Granary bread

[DeafDiabetic]

As a confirmed bachelor I can confirm I'm the world's worse cook!

Anyway, looking at various suitable breads available "off the shelf".....I'm sure I read somewhere that granary bread is the best of the lot - true or false?

Waitrose do a nice small loaf by Hovis (I always feel guilty buying a large loaf as most goes wasted, unused). On the wrapper it says: calories 85 (4%), sugars 1.1g (1%), fat 0.8g (1%), saturates 0.2g (1%), salt 0.35g (6%) and fibre 1.2g (5%).

Is that good or bad? I'm recently diagnosed T2 so pardon me if I've just asked a stupid question as I'm just researching.

or maybe I should simply get married? :shock:

 

[DazG]

You need to look at the carb content per slice.

I buy that Burgen one but to be honest it isnt very nice.

Greggs do a low GI bread which is very nice, Im not sure if I am allowed to post that as its naming, but it really is a nice loaf of bread and much better then the burgen variety.

 

[Talos]

I eat granary too , Tesco's finest, it suits me. It was recommended by the dietitian on the grounds that the carbs in it take a long time to convert to glucose and as such most of it passes through the gut unconverted makes sense to me I think :?

 

[cugila]

Granary bread .......as with any breads check out the total carb count per slice as another member suggested. There are many on the Forum who have problems with breads as it pushes Bg up to unacceptable levels. I can manage a couple of slices but that's it ! Only way I foind out what it actually does was by testing.

My previous Dietician told me to eat wholegrain breads etc - turned out it wasn't the best advice I have ever been given ! Everybody is different in how they react to certain foods but bread is amongst those you need to be careful with.

 

[hanadr]

I find any commercially made bread puts my BG up. The best is an oat bread made by my local craftsman baker.[I can eat about quarter of a slice] I did keep a copy of Fergus's recipe and make a loaf about once per week. I've adjusted the recipe to suit me with more flax seed in it.
Ihaven't tried the breads sold by the specialist low carb web sites. They look pretty expensive, but they might be worthwhile for some people especially if they freeze well. I have tried the wraps and they were fine,if pricey.
Crackers work better for me from Rye vita to the Swedish very low carb stuff. The trick I find is to decide on how many carbs I'm going to accept and do some sums and cut the right sized bit.
Hana

 

[noblehead]

Deafdiabetic,

Granary bread is lower on the glycemic index than standard white and wholemeal bread so should be kinder on your blood glucose and not spike as easy as the others two. Overall it is a much healthier bread, and the only way you'll know if you can tolerate it or not is by eating and testing, but just remember portion control here as you will undoubtedly have to restrict the amount of slices you can eat.

I don't eat any other bread except Burgen Soya and linseed, its really delicious and is even better toasted with a nice crunch, it has 11.9g of carbs per slice and is classed as a low-gi bread.

Nigel