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Message: <blockquote data-quote="KennyA" data-source="post: 2576531" data-attributes="member: 517579">Daisy: the labels can be confusing, and because how they label food in the USA is different to how it's done here some of the things you read on the internet and on food labels may mislead.  There are some carbs and sugars which manufacturers include under alternative names that make you think they're OK, and my tendency is therefore to avoid packaged and processed food where I can.  I'm assuming that you're intending to achieve a reduction in your husband's  blood glucose, and lowering this is often accompanied by weight loss.  What was his HbA1c level last time?  If he's comparatively low you could achieve a lot very quickly. Normal bread, whether wholemeal or not, is carb-heavy.  Some people report that wholemeal, having a higher GI, is absorbed more slowly by their bodies and therefore their blood glucose levels don't rise as much, although they might stay higher longer. I don't find that GI makes any difference to me, but we all have different experiences. It also depends what level of overall carb intake you're looking for. "Low-carb" is generally thought of as being less than around 150 or 130 g - there's no exact definition. "Keto" is around 20g carb/day (which is what I aim for) although some people can maintain ketosis on 50g.  The contrast is with the NHS' "Eatwell" plate which is very carb-heavy and if memory serves suggests +300g carbs/day.  They certainly suggest that we should base our meals on potatoes, bread, rice, or pasta, all of which are very high in carbs and don't these days feature in my eating at all. A slice of bread is about 9 or 10 grams of carbohydrate usually. Half a bap/breadcake/roll, maybe 20g.  So no good if you're aiming for keto levels but maybe OK if it's two slices a day and you're looking at 130-150 total.  Obviously it depends as well on what else he eats that day. Looking at the levels overall you need to keep a couple of things in mind. One is the "carbs per 100g" level. If say a particular food is 5g carbs per 100g of the food, that's fine in percentage terms. But you need to remember that if you eat 400g of the food, you've taken in 20g carbs.  The other side is that I find it's OK to have something that is a bit higher in carb if you only have a small amount, and not very often. So I have a lime pickle with my curries that is about 12% carb - which is OK for me because I only have a teaspoon's worth, around 10g, total intake maybe 1.5g carbs max. I think you should ignore anything on a label that says "of which sugars" - all carbohydrate turns to glucose once digested and the total carb content is what you're looking for - so both sugars and carbohydrate. The dietdoctor website (<a href="https://www.dietdoctor.com/" target="_blank">https://www.dietdoctor.com/</a>) is very helpful, as is the low-carb diet forum on here.  I checked just now and there are probably a dozen recipes for low carb breads in both places, as well as a lot of other things. Keep asking questions if you need to.  I asked a lot on here after I was diagnosed and it helped me enormously.</blockquote>

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