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Does bread made from Stone ground flour act as a low carb food?

Thank you all for such personal & detailed feedback.
I feel you are such a committed group - great to hear of the weight loss and fall in gly Hb you are experiencing and that the recipe is not needed..
Many of my patient's can spend their entire appointment telling me what they are not eating, while I am recording increasing weight, waist and glycos Hb. I am getting some great results with this low carb approach; I will confidently direct them to this site as well as to the Lidl protein rolls or diabeticgoodbaking.
Thanks again
 
mark3888 said:
Many of my patient's can spend their entire appointment telling me what they are not eating, while I am recording increasing weight, waist and glycos Hb.
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Maybe if you and every other GP advocated self testing before and after meals, along with a food diary, patients would see exactly what their food choices are doing to their levels and it may shock them into changing their eating habits. It certainly beats eating blind and waiting for periodical blood tests.
 
Maybe contact Dr David Unwin another Gp who advocates Low Carb?
 

Mark - Have you looked at the site's Low Carb Programme, which is linked in my signature? It is a 10 week, structured approach to hel T2s rerduce the carbs they are consuming, and educate them in a structured way.

The LC Programme has won many awards, and although the presentation I'm linking to here is now almost a year out of date, the successes and data have only gone from strength to strength in the meantime.


The presenter is our site Admin/co-founder.

You might also be interested to look at Dr Unwin, who is a GP actively promoting LC within his NHS practice.


Enjoy.
 
Hi @mark3888

I'm going to make this bread over the weekend. I've never made soda bread: does the dough need time to prove (like "normal" bread)?

For the BG test, do you want me to try and eat it dry? or can I add a little butter/spread? (the extra fat will slow the absorption of carbs, but it'll be more realistic unless the bread is very moist). I obviously won't add anything else.

We don't all low carb; though I respect it works for many.
 
Johnjoe13 said:
Well I think any interest from a GP in this area can only be a good thing, shame more cant find the time and interest in this. As for the recipe I think it would increase a persons blood sugar, by how much is probably the question.
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I react badly to bread but have started to use Ezekeiel Bread made from sprouts. It is a little bit costly but as I only eat one slice very filling. It keeps in the refrigerator for weeks.


 
Do not work the soda bread any more than you need to make the mix homogenous, and then bake at once - it is like a cake rather than yeast leavened bread.
Keep the mixture quite sticky, handle it by dusting with flour on the outside but don't work it into the dough.
A loaf made with 12 oz of flour (half white half wholemeal) and a half pint of buttermilk will have 260 gm of carbohydrate.
 
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To @mark3888

I made the soda bread this morning: it's very simple bread to make, it smelled lovely during baking and tastes great (my wife doesn't normally like soda bread, but she enjoyed this recipe).

The nutritional information using the ingredients I purchased (following your recipe) is:

Carbs: 36.8
Fat: 5.1
Protein: 10.0
Cals: 239
Per 100g

My BG readings were:

6.8 Before eating
8.6 up 1.8 after 1 hour
6.9 up 0.1 after 2 hours
4.6 down 2.2 after 4 hours

I ate 100g bread for breakfast with 10g butter and a mug of coffee with milk. I bolused 20 minutes before eating. I ate nothing else and did minimal exercise during the first two hours, then I walked (strolled) around the shops for an hour during the period between +2 and +4 hours which explains the drop in BG, so not an ideal test.

I hope this helps a little, but this is obviously just one person's experience on one occasion.
 
I'm quit happy to bake and eat "bread" made with nut and seed flours. They may not be quite the same as normal high carb bread, but they do the job instead if I feel the need for something bread like.

However, as a type 2 using a low carb higher fat diet to help control my glucose levels I wouldn't touch any wheat based flour (stone ground or otherwise!) with a 100 foot barge pole. Same goes for the oats and sugar. So I'm not prepared risk my health to be a volunteer baker for you unfortunately...

Robbity

PS I think a lot of diabetics also have needle phobias and it can be very scary, but if they need insulin they have to learn to deal with this fear if they want to survive - it's the lesser of two evils. I forced myself to overcome my fear of needles, so that I could monitor my glucose levels in order to manage my diabetes better, because I was more afraid of losing my sight or the use of my hands than I was of pricking my finger with a vicious needle: you "just" need a vital enough incentive...
 
The bread does not need proving - you just mix and drop into a tin.
Once cooked and cool, slice thinly; 2 slicesis 5x3 inches are really satisfying
 


This bread (link below) is perfect. No spikes.

http://www.livlifefoods.co.uk/
 
Hi @mark3888

I've been using a Freestyle Libre for the past few weeks, so I have more detailed information about what happens to my BG levels. I've had some time over the Bank holiday weekend to compare results of eating different breads, so I thought you (and others) may be interested.

Soda bread

​


Ate at 09:30 with egg. Spike 9.3-5.6 = 3.7


LivLife bread (as recommended by @LidiaS)

​


Ate at 08:45 with egg. Spike 7.5-6.4 = 1.1


Sainsburys Hi Lo bread (for comparison)



Ate at 07:45 with egg. Spike 7.6-5.8 = 1.8

I've switched to eating LivLife bread now! Thanks @LidiaS
 

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Oh @Ledzeptt that is fantastic info! Thank you.

Can I just clarify, was that one slice of bread with the egg? or two?
 

Is that with a bolus for the bread, if I'm understanding the symbols on the libre graph correctly?
 
Hi @Brunneria

I ate two slices of the Livlife and Hi Lo bread. I ate 100g of the soda bread (home made cob, so slices not comparable - it's dense compared to commercial bread). In its favour, the soda bread tasted far superior to the others.

I also ate about 10g butter each time: it would have slowed the absorption of carbs a little, but consistently.

P.s. I meant to say I've only shown one example for each bread type, but I did eat each on more than one occasion and the results were broadly similar.
 
Hi @catapillar

Yes: the syringe symbol indicates my bolus and the apple symbol shows my food (carbs).
 
I found this site whilst searching for effects of stone ground whole wheat flour on blood sugar. Little info so far, but will persevere. Unlike many other posters, I bake bread regularly, and have recently switched to a locally farmed stone ground whole wheat. Your recipe looks super. Will definitely try it, although can't give blood sugar results, as I'm pre-diabetic and don't have testing facilities. I am curious about the reason for the sugar. It's not a lot, but there is no need for sugar in soda bread. In yeast bread it facilitates the rising but soda bread depends on the soda and acidic liquid. I make soda bread weekly and on its own, with no sugar, it has a pleasant very slightl sweet taste (from natural sugars in the milk?). Suspect your bread would be as good without. Appreciate the post.
 
Atlantis said:
Will definitely try it, although can't give blood sugar results, as I'm pre-diabetic and don't have testing facilities.
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Hi and welcome aboard.

Even we Type 2s aren't given testing equipment unless we are on insulin. The vast majority of us buy our own. You will find one invaluable, and it just may stop you going on to full blown diabetes. You can then test out your own recipes and see what happens to your blood sugars.
 
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