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Bread

Yorksman

Well-Known Member
Messages
2,445
Type of diabetes
Treatment type
Diet only
I am experimenting with bread types as this is one of the more difficult food types to manage without. The wholegrains seem to be OK for me, pumpernickel has hardly any effect, ryvita little effect and a couple of rye breads from a local baker also have only minor effects.

Today I measured some bread rolls, specifically a 60gm roll from Lidl, a Wheat and Rye Baguette. 2 rolls with chilli con carne caused a rise from 6.2 to 6.8 two hours later. These are nice tasting rolls which are frozen and which you pop into the oven for 10 mins direct from the freezer. I used to have the white only for breakfast. I suspect they will spike me though. The mixed grains version is great with sliced cheese or meat for a snack or meal and, fresh out of the oven they have that nice crunch. Having rye in them they are also chewy. Worth a try if you are missing those textures and worth sacrificing a couple of test strips for.
 
Has anyone else tried Laucke bread? I've bought some for my bread maker as the local supermarkets seem to have stopped stocking Burgen (and I hated the sliminess of it). I haven't tried some and then tested yet but wondered if anyone else has tried it. It's the soy and linseed mix.
 
I've just checked the packet and it works out as about 25 g usable carbs (after subtracting fibre) per slice. That doesn't seem quite so good put like that! I'll test but I may not be buying anymore after all.
 
If i have any bread its pumpernickel. i try to avoid bread as much as possible. Not sure if there is any tasty low carb
 
I've bought Burgen Soya & Linseed bread up to a few weeks but have changed to Tesco's Multigrain Farmhouse Batch which is far tastier , it's a little higher in carbs per slice at 17.8g of carbs compared to Bergen at 11.9g but as I inject insulin to cover my food this isn't a problem.
 
Perhaps I should only eat it before digging the garden...
 
Hi thought it might be helpful to mention bread I now get,it's Hovis 50% oats,I think Sainsburys made it but now stock the Hovis one.Seems to be getting popular!
I am ok with porridge for breakfast and just add some fresh or frozen fruit like raspberries or blue berries.
I also seem ok with ryvita,usually get one with pumpkin or other seeds in or on it! Jeanie x


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Burgen Soy/Linseed is pretty much the only bread I can eat and be ok, 1 slice German Rye/Pumpernickel. I used to love a local baker's 'Chewy Brown', Walnut Bread and Sourdoughs.. sadly but my BG levels didn't!

I do occasionally succumb to a Discovery Multi-seed Wrap (used as a base for my homemade pizza!).
 

I don't have any problems with the Tesco Finest Multigrain, as long as I don't eat it every day. I use it to make a sandwich if I'm out on site - ham salad with mayonnaise and butter using 2 slices of bread - and I think that the combination of extra exercise plus the fat in the mayo and the butter make it very slow release, so no spike

I don't particularly like Burgen either - strange taste. Not too bad toasted.

Viv 8)
 
When compared to Burgen Viv the Tesco's bread is far superior, I did try the Hovis Seed Sensations for a while but the Tesco Multigrain is much nicer, I always like my sandwiches toasted so much like yourself I have butter on and a dollop of mayo which helps slow down the absorption.
 
I've had success with pumpernickel, and a couple of breads from a local artisan baker, rye and caraway, rye and wheat, sisu (100% rye). There is a list along with descriptions here: http://www.thehandmadebakery.coop/our-bread

I decided to search in other areas and came across another baker who sounded promising. He worked out from my questions what I was after and said, we have a GI bread, whole grain with added malt. Very tasty and took my BG up from 4.9 to 5.3 in two hours.

Artisan bakers are popping up all the time now and are well worth checking out, if only because the baker, or his wife, is there to tell you exactly what is in the loaf. And they love to tell you all about it.

If anyone is missing Tesco's beefburgers with added horse, this is where you can get 100% horse burgers, and impala, kundu, reindeer, kangeroo, camel etc etc. Ironically, they have felt it necessary to add that their horse burgers contain no beef.

http://www.exoticmeats.co.uk/horse-burgers.html
 
I've been eating bread since Christmas - either the Tesco Multigrain or our local baker's wholemeal seedy bread, which I think has malt in it. Two or at most four thin slices a day. And I've cut out the wine. Otherwise I haven't altered my diet - no cakes or biscuits etc.

And I've put 4lbs on! :shock: My BGs are up a bit too, though still in the "acceptable" range.

Obviously, I must get back on Atkins with a vengeance. I'd just like some sunshine for a change - this really is comfort-eating weather.

Viv 8)
 
viviennem said:
I'd just like some sunshine for a change - this really is comfort-eating weather.
Click to expand...

Oh you need to move over to Swaledale for a better climate and better diet
 

Ha! Actually, I love Swaledale but Wensleydale is "home". Better parking :wink: .

As for diet - well, I spend most of my pension on food, after rent/bills/car etc. There's not much else to spend it on around here :lol: . I had rolled boned shoulder of Gloucester Old Spot for Sunday roast yesterday, with leeks/broccoli/cauliflower, and it was delicious! So tender, and wonderful crackling.

I'm within easy reach of four really good independent butchers, an independent baker, a great greengrocer and a 5-star grocer. The trouble is, the latter has a 5-star wine section as well! :roll: . 2 market towns, and the supermarkets deliver. It's a hard life!

Viv 8)
 
I'm type 2 controlled by tablets, and have struggled to understand why, since diagnosis, my weight hasn't reduced despite a dramatic change in my eating habits. Now I'm starting to think that the medical advice - eat carbs with every meal - may be a major cause. So instead of toast and butter substitute for breakfast, or porrige, then a lunchtime sandwich, I should be looking at low-carb substitutes. Am off to the supermarket to look at the carb content of all sorts of food, including butter to see if I can have small portions of that instead of the margerine muck. Anything I should be cautious of?
 
Have a look at Viv's Modified Atkins Diet, which is a Sticky Thread on the Low-carb section of the forum. It gives a good list of low-carb foods. If you want to eat more carbs than 25g/30g per day, add them in using Low GI foods, preferably vegetables, till you reach the level you want.

NB you don't have to worry about fat at all if you go very-low-carb - except stick to "natural" fats rather than processed. As you add in more carbs, so you reduce the fat intake - your system will burn carbs in preference to fat, so the fat can get stored. But if you want to lose weight - well, for many people very-low-carb is the way to go. Or you can reduce carbs to minimum servings (eg 1 or 2 small new potatoes instead of a heap of mash) and use a smaller plate - portion control.

Viv 8)
 
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