to me, but I've always been the same so I've never really enjoyed it except when toasted, then I could eat a loaf of buttered toast all to myself. But when I got my meter and started testing it showed just one slice of bread, wholemeal or otherwise, sends my BS up to around the 10 mark - so I've swapped to crackers @ 2.5 carbs per cracker.

 

[CollieBoy]

Gaz, you are lucky ,even though wholemeal bread is beter than white,any more than 1 would spike me badly. :shock:
In short, breads are high in carbs, carbs convert to sugars, sugars mean BG up unless you can respondc with enough insulin, and quickly enough.

Bah,
GraceK beat me to it :clap:

 

[gaz1971]

I had lots of fun with the GI food sheet my diabetes clinic gave me, most of the things that were supposed to be good to eat, spiked my BG levels, things like rice and pasta especially bad. Potato and bread dont have much effect.

 

[GraceK]

Gaz, you are lucky ,even though wholemeal bread is beter than white,any more than 1 would spike me badly. :shock:
In short, breads are high in carbs, carbs convert to sugars, sugars mean BG up unless you can respondc with enough insulin, and quickly enough.

Bah,
GraceK beat me to it :clap:

:lol: :lol: Nyer nyer nyer nyer nyer! :lol: :lol:

I've wanted to ask you this for ages ... do you really look like your Avatar? :think:

 

[CollieBoy]

:lol: :lol: Nyer nyer nyer nyer nyer! :lol: :lol:

I've wanted to ask you this for ages ... do you really look like your Avatar? :think:

What do you think?
or is it

 

[GraceK]

I love the pigtails! I'm sure I've seen you shopping in Morrisons. You were carrying a huge tree trunk over one shoulder and I would have said hello but you were busy reading the ingredients label on a tub of Cornish ice cream. :lol:

 

[CollieBoy]

Sorry, wasn't me tossing my caber in Morrisons and I make my own ice cream, all double cream,eggs,& berries 8)

 

[GraceK]

Sorry, wasn't me tossing my caber in Morrisons and I make my own ice cream, all double cream,eggs,& berries 8)

Ha! :lol:

Give us your ice cream recipe then? Don't keep it to yourself.

 

[))Denise((]

by gaz1971

Why is it generally seen as being bad for diabetics? I personally find it has very little effect on by BG levels, I can eat 4 slices of toasted wholemeal bread and dont need to take any medication to keep by BG below 8.5

I'm hoping your 8.5 is two hours after a meal gaz. If not it is too high.

The thing about Type 2 is that everyones pancreas is different. We really don't know how well our particular one is working. Looking back I must have been undiagnosed for about five years, so would have been running high levels for all that time. So I think mine doesn't work too well.

If you were diagnosed fairly early and have made other dietary changes, then this is perfectly possible. It may be a good idea not to eat so much bread and keep your BG lower than this.

 

[Hobs]

You should be aiming for well under 8.5 two hours after meals, so maybe less bread would be a good idea.

I can only get away with one slice toasted and that is from home made bread after much experimenting with the mixture formula. That slice of toast (buttered) will act as a base for my scrambled, fried or poached eggs at breakfast time.

 

[KennyS]

I personally find 8.5 intolerably high so most any bread will put me above my self imposed absolute maximum of 7. Of coarse it is a personal choice of how one approaches this condition but I figure that if I have damaged myself over the years by eating foods which constantly stress my system... I should, for the sake of my future health, reduce that stress to as close to 'normal' levels as I can. One day I may need to use meds to help but I am going to forestall that as long as possible. No doubt, this is why you read so much about these foods... Its all about what you are trying to achieve and what your body will allow you to do...

Kenny :wave:

 

[GraceK]

I personally find 8.5 intolerably high so most any bread will put me above my self imposed absolute maximum of 7. Of coarse it is a personal choice of how one approaches this condition but I figure that if I have damaged myself over the years by eating foods which constantly stress my system... I should, for the sake of my future health, reduce that stress to as close to 'normal' levels as I can. One day I may need to use meds to help but I am going to forestall that as long as possible. No doubt, this is why you read so much about these foods... Its all about what you are trying to achieve and what your body will allow you to do...

Kenny :wave:

I'm with you on that one Kenny. I reckon enough damage has been unwittingly done over past years and that makes me more determined, now I know what does the damage, to curb it wherever I can. I'm aiming for 7.0 two hours after a meal and most of the time I manage it but only if I don't have carbs like bread or potatoes, rice etc.

I'm not a very active person due to other problems so I have to low carb to get anywhere with my BS. But I'm beginning to increase my exercise now that I have more available energy.

 

[CollieBoy]

Ice Cream(was: Re: Bread)

GraceK, the full blown recipe (courtesy of my computerised cookbook) is:
Vanila Ice Cream (can be upgraded to Fruit/Berry Ice Cream0

Ingredients

284ml carton double cream
300ml full fat milk
your sweetner of choice
1 vanilla pod
3 large free-range egg yolks
have lots of ice cubes at the ready

Method

1)
Machine:
Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sweetner. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
Manually:
heat the milk, vanilla, and half the sweetner without the cream (the custard will be slightly thicker).

2)
Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.

3)
Put the egg yolks into a bowl with the rest of the sweetner and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

4)
Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.

5)
Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

6)
Machine:
Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.

manually:,
At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Variations:
After 4), add puree of Berries and/or berries/fruits (chilled)

Note: salted ice chills more rapidly & gives smaller ice crystals.

A "quick 'n' dirty alternative is to blend sweener into greek yogurt then blend into frozen berries with a stick blender and firm up the result back in freezer.

 

[Daibell]

Hi Gaz. Do you find other foods affect you more than bread? You may be lucky at the moment and still have relatively good glucose control in which case bread is OK for you and go for it. I'm further down the line so I do have to keep the quantities down and I have a low-GI loaf when I can

 

[GraceK]

Re: Ice Cream(was: Re: Bread)

GraceK, the full blown recipe (courtesy of my computerised cookbook) is:
Vanila Ice Cream (can be upgraded to Fruit/Berry Ice Cream0

Ingredients

284ml carton double cream
300ml full fat milk
your sweetner of choice
1 vanilla pod
3 large free-range egg yolks
have lots of ice cubes at the ready

Method

1)
Machine:
Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sweetner. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
Manually:
heat the milk, vanilla, and half the sweetner without the cream (the custard will be slightly thicker).

2)
Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.

3)
Put the egg yolks into a bowl with the rest of the sweetner and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.

4)
Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.

5)
Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.

6)
Machine:
Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.

manually:,
At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.

Variations:
After 4), add puree of Berries and/or berries/fruits (chilled)

Note: salted ice chills more rapidly & gives smaller ice crystals.

A "quick 'n' dirty alternative is to blend sweener into greek yogurt then blend into frozen berries with a stick blender and firm up the result back in freezer.

Fergus ... that sounds absolutely gorgeous ... I'm drooling here ... when are you doing your next batch and what time shall we all arrive? :lol:

Thanks for posting that recipe, it will come in very handy. :thumbup:

 

[gaz1971]

The 8.5 is the limit I set for the highest spike after a meal, the highest my BG levels go to. After 2 hrs Im down to around 6, peak spike is around 7.8 after toast, with no meds.

 

[gaz1971]

Hi Gaz. Do you find other foods affect you more than bread? You may be lucky at the moment and still have relatively good glucose control in which case bread is OK for you and go for it. I'm further down the line so I do have to keep the quantities down and I have a low-GI loaf when I can

Hi Daibell, pasta and rice are the 2 worst things for me, normal or wholemeal/brown, BG's go really high and stay there. Sugar itself doesnt have much effect in tea/coffee/cereal but if I have jam or marmalade, it goes high.

 

[viviennem]

The 8.5 is the limit I set for the highest spike after a meal, the highest my BG levels go to. After 2 hrs Im down to around 6, peak spike is around 7.8 after toast, with no meds.

I'm Type 2. As a normal rule I don't like to go above 7, ever. I can eat a couple of slices of bread, with fats eg butter, mayo, to slow things down, very occasionally. But we are all different.

I allow myself occasional "treats" (fish, small chips & mushy peas last Wednesday) and managed 6.2 after 2 hours. If it occured often, I would consider that too high.

We are all different!

Viv 8)

 

[gaz1971]

Whats with everyone saying 'I never go above 7'? I thought the advised limit was 9 and for safety 8.5, now everyone is saying 7. :***: I would go over 7 if I ate a strawberry :lol: