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Gluten free products

Debzz_

Debzz_

Well-Known Member
Messages
230
Location
Forest of Dean
Type of diabetes
Type 2
Treatment type
Tablets (oral)
Dislikes
Diabetes ha ha
Hi all - are these products beneficial to our diet ? Had two slices of gluten free bread and 2 hours later my BG is high - annoying
 
Debzz_ said:
Hi all - are these products beneficial to our diet ? Had two slices of gluten free bread and 2 hours later my BG is high - annoying
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Gluten free does not ring any bells for diabetics, unless you are coeliac. It is an unjustified expense IMHO and there are lower carb alternatives that will have better effect on bgl. I find GF to be like eating cardboard, and structurally poor so extracting it from toaster can be a pain.

Having said that, many on the Forum doing a Low Carb diet find breads to be problematic for them anyway. I personally use a 5 seed loaf from Aldi - its cheap, and even my fussy daughter prefers it to normal whole carb bread. I also use Lidl high protein rolls.
 
Oldvatr said:
Gluten free does not ring any bells for diabetics, unless you are coeliac. It is an unjustified expense IMHO and there are lower carb alternatives that will have better effect on bgl. I find GF to be like eating cardboard, and structurally poor so extracting it from toaster can be a pain.

Having said that, many on the Forum doing a Low Carb diet find breads to be problematic for them anyway. I personally use a 5 seed loaf from Aldi - its cheap, and even my fussy daughter prefers it to normal whole carb bread. I also use Lidl high protein rolls.
Click to expand...
I had trouble with seeded bread the first week I was diagnosed- I will try these protein rolls . They seem popular
 
Debzz_ said:
I had trouble with seeded bread the first week I was diagnosed- I will try these protein rolls . They seem popular
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They freeze well/ I found I had to experiment with seeded loaves. I found that the Aldi or the Hovis ones spiked me least but other makes were worse. I can now get away with 2 slices for breakfast and I only get a 1 mmol/L bump from them.

Another popular bread seems to be the Burgen linseed loaf, but I have not tried this since it is pricey. But GF was no improvement for me.
 
Debzz_ said:
Hi all - are these products beneficial to our diet ? Had two slices of gluten free bread and 2 hours later my BG is high - annoying
Click to expand...

To be honest, Debzz, whether a product contains gluten or not is a red herring when considering diabetes management.

I have just been recommended by an Endocrinologist that I embark on a gluten free diet, so I'm doing a load of reading on the subject, as you might imagine. Being already low carb, the amount of gluten I eat is limited, but I still have some adjustments to contend with.

As a percentage of the population, diabetics have a higher incidence of gluten intolerance than those without diabetes, but not everyone needs be concerned.

For straightforward diabetes, you would be far better served by looking at the carbohydrate content on packaging, and in foods, rather than focusing on the gluten elements.
 
Debzz_ said:
Had two slices of gluten free bread and 2 hours later my BG is high - annoying
Click to expand...

Gluten is a protein found in the cereals, wheat (therefore bread), rye and barley. Enzymes in the gut break down this and other proteins into single amino acids, or small di- or tri- amino acids Carbohydrates are also found in cereals, wheat (therefore bread), rye and barley and are broken down into glucose.

Carbs and gluten are very different substances, carbohydrates consist of sugar, while gluten is a group of proteins.

Low/no Gluten is not equal to low carb, they're different things and you should not be surprised at the results you observed.

I've been looking at UGG breads, not sure if I was to fork out the money, although I've now found cheapest to be #5.79 at Hawthorn Health. .Carbohydrates 7.6 g; of which Sugars 1.4g, per 100 gms. Not perfect but better than most breads.

Might give it a go.
 
AndBreathe said:
To be honest, Debzz, whether a product contains gluten or not is a red herring when considering diabetes management.

I have just been recommended by an Endocrinologist that I embark on a gluten free diet, so I'm doing a load of reading on the subject, as you might imagine. Being already low carb, the amount of gluten I eat is limited, but I still have some adjustments to contend with.

As a percentage of the population, diabetics have a higher incidence of gluten intolerance than those without diabetes, but not everyone needs be concerned.

For straightforward diabetes, you would be far better served by looking at the carbohydrate content on packaging, and in foods, rather than focusing on the gluten elements.
Click to expand...
Just more trial and error I guess -
 
I use a bought loaf rather than make it myself because by law the maker has to use fortified flour, so that it will have added calcium and iron and Niacin (B12) all of which supplement me with essential bits that may be missing from my LC diet since I do not use cereals or white flour. I also get my fibre from the 5 seed bread so I keep regular,

It is also easier in terms of time, energy bill, cost, so I am glad I tolerate this item.
 
Oldvatr said:
Another popular bread seems to be the Burgen linseed loaf, but I have not tried this since it is pricey.
Click to expand...
I really like this bread and would eat it even if I wasn't diabetic. I toast a slice from the freezer every day to have with my breakfast. The maximum price for a large loaf is about £1.40 making one slice 10p which seems good value to me.
 
DavidGrahamJones said:
Gluten is a protein found in the cereals, wheat (therefore bread), rye and barley. Enzymes in the gut break down this and other proteins into single amino acids, or small di- or tri- amino acids Carbohydrates are also found in cereals, wheat (therefore bread), rye and barley and are broken down into glucose.

Carbs and gluten are very different substances, carbohydrates consist of sugar, while gluten is a group of proteins.

Low/no Gluten is not equal to low carb, they're different things and you should not be surprised at the results you observed.

I've been looking at UGG breads, not sure if I was to fork out the money, although I've now found cheapest to be #5.79 at Hawthorn Health. .Carbohydrates 7.6 g; of which Sugars 1.4g, per 100 gms. Not perfect but better than most breads.

Might give it a go.
Click to expand...
Have you looked at surkrin which is a mix you can buy on amazon? its gf and low carb...
 
I am type 1 and developed coeliacs disease about 6 years ago and follow a gluten free diet which isn't easy as most gluten free products are sub standard to gluten ones.
You get used to it..........
The intestine has a lining called villi which is like grass blowing in the breeze.
If you develop coeliacs and eat gluten based products like bread it flattens the grass causing varying degrees of bad guts.
The grass starts blowing again when you keep off the gluten.
I can't recall whether the villi are located in the stomach or the intestine but hopefully you get the idea.
Coeliacs is auto immune related so by jingo if you don't suffer theres no need to follow a gluten free diet.
I still ache for the days of french bread with lashings of butter and KFC (runs for cover).

Kindest regards
Tony
 
Engineer88 said:
Have you looked at surkrin which is a mix you can buy on amazon? its gf and low carb...
Click to expand...
That looks very good and as a fully paid up member of the Skinflint Society (I"m careful with money LOL), 12.95 for 1 kgs looks pretty good as well. Cheers.
 
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