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<blockquote data-quote="Spiral" data-source="post: 91788" data-attributes="member: 19371"><p>Before I cut it out altogether I started eating heavy rye bread, rye crispbread and oatcakes. I think I have seen things about some people managing with bread that says it is low GI loaf - I recall my sister in law bought it for me when stayed with them over easter, it was nice, lots of seeds, quite tasty.</p><p></p><p>I will try to reintroduce these bread abd rice when I get considerably closer to where I want to be weight-wise and control-wise and find out what impact they have when my insulin resistance is lower.</p><p></p><p>Seriously, bread just isn't good for us. The starch all turns to glucose in our systems and that is what sends the blood sugar up. I really miss toast (white farmhouse, evenly toasted to a golden brown still warm and crisp with butter and Marmite driping from it :cry: ), but that is the only thing I really miss since I started low carbing.</p><p></p><p>Some people get away with some forms of bread. It really depends on the individual and testing to find out what happens to your blood sugar after you eat it - my biggest spikes are at around 1 hour after I eat. Your husband needs to test to find out what happens in his body.</p><p></p><p>Also, he needs to be with the progam himself. He needs to make a commitment to making dietary changes, because you are not with him 24/7 and he needs to eat when you are not around. Supportive family and friends make a huge difference to being able to stick to a diet, but most of the work has to be done my the diabetic.</p><p></p><p>My focus when I was a very newly diagnosed diabetic was to carry on eating what I thought was a healthy diet (the NHS health low fat plate with all those carbs) and simply cut out added sugar to anything and sweet treets and adding fresh and raw, I wanted a lower reading at the next blood test. This approach alone brought my fasting numbers down by about 2 points at the tests the surgery was doing. </p><p></p><p>While I was pleased the readings were lower I was quite surprised it wasn't even lower because I thought I'd worked quite hard.</p><p></p><p>It wasn't until I started testing that I really found out what I could eat without unacceptable spikes.</p></blockquote><p></p>
[QUOTE="Spiral, post: 91788, member: 19371"] Before I cut it out altogether I started eating heavy rye bread, rye crispbread and oatcakes. I think I have seen things about some people managing with bread that says it is low GI loaf - I recall my sister in law bought it for me when stayed with them over easter, it was nice, lots of seeds, quite tasty. I will try to reintroduce these bread abd rice when I get considerably closer to where I want to be weight-wise and control-wise and find out what impact they have when my insulin resistance is lower. Seriously, bread just isn't good for us. The starch all turns to glucose in our systems and that is what sends the blood sugar up. I really miss toast (white farmhouse, evenly toasted to a golden brown still warm and crisp with butter and Marmite driping from it :cry: ), but that is the only thing I really miss since I started low carbing. Some people get away with some forms of bread. It really depends on the individual and testing to find out what happens to your blood sugar after you eat it - my biggest spikes are at around 1 hour after I eat. Your husband needs to test to find out what happens in his body. Also, he needs to be with the progam himself. He needs to make a commitment to making dietary changes, because you are not with him 24/7 and he needs to eat when you are not around. Supportive family and friends make a huge difference to being able to stick to a diet, but most of the work has to be done my the diabetic. My focus when I was a very newly diagnosed diabetic was to carry on eating what I thought was a healthy diet (the NHS health low fat plate with all those carbs) and simply cut out added sugar to anything and sweet treets and adding fresh and raw, I wanted a lower reading at the next blood test. This approach alone brought my fasting numbers down by about 2 points at the tests the surgery was doing. While I was pleased the readings were lower I was quite surprised it wasn't even lower because I thought I'd worked quite hard. It wasn't until I started testing that I really found out what I could eat without unacceptable spikes. [/QUOTE]
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