Easybake low GI bread
- Thread starter Yorksman
- Start Date
I struggled to find it.. Its hidden away by the eggs in ours. Anyways first info promised is..
- bakes well
- tastes good
- cuts well as its a tight texture.
- will check blood related infos tomorrow
- bakes well
- tastes good
- cuts well as its a tight texture.
- will check blood related infos tomorrow
diadeb and douglas.. the lidl bread results werent good for me... needed to be up early this morning. l tried the lidl bread as toast and rose 5 pts (eg 7 to 12) after 1.5 hours... not good at all !!!... will test another day also but it could be back to the "draining board" (pun) in my pursuits... dissapointed as was nice taste etc etc.
update.. but in last 3 hours (no meds between) its dropped 6 points!!. Thats a behaviour like sugar.. quick hit but quick dissipation.. strange...
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meoman said:
Yes, that's a lot and quite unusual. I presume you used the wheat and rye or countrystyle wheat and rye and didn't put jam on?
It may be that bread doesn't work for you. To test, buy some of Lidl's Rivercote Sliced Rye Bread, Wholegrain. It's in a pack with the rest of the breads and is very solid. We sometimes call it, incorrectly, Pumpernickel. If that spikes you, then I can't think of a bread that would work for you. It is, just rye wholegrains, with minimal refining.
Hi
Yes I did buy some of the ready baked lidl Pumpernickel a couple of days back and even made a posting sort of suggesting it came from outer space (a joke left by aliens!). I had 1 slice and binned it.... horrid!!!.. Dont fancy fishing in the outside bin to recover ;-) ,, in all honesty I would prefer not to eat bread than that stuff so I didnt take readings. It was the Country Grain (the darker version) I bought yesterday from lidl.. No jam, just some light butter... Maybe I could add extras to the remaining half bag to highten the grain and fibre more?
Thoughts?
Yes I did buy some of the ready baked lidl Pumpernickel a couple of days back and even made a posting sort of suggesting it came from outer space (a joke left by aliens!). I had 1 slice and binned it.... horrid!!!.. Dont fancy fishing in the outside bin to recover ;-) ,, in all honesty I would prefer not to eat bread than that stuff so I didnt take readings. It was the Country Grain (the darker version) I bought yesterday from lidl.. No jam, just some light butter... Maybe I could add extras to the remaining half bag to highten the grain and fibre more?
Thoughts?
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meoman said:
The Countrystyle Wheat and Rye Wholemeal is the one with the highest rye content and is darker. I do add carraway and sunflower seeds to it but a 5 point rise is unusual but, it's all to do with an individual's metabolism. It might be that you are simply more sensitive to these complex carbs in your diet than I am. No reason why we should all be the same afterall. Try the Rivercote sesame rye crispbreads. They too would not spike most people, or dark rye ryvita, that's usually OK.
The wheat I could understand but rye is normally tougher to digest. Pearl barley is about the hardest thing to digest. It has a very low GI. I doubt you'd find a bread made with that though, it's mostly in things like lamb and barley stew. When it is found in bread, it is mostly mixed with wheat and soya flour. The only thing with a lower GI than that is tree bark. Bread made from tree bark is a typical famine food. It fills the belly but has no nutitional value as the carbs are all cellulose and you need to be a ruminant to digest that. You'd either have to go to Finland or join a hippy community to get it though.
You could try the Real Bread Finder, http://www.sustainweb.org/realbread/bakery_finder/
This is a network of artisan bakers who do all sorts of fancy breads. My local one does a 100% rye bread which they call Sisu. It is very good, for me at least. Again, you need to talk to them and explain your needs. I used to get nice tasting loaf which always used to add a couple of points if I ate a few slices. Turned out they added molasses. If I eat that bread now, I have to limit myself to one , maybe two, slices.
Love your humour Yorksman... presume you are based in Yorkshire?. What was the nam/web address of the sisu artisan?
interesting ref pearly barley.. will try
dont fancy bark soldiers and egg ;-)
will try rivercote and ryvita as suggested.. both rye?... which is lowest in your opinion?
suprised that molasses helps.. any reason why?
M
interesting ref pearly barley.. will try
dont fancy bark soldiers and egg ;-)
will try rivercote and ryvita as suggested.. both rye?... which is lowest in your opinion?
suprised that molasses helps.. any reason why?
M
something strange is happening .. after the bread test i tested again and similar spike after 2 hours but drops a lot after 4... even had a decent lunch (not many carbs reallY) and i think im going in to a small hypo.. as if the grains/fibre are taking affect now and pushing things down.. many hours after i had them .. strange eh?.. what could explain?
meoman and yorksman thanks for all the info, I think I'll give it a miss but I will get some Rivercoate sliced Rye bread tommorow and see how I go with that
you will find that it nicer to scrape your own eyes out or walk on hot coals that eat that bagged stuff.. dreadful.. maybe you will like but lets see
Hi Yorksman,
Is this the Pearl Barley based Scoth Broth I should try?
http://www.theguardian.com/lifeandstyle ... ley-recipe
or have you adapted a new one?
Is this the Pearl Barley based Scoth Broth I should try?
http://www.theguardian.com/lifeandstyle ... ley-recipe
or have you adapted a new one?
Yorksman,
Does Pearl barley need to be soaked overnight like kidney beans or dried peas etc?. or can it be cooked straight from the dry packet?
Never really used it myself.
Does Pearl barley need to be soaked overnight like kidney beans or dried peas etc?. or can it be cooked straight from the dry packet?
Never really used it myself.
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meoman said:
That's the one yes. one of the first recipes I tried when I decided to go low GI. You can use it out of the packet but you have to cook it for a long time, 45 to 60 mins is typical and oyu have to keep an eye on it to make sure the liquid doesn't dry up. Someone recently told me that they use it as a rice substitute and today I saw the Hairy Bikers use it for a paella instead of rice. Parboiled brown rice works for me though.
It's a shame the bread doesn't work for you yet. I had problems with porridge to begin with. It would put three of four points on my after breakfast readings but I just had smaller portion sizes and seemd to get used to it. Now it puts on half a point. The bread I have with molasses adds a couple of points, so I can't recommend it for sensitive types but the Sisu you asked about is listed on this page: http://www.thehandmadebakery.coop/our-bread
It too has molasses but probably not as much as the hearth loaf.
With all these things brown rice, wholewheat pasta, rye breads, barley, porridge etc, it is a matter of testing before and after and seeing which are better than others. Then, portion sizes can also be varied. I found that, as my average levels came down, I could 'tolerate' some carbs which I couldn't eat before. I don't know why this is. However, I do exercise 15 mins twice daily. Now, a morning session on a rower and an afternoon session on a bike. It helps reduce de novo lipogenesis and plasma VLDL. There's something in that old saying about 'walking off a meal'.
This summer was great for my BG levels as I ate a lot of tinned fish with salads, mackerel, herring, tuna etc and salmon bakes, tuna pasta and pasta with sardines. If I eat a lot of fish, I will be mostly in the 4s and low 5s. I have found that I can eat 3 or 4 boiled new potatoes but mash is out. That's like eating sugar. In fact, I avoid even old potatoes.
I have a lot of trouble with shop bought chapatis and rotis. Even so called wholemeal usually spikes me but, if I make my own, I control the portion sizes and it's not too bad. Chickpeas, lentil curries etc are high in carbs but they are sslow release. Mt favourite at the moment though is a spinach and chicken curry. Literally, gently fry and soften finely chopped onion, add the chicken pieces and some garam massala spices and, when that's cooked, add a tin of spinach. I someties have it with brown rice but if I have a few boiled new potatoes as left overs, I put a few pieces in. The trick with these is to have the potato very firm. Very soft has too much simple sugar in it.
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diadeb said:
It's a very solid slice but is no good as an english open sandwich. You have to have it with continental slicing or spreading sausage or cheeses. I sometims have it with a tin of mackerel in spicy tomato sauce or IKEA do several varieties of herring in jars like dill sill
You can get 3 jars for under £3 and one jar is enough for two slices of that sliced rye bread. That's quite a filling meal. If yu have some cherry tmatoes and maybe some pickled gerkhins and maybe one of two pickled chilli's with it as a garnish, you've had a nourishing meal.
I also tend to have it with slices of Black Forest Smoked ham from lidl or aldi or sliced havarti cheese from M&S, again with pickles as garnish.
Hi all!
Just a word of warning - pearl barley sends my BGs through the roof. However, I'm LADA, not Type 2, so might be different for you!
Smidge
Just a word of warning - pearl barley sends my BGs through the roof. However, I'm LADA, not Type 2, so might be different for you!
Smidge
