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BREAD

welshbunny

welshbunny

Active Member
Messages
34
Location
Vale of Glamorgan, Wales, UK
Type of diabetes
Treatment type
Insulin
Can someone please tell me what you use instead of bread. I love toast and sandwiches and am looking for something to use as an alternative to bread. What is the general opinion of pitta bread. :?

Oh and by the way has anyone got an alternative to chocolate !! lol

All suggestions gratefully received.

welshbunny :roll:
 
I've learned to do without, but VERY occasionally I have a slice of Ryevita. Holland and Barrett sell a low carb crispbread.
 
Are any breads OK to eat? I got some "Low Gi" bread from M&S, it says 35grams of carbs for every 100grams... no idea if this is good or not. :?
 
Hi Welshbunny welcome to the forum

you could also try Burgen linseed and soya bread which is low G.I.

Also get a large bar of Bournville chocolate break it up and put into the freezer. When frozen melt a slice onto your tongue...believe me its heaven.
 
Dear vbe
Although 35% carbs is low for bread Usual bread is around 70%, It's still quite a lot per slice. you have to weigh a slice and multiply by 35, then adjust the decimal point to see how many carbs are in a slice. then you have to decid of it suits your eating plan. It would still be too much for me, but it depends on how you control your bg
 
Burgen Soya and Linseed is 11.8 gms per slice. A lot depends on how you decide to manage your food intake. This bread might be too much for low carbers. Stoneground is another healthy choice and wholemeal pitta breads are medium G.I. This is not too bad if you fill it with low G.I. foods.
Hope this helps.
 
Hi Bunny,
The bread I have is WeightWatchers Brown danish its the nearest thing to white bread I've tasted and at only 7.9 carbs per slice I can now have an occasional bacon sarni :P :P :P

Graham
 
hanadr said:
Dear vbe
Although 35% carbs is low for bread Usual bread is around 70%, It's still quite a lot per slice. you have to weigh a slice and multiply by 35, then adjust the decimal point to see how many carbs are in a slice. then you have to decid of it suits your eating plan. It would still be too much for me, but it depends on how you control your bg
Click to expand...

I've no idea how I'm going to be managing it, I haven't got any info from the docs apart from a ****** diet sheet that tells me to eat a "balanced diet"... feeling confused!
 
Thanks for all the advice, I am sure I can Mix and match them and get a variety so as not to get bored. Have to admit although diagnosed 8 years ago am still struggling with what I want to eat and what I am not supposed to eat. :roll: Hopefully by joining the forum I will keep on the straight and narrow a little more !

welshbunny
 
chocolate heaven = 85% cocoa solid chocolate ... 40 grammes of ... slowly melted on tongue and savoured ... have got used to the more bitter notes and now gag at the thought of the milky confection I used to stuff ... :)
 
I agree Jem the dark chocolate is definately a more satisfying kick
 
oh yeah ... and the packet I just ate ... I mean, sensibly nibble the two bits off the end saving the rest for tomorrow - says:

natural source of antioxidants (that'd be the polyphenols then)

aaaaaaaaaaaaaaaaand

we all know that chocolate compound thermobr... damnit can't remember what it's called now - anyhow, it releases the good happy depression fighting hormones :)

AND it has nice iron in it ...

I would say "any excuse"

but it actually seems like a good idea :)

xxx
 
but cocoa is a bean and beans are good or is it a nut and nuts are good

Who cares dark chocolate is good
 
cocoa is a seed from a fruit pod!

:)

and even gillian mckeith must agree that seeds are good for us!

just had a thought ... chocolate ... lol

no - sorry, seriously - about the first question:

I was just thinking about coconut brittle ... as a chocolate replacement therapy (CRT anyone?)

take some virgin pressed coconut oil, melt it, throw in some pure cocoa powder, a little granulated sweetener (my sweetener du jour is xylitol but I reserve the right to change my mind) and lots of ground almonds and freeze in a shallow tin - break apart when solid for heavenly non BG annoying indulgence :)

hmmmmmmmmm ... I'm so close to going and making some ... but I am sooooo cold ... off to bed methinks!

xxxxx
 
That Burgen stuff is often recommended but we don't get it here.

My usual "bread substitute" is oatcakes, I can do as many as two even at breakfast.

Some folks use WASA crackers (US) or Ryvitas.

I can also do ryebread BUT only half a slice at a time during the day, the one I buy is 70g/slice which amounts to 40g carbs so I eat half a slice with butter, mainly only while doing active stuff.

Chocolate? Green and Blacks 85%, also the CoOp do a Fairtrade 85%, 17g carbs per BAR so a square or two slips down almost unnoticed
 
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