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Brown bread Risk

HICHAM_T2

Well-Known Member
Messages
1,447
Location
Morocco
Type of diabetes
Type 2
Treatment type
Diet only
Dislikes
Nothing
36 grams of brown bread was enough to raise blood sugar from 109mg/dl to 176mg/dl This makes it one of the most dangerous foods But there are puzzling questions for me

1)
Why can not my body deal well with complex and non-sweet carbohydrates?

Are our bodies unable to consider non-sweet carbohydrates friendly

While the opposite sometimes occurs with eating sweet fruit Mostly you find a good result But this does not happen with bread

This makes me think maybe the center of the sense of the risk of glucose is not the blood, but the stomach

Maybe everything is possible
 
All carbs turn to glucose quickly including brown bread. Best to avoid all bread if type 2.
 
There is no real difference between a carb that tastes sweet and a carb that tastes savoury. All carbohydrates are turned into glucose by the body and it is that glucose that you are measuring and trying to stabilise. Some foods, as you have learned, have more carbs than others and almost all bread is made from grains which are high in carbohydrates.
 
But where the sensors are located at the rate of glucose
 
hichamgsm said:
But where the sensors are located at the rate of glucose
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There are different sensors throughout the digestive system. Starch starts to turn into glucose in the mouth. There are a lot of mechanisms along the alimentary canal to make use of the 'fuel' that is our food. The liver, the pancreas and the gut are the main organs that deal with how we metabolise our food. Simply, for Type 2s, our livers and pancreas' do not work efficiently. Think of having a car with a petrol engine, what happens if you put diesel into that car? As Diabetics we must learn the correct fuel to use to optimise efficiency.
Hope this helps.
 
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If you cut way down on carbs, just eating the limited amounts in leafy vegetables and some salad items for a few months, you will find that bread tastes horribly sweet. That's because it begins to break down and release sugars through the action of chewing and saliva. Be in no doubt, it make not look like candy, but bread is sugar in a rather cunning disguise.
Sally
 
sally and james said:
... bread is sugar in a rather cunning disguise.
Sally
Click to expand...

I don't know if there is scientific backing for this. But since going low-carb nine months ago, my sense of taste seems to have changed completely. Some examples:
  • I stopped putting milk or sugar in my cofee. To start with it tasted very bitter. But now, it actually tastes sweet, even though there is no added sugar.
  • I tried my sister-in-law's delicious apple crumble (for @hichamgsm: this is a very sweet American/British dessert with apple, sugar, and pastry; Americans often put ice cream on top). It tasted really horrible, unbearably rich. The others around the table were tucking in voraciously!
  • I do occasionally "cheat" and drink a pint of good German beer. In the old days, it just tasted like "good beer." Nowadays, it tastes really nice but very, very "wheaty" (it is Hefe Weissbier, pretty much pure wheat carbs or "liquid bread"!).
So in partial answer to some of your questions, I think the taste buds in our mouth are quite important. And, apparently, they can be "re-trained" even for an old man like me!
 
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Grateful said:
So in partial answer to some of your questions, I think the taste buds in our mouth are quite important. And, apparently, they can be "re-trained" even for an old man like me!
Click to expand...

Hello my friend I am pleased to see you okay here

The tongue appears to play an important role in the secretion of insulin
So I will try a quantity of bread alone without sugar and another amount mixed with a sugar to see the difference
I think the sweet taste of the tongue increases the production of insulin
 

Why do you want to produce additional insulin? Do you know for sure you need it? You may be producing too much already, but it isn't working properly. If that is the case, you need to produce less insulin, otherwise the insulin resistance will simply get worse. Some people do not produce enough, but do you know if you are one of these people?
 
I would think sweet would produce glucose and since we lack insulin or don’t use it efficiently ( resistance) we would have a problem.
 
Bluetit1802 said:
but do you know if you are one of these people?
Click to expand...
Hi @Bluetit1802 Happy day, Madam
I do not think so
I just want to know why I get a high score whenever I eat bread or complex carbohydrates just because they are high in carbohydrates ?
 
Does this mean I will get the same result if I eat

Fifteen carbohydrates are either fruit or the equivalent of bread
 
hichamgsm said:
Hi @Bluetit1802 Happy day, Madam
I do not think so
I just want to know why I get a high score whenever I eat bread or complex carbohydrates just because they are high in carbohydrates ?
Click to expand...

Exactly. It is the carbohydrate content, which is very high. ALL carbohydrate turns to sugar once in the body, so eating carbs will always increase your blood glucose levels. The more carbs, the higher the levels will be.
 
Bluetit1802 said:
Exactly. It is the carbohydrate content, which is very high. ALL carbohydrate turns to sugar once in the body, so eating carbs will always increase your blood glucose levels. The more carbs, the higher the levels will be.
Click to expand...
I'm sorry I seem to be switching from a diabetic to a researcher and perhaps a writer about my experience
 
After I was diagnosed, I soon reached a point where I decided that I needed to get to know diabetes like a good friend so that I could then deal with it like the enemy - research is a vital part of getting to know the enemy
 
Boo1979 said:
After I was diagnosed, I soon reached a point where I decided that I needed to get to know diabetes like a good friend so that I could then deal with it like the enemy - research is a vital part of getting to know the enemy
Click to expand...
Your words are logical, but I consider him an enemy. I do not need his friendship
 
I think brown bread is a particular problem. In theory being a wholemeal rather than processed flour it ought to slow the carb release. But actually it seems there is a lot of sugar added, so not only do you have the issue of the flour, but actual sugar to deal with. Given how much 'healthy' wholemeal bread I used to eat I don't miss it at all.
 
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